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Author Topic: Craig's NY Square  (Read 47722 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

"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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."  
Craig's Neapolitan Garage

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