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Author Topic: Craig's Johnny's Clone  (Read 56152 times)

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Offline pythonic

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Re: Craig's Johnny's Clone
« Reply #40 on: September 07, 2014, 09:53:35 AM »
Amazing pie Craig!  What is RO water though?  And what rack position in your oven did you cook at?

Nate
« Last Edit: September 07, 2014, 10:18:35 AM by pythonic »
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Online Pete-zza

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Re: Craig's Johnny's Clone
« Reply #41 on: September 07, 2014, 01:12:12 PM »

Offline TXCraig1

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Re: Craig's Johnny's Clone
« Reply #42 on: September 07, 2014, 01:33:05 PM »
Thanks, Nate. It was baked in the top 1/3 of the oven on a 3/4" cordierite stone.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline jever4321

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Re: Craig's Johnny's Clone
« Reply #43 on: September 07, 2014, 02:06:52 PM »
WOW, Looks awesome man! 
-Jay

Offline cervicornis

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Re: Craig's Johnny's Clone
« Reply #44 on: September 07, 2014, 09:10:10 PM »
The fact that this was your first attempt at making a clone just blows my mind.  Really!  If anyone on this forum wonders why Craig gets so much respect from the newbies and experienced alike, this thread explains why.  Very impressive.  Makes me want to fly out to Italy, then NY, and then Texas.  Anyone want to join me on an epic pizza trip?
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Offline scott r

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Re: Craig's Johnny's Clone
« Reply #45 on: September 08, 2014, 01:24:18 AM »
Hey craig, what a great looking clone!  I have some inside scoop for you to possibly bring it closer to Johnny's.   Forgive me if you already know some of this and I missed it, as I skimmed the thread....

Vantagio Whole milk aged mozzarella cheese.   This particular mozzarella has a touch of sharpness, and it has an incredible tolerance to heat... even better than grande.

A small amount of fresh mozzarella, usually just one piece in the center of the pizza

a sauce made by combining italian whole peeled tomatoes with a thicker california puree tomato

I LOVE johnny's!   

Offline dylandylan

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Re: Craig's Johnny's Clone
« Reply #46 on: September 08, 2014, 05:11:05 AM »
I dunno, I'm not sure that you have the exact same number of blisters on your clone Craig.  Some of the blisters are even in different spots compared with the original.


Offline TXCraig1

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Re: Craig's Johnny's Clone
« Reply #47 on: September 08, 2014, 08:28:54 AM »
Thanks for the info scott.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline jvp123

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Re: Craig's Johnny's Clone
« Reply #48 on: September 09, 2014, 02:21:50 PM »

 I made with Pomi tomato sauce (the Pomi sauce is tomato only. It does not have any other ingredients like most tomato sauces)


Craig i noticed you mentioned Pomi tomato (only) sauce.  I've seen a pizza sauce version - have you tried that one?  I guess it has some "spices" in it  -
I'm assuming mostly oregano.

In your opinion is it probably best to get the plain and season yourself?
Jeff

Offline TXCraig1

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Re: Craig's Johnny's Clone
« Reply #49 on: September 09, 2014, 02:37:49 PM »
I've never tried it. I'm pretty minimalist when it comes to seasoning pizza sauce. I can't imagine ever buying pizza sauce.
"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 jvp123

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Re: Craig's Johnny's Clone
« Reply #50 on: September 09, 2014, 02:41:25 PM »
I've never tried it. I'm pretty minimalist when it comes to seasoning pizza sauce. I can't imagine ever buying pizza sauce.

I hear ya thanks.
Jeff

Offline TXCraig1

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Re: Craig's Johnny's Clone
« Reply #51 on: September 21, 2014, 10:10:36 PM »
This was pretty much the same formula with an extra day in the fridge. I opened the dough by hand rather than using the rolling pin. I preferred it this way.

I cut the dough ball down from 375g to 300g (14") = 0.07 TF.


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

Offline Simple Man

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Re: Craig's Johnny's Clone
« Reply #52 on: September 22, 2014, 10:06:11 AM »
Craig,
I would like to attempt this using your formula and hoping you wouldn't mind answering a few questions regarding your latest attempt.

1) Did you use the same percentage water-flour (roughly 41%) of total for the preferment as the initial attempt?
2) How much IDY did you use in the preferment? I noticed you used 2.2 grains (.143 grams) in your original preferment although Mmmph mentioned he used 50% of the total IDY in his attempt.
3) You mentioned this latest attempt was basically the same formula with an extra day in the fridge. Does that mean it was a total of 60 hrs in the fridge (36hrs + 24hrs)?
4) Did you also give it 6 hrs at room temp before forming the dough.
5) Same sauce & cheese as initial attempt.

Sorry for all the questions. Just trying to be as accurate as possible for my 1st attempt.
Dave

Offline TXCraig1

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Re: Craig's Johnny's Clone
« Reply #53 on: September 22, 2014, 10:21:37 AM »
Craig,
I would like to attempt this using your formula and hoping you wouldn't mind answering a few questions regarding your latest attempt.

1) Did you use the same percentage water-flour (roughly 41%) of total for the preferment as the initial attempt?
2) How much IDY did you use in the preferment? I noticed you used 2.2 grains (.143 grams) in your original preferment although Mmmph mentioned he used 50% of the total IDY in his attempt.
3) You mentioned this latest attempt was basically the same formula with an extra day in the fridge. Does that mean it was a total of 60 hrs in the fridge (36hrs + 24hrs)?
4) Did you also give it 6 hrs at room temp before forming the dough.
5) Same sauce & cheese as initial attempt.

Sorry for all the questions. Just trying to be as accurate as possible for my 1st attempt.

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

Offline Simple Man

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Re: Craig's Johnny's Clone
« Reply #54 on: September 22, 2014, 10:28:13 AM »
Thanks Craig!

Now I see I was confused converting grains-grams. I do have a small scale that is accurate to .01 grams. Not sure about grains.
Dave

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Offline TXCraig1

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Re: Craig's Johnny's Clone
« Reply #55 on: September 22, 2014, 10:36:22 AM »
Thanks Craig!

Now I see I was confused converting grains-grams. I do have a small scale that is accurate to .01 grams. Not sure about grains.

1 grain = 1/7000 lb

My digital scale won't reliably measure tiny quantities, but my balance-beam reloading scale will accurately measure 0.1 grain = 0.0065 gram, so I use it for measuring IDY.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Johnny the Gent

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Re: Craig's Johnny's Clone
« Reply #56 on: September 22, 2014, 06:15:23 PM »
You're batting a thousand Craig. Another home run!
Il miglior fabbro

Offline TXCraig1

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Re: Craig's Johnny's Clone
« Reply #57 on: September 22, 2014, 06:17:03 PM »
You're batting a thousand Craig. Another home run!

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

Offline deb415611

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Re: Craig's Johnny's Clone
« Reply #58 on: September 22, 2014, 06:18:29 PM »
oooh, nice!
Deb

Offline Chicago Bob

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Re: Craig's Johnny's Clone
« Reply #59 on: September 22, 2014, 06:28:19 PM »
That is pizza right there man.... :chef:
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