A D V E R T I S E M E N T


Author Topic: Craig's Johnny's Clone  (Read 56268 times)

0 Members and 1 Guest are viewing this topic.

Offline quietdesperation

  • Lifetime Member
  • *
  • Posts: 2651
  • I Love Pizza!
Re: Craig's Johnny's Clone
« Reply #320 on: April 22, 2020, 12:20:19 PM »
was that hand stretched or did you use a roller?
jeff

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 7535
  • Age: 61
  • Location: St. Joseph, MI
Re: Craig's Johnny's Clone
« Reply #321 on: April 22, 2020, 01:42:04 PM »
Here's my John's clone, I made the crust as thin as possible and it was good!

This was a 10 day old dough and it was still healthy.

Looking at these pictures makes me want do try this again.
Love that! Bet it was great.
-Tony

Offline Minolta Rokkor

  • Registered User
  • Posts: 2177
  • Age: 26
  • Location: Newport News, Virginia
  • We stand on the shoulders of giants.
Re: Craig's Johnny's Clone
« Reply #322 on: April 22, 2020, 03:21:18 PM »
was that hand stretched or did you use a roller?
roller, then hand stretched and lastly I used a pizza cutter to cut it into a circle. It was amobea shaped orginally.

Using a cutter really allows it to have a nearly flat edge.
Pizza is about balance, nothing more nothing less

Offline Minolta Rokkor

  • Registered User
  • Posts: 2177
  • Age: 26
  • Location: Newport News, Virginia
  • We stand on the shoulders of giants.
Re: Craig's Johnny's Clone
« Reply #323 on: April 22, 2020, 03:21:39 PM »
Love that! Bet it was great.
Definitely my favorite imitation
Pizza is about balance, nothing more nothing less

Offline quietdesperation

  • Lifetime Member
  • *
  • Posts: 2651
  • I Love Pizza!
Re: Craig's Johnny's Clone
« Reply #324 on: April 25, 2020, 10:05:20 PM »
made my first clone, thanks craig for posting this recipe:
https://www.pizzamaking.com/forum/index.php?topic=26286.msg617427#msg617427

it has become clear I have a lot to learn about preferments.
« Last Edit: April 26, 2020, 12:06:48 PM by quietdesperation »
jeff

A D V E R T I S E M E N T


Offline Chi_Guy

  • Registered User
  • Posts: 151
  • Location: Chicago, IL
Re: Craig's Johnny's Clone
« Reply #325 on: May 18, 2020, 02:07:18 AM »
My Johnny’s clone below.  I used the Apizza School’s recipe which also uses a poolish but decreased the hydration to 59% and added 2% each olive oil and sugar for color and crispness.  Bulk fermented at room temperature for 4 hours, followed by an 18 hour CF, and then proofed for 3 hours. I hand stretched the dough to about 13” and then used a rolling pin to gently roll it out to 14”. I find that this helps evens out the crust without degassing.

Pizza was topped with sliced Boars Head mozzarella, a little shredded white cheddar to fill in the gaps, crushed Cento tomatoes diluted with water, and topped with spinach, shiitake mushrooms, olive oil, and romano cheese. Baked on steel for 5 minutes.  I still need to work on the consistency of the sauce but overall it turned out pretty good.


Offline tommydgun

  • Registered User
  • Posts: 16
  • Location: Washington DC
  • I Love Pizza!
Re: Craig's Johnny's Clone
« Reply #326 on: June 12, 2020, 05:40:33 PM »
Oh man I finally got to make this one and I think it came out great!  My favorite NY pizza recipe yet.  I didn't do this poolish this time, but everything else was the same.  Really liked the roll + hand-stretch.

Made it in my ooni pro with red oak as fuel and cooked around 600-650 degrees.

Offline vincentoc13

  • Registered User
  • Posts: 259
  • Location: Orange County, CA
Re: Craig's Johnny's Clone
« Reply #327 on: June 18, 2020, 12:54:49 PM »
1) Yes.
2) I used 100% of the yeast in the preferment both times I tried this.
3) Yes.
4) No, only about 3 hours. It rose some in the additional 24 hours and didn't need as much time at RT. This time it was mostly to bring the dough back to RT.
5) Yes.
I've never used a preferment, but I definitely want to give it a try! I'm using the preferment dough calculator and it ask for percentage of water and flour, just a little confused about what I should input into to each field for this recipe any help on this would be greatly appreciated! Thank you.

Offline vincentoc13

  • Registered User
  • Posts: 259
  • Location: Orange County, CA
Re: Craig's Johnny's Clone
« Reply #328 on: June 21, 2020, 05:17:52 PM »
Gave it a try last night, but made it in my WFO @ 600 with a 4-5 min bake time.  I was happy with the TF and the crunch, with a few adjustments I think i will like this style even more! Thank you for the recipe and discussions on this post!

Vince.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 27883
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Johnny's Clone
« Reply #329 on: June 21, 2020, 08:31:44 PM »
Looks great!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 15138
  • Location: Durham,NC
  • Easy peazzy
Re: Craig's Johnny's Clone
« Reply #330 on: June 21, 2020, 10:23:28 PM »
Gave it a try last night, but made it in my WFO @ 600 with a 4-5 min bake time.  I was happy with the TF and the crunch, with a few adjustments I think i will like this style even more! Thank you for the recipe and discussions on this post!

Vince.
    Boy.... That's a nice one Vince!   :drool::chef::pizza:
"Care Free Highway...let me slip away on you"

Offline vincentoc13

  • Registered User
  • Posts: 259
  • Location: Orange County, CA
Re: Craig's Johnny's Clone
« Reply #331 on: June 22, 2020, 10:08:37 AM »
Much appreciated guys!! Next time a little more cheese and I'll be in pizza heaven  :drool:

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 27883
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Johnny's Clone
« Reply #332 on: June 22, 2020, 12:14:37 PM »
For a Johnny's clone, that cheese looks pretty spot on!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline vincentoc13

  • Registered User
  • Posts: 259
  • Location: Orange County, CA
Re: Craig's Johnny's Clone
« Reply #333 on: June 22, 2020, 05:42:31 PM »
That's good to know! I guess it wouldn't be a Johnny's clone if I added more cheese. (cooked in WFO, so not johnnys to start with  ;D).  Maybe the taste of the char over powerd the overall flavor of the pie, being that the sauce and cheese are kinda sparse?  Did you cook yours on steel? I think if I don't have a flame going and watch the temp and time I sould be good. 
« Last Edit: June 22, 2020, 05:47:00 PM by vincentoc13 »

Offline jsaras

  • Supporting Member
  • *
  • Posts: 3962
  • Location: Camarillo, CA
Re: Craig's Johnny's Clone
« Reply #334 on: June 22, 2020, 05:56:09 PM »
(cooked in WFO, so not johnnys to start with  ;D). 

It then becomes a Gianni!
Things have never been more like today than they are right now.

A D V E R T I S E M E N T


Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 27883
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Johnny's Clone
« Reply #335 on: June 22, 2020, 08:53:47 PM »
Yes, I make it on steel.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline buenokid

  • Registered User
  • Posts: 11
Re: Craig's Johnny's Clone
« Reply #336 on: November 22, 2020, 10:20:17 AM »
Had really great success with this recipe. I scaled everything so the final dough ball would be 300g. I think I would have liked a little extra for the crust but I think the results came out like one would expect. I might go back to 330g for a 14" pizza.

Flour 182g - 100% (I believe I used Gold Medal Bread Flour)
Water 108g - 60%
Salt 4.4g - 2.4%
Oil 4g - 2%
IDY - 5 grains or so

Dough
I did a pre-ferment using 58g of flour and 58 grams of water from the total dough ball weight. Added a few grains of IDY to this and left it overnight for 12 hours. The next morning I mixed everything by hand and did some light kneading for a few minutes. I then did about 4 stretch and folds every 10 minutes. I balled and put in the fridge for over 24 hours.

Let the dough sit out for about 5 hours before rolling/hand stretching. It was quite wet yet but dipping in flour/semolina made it relatively easy to work with. I look forward to handling another dough like this and stretching! It got so thin but stayed strong and I didn't tear it.

Sauce
I used Cento whole tomatoes. Squeezed out most of the juice from about 6-7 tomatoes and then used the stick blender to get it down to a smoother consistency. Seasoned with a little sugar and olive oil.

Toppings
Used sliced lowfat mozz grocery store variety and some pieces of fresh mozz. Used ATK sausage recipe. Forgot to put on before baking so I added some grated romano once it came out of the oven.

Baking
Topped with sliced mozz, then sauce, sausage, fresh mozz, black pepper, and a little oregano. Heated a stone on the bottom of the oven for about an hour at 500F (can't go hotter  :-\). I also put some baking tiles near the top. I baked for about 10 minutes on the bottom stone and then transfered to the top tiles to use the broiler. It helped get a little more color on the crust.


This made a great pizza. It kind of reminded me of the bar style pizzas I've made but thinner. As usual, I wish the oven was a little hotter. Can't wait to try this again. Thanks to Mmmph and Craig for their initial work!




Offline hammettjr

  • Supporting Member
  • *
  • Posts: 3548
  • Location: Long Island, NY
  • Matt
Re: Craig's Johnny's Clone
« Reply #337 on: November 22, 2020, 10:36:33 AM »

As usual, I wish the oven was a little hotter...


Nice looking pie!

I dont recommend using appliances in ways they aren't intended, but fyi, I've heard that many ovens have a calibration option that enables you to adjust the temp by +35 degrees.

Matt

Offline buenokid

  • Registered User
  • Posts: 11
Re: Craig's Johnny's Clone
« Reply #338 on: November 22, 2020, 10:39:49 AM »
Nice looking pie!

I dont recommend using appliances in ways they aren't intended, but fyi, I've heard that many ovens have a calibration option that enables you to adjust the temp by +35 degrees.

Thanks for that bit of information!

As a side note, I live in Wisconsin and know nothing about east coast pizza other than what I read/see, but I've come to appreciate on a whole new level as I research more.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 27883
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Johnny's Clone
« Reply #339 on: November 22, 2020, 12:58:02 PM »
Looks great.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


 

wordpress