Here's tonight's pies from the lil' Weber....
As a bit of background, I went with TXCraig's sourdough formulation with a few changes: 1) different sourdough culture, 2) no stretch and fold as I had a new mixer I wanted to play with. 24 hours bulk @ 65C, followed by 28 hours in balls also at 65(ish).
100% Caputo 00
The dough was good. Lovely crust with a great taste and a gorgeous cross between crispy, chewy and fluffy which is exactly what I want. I will be working with this one again. I think it might even be my "go to" dough from here on. Thanks Craig.
So. Fired up the lil Weber with lumpwood and left if for 40 minutes to get up to temp.
Some pie pictures below. My shaping skills still need much improvement - as do my rotation in the oven skills to keep things even. But things are getting better. I think the reason most of the pies look squarish is that my dough containers are square and the dough seems to have a memory of that shape and adjusts itself back to that shape once I leave it on the peel....
First pie off was a lovely fennel salami (all of them were SanMarzano sauce and fresh organic Buffalo Mozz BTW)
Second was gorgeous fresh parma ham and gorgonzola dolce (in addition to the mozz)
Third up is what seems to be becoming my signature (or at least what the kids want the most), crispy duck, hoi sin sauce, scallions...
Plus an upskirt....
Then some more - various beautiful artisan salamis and cheeses.
And finally a "use it up" pie with schiacchiatta (fantastic) and partial pineapple for my middle kid. It was awesome with pineapple BTW....
Anyway. I think I am beginning to get the Weber dialled in. More practice on dough, temperature and pie management for sure.
After 2 hours, the stone was still measuring about 750F - so a good long cook on a single load of lumpwood charcoal. Maybe 2Kgs used, so about £2.00 here.
Couple bottles of nice Burgundy as well.....life is good.