One day cold fermented Lehmann dough pizza baked in my BBQ grill 7/21/2012

I mixed a one day cold fermented Lehmann dough Friday and used the same formulation I am using for market, but did not add sugar in the formulation. I used a TF of .085 Since I was going to do the bake in my BBQ grill, I didn’t want the bottom crust to burn, and knew the temperatures of my BBQ grill can go higher.

The dough was mixed by hand and coated with olive oil and was for an 11“ pizza. Kyrol flour was the flour used. The dough ball cold fermented for one day.

I turned the BBQ grill on and let it heat-up for a hour. The second time I went to put some cherry wood chips in the back of the firebricks, (some on the oven grate and part on the firebricks) somehow I pushed the one back firebrick away from the other firebricks with my metal spatula. I had to get that firebrick back into place so I could bake. I already had the pizza dressed and hoped while I fiddled around with that one firebrick the skin wouldn’t stick to the wooden peel. I had to get various stuff to try and get that firebrick back and the BBQ grill was hot. I finally succeeded getting the firebrick back into place and the pizza didn‘t stick to the peel. I did purchase a new smaller wooden peel and didn‘t have to use the one I had to rig up the last time I baked in my BBQ grill.

For the dressings 6-in-1s were used for the sauce, Grande blend of mozzarella, cheddar and provolone cheese (that Bob1) had given me, tiny peppers from my garden and small tomatoes from my garden. After the bake fresh basil was added.

The bake of this pie was about 4 minutes. The bottom started to brown before the top crust was finished baking, so I used an upside down cake pan to finish baking. I thought the bottom crust of this pizza did look like a Neapolitan pizza. It was even kind of foldable after it was taken out of the BBQ grill. After I ate two slices the crust did become more like a regular NY style crust after it did cool down. The crumb was moist.

I really enjoyed this pizza. I also really enjoyed the Grande blend Bob1 gave me. The flavors of the three cheeses went together well. Thanks Bob for letting me try the Grande blend of cheeses!

The first picture is right after the dough ball was balled and the second picture is of the dough ball this morning.

Norma