Vegetable seller seen at Istanbul, Turkey.
So, some more testing has been done. I finally got the Caputo 00 flour, the one they use to make Neapolitan style pizza. It is lovely, and way easier to handle when compared to the local flour I find here in Bogota. It must have a higher protein %; the elasticity improved and shaping/opening the ball for baking is better. The Weber needed some tweaking too. I had to improve the temperature (more coal and wood) and now, the pies are starting to look nice (notice the "leoparding" on the white pie).
Next steps: improve shaping (although as long as it tastes good, I dont really care about a round shape) and pizza rotation, this becomes a problem with such high temps (850-900ºF), if you dont rotate it soon enough, the borders get burned. Taste improved a lot too, faster baking = more tender crust, and it really is all about the crust. In the pictures you can see a modified/fake Stracciatella and the classic napolitana. Till next time, and merry christmas to all.
A few of the cats spotted in Istanbul. They are perfect to shoot since theyre used to being around people; they are everywhere. Loved the fact that people leave water and food in every corner. These shots are all from Beyoglu, Istanbul.
I set out long ago on a journey to make a decent pizza. So far, it has been painful, getting the right temperature, flour, etc., is not an easy task. I recently bought a Weber One Touch BBQ and a kettlepizza extension and now, I got a better tool to improve. The modified BBQ can get to 800˚F (wood-fired), which is what you have to look for to bake nice pies.
Making and shaping the proper dough is a whole different beast, and that is what has all my attention now. These are some shots of my first tests, not quite what I was hoping for, but it sure was a whole lot better than my home oven pizza. The crust was crisp on the outside and puffy/chewy on the inside, but I had to use all purpose flour (all I can find here) which will not give you the Napolitan-style pizza Im looking for.
Ill keep posting the results on my quest for a decent pie.