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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 11-15-2013, 05:05 PM   #31
DiamondMarco
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Great post. After living in Italy for seven years I've had some of the best pizzas ever. And almost every one of them was made in a wood fired oven. The searing heat hitting the bottom crust turns the moisture in the dough to steam, giving a quick rise while crisping the bottom of the crust and imparting a nice smoky flavor. That's how the word NIVARNA was invented. Thanks for the post and stiring up memories.
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Unread 11-15-2013, 05:20 PM   #32
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Nirvana pretty much sums it up. !!
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Unread 11-22-2013, 12:12 AM   #33
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Nice job!
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Unread 11-22-2013, 02:59 AM   #34
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Yes please, burnt dough or not, that almost looks smellable
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Unread 11-22-2013, 09:58 AM   #35
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Peeps- that looks great. Being a chef for over 30 years pizza is my thing. When we made pizza at our restaurant my deck would be around 650 degrees so your temp is about right. We did every thing by 100 weights but I have broken down the dough recipe to make it easier for home use. This will make two 12-14 inch pizzas.

3½ cups (16 ounces) high-gluten flour (Only Tipo“00” flour such as Caputo flour can be used if making Neapolitan pizza).

9 ounces warm water
1 tablespoon olive oil
1 teaspoon instant yeast
¾ teaspoon salt

In a stand mixer fitted with the paddle attachment, mix on low speed until ingredients come together and form a scrappy dough. Add olive oil and mix for a few seconds longer until it's incorporated into the dough. Switch to the dough hook attachment and set mixer to medium speed. Allow mixer to knead the dough for a full 15 minutes at which time it should pass a windowpane test. Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for 24 hours. This is the trick that most home cooks don’t do. The dough needs to rise slow and cold to give it that NY style crust.
Make sure that your stone is in the grill for at least 15 minutes before you slab the pizza. The grill may be 650 but the stone also needs to be that temp.
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Unread 11-22-2013, 01:20 PM   #36
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Nice looking pie. Never tried turkey pepperoni before. Gives me a reason to fire up the grill!
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Unread 11-22-2013, 09:06 PM   #37
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Quote:
Originally Posted by PaulieG View Post
Peeps- that looks great. Being a chef for over 30 years pizza is my thing. When we made pizza at our restaurant my deck would be around 650 degrees so your temp is about right. We did every thing by 100 weights but I have broken down the dough recipe to make it easier for home use. This will make two 12-14 inch pizzas.

3½ cups (16 ounces) high-gluten flour (Only Tipo“00” flour such as Caputo flour can be used if making Neapolitan pizza).

9 ounces warm water
1 tablespoon olive oil
1 teaspoon instant yeast
¾ teaspoon salt

In a stand mixer fitted with the paddle attachment, mix on low speed until ingredients come together and form a scrappy dough. Add olive oil and mix for a few seconds longer until it's incorporated into the dough. Switch to the dough hook attachment and set mixer to medium speed. Allow mixer to knead the dough for a full 15 minutes at which time it should pass a windowpane test. Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for 24 hours. This is the trick that most home cooks don’t do. The dough needs to rise slow and cold to give it that NY style crust.
Make sure that your stone is in the grill for at least 15 minutes before you slab the pizza. The grill may be 650 but the stone also needs to be that temp.
Thanks for the recipe! I'll task Tasha with whipping this up one day!
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