I
put the firebricks back onto the platter. I was curious as how
the firebricks would bake Neapolitan pizzas. The bakes went
generally okay, but the dough was highly extensible. It was
also very sticky. There were two launching errors, (because the
pizzas stuck to the peel a little), and the third pizza also had a
sticking issue on the peel. The pizzas tasted good though.
It took a little less than ½ hr. for the firebricks to get up to 756
degrees F. The first bake was done at that temperature.
The second bake was done at little over 800 degrees F. I
thought that was a little too hot so the last bake was done a little
under 800 degrees F.
When the first pizza was sliced it flipped and half fell on the ground. The ants quickly found it.
In my opinion the last NP pizza was the best in terms of taste. I really liked the Buffalo milk mozzarella mixed with the grated Manchego cheese. The taste was really buttery. The Chorizo was also good. There was some fresh oregano from the garden applied after the bake.
I need some more practice making NP doughs and pizzas. Dang it was hot out and especially being so close to the BS.
A video of the BS heating up. When the bottom stone was about 730-740's the top stone was about 870 degrees F. I couldn't keep my hand close enough to get more temperatures.
When the first pizza was sliced it flipped and half fell on the ground. The ants quickly found it.
In my opinion the last NP pizza was the best in terms of taste. I really liked the Buffalo milk mozzarella mixed with the grated Manchego cheese. The taste was really buttery. The Chorizo was also good. There was some fresh oregano from the garden applied after the bake.
I need some more practice making NP doughs and pizzas. Dang it was hot out and especially being so close to the BS.
A video of the BS heating up. When the bottom stone was about 730-740's the top stone was about 870 degrees F. I couldn't keep my hand close enough to get more temperatures.
Norma
