I have a TEC grill. It uses an infra-red technology. It has taken me months to figure out how to balance the ratio of bottom and top heat. The configuration which worked for me was to simply stack unglazed quarry tile on top of the grates. Worked like a champ. The only problem I have encountered is a warping of the hood due to the intense heat. The manufacturer clearly states to not close the hood when the grill is on high and I have chosen to ignore their warning. Pre-heat for 30 minutes and bake for 3. Hence, a warped hood.
I appreciate all your comments. If I could post pictures of my pie your mouth would start watering. It looks great and tastes even better. The key for me was figuring out how to master the intense heat of the TEC grill. That was a huge breakthrough. I fumbled as badly as a college freshman trying to unlatch a bra one handed.
I am still perplexed about the ultra-light crust of Patsy's. It is unbelievable. I have never tasted a crust as flavorful or as light. That is what has led me to think about their incorporation of a starter of some kind. I had also been down the path of much higher hydration as a possible key but I now know that it is not necessary.
Here is what I've learned from all this. Patsy's learned their crust from Lombardi's. Lombardi's learned and was from Naples. In Naples, they do not use oil or sugar in their crust. The crust browns naturally at high temperatures. I have finally connected all the dots on the dough mystery from that aspect. The incorporation of sugar and oil took place when gas ovens started being used and they couldn't get the dough browned at 500 degrees. That's why all the coal oven joints don't use either but all the gas oven places do.
Overall I'm convinced there is no magic just good sound process and procedure.
Thanks for everyone's comments. Keep 'em comin!
Edited by pftaylor, 15 March 2005 - 06:33 PM.