Author Topic: Does this pie qualify to be neapolitan pizza  (Read 1294 times)

0 Members and 1 Guest are viewing this topic.

Online MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1009
  • Location: Houston, TX
    • Mighty Pizza Oven
Re: Does this pie qualify to be neapolitan pizza
« Reply #20 on: April 12, 2014, 09:53:05 PM »
Not on a gas grill using less than 36000 btu
Bert,


Online MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1009
  • Location: Houston, TX
    • Mighty Pizza Oven
Re: Does this pie qualify to be neapolitan pizza
« Reply #21 on: April 13, 2014, 07:42:00 AM »
In yesterday bake, I used 14" fibrament stone, top stone was about 50 deg f hotter than bottom stone. Still the bottom was getting done faster the the top. Fibrament stone came with an aluminum pan 1/2" high, which I will use in the future with MPO stone and place nuts in between, or use larger stone with similar setup.  I think I am getting close just not sure about getting less than two minutes bake on my grill.
« Last Edit: April 13, 2014, 10:59:28 AM by MightyPizzaOven »
Bert,

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 8927
  • Location: North Carolina
  • Easy peazzy
Re: Does this pie qualify to be neapolitan pizza
« Reply #22 on: April 13, 2014, 10:35:40 AM »
100% Caputo, 63% water, 2% salt, .021%ADY, baked at ~820F for about 140 seconds using fibrament 14" stone. Heated MPO with 3 burners on high, baked with 2 burners on high and one on low
Doesn't get much better than that....very nice Bert.  :chef:

CB
"Care Free Highway...let me slip away on you"

Online MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1009
  • Location: Houston, TX
    • Mighty Pizza Oven
Re: Does this pie qualify to be neapolitan pizza
« Reply #23 on: April 13, 2014, 11:01:15 AM »
Thank you Bob, I am not at neapolitan promise land yet with MPO on the grill, but, I think I am getting closer.
Bert,

Offline f.montoya

  • Supporting Member
  • *
  • Posts: 329
  • Age: 46
  • Location: Land of the Rising Sun
Re: Does this pie qualify to be neapolitan pizza
« Reply #24 on: April 14, 2014, 10:59:49 AM »
My 13" pizza was born out of necessity - there are at least four sets of hands grabbing at every pie as it comes out of the oven - often a lot more than that  ;D  That being said, I really like 13" NP, and if I were to ever open a place, my pies would be 275g and 13". If the AVPN wants to try me for heracy, so be it. All-in-all, I think I'm pretty respectful of the art.

Where is the thumbs up button?

I never knew how close we were in our heracy.

Offline Totti

  • Supporting Member
  • *
  • Posts: 82
  • Location: Melbourne, Australia
  • I Love Pizza!
Re: Does this pie qualify to be neapolitan pizza
« Reply #25 on: April 14, 2014, 06:29:42 PM »
Awesome job - Look at the transformation between the start of the thread and the end. :pizza: :chef:

Online MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1009
  • Location: Houston, TX
    • Mighty Pizza Oven
Re: Does this pie qualify to be neapolitan pizza
« Reply #26 on: April 15, 2014, 05:24:53 AM »
Thank you Totti...
Bert,


 

pizzapan