My best Neo-style pie on the modified grill

[Qarl]

This is about as good as I can make it on my modified grill using thick coderite stones, bricks, and the heat cranked up to. I can get about 725 degrees on the deck...

I realize I need another 100-200 degrees to get REAL Neopolitan (and an WFO)... but this is my fake Neo-style pie!    (so close to what Varasano would refer to as a New York elite).

Dough:  KABF (mixed with 30% Caputo 00), 65% hydration, 2.5% salt, .25% IDY, 8% preferment (Ischia)
Sauce: Cento Certified (with garlic, olive oil, and salt)
Cheese: Fattorie Garofalo Bufala Mozzarella
Fresh Basil, fresh pecorino romano, swirl of EVOO

Preheat grill for 90 minutes
2 minute 45-second bake

The dough was on the older side (7 days), so the rise was a bit underwhelming due to gluten breakdown... but I the crust was d-e-l-i-c-i-o-u-s!!!!

So, next is a WFO...

[mkevenson]

Dang, nice looking pie!
 
Mark

[Steve]

I'm with you there... I see a WFO in my future.

Nice looking pie! 

[slybarman]

Real nice looking pie. Please link to a pic of the grill set-up if you have posted one.

[Qarl]

Here's the setup.  While it's nothing new (i.e., others have done similar arrangemnts many times), this configuration works for me quite well.

It's a 3 burner Lynx grill.  During heat up I crank the left and right to high, and the middle to low.

The bricks underneath the corderite on the deck offer some heat protection so the deck doesn't get TOO hot.  (learned from earlier experiments).

The idea is for heat to come off the sides, reflect off the angles pieces and radiat down from the top flat piece.  Total distance from deck to top is about 4.5 inches.

At bake time, I crank the middle to high to offer more heat.

Of course the lid is closed the entire time during heat up and opened as minimally as possible (only to put in the pie, rotate at 1:20 and pull at 2:45.)

My infrared thermomemter shoes deck temp of about 710 and max heat about 730-ish

[slybarman]

Thanks for sharing. It obviously works well. Pretty tight squeeze for launch and turning - I am not sure my skills would be up to the challenge.

[Steve]

Nice setup. Lots of bricks and cordierite. I have a newer model Weber Genesis (burners run front-to-back instead of side-to-side), so this setup would work for me. Hmmmmmm. My wife is gonna kill me. 

[Qarl]

Thanks for sharing. It obviously works well. Pretty tight squeeze for launch and turning - I am not sure my skills would be up to the challenge.

Actually, after 80 seconds, the bottom is formed and firm. I just take a pair of long tongs and grap the edge of the crust and spin it twice to rotate 180 degrees.

[Qarl]

the deck is 16" x 16" (for reference)

[Serpentelli]

Q,

Have you tried using the rear IR burner with the others as well?

I used to do that with my set up. More spinning needed but better charring achieved if I remember correctly.

Lynx Grills rock!

John K