Updated galley Blog with video
Last night we fired up the wood in the KettlePizza and added the Baking Steel. I must say that it did make a difference. It really did put off a LOT of radiant heat from above and it was easy to brown, char, lepord, the pie as much as you like. That slab of steel does hold temp very well.
I made three pies, my fav was this a Margharita, San Marzanos for light sauce, then we topped it off with very ripe local sliced beefsteak tomatoes. It was awesome. This pie was made with fresh motz but not my homemade. I am finding my homemade cheese burns if I leave it on for the entire bake. But it taste fantastic. Next time I will just put it on after the first minute.
All in all, I donít know of a better or more less expensive portable wood fired solution than the Kettle. It does work, but I think if anyone is considering it, just plan on getting the Pro Grate and the baking steel. You really need both for doing Neo pies.
One other thing that is pretty cool about using the webber\Kettle Combo. You can use the top to bake another dish. It really is a two teer baking system. Next time I am going to put some sausage and peppers on the top and seal off with foil and see how that goes.
The pies last night did taste quite unreal. Total ferment was five days including boosting the starter. 00 flour, water, sea salt, that was it. The dough was fantastic, just great by itself. My Italian wife said it was the best she ever had in her life. She was raised in NJ and NY.
Ok---Here is what I did for the first time ever and it was hard to do but I did it, and will do so from now on.
I like super zesty sauce, love heavy basil, garlic, etc, etc, etc, you know the deal. I have heard many times, and read about straining the San Marzanoís only adding hints of this or that. Well I was watching a Toney G Video (who I like) and when it came to his authentic Neo sauce recipe, after straining the tomatoes the ONLY thing he added was a little Sea Salt. That was it, NO garlic, basil, pepper, or any other herbs, only a little sea salt.
It was VERY hard for me to do this because I usually over spice just about everything, but I tried it because I was genuinely curious to see how it would turn out. I also had my kickin heavy garlic sauce on standby anyway.
Well, I was floored how good it was. The best. I will do this from now on. I wonít lie, I put one piece of basil in the sauce, that was it but nothing else. Best sauce I have ever had.
So, it works. I am not sure why, but it does. To me taste buds the simplicity of the sauce lets you taste the tomato. I was amazed.
Anyway, we were all very happy how it turned out.