I
had watched Craig and Scot make the dough on Friday night at the
Pizza Summit II in Houston, Texas. I think I have a pretty good
idea of how to make Craig's dough using his methods from watching
Scot and Craig. I decided to give his dough methods a try to
see if I can get anywhere near his dough, but I know my BBQ setup
won't be able to produce the great pizzas I tasted from Craig's
oven. I didn't use his exact formulation. The formulation
I used with the Ischia starter is below. My dough balls are
only 216 grams because my BBQ grill setup is small in the area that
can bake.
I also have some of the new GM flour that I want to give a try.
The dough and dough balls did feel nice.
I have to take everything out of my grill whenever I want to grill something and since it has been awhile since I gave that setup a try, and thought I would try it one more time.
The styrofoam box where the dough balls were fermenting was between 60-65 degrees F.
I did purchase a new kind of mozzarella last evening at the Giant supermarket. I don't know how that mozzarella will work because I never tried it before. I also picked some San Marzano tomatoes from my garden this morning along with a few peppers. I am going to use the San Marzanos to try and add to the kind of Centro product I purchased at Giant. Giant didn't have the kind of Cento I wanted to purchase.
I also have some of the new GM flour that I want to give a try.
The dough and dough balls did feel nice.
I have to take everything out of my grill whenever I want to grill something and since it has been awhile since I gave that setup a try, and thought I would try it one more time.
The styrofoam box where the dough balls were fermenting was between 60-65 degrees F.
I did purchase a new kind of mozzarella last evening at the Giant supermarket. I don't know how that mozzarella will work because I never tried it before. I also picked some San Marzano tomatoes from my garden this morning along with a few peppers. I am going to use the San Marzanos to try and add to the kind of Centro product I purchased at Giant. Giant didn't have the kind of Cento I wanted to purchase.
These
are the photos of the pizzas I made with the new GM flour and using
Craig's methods to make the dough. The pizzas turned out decent
in my opinion for only using a BBQ mod. The dough balls opened
very easily and the pizzas baked well except the second one got a
little dark on the sides that were too close to the fire. I could
tell these were sourdough pizzas which I really like.
Three San Marzono tomatoes were cooked until the skins came loose and then I used the food processor to blend those and to make the Centro product a little thinner. I thought the new mozzarella I tried tasted good and melted well.
I used some of Diana's Aleppo Chile Peppers she gave me at the pizza summit on the last two pizzas. I thought the Aleppo peppers tasted very good on those two pizzas. Thanks Diana and Craig!
Three San Marzono tomatoes were cooked until the skins came loose and then I used the food processor to blend those and to make the Centro product a little thinner. I thought the new mozzarella I tried tasted good and melted well.
I used some of Diana's Aleppo Chile Peppers she gave me at the pizza summit on the last two pizzas. I thought the Aleppo peppers tasted very good on those two pizzas. Thanks Diana and Craig!
Norma
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