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Author Topic: Craig's NY Square  (Read 54926 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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Offline 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: November 28, 2021, 07:18:54 AM »
Hey, can Anyone help me figure out why Im not really getting a crust? I note that I press the corners up against the edges of the pan.

Offline gdepozsgay

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Re: Craig's NY Square
« Reply #354 on: December 02, 2021, 02:51:53 PM »
Craig, I read your recipe "100%- Bromated AT". What does that mean in grams of flour?
George

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Offline TXCraig1

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Re: Craig's NY Square
« Reply #355 on: December 02, 2021, 02:57:22 PM »
It just means the only flour in the dough was bromated AT. It could be any weight of flour. All the other ingredients are a function of the grams of flour in their respective percentages.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline gdepozsgay

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Re: Craig's NY Square
« Reply #356 on: December 02, 2021, 03:20:13 PM »
It just means the only flour in the dough was bromated AT. It could be any weight of flour. All the other ingredients are a function of the grams of flour in their respective percentages.
Thanks. I had a feeling that mine was a bonehead question.
George

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