Author Topic: Last weeks LBE pie  (Read 6789 times)

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Offline FacciaPizza

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Last weeks LBE pie
« 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.


Offline RobynB

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Re: Last weeks LBE pie
« Reply #1 on: September 28, 2011, 12:55:00 AM »
Very pretty pizza!  Show us more  ;D

Offline FacciaPizza

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Re: Last weeks LBE pie
« Reply #2 on: September 28, 2011, 10:35:18 AM »
Thank you. Here's the upskirt.

Offline FacciaPizza

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Re: Last weeks LBE pie
« Reply #3 on: September 28, 2011, 10:50:18 AM »
1 min 40s

Offline FacciaPizza

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Re: Last weeks LBE pie
« 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.

Offline TXCraig1

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Re: Last weeks LBE pie
« Reply #5 on: October 03, 2011, 01:52:51 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
Pizza is not bread. Craig's Neapolitan Garage

Offline FacciaPizza

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Re: Last weeks LBE pie
« 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.

Offline meatboy

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Re: Last weeks LBE pie
« Reply #7 on: October 06, 2011, 05:01:46 PM »
great pies! ty!

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

Offline FacciaPizza

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Re: Last weeks LBE pie
« Reply #8 on: October 06, 2011, 06:36:22 PM »
Thanks MB. Here are a few pics of my LBE.


Offline Jackie Tran

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Re: Last weeks LBE pie
« Reply #9 on: October 06, 2011, 08:03:45 PM »
Nice job FP, i like the leoparded look.

Chau

Offline pizzablogger

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Re: Last weeks LBE pie
« 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
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline FacciaPizza

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Re: Last weeks LBE pie
« 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.

Offline FacciaPizza

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Re: Last weeks LBE pie
« Reply #12 on: October 07, 2011, 03:06:53 PM »
I also have the LBE offset slightly towards the front. Hope this helps

Offline shuboyje

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Re: Last weeks LBE pie
« 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.
-Jeff

Offline FacciaPizza

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Re: Last weeks LBE pie
« 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.

Offline pizzablogger

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Re: Last weeks LBE pie
« 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
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline FacciaPizza

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Re: Last weeks LBE pie
« Reply #16 on: October 07, 2011, 06:36:13 PM »
Exactly


Offline FacciaPizza

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Re: Last weeks LBE pie
« 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.

Offline FacciaPizza

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Re: Last weeks LBE pie
« 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.

Offline gtsum2

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Re: Last weeks LBE pie
« Reply #19 on: December 17, 2011, 11:12:00 PM »
Good looking pies and cooker!

Offline FacciaPizza

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Re: Last weeks LBE pie
« Reply #20 on: January 15, 2012, 02:49:37 PM »
This weeks margherita made with Caputo flour. Preheated the LBE for 45 minutes at full throttle. 90 sec bake. Very tender. Still needs a little more top heat.

Offline R2-Bayou

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Re: Last weeks LBE pie
« Reply #21 on: January 16, 2012, 11:28:55 AM »
Great job Faccia! I just love how the LBE cranks these pies out!
"Wretched excess is just barely enough."

Offline FacciaPizza

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Re: Last weeks LBE pie
« Reply #22 on: January 16, 2012, 08:28:39 PM »
Thank you. I know, with very little rest too!

Offline pizzaneer

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Re: Last weeks LBE pie
« Reply #23 on: January 16, 2012, 08:47:16 PM »
Your pies look great, especially in the first batch - absolutely pizzaenvyprovokingly good.   Could you share your AP dough recipe?  Thanks!
I'd rather eat one good meal a day than 3 squares of garbage.

Offline FacciaPizza

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Re: Last weeks LBE pie
« Reply #24 on: January 17, 2012, 05:05:30 PM »
Thanks pizzaneer. I used KA bread flour for the first few pies.

Flour 555gr
Water 350 gr 63%
Sea Salt 11 gr  2%
ADY approx 1/16 tsp
yields 3 dough balls

I mixed all of the flour and about 75% water in a bowl and let rest 20 minutes. Dissolve salt in remaining water. After the rest period sprinkle yeast on flour and water mixture then add remaining water/salt solution. Hand knead for 5 minutes. Bulk rise at room temp approx 68 degrees for 12 hours, ball and let rise 6 more hours at same temp. Use or refrigerate. I used the same method for the 00 flour except 60% water