Author Topic: Does this pie qualify to be neapolitan pizza  (Read 2051 times)

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Offline MightyPizzaOven

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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,


Offline MightyPizzaOven

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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

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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"

Offline MightyPizzaOven

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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

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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

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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:

Offline MightyPizzaOven

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Re: Does this pie qualify to be neapolitan pizza
« Reply #26 on: April 15, 2014, 05:24:53 AM »
Thank you Totti...
Bert,

Offline MightyPizzaOven

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Re: Does this pie qualify to be neapolitan pizza
« Reply #27 on: April 19, 2014, 04:00:18 PM »
Caputo red bag Sourdough 63% hydration. Used MPO 13" with the 14" aluminum pan that came with the fibrament stone. Inserted 1/8" nuts under the stone. Top stone was in the 830s and bottom stone in the high 700's. Baked time was  2+ minutes. Used three burners on high while baking, and turned midle burner on low between bakes

Very happy with the results.
« Last Edit: April 19, 2014, 04:01:55 PM by MightyPizzaOven »
Bert,

Offline Chicago Bob

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Re: Does this pie qualify to be neapolitan pizza
« Reply #28 on: April 19, 2014, 04:10:15 PM »
Those look very tasty Bert...pretty too.  :chef:

CB
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Offline Pab

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Re: Does this pie qualify to be neapolitan pizza
« Reply #29 on: April 19, 2014, 04:16:29 PM »
tasty stuff mate! great result.


Offline mkevenson

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Re: Does this pie qualify to be neapolitan pizza
« Reply #30 on: April 19, 2014, 05:24:15 PM »
A threesome of beauty! Very nice indeed. Are you still trying to get your pies qualified?

Mark
"Gettin' better all the time" Beatles

Offline MightyPizzaOven

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Re: Does this pie qualify to be neapolitan pizza
« Reply #31 on: April 19, 2014, 08:58:59 PM »
Thank you Bob, Pab and Mark.

Are you still trying to get your pies qualified?

I think  these pies should qualifies, I can improve a bit on my setup for faster bake.
Bert,


 

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