wood fired pizza , from my converted webber style grill that looks like a pumpkin. tonight i tried a few different things and i wanted to get thoughts on the products. i used my little 26 webber knockoff grill that has been fitted with a brick floor and the inside of the dome covered in a refractory material. i had some 7 day old caputo to cook,which i was worried wouldn't work. i made two 500 gram batches of 60% hydration 00 dough in my cusinart.i used a product my supplier has along with caputo. la casa de grano, picture enclosed. this was made with .5 grams of wet yeast. i took 8 hours for it to rise by 1/3. i balled it and used it two hours later. it was still very manageable not spreading out like dough that i use larger amounts of yeast in. my kitchen was about 85 degrees. i also used cento canned tomatoes after i read a thread in our forum about them.i liked them a lot!! i have enclosed two pictures of my oven, one in front of my big forno bravo,that is to big for experimenting.i also have pictures of the crumb ,underside , and the fresh as well as the 7 day dough.
