Author Topic: Last weeks LBE pie (Read 4558 times)

FacciaPizza · « **on:** September 27, 2011, 10:25:57 PM »

A Margherita from my new LBE. Thank you to all the pioneers of the LBE. My pizza is better than it has ever been.

RobynB · « **Reply #1 on:** September 28, 2011, 12:55:00 AM »

Very pretty pizza! Show us more

FacciaPizza · « **Reply #2 on:** September 28, 2011, 10:35:18 AM »

Thank you. Here's the upskirt.

FacciaPizza · « **Reply #3 on:** September 28, 2011, 10:50:18 AM »

1 min 40s

FacciaPizza · « **Reply #4 on:** October 02, 2011, 10:04:52 PM »

Last nights pies.
Margherita which took 95s.
The other is fresh mozz and scamorza, half porcini and shallots, half brussels sprout leaves, pancetta and shallots. Drizzled with truffle oil and baked 3m. Inspired by Craig's pies though not nearly as good but working on it.
Thanks for looking.

TXCraig1 · « **Reply #5 on:** October 03, 2011, 01:52:51 PM »

Quote from: FacciaPizza on October 02, 2011, 10:04:52 PM

Last nights pies.
Margherita which took 95s.
The other is fresh mozz and scamorza, half porcini and shallots, half brussels sprout leaves, pancetta and shallots. Drizzled with truffle oil and baked 3m. Inspired by Craig's pies though not nearly as good but working on it.
Thanks for looking.

I think both pies look great! Nice work.

Craig

FacciaPizza · « **Reply #6 on:** October 06, 2011, 02:47:07 PM »

Thank you Craig.
This pie was today's lunch. Made from the same batch of dough as the last two pies. Dough was made Friday. 10 inches 2:10.
Thanks for looking.

meatboy · « **Reply #7 on:** October 06, 2011, 05:01:46 PM »

great pies! ty!

can you some more pics of your LBE? thanks in advance

FacciaPizza · « **Reply #8 on:** October 06, 2011, 06:36:22 PM »

Thanks MB. Here are a few pics of my LBE.

Jackie Tran · « **Reply #9 on:** October 06, 2011, 08:03:45 PM »

Nice job FP, i like the leoparded look.

Chau

pizzablogger · « **Reply #10 on:** October 07, 2011, 12:34:46 PM »

Very nice looking pies!

I'm slightly flummoxed. You are not the only one that appears to have an 18" Weber as the LBE and a 16" round pizza stone as your cooking floor (are these dimensions correct?).

With a 16" stone in an 18" oven and with the bottom of the stone pushed flush against the front edge of the grill where the side vent is, that leaves only 2" at the back for airflow to pass upwards and over the pizza.

That does not seem like much room at all and yet you are getting sub 3 minute cooking times. Do you attribute this to your side vent, which looks quite large, being able to "attract" enough airflow out of a relatively small behind the stone opening?

Faccia, what exactly is the round thing in the dome?

Thanks for the help and very nice looking build and pizzas. --K

FacciaPizza · « **Reply #11 on:** October 07, 2011, 03:03:57 PM »

Thank you Pizzablogger. The dimensions are correct. I made the vent large enough to load and turn the pies so I won't lose too much heat. I can load 12 inch pies pretty easily, anything bigger and I have to remove the lid. The round thing is a split 14 inch stone that is held on by a dough can lid.

FacciaPizza · « **Reply #12 on:** October 07, 2011, 03:06:53 PM »

I also have the LBE offset slightly towards the front. Hope this helps

shuboyje · « **Reply #13 on:** October 07, 2011, 04:21:48 PM »

Where do most lbe get their secondary air from? So long as the area of open space in the hearth is as big as that you should be fine.

FacciaPizza · « **Reply #14 on:** October 07, 2011, 04:52:35 PM »

The air flow increased signficantly when i shifted the stone forward and pulled the LBE forward as well.

pizzablogger · « **Reply #15 on:** October 07, 2011, 05:44:03 PM »

When you say "pulled the LBE forward", you mean the grill does not sit centered on the propane cooker, but off center so the flame is shooting into the back half of the circle cut out on the bottom of the grill....correct?

Thanks --K

FacciaPizza · « **Reply #16 on:** October 07, 2011, 06:36:13 PM »

Exactly

FacciaPizza · « **Reply #17 on:** October 13, 2011, 09:11:25 PM »

Here are last nights Margherita and tonights Margherita with half jarred Kimchee.
1st pie took 2m 20s
2nd 2m 15s
I made the dough Monday night at room temp 70-75f 4 hrs bulk, 10 hrs balled and had to re-ball it Tuesday. Way overblown. Still came out pretty good but not as tender, a little tough and a little more chew.
Thanks for looking.

FacciaPizza · « **Reply #18 on:** December 16, 2011, 04:01:45 AM »

Last nights pies. 24hr bulk w/ 6 hr ball San Felice 00 at 68 degrees.
My 1st time using San Felice 00. I usually use bread flour. Margherita took 3:20. The second pie is topped with leftover braised breast of veal and took 2:45.

gtsum2 · « **Reply #19 on:** December 17, 2011, 11:12:00 PM »

Good looking pies and cooker!