pizza project v2.0

So, some more testing has been done. I finally got the Caputo 00 flour, the one they use to make Neapolitan style pizza. It is lovely, and way easier to handle when compared to the local flour I find here in Bogota. It must have a higher protein %; the elasticity improved and shaping/opening the ball for baking is better. The Weber needed some tweaking too. I had to improve the temperature (more coal and wood) and now, the pies are starting to look nice (notice the "leoparding" on the white pie).

Next steps: improve shaping (although as long as it tastes good, I dont really care about a round shape) and pizza rotation, this becomes a problem with such high temps (850-900ºF), if you dont rotate it soon enough, the borders get burned. Taste improved a lot too, faster baking = more tender crust, and it really is all about the crust. In the pictures you can see a modified/fake Stracciatella and the classic napolitana. Till next time, and merry christmas to all.

seagull at sunset

We just returned from an amazing trip to Turkey and Lebanon, will be posting some more shots soon. For now, just a seagull caught in flight at sunset in Istanbul.We just returned from an amazing trip to Turkey and Lebanon, will be posting some more shots soon. For now, just a seagull caught in flight at sunset in Istanbul.

pizza project

I set out long ago on a journey to make a decent pizza. So far, it has been painful, getting the right temperature, flour, etc., is not an easy task. I recently bought a Weber One Touch BBQ and a kettlepizza extension and now, I got a better tool to improve. The modified BBQ can get to 800˚F (wood-fired), which is what you have to look for to bake nice pies. 

Making and shaping  the proper dough is a whole different beast, and that is what has all my attention now. These are some shots of my first tests, not quite what I was hoping for, but it sure was a whole lot better than my home oven pizza. The crust was crisp on the outside and puffy/chewy on the inside, but I had to use all purpose flour (all I can find here) which will not give you the Napolitan-style pizza Im looking for.

Ill keep posting the results on my quest for a decent pie.