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Author Topic: Craig's NY Square  (Read 15665 times)

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Offline TXCraig1

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Re: Craig's NY Square
« Reply #200 on: March 29, 2017, 10:08:51 PM »
Dinner tonight.

65% Superlative
2% salt
2% oil
2% LDM
2% sugar
0.2% IDY
4 hours @ 75F.
Baked @ 585F on the steel.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Online HBolte

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Re: Craig's NY Square
« Reply #201 on: March 29, 2017, 10:15:51 PM »
A beauty!!
Hans

Online Jersey Pie Boy

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Re: Craig's NY Square
« Reply #202 on: March 30, 2017, 06:38:34 AM »
65% was the HR?  It looks really great!

Offline TXCraig1

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Re: Craig's NY Square
« Reply #203 on: March 30, 2017, 08:26:53 AM »
65% was the HR?  It looks really great!

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

Offline norcoscia

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Re: Craig's NY Square
« Reply #204 on: March 30, 2017, 08:38:58 AM »
A beauty!!

Yes - gorgeous is the word I would use - love the colors and textures. I don't think craftsmanship is a word used on this forum very much but it definitely applies here.... Way to go Craig  :drool: :drool: :drool: :drool: :drool:
Norm

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Offline Pete-zza

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Re: Craig's NY Square
« Reply #205 on: March 30, 2017, 08:58:34 AM »
Craig,

Clearly you do not need remedial help  :-D.

Peter

Offline TXCraig1

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Re: Craig's NY Square
« Reply #206 on: March 30, 2017, 09:01:04 AM »
Craig,

Clearly you do not need remedial help  :-D.

Peter

Thanks! It's good to know I can still make a pizza when the boys ask for one  ;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 invertedisdead

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Re: Craig's NY Square
« Reply #207 on: March 30, 2017, 12:13:33 PM »
Love that undercrust, do you prefer the fresh mozzarella?

Offline TXCraig1

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Re: Craig's NY Square
« Reply #208 on: March 30, 2017, 12:17:16 PM »
Love that undercrust, do you prefer the fresh mozzarella?

This was kind of a clean out the fridge pizza. It actually has some LM part-skim under the sauce. That being said, I think I like a pie with both, and if I had to pick one, it would be fresh.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline invertedisdead

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Re: Craig's NY Square
« Reply #209 on: March 30, 2017, 05:50:25 PM »
This was kind of a clean out the fridge pizza. It actually has some LM part-skim under the sauce. That being said, I think I like a pie with both, and if I had to pick one, it would be fresh.

I like the stretch I get from fresh, I don't really get any when I use LM mozz. Do you ever salt it? I've seen that suggested on here.

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Offline parallei

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Re: Craig's NY Square
« Reply #210 on: March 30, 2017, 05:55:10 PM »
Nice pie.

It has been fun to watch your finger tips age over the years. ;D

Offline Jordanrs1980

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Re: Craig's NY Square
« Reply #211 on: Today at 04:10:00 PM »
Craig, I have been reading through the forums for a few weeks now and have been impressed with both your knowledge and your photos.  Your square pies, in particular, make me drool just a little bit...
I have a question for you regarding your square recipe.  Is it absolutely necessary to use the LDMP?  Meaning, can you eliminate it, keep everything else the same, and still end up with a good dough?  Or do other components needs to be adjusted if you don't use it?  Any help would be appreciated.
Thanks very much!

- Jordan

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