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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-12-2018, 09:00 PM   #1
jsperk
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Default Attempted Neapolitan pizza

I'm not sure I'm a big fan of this pizza. I like regular cheese and much more on it than this.

Not the best Neapolitan pizza attempt. I need to raise my stone if I try it again.




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Old 01-12-2018, 09:21 PM   #2
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Looks great!!
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Old 01-13-2018, 12:21 AM   #3
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Joe, when I was in Europe, I saw a lot of pizzas that looked like that. I thought, what the hell? Where's the cheese? Meh, they came up with an idea, we just perfected it...
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Old 01-13-2018, 02:19 AM   #4
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I'm sorry that you're frustrated with the results - I'd sure tear into a slice or two!

My very brief and unrequested suggestion - Try a good, fresh mozzarella - still in the ball format from the deli section of the grocery. Slice the ball, but rip into 1/2s or 1/3s before placing somewhat sparingly on the pie. Additionally, try adding the fresh basil post trip to the oven.

It's supposed to be simple - just the basics.... but I do like a bit more cheese on mine.
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Old 01-13-2018, 03:00 AM   #5
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Looks great to me!
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Old 01-13-2018, 04:24 AM   #6
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I'd have a leftover slice for breakfast bout now.
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Old 01-13-2018, 06:12 AM   #7
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Quote:
Originally Posted by ShadowDriver View Post
I'm sorry that you're frustrated with the results - I'd sure tear into a slice or two!

My very brief and unrequested suggestion - Try a good, fresh mozzarella - still in the ball format from the deli section of the grocery. Slice the ball, but rip into 1/2s or 1/3s before placing somewhat sparingly on the pie. Additionally, try adding the fresh basil post trip to the oven.

It's supposed to be simple - just the basics.... but I do like a bit more cheese on mine.
Agree. Given the limited ingredients the quality of cheese makes a big difference and the fresh stuff is considerably different than what I normally buy.
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Old 01-13-2018, 06:27 AM   #8
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Looks good to me!

ShadowDriver had a good suggestion: for me, fresh mozz makes a big difference. In this area, Bel Gioioso mozz is regularly available in the supermarket. I prefer the stuff that's packaged in a plastic tub with water (they also have stuff that's sort of mashed together hunks in a shrink wrap package that's OK in a pinch). We just made pizza on the Blackstone last night using the mozzarella "pearls". Easy peasy...just place those little nuggets onto your pie and you are good to go.

Also prefer basil to be added post cook. Sometimes the basil placed on the pie before cooking can get, ummm, heavily carbonized. YMMV.

Of course, it's totally up to you. Neapolitan just might not be your thing.

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Old 01-13-2018, 07:27 AM   #9
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[QUOTE=ShadowDriver;3932535]I'm sorry that you're frustrated with the results - I'd sure tear into a slice or two!

My very brief and unrequested suggestion - Try a good, fresh mozzarella - still in the ball format from the deli section of the grocery. Slice the ball, but rip into 1/2s or 1/3s before placing somewhat sparingly on the pie. Additionally, try adding the fresh basil post trip to the oven.

It's supposed to be simple - just the basics.... but I do like a bit more cheese on mine. [/QUOTE

I used Bel Gioioso. I bought from Restaurant depot. I didn't realize the log was pre-sliced, so I just cut into cubes. I was going to shred until I googled neo pie and this one site showed it cubed. I wanted to try buffalo mo but couldn't find any.

I really don't think it's my thing. Even the crust taste different. I'll stick with my regular style.

Quote:
Originally Posted by THoey1963 View Post
Joe, when I was in Europe, I saw a lot of pizzas that looked like that. I thought, what the hell? Where's the cheese? Meh, they came up with an idea, we just perfected it...
Exactly my thoughts. I can't get over that little amount cheese. It was worth a shot, the wife liked it.
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Old 01-13-2018, 07:28 AM   #10
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I did one with basil during the cook and picked it off as it was burnt.
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Old 01-13-2018, 07:45 AM   #11
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Still a purdy pie though.
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Old 01-13-2018, 07:45 AM   #12
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Jsperk I used to get buffala mozz at the Pennsylvania Mac Company down in the Strip District. Nice looking pie for sure.
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Old 01-13-2018, 07:54 AM   #13
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Quote:
Originally Posted by wihint View Post
Jsperk I used to get buffala mozz at the Pennsylvania Mac Company down in the Strip District. Nice looking pie for sure.
I got my flour down at Penn Mac but the line was crazy to get to the deli area for cheese and meats.

I will have to stop again.
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Old 01-13-2018, 08:11 AM   #14
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All kind styles of pizza- I'm partial to that one- very nice looking (I wish mine were half that nice). I can't bake the pie with basil on it- that burnt basil is a nasty taste. The minimal cheese is not a problem- the older I get, the simpler I like things. I used to say "can't have enuff toppings" but now I prefer fewer - it's like they are not all fighting against each other for my taste buds.
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Old 01-13-2018, 08:50 AM   #15
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Styles are a matter of taste. If you figure that one isn't for you, NYC style is another favorite!
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