My Neapolitan progress on a Mighty-fied kettle grill

[Bert]

It’s 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

[typicalsam]

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!

[Bert]

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.

[gdepozsgay]

Looks good. I assume you kept the lid on during the cook and no flames were involved.

[Bert]

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 don’t need to.

[wb54885]

The bottom looks perfect for my tastes, really great looking pie.

I’ve never used a grill setup before—why do you want to avoid flames? Does it increase temperature too much?

[Bert]

The bottom looks perfect for my tastes, really great looking pie.

I’ve never used a grill setup before—why 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 can’t achieve Neapolitan temperatures without using wood in addition to charcoal, which not easy to control / maintain.

[Bert]

My first descent 60 seconds NP pizza...

100% KAAPF
62% Water
2.5% Sea salt
ADY

[Bert]

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,

[gdepozsgay]

Looks great.

[Jakethejake]

Good stuff.