Peter's LBE - Get the party started

[peda]

Hi guys,

first of all - thanks god (or google  ) that i found this forum - and thanks to all the people involved in "developing" the LBE!!! 
I just build my own last week and after producing some coal the first time, the last results turnt out pretty good (in comparison to the pizzas from my bbq-grill).

But now i want to try the original - pizza neapolitana!

Can some of you guys give me some advice?

Some points how my process should be:
Caputo 00 "Pizza Chef" http://www.molinocaputo.it//index.php?module=ecommerce&modulePage=dettaglio&id=19
cake yeast
hand kneading (Tutorials would be nice....)

Kind regards,
Peter

[peda]

Hi,

hope to get some help here 

kind regards,
peter

[buceriasdon]

A google search for kneading pizza dough will yield quite a number of hits including how to videos.
Don

[TXCraig1]

When I mix by hand, I use a technique similar to this. http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough Because my pizza dough has more protein and less fat, I need to do things a little differently. After it has all come together and is basically smooth, it will get very firm. I cover it and give it a 7-10min rest. After that, you will be able to do a half dozen or so stretch and folds before it gets stiff again. Give it another rest and then a few more stretch and folds. It will not probably be silk smooth and ready to ferment. If not, give it one more rest and a few more stretch and folds, and you should be good to go.

[JD]

TX - I've gotten a lot of information from you in the past few days over various threads. Just want to say thanks, I'll be trying a few new things this weekend.