Author Topic: GM Neapolitan flour dough to try in my old BBQ setup  (Read 2352 times)

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Offline norma427

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GM Neapolitan flour dough to try in my old BBQ setup
« on: July 14, 2013, 12:48:34 PM »

I had watched Craig and Scot make the dough on Friday night at the Pizza Summit.  I think I have a pretty good idea of how to make Craig's dough using his methods from watching Scot and Craig.  I decided yesterday to give his dough methods a try to see if I can get anywhere near his dough, but I know my BBQ setup won't be able to produce the great pizzas I tasted from Craig's oven.  I didn't use his exact formulation.  The formulation I used with the Ischia starter is below.  My dough balls are only 216 grams because my BBQ grill setup is small in the area that can bake. 

I also have some of the new GM flour that I want to give a try.

The dough and dough balls did feel nice. 

I have to take everything out of my grill whenever I want to grill something and since it has been awhile since I gave that setup a try, and thought I would try it one more time.  Hopefully I can remember how I set it up before.

The styrofoam box where the dough balls are fermenting is between 60-65 degrees F. 

I did purchase a new kind of mozzarella last evening at the Giant supermarket.  I don't know how that mozzarella will work because I never tried it before.  I also picked some San Marzano tomatoes from my garden this morning along with a few peppers.  I am going to use the San Marzanos to try and add to the kind of Centro product I purchased at Giant.  Giant didn't have the kind of Cento I wanted to purchase.

Will post photos whether the pizzas turn out good or bad.

Norma 
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Offline norma427

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #1 on: July 14, 2013, 12:51:23 PM »
Norma
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Offline norma427

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #2 on: July 14, 2013, 07:27:45 PM »
These are the photos of the pizzas I made with the new GM flour and using Craig's methods to make the dough.  The pizzas turned out decent in my opinion for only using a BBQ mod.  The dough balls opened very easily and the pizzas baked well except the second one got a little dark on the sides that were too close to the fire. I could tell these were sourdough pizzas which I really like.

Three San Marzono tomatoes were cooked until the skins came loose and then I used the food processor to blend those and to make the Centro product a little thinner.  I thought the new mozzarella I tried tasted good and melted okay.

I used some of Diana's Aleppo Chile Peppers she gave me at the pizza summit on the last two pizzas.  I thought the Aleppo peppers tasted very good on those two pizzas.  Thanks Diana and Craig!

Norma
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Offline TXCraig1

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #3 on: July 14, 2013, 07:28:28 PM »
Very pretty and vibrant little pizza.
I love pigs. They convert vegetables into bacon.

Offline norma427

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #4 on: July 14, 2013, 07:29:45 PM »
Very pretty and vibrant little pizza.

Thanks so much Craig!  There are more to come.  I am glad I got to watch you and Scot make your dough.  It helped me a lot.   ;D

Norma
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Offline norma427

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #5 on: July 14, 2013, 07:32:33 PM »
Norma
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Offline norma427

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #6 on: July 14, 2013, 07:35:18 PM »
Norma
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Offline norma427

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #7 on: July 14, 2013, 07:37:53 PM »
Norma
Always working and looking for new information!

Offline TXCraig1

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #8 on: July 14, 2013, 07:47:27 PM »
Those are all gorgeous. You don't know how much I wish I was there to eat them with you right now!
I love pigs. They convert vegetables into bacon.

Offline thezaman

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #9 on: July 14, 2013, 07:57:58 PM »
 beautiful pies, beautiful presentation!!!!


Offline norma427

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #10 on: July 14, 2013, 08:29:36 PM »
Those are all gorgeous. You don't know how much I wish I was there to eat them with you right now!

Thanks so much Craig.  I wish you could have been here to eat them with me too.  8) I was going to try other different dressings, but wasn't sure how the BBQ grill would bake the pizzas.

Norma
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Offline norma427

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #11 on: July 14, 2013, 08:30:10 PM »
beautiful pies, beautiful presentation!!!!

Thanks Larry!

Norma
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Offline deb415611

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #12 on: July 14, 2013, 08:33:57 PM »
those look great Norma  :)

Offline Qarl

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #13 on: July 14, 2013, 08:34:03 PM »
If course ANYTHING Norma makes comes out awesome looking!  (And I bet tasting too!)

Offline norma427

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #14 on: July 14, 2013, 08:45:25 PM »
those look great Norma  :)

Thanks Deb!

Norma
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Offline norma427

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #15 on: July 14, 2013, 08:49:01 PM »
If course ANYTHING Norma makes comes out awesome looking!  (And I bet tasting too!)

Qarl,

That isn't always true.  I had my share of flops.  :-D  These were good tasting, but sure not as good as Craig's pizzas.  I have to first let the bottom set about 15 seconds with the lid closed, then put the pizza on the upside down pan so the bottom doesn't burn.  At least then I can keep the lid open and just keep turning near the fire. 

Norma
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Offline parallei

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #16 on: July 14, 2013, 09:12:38 PM »
Those pies look great Norma. :chef:

I've got a Craig dough in the cooler as I write this.  I'm going to have to torch off the 2Stone's stone before I bake them.  I had a bit af a thin skin, cheese meets stone accident the other day! :(

Paul

Offline norma427

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #17 on: July 14, 2013, 10:10:56 PM »
Those pies look great Norma. :chef:

I've got a Craig dough in the cooler as I write this.  I'm going to have to torch off the 2Stone's stone before I bake them.  I had a bit af a thin skin, cheese meets stone accident the other day! :(

Paul

Paul,

Thanks!  Great to hear you also have a Craig's dough in the cooler.  Looking forward to seeing your pies.  Sorry to hear you have to torch off the 2Stone's stone before you bake the pizzas.  Those accidents with thin skins are no fun.  I had those kind of accidents before too.  I even had smoke alarms going off from burnt cheese on the coil of my home oven.  :-D

Norma
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Offline Serpentelli

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #18 on: July 15, 2013, 11:55:16 AM »
Norma,

You're the greatest! Your attention to detail and persistence in trying to achieve "as perfect a product as possible" within the constraints of your environment is inspiring! It is further motivation for me to stop doing things in a "half-a$$" manner in many areas of my life!

Beautiful (and I am sure tasty!) examples of BBQ-fired NP pizza!

John K

Offline tinroofrusted

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Re: GM Neapolitan flour dough to try in my old BBQ setup
« Reply #19 on: July 15, 2013, 12:03:50 PM »
Great looking pizzas Norma. Well done! 

Regards,

TinRoof