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...