This is my first post here but I have been lurking for a couple of months now. First let me say, what a wealth of information! Second, this is the most cordial page I have ever encountered; no one knocks another user for anything, at least that I have seen - amazing and exemplary these days.
I have been playing with pizza for about fifteen years, more off than on, and not had very good results. A few months ago I decided, as have all of you, to go after that proper Neapolitan pizza. I knew from my time in Naples, I lived there for a few years in the 80's, that a pizza oven has to be HOT and that there is no substitute for fresh authentic ingredients, like mozzarella di buffala.
The first issue I tackled was heat. I placed my large bread stone on my gas grill and fired it up on full - the grill runs about 85,000 BTU. I added a few wood chips to the smoker box to give it some authenticity and I came out with a passable product, not great, but passable. I needed more heat on top and I needed to refine my dough recipe. I made a few more batches of dough and followed many pointers from the knowledgeable folks who post here - pizza was getting better... Then I remembered that my grill has a burner for rotisserie, duh! I never use it because it is just too hot to slow cook, so I forgot about it. I felt pretty foolish but also happy that I could get some extra direct heat from on top. The next batch of pies was pretty good; I used the paddle to spin the pie once during its 2-3 minute cooking time. The last batch of pies was pretty decent, if I do say so myself. I used Bel Aria "00" flour, fresh mozzarella de buffala, San Marzano tomatoes, fresh basil and a great Tuscan fennel salami. Not bad, not bad... I know some of you purists would probably say that the salami is not authentic but that's the way I like it.
I have been waiting for a few weeks for a friend, who owns an Italian shop, to get me a bag of the Caputo Pizzeria flour. I just got the bag this afternoon, boy that's a lot of flour! I divided the 55 lb. bag into five vacuum sealed bags and commenced to make some Caputo dough. The dough is on its first rise right now. I don't think I can stand the wait until tomorrow evening to try it out. BTW: Does anyone here know if vacuum sealing flour is OK? I have never seen it done commercially, I guess there must be a reason they don't do it.
I'll post more details on my recipes and techniques once I don't think I'll embarrass myself
Anyone else try the stone-on-grill technique using a rotisserie to boost the heat?
Cheers to all!