Wow, I almost thought I was eating in Italy tonight, or had baked my two pizzas in a WFO. The set-up I did today in the BBQ grill, was the best up to this date. I made the one dough, I said I was going to this morning, and also used a mystery dough . The dough I made this morning, with the wheat berry starter should have fermented more, but since it was starting to get dark, I thought I better bake it. The mystery dough turned out better than the dough I made this morning, but both were very good in my opinion. They both had char, oven spring, and a moist crusts.
I let me BBQ grill warm-up for about 45 minutes. I could see my bottom firebricks were getting hotter than ever before. Whew, that made me happy.
I then put some cherry BBQ smoking chips on the back of the firebricks and saw them ignite. I thought forum control, we do have ignition. The cherry BBQ smoking chips did make my firebricks hotter. After I saw the temperatures reaching over 800 degrees F, I thought that was good. The temperatures did go over 900 degrees F, but with me fiddling with the lid, they did drop back to the 800's. The first pie only took 2 minutes 15 seconds to bake. I almost burnt the back of the pie, because I didnít think to open the lid in time to rotate the pie, or didn't think the pie would bake that fast.
The first pie was dressed with my regular tomato sauce, two kinds of mozzarellas, and three kinds of tomatoes from my garden.
I then went outside and added some more of the cherry BBQ smoking chips, and waited about 10 minutes. The fire was roaring again..lol The second mystery pie was baked in less than two minutes. The second mystery pie was the best in my opinion. It was dressed with Lesís sauce, Grande cheese, shredded Parmesan, Romano, and Asiago Cheeses, tomatoes fresh picked from the garden, and after the bake, dressed with basil from my garden.
I thought these were fast bakes for my BBQ set-up.