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Author Topic: Craig's Johnny's Clone  (Read 57040 times)

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Offline jsaras

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Re: Craig's Johnny's Clone
« Reply #100 on: January 28, 2015, 09:14:29 AM »
Does that now make it a "Gianni"?
Things have never been more like today than they are right now.

Offline TXCraig1

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Re: Craig's Johnny's Clone
« Reply #101 on: January 28, 2015, 09:30:35 AM »
Clever.  :-D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Omidz

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Re: Craig's Johnny's Clone
« Reply #102 on: February 26, 2015, 01:38:26 AM »
Craig how did slices in the wfo version hold up compared to your Neapolitan?

Offline TXCraig1

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Re: Craig's Johnny's Clone
« Reply #103 on: February 26, 2015, 08:07:34 AM »
I use sliced dry WM in the WFO all the time. They work great in the high heat/short bake time.

In these pics, both pepperoni pies were made with thin slices as was the pie with shrimp. The cheese pie has both fresh and sliced.

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

Offline Polo1523

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Re: Craig's Johnny's Clone
« Reply #104 on: February 26, 2015, 10:55:59 AM »
Greatest Pizzas I've ever seen, congrats Craig.
Regards Leo.

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Offline TXCraig1

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Re: Craig's Johnny's Clone
« Reply #105 on: February 26, 2015, 01:01:48 PM »
Wow. Thank you.  ;D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline ssg263

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Re: Craig's Johnny's Clone
« Reply #106 on: February 26, 2015, 09:43:03 PM »
that's a hell of a clone, Craig.  Outstanding job.  I've never been to Johnny's but from the pictures your looks even better than the real one.

Offline jvp123

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Re: Craig's Johnny's Clone
« Reply #107 on: February 27, 2015, 12:32:48 AM »
 ^^^. Craig you are a pizza master.  :chef: 
Jeff

Offline Tscarborough

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Re: Craig's Johnny's Clone
« Reply #108 on: February 27, 2015, 09:27:43 AM »
Those do look good.  You have converted me to the slices, Craig, it really does work well (HEB #1 thin) in both the kitchen and the WFO.  I still grate some cheese to fill the spaces where the slices don't cover, though.  I usually use provolone or something other than mozzarella for that.

Offline TXCraig1

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Re: Craig's Johnny's Clone
« Reply #109 on: February 27, 2015, 09:40:16 AM »
Glad you like it. The slices work really well with some fresh mozz too.
"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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Offline Omidz

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Re: Craig's Johnny's Clone
« Reply #110 on: March 02, 2015, 12:24:21 AM »
I use sliced dry WM in the WFO all the time. They work great in the high heat/short bake time.

In these pics, both pepperoni pies were made with thin slices as was the pie with shrimp. The cheese pie has both fresh and sliced.

http://lindbergs.us/

Those look great as always Craig. But I think I should have been more descriptive.  I was actually referring to the pizza slices themselves holding up in your WFO pic vs. Your Johnny conf in the home oven. I'm kinda glad it was misread though cause I got to see your link and learn about cheese slices.

Offline TXCraig1

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Re: Craig's Johnny's Clone
« Reply #111 on: March 02, 2015, 09:11:02 AM »
Those look great as always Craig. But I think I should have been more descriptive.  I was actually referring to the pizza slices themselves holding up in your WFO pic vs. Your Johnny conf in the home oven. I'm kinda glad it was misread though cause I got to see your link and learn about cheese slices.

Now I'm confused what you were asking about?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Omidz

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Re: Craig's Johnny's Clone
« Reply #112 on: March 02, 2015, 06:07:44 PM »
Now I'm confused what you were asking about?

Sorry for the confusion. What I am asking is this. I saw your Johnny's clone in the home Oven along with your pic of a slice that held up nicely.  As I saw this and was reading the rest of your post I thought to my self " I wonder how this would come out in Craig's Acunto" Then bam I saw your posting of exactly that. But you didn't have a pic of an individual slice of your Johnny's clone in your Acunto. So it made me wonder how the individual slices held up when on the one you baked in your Acunto . Wow now I'm confusing myslef :)

Offline TXCraig1

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Re: Craig's Johnny's Clone
« Reply #113 on: March 02, 2015, 08:50:06 PM »
Sorry for the confusion. What I am asking is this. I saw your Johnny's clone in the home Oven along with your pic of a slice that held up nicely.  As I saw this and was reading the rest of your post I thought to my self " I wonder how this would come out in Craig's Acunto" Then bam I saw your posting of exactly that. But you didn't have a pic of an individual slice of your Johnny's clone in your Acunto. So it made me wonder how the individual slices held up when on the one you baked in your Acunto . Wow now I'm confusing myslef :)

Now I understand what you meant by "hold up." The answer is: about the same. Note that the Acunto was nowhere near Neapolitan temps. Also, I didn't open the dough the way I would for the clone (hand stretched in the Acunto example and gently rolled out in the clone.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Craig's Johnny's Clone
« Reply #114 on: August 10, 2015, 11:02:34 PM »
I had planned to make Johnny's clones for lunch at the TPS4, but everyone slept in I guess. I made this one for lunch yesterday. 10 hour preferment of 40% of the flour, 1 day bulk in the fridge, 1.5 days in balls in the fridge. I mixed Calabrian chili oil into the sauce. Quite tasty it was.

17", 450g dough. Baked on the MOABS: http://www.pizzamaking.com/forum/index.php?topic=39045.0
"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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Offline Essen1

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Re: Craig's Johnny's Clone
« Reply #115 on: August 10, 2015, 11:12:07 PM »
That's perfection right there! Wow!
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline nuevoyork

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Re: Craig's Johnny's Clone
« Reply #116 on: August 10, 2015, 11:43:36 PM »
That's perfection right there! Wow!

Yup.  It's too bad 'steel sucks.'  ;)

Offline CaptBob

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Re: Craig's Johnny's Clone
« Reply #117 on: August 10, 2015, 11:44:11 PM »
That's perfection right there! Wow!

 ^^^
Bob

Offline jvp123

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Re: Craig's Johnny's Clone
« Reply #118 on: August 11, 2015, 12:23:19 AM »
I shouldn't have slept in!  :chef:
Jeff

Offline Essen1

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Re: Craig's Johnny's Clone
« Reply #119 on: August 11, 2015, 12:50:00 AM »
Yup.  It's too bad 'steel sucks.'  ;)

Still don't like it. Doesn't work for my crusts and I said that many times.

But like I said before, NY, if it works for others, that's great.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

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