Saucing the Detroit style pizzas after the bake

I decided to try saucing the Detroit style pizzas after the bake on Tuesday. I guess I was trying to be true to the way Buddy's puts their sauce on their pizzas before. I think I like the looks of the Detroit style pizzas better if the sauce is applied after the bake. I asked Steve if he thought I was bullheaded that I didn't try that before and he said yes I am bullheaded because he does usually sauces his Detroit style pizzas after the bake. I know other members also sauce their Detroit style pizzas after the bake.

Norma  

GM Neapolitan flour dough tried out in my old BBQ setup

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.

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!

Norma

A Totally Different pizza made with the same dough

This is the same dough I use for the tomato pies on my Tomato Pie thread at Reply 116 http://www.pizzamaking.com/forum/index.php/topic,25401.msg264856.html#msg264856 I opened the dough ball differently and used leftover toppings I had from when I used them on my first pizza on sourdough experiment on my BBQ mod at http://www.pizzamaking.com/forum/index.php/topic,26311.0.html The other different dressings I used on this pizza was Parmigiano-Reggiano after the pizza was baked, Diana's Aleppo Pepper and a drizzle of olive oil before the bake.

I think it is interesting that when the same dough ball is opened differently more oven spring is achieved and the pizza with different toppings tastes altogether different. This pizza wasn't baked at a high temperatures. The flour was All Trumps.

I didn't have enough of the fresh mozzarella leftover to use though. Diana's Aleppo pepper was really good on this pizza.

Norma