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.