re: Lucali style pizza on a Pellet grill

I just have them tell me what they want on it, within reason.

We cannot give the people the right to choose any topping they want. On this issue, there is no debate.

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use Grande 50/50 whole milk mozz

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Where are you getting Grande outside of a restaurant store?

Thats kind of the gold standard. My cheese is terrible due to limited options. The only low moisture whole milk I can even find is Great Value brand.

Also tried buying some fresh Mozz and semi drying it out in a covered container in the fridge for a few days to lower the moisture content. That actually worked better than I thought bur it still has its issues.

I also can't find real peccorino anywhere, so I just have to use fresh Parm.

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Wouldn't results be similar if just placed the steel in the oven instead of the pellet grill?

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I can get direct flame on the plate by taking the pellet grill shield off, which makes my steel about 650 degrees, which is incredible for Crispin the bottom, but the pellet grill does not cook the tip nearly at the same rate, so you either get a burnt to a crisp bottom and perfect top in the grill, or you try to time the cook perfectly between two sources (one bottom and one top) and get something pretty decent.

Obviously not the most fool proof or ideal setup, but I also don't want to pay $2K+ for a legit wood-fired home pizza oven and have not had a chance to properly build one yet.

Overall, I have found that All Trumps + Wheat flour made the best dough so far.

I have never really been impressed with 00 Caputo flour. I don't think I'll use it much anymore.

Been debating using KA Sir Lancelot (14.2%) to see how it does compared to All Trumps.

The King Arthur is unbleached and non-bromonated, for whatever that is worth. Seems almost all of the NY pizzerias like to use All Trumps.

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That's surprising. They have it in Kroger up here

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Will have to stop by my local Kroger snd check it out.

Ever use much fresh mozz?