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Author Topic: Craig's NY Square  (Read 52843 times)

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Offline TXCraig1

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Re: Craig's NY Square
« Reply #340 on: April 28, 2021, 03:43:59 PM »
Quote
Any thoughts on Dom's process here in terms of how much cheese and what kind of cheese he is using?

The weights and measures are here: https://www.pizzacentric.com/blog/2012/10/19/di-fara-weights-and-measures

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Online NYSS

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Re: Craig's NY Square
« Reply #341 on: May 30, 2021, 10:57:19 PM »
Great and informative thread!

Have you been making any squares lately, Craig? Any updates/changes to your recipe or techniques?

Offline TXCraig1

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Re: Craig's NY Square
« Reply #342 on: May 31, 2021, 09:43:53 AM »
No. I've been playing around with high hydration taglio-type pies, but no NY-Squares.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Chronic mole

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Re: Craig's NY Square
« Reply #343 on: September 21, 2021, 10:57:03 PM »
Craig,
Can you tell me which brand and what size pan you use, please?

Offline TXCraig1

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Re: Craig's NY Square
« Reply #344 on: September 22, 2021, 07:28:45 AM »
It's a standard 18x13 aluminum half sheet pan that I seasoned to make it dark.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Chronic mole

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Re: Craig's NY Square
« Reply #345 on: September 22, 2021, 10:14:09 AM »
It's a standard 18x13 aluminum half sheet pan that I seasoned to make it dark.

Thank you - what are your views on the Lloyd's pans for sicilians?

Offline TXCraig1

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Re: Craig's NY Square
« Reply #346 on: September 22, 2021, 11:39:16 AM »
Thank you - what are your views on the Lloyd's pans for sicilians?

I don't have any experience with them.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Yeasty Boy

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Re: Craig's NY Square
« Reply #347 on: October 04, 2021, 12:29:33 PM »
Thank you - what are your views on the Lloyd's pans for sicilians?

I bought two Lloyds 12 x 16 x 1.5's a few weeks ago and love them. They brown great, and zero sticking. This weekend's par bake below:

Hudson, OH

Offline Chronic mole

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Re: Craig's NY Square
« Reply #348 on: October 23, 2021, 08:48:01 PM »
Quick question - should i be using fresh mozz or low moisture full fat mozz on my sicilian?

Offline Chronic mole

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Re: Craig's NY Square
« Reply #349 on: October 31, 2021, 03:30:59 PM »
Also, can someone help me figure out how to modify Craig's recipe for my 12x12x1.5 Lloyd's pan - I know his dough ball weight is 900G for a bigger pan.

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Offline Peterwoody

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Re: Craig's NY Square
« Reply #350 on: October 31, 2021, 05:33:34 PM »
If Craig is using an 18x13 pan for 900g. you would use 554 g. for your 12x12 pan.

Offline TXCraig1

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Re: Craig's NY Square
« Reply #351 on: November 01, 2021, 09:23:44 AM »
Yes.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Chronic mole

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Re: Craig's NY Square
« Reply #352 on: November 01, 2021, 02:35:50 PM »
Thanks!

Offline Chronic mole

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Re: Craig's NY Square
« Reply #353 on: Yesterday at 07:18:54 AM »
Hey, can Anyone help me figure out why Iím not really getting a crust? I note that I press the corners up against the edges of the pan.

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