re: Lucali style pizza on a Pellet grill

quote:

---

looks a little oily but still eating

---

The broiler almost always overcooks the cheese to get the proper char on the top crust, which releases much more of the fat from the cheese.

This is a 65% hydration without rolling out the dough Lucali style and instead just hand stretching it.



Takes much less heat to char the top crust and makes for a chewier, yet not as crispy of a crust.

As for recipes, all of these have low amounts of yeast (1.5g I believe) and one 16" pie is about 580g total of flour.

Also, all cold risen for at least a day (Lucali style stayed in fridge for 5 days).

Regardless of time, I cannot get the same flavor that the tip top joints get. I figure they have to be using a poolish/sourdough starter to get that kind of depth.