Hello From Lake George NY

[scotte303]

hey Fred, welcome from Jersey.

[Breadhead]

Welcome! Check out Jeffy's pizza wisdom if only just for fun! http://www.varasanos.com/pizzarecipe.htm

I've used this on the BGE - it's great if a bit labor intensive. I'm guessing Mr Breadhead could provide some streamlining!

I actually casually studied about authentic Neapolitan Pizza making just out of natural curiosity. What very few know about that particular type of pizza is that Italy has a government department/agency that regulates every single step and ingredients that ALL pizzaria's are required to use IF they list it on the menu or promote it as Neapolitan Pizza.

Making a Neapolitan pizza crust in Italy with King Arther bread flour and selling it as a Neapolitan Pizza would get you in big trouble with the Pizza Police!

In Italy it is required that you use "00" flour. What this guy doesn't ever mention in this article is the difference in the natural sugar content in Caputo 00 grade flour VS King Arthur bread flour. Even though he posted a picture of meeting with Mr Caputo himself. From my personal study of Caputo 00 flour it was originally engineered in Italy specifically to allow pizzaria's to us Brick Oven's to bake pizzas without burning them in about 90 seconds at between 800° and 1000°. The thought process was remove the vast majority of the natural sugar content the wheat collects during its growth process that's normally left in the processed flour to encourage the Maillard process to be able to brown bread at lower baking temperatures. Less sugar = less browning.

When i bake sourdough bread at 500° to 550° after an overnight fermentation giving the yeast plenty of time to eat/gobble/delete much of the natural sugar in the dough the bread browns nicely at these temperatures after 35 minutes of baking time. If I turned the heat up on that exact dough to 825° to bake that bread it would be jet black in less than 20 minutes. More sugar = more browning or burning. The Maillard reaction in process.

Personally I would never attempt to bake King Arthur bread flour in a pizza crust at 800° to 1000°. This guy says he mixes some bread flour and 00 flour to make some of his dough and he may infact be much smarter than I, but I'm never going to bother trying that process! 00 flour was specifically engineered for that exact reason.

I use bread flour and AP flour when I'm making pizza dough that I intend to bake between 450° and 650°. I, like him prefer hotter temperatures for pizza, depending on the flour I'm using.👍

[EdF]

Something got missing in the context - he's not claiming this to be Neapolitan, but NYC style. And I'm not in a position to referee between yez. ;-)

[Breadhead]

Sorry EdF that is a very long article I just browsed it. He obviously is a very experienced pizza maker. I don't question that the guy is an absolute pizza expert. I'll read deeper into his information soon.

[Thunder77]

Welcome to the Pit from Baltimore, MD! Enjoyed two great summer vacations in the Adirondacks. One in Lake George, and one at Great Sacandaga Lake. Beautiful country!

[DWCowles]

Welcome grillandchill

[Spinaker]

Welcome to the Pit. We are happy to have you here. Do you have a Kamado for cooking those pizzas?!?

[scotte303]

Lake George, one of my favorite places. Typically go every year for Americade and camp at King Phillips campground.

[wmsjensen]

Just joined myself. Welcome!

[grillandchill]

Thanks to everyone for the welcome. Yesterday, following Meatheads recipe I made Hulu chicken. In the process I discovered that my Genesis grill thermometer is off by a whopping 70 degrees. I had purchased a good 2 probe thermometer and tested it out before doing the chicken. What a surprise. I guess that explains a long list of grilling disasters in my log book! BTW the chicken was great.