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Lucali style pizza on a Pellet grill
Posted on 11/4/23 at 1:25 pm
Posted on 11/4/23 at 1:25 pm
Who says you need a pizza oven to make good pizza.
61% hydration
All trumps 75%
00 25%
1/4" steel on a Pellet grill wide open (550 degrees)
Finished in home oven broiler (550)
61% hydration
All trumps 75%
00 25%
1/4" steel on a Pellet grill wide open (550 degrees)
Finished in home oven broiler (550)
This post was edited on 11/4/23 at 1:26 pm
5
Posted on 11/4/23 at 5:01 pm to Jack Ruby
IWEI, decent crust, looks a little oily but still eating. I need to get a stone for my bullseye. I have got it up to 725.
Posted on 11/5/23 at 1:00 am to Jack Ruby
quote:
61% hydration
All trumps 75%
00 25%
Can you explain what this means?
This post was edited on 11/5/23 at 1:01 am
Posted on 11/5/23 at 6:55 am to AFistfulof$
All trump and 00 are two types of flour
The hydration is the amount of water used relative to the amount of flour
The hydration is the amount of water used relative to the amount of flour
Posted on 11/5/23 at 8:47 am to AFistfulof$
quote:
Can you explain what this means?
It's unclear how much flour he used, but guessing 1000g:
750g All Trumps Flour
250g 00 flour
610g of water
Unclear how much salt or yeast he used.
Posted on 11/5/23 at 2:22 pm to surprisewitness
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.
This post was edited on 11/5/23 at 2:23 pm
Posted on 11/5/23 at 2:47 pm to Jack Ruby
quote:
Lucali style stayed in fridge for 5 days
Whoa
Posted on 11/5/23 at 2:53 pm to KosmoCramer
It was a very cold fridge though. Dough was just a lot more stretchable. It kept its integrity quite well.
Also very low yeast content helps.
Also very low yeast content helps.
Posted on 11/5/23 at 3:35 pm to Jack Ruby
I've gone 72 hours for pizza/bread dough but nothing longer.
Posted on 11/5/23 at 4:55 pm to Jack Ruby
Just made a pepperoni pie on my BGE
Posted on 11/5/23 at 4:57 pm to Jack Ruby
quote:
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.
Can you explain this a little more? I’m trying to understand why some pizzas come out greasier than others. TIA
Posted on 11/5/23 at 5:19 pm to clownbaby
It's usually the toppings that cause the greasiness issue. Cheese itself can have a lot of fat and moisture. If you go high heat, you can extract that fat from the cheese (especially a cheap mozzerella) with nowhere for it to go.
Posted on 11/5/23 at 5:24 pm to KosmoCramer
So how do you combat that? Cook at a lower temp? Higher quality toppings?
Posted on 11/5/23 at 5:30 pm to clownbaby
I've never cooked super high heat pizza (only done it in my conventional home oven at 550 degrees).
I use Grande 50/50 whole milk mozz/provolone pre-shredded blend with fresh Peccorino Romano/Parmesean Reggianno added on top and and it works very nice. Don't usually have a greasiness issue.
I use Grande 50/50 whole milk mozz/provolone pre-shredded blend with fresh Peccorino Romano/Parmesean Reggianno added on top and and it works very nice. Don't usually have a greasiness issue.
This post was edited on 11/5/23 at 5:32 pm
Posted on 11/5/23 at 8:51 pm to Jack Ruby
quote:
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
Diastatic malt powder.. add about ~0.5-1%
Posted on 11/6/23 at 8:08 am to Jack Ruby
quote:
Finished in home oven broiler (550)
You don’t need to finish in a home oven with a good pizza oven but nice work. The pizza steel is the key on your pellet grill or any grill.
Good looking homemade pizza.
Posted on 11/6/23 at 8:15 am to GynoSandberg
quote:
Diastatic malt powder.. add about ~0.5-1%
This, helps with rise, taste, and browning.
Posted on 11/6/23 at 8:17 am to KosmoCramer
I use a high grade mozzarella and provolone mix. It tastes and melts really well.
Posted on 11/6/23 at 8:32 am to RockyMtnTigerWDE
Yeah, I used to grate my own but the Grande bag is really convenient and produces a great result. Perfect for a pizza party.
We have a Christmas Pajama pizza party every year. It's always a great informal dinner gathering. Coming up soon!
We have a Christmas Pajama pizza party every year. It's always a great informal dinner gathering. Coming up soon!
Posted on 11/6/23 at 8:37 am to Jack Ruby
quote:Wouldn't results be similar if just placed the steel in the oven instead of the pellet grill?
Finished in home oven broiler (550)
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