The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 04-11-2010, 07:17 PM   #1
Cigarbque
Full Fledged Farker
 
Join Date: 02-19-09
Location: N.W. New Jersey
Downloads: 0
Uploads: 0
Default Caputo flour pizza on the BGE

I am lucky and have some customers not far from "Fred's BBQ & Music" store in PA. So when I stopped in on Thursday for some Blues Hog I picked up some Caputo Tipo "00" flour. This was my first atemp at using this Neapolitan pizza flour. I made the dough with a poolish and a 65% hydration on Saturday and then after rising separated into individual balls and let it proof over night in the fridge. I took it out this morning and let it sit for eight hours.

I made the sauce from San Marzano tomatoes and did nothing more than crush them with a bit of garlic and oregano. I hit the sauce with a immersion blender. For toppings nothing more than some fresh mozzarella, grated parmigiana, fresh basil and a touch of salt and EVOO.

I have no idea what temp the egg was cooking at because the thermo died on me. I did incinerate the poor thing and melted the new gasket I put on only two weeks ago. The first pie came out the best. The three after it had more of a biscuit style crust with less oven spring so I need to work on that. All in all the results were amazing. Best pizza I ever made by far.

The set up:


The incinerated Big Green Egg:


The first pizza Neapolitan:


Check out the perfect char on the bottom:


A slice of heaven:
__________________
BWS Party, UDS, Yellow Thermapen, Gasser
Cigarbque is offline   Reply With Quote


Unread 04-11-2010, 07:19 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Oh, very nice. Do you think the flour made a difference?
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 04-11-2010, 07:23 PM   #3
Paulmark
is One Chatty Farker
 
Paulmark's Avatar
 
Join Date: 08-05-09
Location: Stockton CA
Downloads: 0
Uploads: 0
Default

Outstanding pizza way to go.
Paulmark is offline   Reply With Quote


Unread 04-11-2010, 07:34 PM   #4
Cigarbque
Full Fledged Farker
 
Join Date: 02-19-09
Location: N.W. New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Oh, very nice. Do you think the flour made a difference?
Yes it did. It was baby bottom soft. I have always used olive oil in my dough but not this time. The dough was so relaxed it was a joy to work with. As far as the taste goes i am not sure you can tell a difference but as far as the feel of the dough you sure can.
__________________
BWS Party, UDS, Yellow Thermapen, Gasser
Cigarbque is offline   Reply With Quote


Thanks from:--->
Unread 04-11-2010, 07:52 PM   #5
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

outstanding job Brian !!!!
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 04-11-2010, 07:57 PM   #6
Shiz-Nit
is One Chatty Farker
 
Join Date: 03-06-10
Location: kentucky
Downloads: 0
Uploads: 0
Default

Very Nice indeed
__________________
Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ
Shiz-Nit is offline   Reply With Quote


Unread 04-11-2010, 08:01 PM   #7
1_T_Scot
is Blowin Smoke!
 
Join Date: 06-03-08
Location: Pontiac Illinois
Downloads: 0
Uploads: 0
Default

Pizza lookes awesome! 2 questions. What does Poolish mean? How do you measure 65% hydration or is it calculated?
__________________
Certified "MOINK" ball maker.

Supporting Disabled Veterans. Link Removed. Diveheart .org

Large Big Green Egg - Fathers Day 2009
1_T_Scot is offline   Reply With Quote


Unread 04-11-2010, 08:04 PM   #8
leanza
Babbling Farker

 
leanza's Avatar
 
Join Date: 05-26-07
Location: Southern California
Downloads: 0
Uploads: 0
Default

A man after my own heart. You did things right. If you cant afford those San Marzano's,may I recomend some 6in1, its a beautiful premium canned tomato. Thanks for the wonderful pictures.
__________________
Tom
leanza is offline   Reply With Quote


Thanks from:--->
Unread 04-11-2010, 08:51 PM   #9
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

Awesome looking pie. But you've got some weird ash build-up or blow by on the back half of your Egg. The front looks like it's sealing well. Have you done the dollar bill test? What fuel/lump are you using? Or is what I'm seeing some excess flour?

Part of me says don't fix what aint broken seeing the excellent pie. But I just thought I'd ask.
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote


Unread 04-11-2010, 10:58 PM   #10
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Great looking pie!
__________________
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is offline   Reply With Quote


Unread 04-12-2010, 02:13 AM   #11
Jeroen
Knows what a fatty is.

 
Jeroen's Avatar
 
Join Date: 05-05-09
Location: Rotterdam, ZH
Downloads: 0
Uploads: 0
Default

Well done, the pie looks great.
Maybe next time you drive by Fred you can buy a high heat gasket.
Last week a colleague wanted to make some flammkuchen on my Large at about 575 F and the gasket held great.
__________________
BGE XL, 2 BGE Large, BGE medium, BGE small, BGE mini, WGA, Schwenkgrill.
Jeroen is offline   Reply With Quote


Unread 04-12-2010, 05:30 AM   #12
Rick's Tropical Delight
** Permanent Timeout **
 
Join Date: 04-25-07
Location: Farmersville, Ohio
Downloads: 0
Uploads: 0
Default

what diameter and brand of pizza stone is that?
Rick's Tropical Delight is offline   Reply With Quote


Unread 04-12-2010, 08:10 AM   #13
Cigarbque
Full Fledged Farker
 
Join Date: 02-19-09
Location: N.W. New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 1_T_Scot View Post
Pizza lookes awesome! 2 questions. What does Poolish mean? How do you measure 65% hydration or is it calculated?
A Poolish is a preferment starter. 50% flour and 50% water with yeast. Like a sourdough starter. I made it the night before I made the dough. Let it sit out overnight and you have bubbly goodness.

Yes the 65% hydration is calculated. I measure by weight so for instance 100 grams of flour would use 65 grams of water. There are calculators on line if you google it also in most good bread books.
__________________
BWS Party, UDS, Yellow Thermapen, Gasser
Cigarbque is offline   Reply With Quote


Unread 04-12-2010, 08:14 AM   #14
Cigarbque
Full Fledged Farker
 
Join Date: 02-19-09
Location: N.W. New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Brauma View Post
Awesome looking pie. But you've got some weird ash build-up or blow by on the back half of your Egg. The front looks like it's sealing well. Have you done the dollar bill test? What fuel/lump are you using? Or is what I'm seeing some excess flour?

Part of me says don't fix what aint broken seeing the excellent pie. But I just thought I'd ask.
What you are seeing is ash. The egg is a medium about 14 years old. I mostly use it for cooking low and slow so I guess it just fried everything from the heat. I put a new felt gasket on it about two weeks ago and I set it with a low heat cook. I cleaned and scraped the ceramic before putting on the gasket.

I was using a mixture of RO lump and aFire coconut extruded charcoal. Man the thing was hot.
__________________
BWS Party, UDS, Yellow Thermapen, Gasser
Cigarbque is offline   Reply With Quote


Unread 04-12-2010, 08:17 AM   #15
Cigarbque
Full Fledged Farker
 
Join Date: 02-19-09
Location: N.W. New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Rick's Tropical Delight View Post
what diameter and brand of pizza stone is that?
It is the BGE brand pizza stone. The egg is a medium so I am guessing 14" to 16".
__________________
BWS Party, UDS, Yellow Thermapen, Gasser
Cigarbque is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Fresh homemade pizza from flour to pie in as little as 1 hour or up to 4 days Zippylip Q-talk 42 03-23-2012 11:48 PM
pizza on a bge ALLENY Q-talk 6 09-24-2011 09:45 AM
BGE pizza Drossie Q-talk 21 04-28-2011 11:54 AM
Pizza from my BGE shadow Q-talk 13 10-05-2009 04:14 PM
First Pizza on BGE Trucky1008 Q-talk 9 06-05-2009 09:56 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:29 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts