Author Topic: Neapolitan on the LBE...  (Read 1326 times)

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Offline toddster63

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Neapolitan on the LBE...
« on: June 04, 2012, 09:12:42 PM »
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...

« Last Edit: June 04, 2012, 09:16:08 PM by toddster63 »


Offline TXCraig1

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Re: Neapolitan on the LBE...
« Reply #1 on: June 04, 2012, 10:37:45 PM »
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
I love pigs. They convert vegetables into bacon.

Offline norma427

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Re: Neapolitan on the LBE...
« Reply #2 on: June 05, 2012, 06:31:19 AM »
toddster63,

Very nice Neapolitan pie on your LBE!  :)

Norma
Always working and looking for new information!

Offline toddster63

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Re: Neapolitan on the LBE...
« Reply #3 on: June 05, 2012, 11:11:45 AM »
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.

Offline TXCraig1

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Re: Neapolitan on the LBE...
« Reply #4 on: June 05, 2012, 11:40:17 PM »
The cheese is perfect.
I love pigs. They convert vegetables into bacon.

Offline toddster63

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Re: Neapolitan on the LBE...
« Reply #5 on: June 06, 2012, 11:02:49 AM »
toddster63,

Very nice Neapolitan pie on your LBE!  :)

Norma

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