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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 11-25-2012, 02:09 AM   #1
Pitmasterx
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Thumbs up 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!

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Old 11-25-2012, 03:48 AM   #2
PatAttack
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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.
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Old 11-25-2012, 06:53 AM   #3
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Looks good, no yeast in your dough?
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Old 11-25-2012, 08:58 AM   #4
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MOMMA MIA!! Monte Bella pizza.
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Old 11-25-2012, 10:18 AM   #5
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What PatAttack said...

I think you were right saying (in thethis video) that the BGE needed to be hotter.
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Old 11-25-2012, 10:33 AM   #6
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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.
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Old 11-25-2012, 12:29 PM   #7
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Quote:
Originally Posted by dschc78 View Post
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.
Thanks for you comment, but:

I'm sorry you guessed right and you are wrong
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


Thanks for commenting
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Old 11-25-2012, 12:31 PM   #8
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Quote:
Originally Posted by aquablue22 View Post
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
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Old 11-25-2012, 02:59 PM   #9
CarolinaQ
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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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