Neapolitan on the LBE...

[toddster63]

Made a really nice pie on my LBE today, and thought I would share the pics...

00 Pizzeria, 62% hydration, .0125% CY, 22 hour RT (@70F), 1:45 bake at 700F stone. I was proud of the fact that I pulled it earlier than I usually do—I tend to overcook my pies, and most often cook my Neapolitan style pies at 2:00-2:15...

[TXCraig1]

Very nice indeed. 1:45 sounds fast for 700F. My bake time on the BBQ at 750F was at least 2:00-2:15.

CL

[norma427]

toddster63,

Very nice Neapolitan pie on your LBE! 

Norma

[toddster63]

Very nice indeed. 1:45 sounds fast for 700F. My bake time on the BBQ at 750F was at least 2:00-2:15.

CL

Yeah, I really contribute it to Chau's air foil/venturi mod in the lid of my LBE. It really smashes the hot heated air onto the pizza. What was nice about this bake was that the cheese was COLD, and didn't brown at all. Usually with this mod in my LBE, the cheese browns too.

[TXCraig1]

The cheese is perfect.

[toddster63]

toddster63,

Very nice Neapolitan pie on your LBE! 

Norma

Forgot to thank you for your nice words, Norma—THANKS!