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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-15-2013, 08:59 AM   #16
CharredApron
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Quote:
Originally Posted by rcbaughn View Post

I like your dough recipe since it's quick and easy, but what do you think of slow fermentation and less kneading, and perhaps slow rise with sourdough starters? Ever worked with it at all? I've heard that the oxidation from lots of kneading impedes overall rise, but I haven't done enough work on it on my own, been too busy working on my Q really when I have the time and money. Anywho, just gonna get your take on all that slow fermentation jazz since you probably know a whole lot more than me from experience and age. Have a great one man, awesome looking pies you put out.
There are as many variations on the subject as there are concerning how to cook a pork butt. I find that pizza dough should be handled as little as possible. In Italy they never refrigerate their dough. It is made in the morning and cooked that night so it ferments that day only. I find that I personally like it after it has fermented for 3 or 4 days in the fridge. google VPN association and you will find a ton of information from the experts in Naples.
Thanks for reading my post!
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Unread 03-15-2013, 09:00 AM   #17
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Those look great I'll definitely be trying that dough recipe for sure.
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Unread 03-15-2013, 09:07 AM   #18
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Hey Jed,

If this is the site you're referring to http://www.verapizzanapoletana.org/ They got some issues. None of the links works, at least in Chrome.

Dean
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Unread 03-15-2013, 09:12 AM   #19
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Thanks for sharing your experience and expertise!
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Unread 03-15-2013, 09:43 AM   #20
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Hey dean try this one. http://verapizzanapoletana.net/old%2...mes-index.html
jed
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Unread 03-15-2013, 09:47 AM   #21
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Thanks for the edafacation! Awesome!!!
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Unread 03-15-2013, 09:56 AM   #22
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Hi Jed,
Thanks for sharing your expertise. I'm having a go at making my first pizza tonight so I'm studying the info I can find at my favorite forums. It was good to see your post at the top of the heap here.

I've already made the dough using a recipe I found for a whole wheat dough (2C whole wheat flour and 1 1/2C all purpose flour.) Probably won't be as good as your crust but hopefully better for us.

I'm going to bake it on a Weber kettle. I know I can't do 750°F but I think I can coax my 26 to about 500°F with two chimney's of lump. I understand that one of the issues when using a kettle is to get enough heat to the top of the pizza w/out charring the bottom of the crust. I bought some fire brick (1 1/4" thick) to build a platform on the middle of the cooker and will put the pizzas on 9" cast iron tortilla griddles to bake them. (I know that's pretty non-traditional, but lacking a proper peel it looks like my best fall back.)

Sorry to hear about the business. Chicago only just modified their laws to permit food carts/trucks. I'm sure there was a lot of pressure from brick and mortar restaurants to prevent that. Hopefully that will work out for the eating population in town.
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Unread 03-15-2013, 10:38 AM   #23
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Quote:
Originally Posted by rcbaughn View Post
That upsets me about your pizza business. It's sad that the government can impede a business from staying in business with frivolous regulation measures.
I don't want to take this off-topic, but food safety is incredibly important.
I've been in Florida, other restaurants and food carts appear to be able to comply. There are good reasons for health departments and their rules.
A few months ago, someone posted a story of a restaurant dragging in a deer carcass. Without these rules, there would be serious health issues with dining out as some people have no morals and would serve anything to make a buck.
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Unread 03-15-2013, 10:58 AM   #24
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Thanks for the info!

Quote:
Originally Posted by Hometruckin View Post
I tried this last week with my Kamado and learned the hard way.
I have to ask...

What was the lesson? :roilleyes:
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Unread 03-15-2013, 11:39 AM   #25
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Quote:
Originally Posted by Ron_L View Post
Thanks for the info!



I have to ask...

What was the lesson? :roilleyes:
Ron, lesson learned. Go indirect and place the pizza on firebricks on top of the grill grates. Next test will be next week, I will post PrOn
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Unread 03-15-2013, 11:44 AM   #26
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Nice looking pizzas Thanks for the info
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Unread 03-15-2013, 11:49 AM   #27
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Awesome info, thank you!
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Unread 03-15-2013, 12:40 PM   #28
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Default Missed the TD for pizza. A few words from my experience.

Man I had mine at 650 and burned mine pretty bad. Def gonna try it again soon.
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Unread 03-15-2013, 01:22 PM   #29
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Hank B, I have been messing with my kettle for pizza, here is what I found. If I build a fire in the bottom, it is impossible to get the air to flow over the top to get the proper cooking of the top of the pie. If I build it the fire on the cooking grate, the top cooks fine, but, the crust does not. Since I cook small pizzas, my next test will be to build two fires, one on the bottom to heat the stone properly, and one on the top grate, to create heat in the dome.

I also keep the top vent closed, and leave the lid ajar, this allows for more air, a hotter fire and a side draft air flow, aiding in pizza cooking. The fire is built on the handle side, so I can rest the lid, so that the air flows over the pizza and cooks the top.
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Unread 03-15-2013, 01:45 PM   #30
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Wow, that is amazing. With all these "pizza oven threads" you folks are going to drive me to build a pizza oven. haha
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