Neapolitan Pizza

Mighty_Quinn · February 2012

With all of the pizza talk I've been involved in the past couple weeks, I decided to give authentic Neapolitan pizza a go. Dough was just sourdough starter, water, bread flour, yeast, salt....no oil or sugar. I wish I could get the egg hotter, but with a stone on the bottom of the adjustable rIg for indirect, the hottest I could maintain is 750ish. This site is awesome for Neapolitan pizza if anyone's interested...http://www.varasanos.com/PizzaRecipe.htm

Active starter

http://i1254.photobucket.com/albums/hh616/_IPA_/3defb483.jpg

Dough after 48 hrs in fridge

http://i1254.photobucket.com/albums/hh616/_IPA_/a951409c.jpg

Finished pie

http://i1254.photobucket.com/albums/hh616/_IPA_/6da8a0b7.jpg
http://i1254.photobucket.com/albums/hh616/_IPA_/4bd91a26.jpg

Sorry for the links and not photos, but I'm posting from iPad right now....

Mighty_Quinn · February 2012

I think the best bet might be to just use the stone on top of the adjustable rig with no stone on a lower level for indirect...raised direct basically. Heat transfer wasn't my problem....getting the dome above 800 going indirect was.

Gato · February 2012

Nice pizza as usual MQ. Crust looked very nice.

Mighty_Quinn · February 2012

Thanks Gato- the crust turned out really well this time. I usually do a little bit lower temps and use oil and sugar in my crust (which you know) but wanted to try going super hot...(wish it was hotter) so had to leave it out. There is definitely a difference. This way, the crust has much more the taste and texture of a good crusty artisan bread...with oil/sugar, the crust is softer and more chewy. Check out that site I linked.....lots of really good info there!

GrannyX4 · February 2012

Good looking pizza and I enjoyed the web site. Lots to learn and now I know not to use a rolling pin. Old girl learning new tricks. ;;)

Mighty_Quinn · February 2012

The best part of that site has nothing to do with pizza really...I like how he gets his oven to over 800!

Little Steven · February 2012

With all of the pizza talk I've been involved in the past couple weeks, I decided to give authentic Neopolitan pizza a go. Dough was just sourdough starter, water, bread flour, yeast, salt....no oil or sugar. I wish I could get the egg hotter, but with a stone on the bottom of the adjustable rIg for indirect, the hottest I could maintain is 750ish. This site is awesome for Neopolitan pizza if anyone's interested...http://www.varasanos.com/PizzaRecipe.htm Active starter http://i1254.photobucket.com/albums/hh616/_IPA_/3defb483.jpg Dough after 48 hrs in fridge http://i1254.photobucket.com/albums/hh616/_IPA_/a951409c.jpg Finished pie http://i1254.photobucket.com/albums/hh616/_IPA_/6da8a0b7.jpg http://i1254.photobucket.com/albums/hh616/_IPA_/4bd91a26.jpg Sorry for the links and not photos, but I'm posting from iPad right now....

Large egg? I can get to 1000* easy...1200* with a little help.

Mickey · February 2012

MQ I guess I am slow. Just what was wrong with the pizza in the pics you posted? I really looks good. Also some lump just gets hotter than other lump. And man be careful opening .that egg.

Mighty_Quinn · February 2012

Yep....large. You can get that hot indirect? My setup was adjustable rig with stone on bottom level and stone on stock grid on top of rig a couple inches above the felt line. I couldnt get it above 750. I had full load of lump and clear ash holes. And let everything burn and heat up for plenty of time. I have no problem getting that hot direct. I kind of think there was too much ceramic in there soaking up heat.

Mighty_Quinn · February 2012

Nothing was wrong with it at all Mickey...it was great actually. It just wasn't the exact process I was hoping for.

Little Steven · February 2012

MQ,

Yes but I use Maple Leaf lump which is a medium density very hot burning. IMHO the platesetter (lower indirect piece) should not be far from the stone. I use 1/2" copper tee fittings for the spacers. The whole deal goes atop the grid on the adjustable rig. I have been known to use a shop vac with the hose in the exhaust through the lover vent to "help" the fire develop

Gato · February 2012

Information overload on that site. I have got to get on my computer where I can study it easier. Very interested in learning more on this. Thanks for sharing it.

Mighty_Quinn · February 2012

I like the sound of that setup....it lets more heat up into the dome before it is soaked up by the lower indirect piece. I guess my debate is next time do I use the stone/spacer/stone up on the AR? or do I try single stone high on AR a la tweev? I think if I want to use the very hot temps required for authentic Neapolitan pizza I need something there for indirect.

Mighty_Quinn · February 2012

I've also read fishlessman's (?) posts on doing basically the same thing and worry about my dome coming loose from the bands at sustained temps that high.

Little Steven · February 2012

The single stone will work but will heat from the radiant heat from the lump. If you have an indirect piece below the stone it will heat to the ambient temp in the egg and not a lot higher. You can get a cheap IR thermo to tell you when it is at the same temp as the egg but you will have trouble doing multiple pies that way.

BTW when I said platesetter(indirect piece) I wasn't trying to school you I meant as compared to the AR stone

Little Steven · February 2012

I really don't find they do. But fishlessman is a hot rodder. BTW like your handle

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=907475&catid=1

Mighty_Quinn · February 2012

Lol....thanks re handle. It's more about an old dog I had (named after the eskimo in the song) than it is about the song!

I assumed you were comparing...I would hope most, if not all, know about the plate setter even if they use other systems for indirect. Thanks for the high heat advice! I'll post my next try, which I'm sure will be soon!

Neapolitan Pizza

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