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Pitmasterx 11-25-2012 02:09 AM

Pizza
 
Yep Pizza,

Oh man do I love pizza!
This time I made the traditional pizza magherita as first made for Queen Magaretha 1889.


Let me know what you think!

Thanks for watching

PatAttack 11-25-2012 03:48 AM

PitmasterX???

Alrighty, then. I'll bite. Your bottom crust looks fabulous. Your top crust looks, uncooked, to say the least. Top crust looks like a dumpling. Sorry, just saying.

Furthermore, it looks edible. I'd still hit it.

aquablue22 11-25-2012 06:53 AM

Looks good, no yeast in your dough?

Bludawg 11-25-2012 08:58 AM

MOMMA MIA!! Monte Bella pizza.

Just BS 11-25-2012 10:18 AM

What PatAttack said...

I think you were right saying (in thethis video) that the BGE needed to be hotter.

dschc78 11-25-2012 10:33 AM

Looks good. I believe however the queen was served the pizza with tomato slices not sauce. Of course I’ve been wrong before and will be again.

Pitmasterx 11-25-2012 12:29 PM

Quote:

Originally Posted by dschc78 (Post 2280455)
Looks good. I believe however the queen was served the pizza with tomato slices not sauce. Of course Iíve been wrong before and will be again.

Thanks for you comment, but:

I'm sorry you guessed right and you are wrong:roll:
Before this pizza, every pizza was served with tomato slices. This is the first one with tomato puree and the basic to the pizza we know today.

A characteristic to the neapolitan pizza is that the crust is very thin. It does not rise that much while cooking. This a picture of another pizza I made that day, it gives you a good view of what the crust looks like. On top it may not look al that done, but in fact its perfect
http://www.bbq-brethren.com/forum/I'...for commentinghttps://lh6.googleusercontent.com/-C...3/_DSC0421.JPG

Thanks for commenting

Pitmasterx 11-25-2012 12:31 PM

Quote:

Originally Posted by aquablue22 (Post 2280325)
Looks good, no yeast in your dough?

250 g fine flour (preferably Italian tipo 00 if you can get)
3/4 teaspoon salt
8 grams of dried yeast
120 ml of lukewarm water
a dash of olive oil

CarolinaQ 11-25-2012 02:59 PM

Great job Pitmasterx and thanks for the video! Very similar to what I do here in the States. I am a wood-fired pizza lover and connoisseur myself, although I have had to cut back on breads because of my cholesterol, I still love to make a great wood-fired pizza. I just make my skin very thin and grill one side first, then add the toppings to the grilled side and then finish grilling the whole pizza. I hope to construct a wood-fired brick oven in the near future.


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