Pizza Making Forum

Pizza Making => Neapolitan Style => Topic started by: Bert on January 19, 2021, 09:57:33 AM

Title: My Neapolitan progress on a Mighty-fied kettle grill
Post by: Bert on January 19, 2021, 09:57:33 AM
Itís been a while since I made a Neapolitan pizza. My attempt below was cooked in 100 seconds on a Weber kettle grill modified using the Mighty Pizza Oven / Stone design. For fuel, I used one load chimney starter charcoal briquettes and half a load of lumps. No wood chunks or chips was used.

I would like to achieve more of the tiny blistered.

245g Dough Ball
Caputo 00 flour
62% water
2% salt
ADY Poolish
Title: Re: My Neapolitan progress on a Mighty-fied kettle grill
Post by: typicalsam on January 19, 2021, 10:38:36 AM
looks great

i can never tell if i want the bottom to have black spots like that including those funny wee holes or just light brown speckles. i cant tell any difference in taste, but its quicker to heat my oven stone to 400c instead of 500c!
Title: Re: My Neapolitan progress on a Mighty-fied kettle grill
Post by: Bert on January 20, 2021, 04:37:24 AM
looks great

i can never tell if i want the bottom to have black spots like that including those funny wee holes or just light brown speckles. i cant tell any difference in taste, but its quicker to heat my oven stone to 400c instead of 500c!

Thank you,  additional spots make it more visually appealing to me.
Title: Re: My Neapolitan progress on a Mighty-fied kettle grill
Post by: gdepozsgay on January 20, 2021, 08:34:24 AM
Looks good. I assume you kept the lid on during the cook and no flames were involved.
Title: Re: My Neapolitan progress on a Mighty-fied kettle grill
Post by: Bert on January 20, 2021, 10:52:41 AM
Looks good. I assume you kept the lid on during the cook and no flames were involved.

Thank you, yes the lid was closed except for few seconds to check on progress, I rotated pizza once or twice. No flames, I may use wood chips in the future to get more blisters, hopefully donít need to.
Title: Re: My Neapolitan progress on a Mighty-fied kettle grill
Post by: wb54885 on January 20, 2021, 11:09:08 AM
The bottom looks perfect for my tastes, really great looking pie.

Iíve never used a grill setup beforeówhy do you want to avoid flames? Does it increase temperature too much?
Title: Re: My Neapolitan progress on a Mighty-fied kettle grill
Post by: Bert on January 20, 2021, 05:56:39 PM
The bottom looks perfect for my tastes, really great looking pie.

Iíve never used a grill setup beforeówhy do you want to avoid flames? Does it increase temperature too much?

Thank you, I am not avoiding wood flames, just not required for my setup that is based on my patented design. All other kettle grill pizza oven attachments canít achieve Neapolitan temperatures without using wood in addition to charcoal, which not easy to control / maintain.
Title: Re: My Neapolitan progress on a Mighty-fied kettle grill
Post by: Bert on February 08, 2021, 10:26:18 AM
My first descent 60 seconds NP pizza...

100% KAAPF
62% Water
2.5% Sea salt
ADY
Title: Re: My Neapolitan progress on a Mighty-fied kettle grill
Post by: Bert on February 22, 2021, 02:26:55 PM
2 minutes bake time. I used less lump charcoal this time.  I am leaning towards going back to using wood chips during bake.


100% KAAPF
62% Water
3% Sea salt
ADY
Same day 5 hours dough,
Title: Re: My Neapolitan progress on a Mighty-fied kettle grill
Post by: gdepozsgay on February 22, 2021, 03:10:31 PM
Looks great.
Title: Re: My Neapolitan progress on a Mighty-fied kettle grill
Post by: Jakethejake on February 24, 2021, 11:16:16 AM
Good stuff.