Author Topic: Propane fired pizza rotisserie, 10 stones on the cheap  (Read 15541 times)

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Offline Tampa

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #25 on: December 03, 2010, 01:06:05 PM »
"...fouls things up"  Isn't that funny how hard it is to anticipate how little changes sometimes make a big difference inside the oven?

It sounds like we have similar environments in that the thermal mass of the stone is more than adequate to cook the underside of the pizza.  In my upper burner / lower burner setup.  I can just turn off the lower burner when I throw the pie - it makes no difference.

Since in your case, "top heat rules", I'll mention that the amount of radiatiant heat to the pie is proportional to the inverse square of the distance from the upper heat source.  That's a fancy way of saying, It seems like you have a large air gap.  If the distance between the pie and the upper heat is, say 4", and you cut that to 2", you should be able to cut the propane flow in half and get the same results.  Of course, it's never that simple.  In your case, if the lower burner is still going, by cutting the air gap you will also increase the convective heat flow as well, so you may get an even greater benefit.

Feel free to ignore my suggestion.  I only share it because you have a rotisserie which tends to minimize effect hot spots (and I like to drive folks crazy).

Dave


Offline Jet_deck

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #26 on: December 05, 2010, 02:44:22 PM »
....It seems like you have a large air gap.  If the distance between the pie and the upper heat is, say 4", and you cut that to 2", you should be able to cut the propane flow in half and get the same results....  Dave

Sounds good.  Since my upper stone sits on the two firebrick, I just need to cut one of them in half to bring the roof down some.  I just bought a masonry cutting blade for a chop saw, so I have no excuse not to lower it now. :) :-D :pizza:
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Offline Jet_deck

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #27 on: December 12, 2010, 11:45:53 AM »
I tested two versions of the Essen1's NY-style pizza recipe on the 10stone.  The original version (test dough #2):

410gr. BF                 100%
262gr. Water(90F)   64%
12gr. Oil                       3%
4gr.   Brown sugar       1%
6gr. Sea salt                1.5%
2.5gr.   IDY                   0.6%

I mixed everything together, let it rest for 20 mins, then kneaded it for the next 8 mins, divided the dough and let it rest for about 1.5hrs before baking it off.

And a higher hydration version with 68% water (test dough #1)

Pictures of the 2 bulk fermenting dough:
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Offline Jet_deck

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #28 on: December 12, 2010, 11:55:35 AM »
The first picture above is the lower hydration (dough #2) original recipe.  The second picture above is the higher hydration (dough #1).  I kneaded the #2 a bit more heavily to take into account the higher hydration.

I preheated the 10stone and measured the cooking surface at about 600 for both test.  Cooking time was about 4 minutes for both test.  The low quality part-skim and whole milk mozz couldn't take the heat, but no one complained about the cheese tasting burnt.  The pizza was heavily sauced, and topped with Jimmy dean pre-cooked breakfast sausage.  Pizza #1(high hydration):below
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Offline Jet_deck

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #29 on: December 12, 2010, 11:58:47 AM »
Below is the lower hydration (dough #2) pizza.
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Offline Jet_deck

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #30 on: December 12, 2010, 12:07:11 PM »
Comments about #1: floppy, bready, gooey inside, needs to be thicker, sweeter than #2(they had the same amount of sugar, lol)
Comments about #2:crunchier,needs to be thicker and gooeyer.

#2 was favored by me as well. Even 2 hours after cooling, the crumb was light and moist without being bready and the crust still crunched a bit when cut or tasted.
Here is another funny part.  Even though we all prefered #2, by the time the dust settled, both pizzas were both nearly gone.

One last thing I should mention is that pizza #1 was cooked entirely with the top burner on the 10stone,  the second pizza was cooked entirely with the bottom burner only on the 10stone.  A guy could spent years with this crazy pizza stuff. :-D :chef: :pizza:
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Offline Tampa

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #31 on: December 12, 2010, 01:58:01 PM »
Good stuff, thanks for sharing.

It seems to me that there is a lot of heat stored in a 1/2" stone - enough to cook a pie assuming a 3-5 minute bake.  Like you, I've played with cooking only off the upper burner and only off the bottom burner.  These days, I'm doing a little of both.  In a recent 5 minute bake, I burned a bit of the top cheese, but liked the crisp of the underside crust.  So I lowered the stone about 1/2" closer to the bottom burner and away from the top.  Of course, a simple change like that resulted in unexpected trade offs.  The warm-up time was a minute or so longer, but he cheese didn't seem to burn as much.  I know the heatflow is less optimal than before.  In search of a still crispier bottom crust w/o burned cheese, I turned off the upper (rotisserie) burner entirely when the pie went in.  After three-four minutes, I turn the upper burner on again.  The result?  Just as expected - not - more oven spring.  Huh?  I did get the crispier bottom crust w/o burned cheese, but I didn't expect more oven spring.  I'm guessing that the absence of upper heat prevents the crust from "setting" like an epoxy in the first few minutes.  YMMV.

Dave

Offline Essen1

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #32 on: December 12, 2010, 03:28:55 PM »
Pretty cool!

But it goes to show that the heat was too much for the cheese and perhaps the crust. I wonder if all the moisture was baked out of it?

Keep in mind that this crust was designed for a regular home oven. I have a different formula if I use my LBE.
Mike

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Offline fazzari

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #33 on: December 15, 2010, 01:48:17 PM »
Maybe it's just me, but I'm bettin that cheese was tasty!!!

John


Offline compatta

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #34 on: January 22, 2011, 11:04:33 PM »
Jet deck, could you post some pictures how you attached the fireplace burner to your
propane tank? It would help a lot how i can learn how to attach regular propane burners to
a propane tank without the whole grill itself.

thanks!
The true and quintessential version of pie to me is [NEO-New Haven]:
Crust of a New Haven Pizza with the Signature California style that
makes Fresh and Organic Pizza Possible.

Offline Jet_deck

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #35 on: January 23, 2011, 12:19:08 AM »
Sure, give me a couple days.
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Offline Jet_deck

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #36 on: January 26, 2011, 11:34:56 AM »
Jet deck, could you post some pictures how you attached the fireplace burner to your
propane tank? It would help a lot how i can learn how to attach regular propane burners to
a propane tank without the whole grill itself.

thanks!

Here are the connections.  High pressure regulator (not like the low pressure ones on a typical backyard bbq grill), a "T" to split the gas into two lines, then the flow control knob, then a hose to the burner.  Hope this helps.
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Offline compatta

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #37 on: February 13, 2011, 05:13:04 AM »
I just have one more question. I was wondering how you got the natural gas burner directly attached your propane hose.
could you show a picture/refer me the part?

I'm gonna start making a hybrid Propane Fired Rotisserie/2 stone/LBE MOD
Soon in order to get some true "street style" pizza going.

Thanks for the help in advance!
The true and quintessential version of pie to me is [NEO-New Haven]:
Crust of a New Haven Pizza with the Signature California style that
makes Fresh and Organic Pizza Possible.

Offline gtsum2

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #38 on: February 13, 2011, 02:50:39 PM »
I really like the idea of the rotis for even cooking.  I wonder how something like this could be used on my LBE cooker??  I am getting good results with my LBE, but it would not hurt to experiment a bit more with it

Offline Jet_deck

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #39 on: February 13, 2011, 11:09:14 PM »
...  could you show a picture/refer me the part?....

Compatta here are some detailed pics.  If your unable to get the reuslts you want send me a pm.

>> Don't forget to drill the extra holes for the "make up" air.  Otherwise the flame will burn only yellow and not the blue with yellow tips.
« Last Edit: February 13, 2011, 11:11:23 PM by Jet_deck »
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Offline Ronzo

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #40 on: February 13, 2011, 11:59:59 PM »
Jet_Deck, I may have missed it - and if I have please forgive me for asking - but how is the rotisserie set up? As in, what are you using for turning the turntable.

Again, if I missed it, forgive me.
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Offline Jet_deck

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #41 on: February 14, 2011, 12:52:09 AM »
I am using the Lowes/ Home Depot rotisserie motor that is for a bbq grill setup.  Member Tampa has a better design for a simple turn-table than I do.  I just have material and tools to do it a differrent way.

The rotisserie motor accepts a square shaft.  Just a small unit like this one.  http://www.amazon.com/GrillPro-Deluxe-Rotisserie-Replacement-Motor/dp/B0000CGE7O/?tag=pizzamaking-20
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Offline compatta

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #42 on: February 14, 2011, 12:59:11 AM »
Thanks for the Reply Jet Deck! Well, if your wondering about melding the best of both worlds, the biggest
obstacle in creating "street pizza" is the issue of creating a a sufficient amount of bottom heat while
having a good amount of top heat. In order to combine the best of both worlds from the LBE/MBE threads
the Propane fired rotisserie threads, it requires us to think how pizza is even cooked in the first place.

=== Top heat ====

Wood Fired Ovens-Predominantly Radiant heat and Convections

Deck Ovens-a little bit more convection and a little less radiant heat balance.

=== Bottom Heat ===

Wood Fired Oven, Deck Ovens-Conductive Heat.

Currently my new projects, in the traditions of the Pizza Hacker and Caseys Pizza, is to one day and "go renegade"
and expand my pizza to the unknowing public in Orange County, CA (hopefully make it consistent enough to make my friends
fat and glutton like). Since a Woodfired oven is not always allowed at small farmers markets, i am in the process of making
a WFO alternative that is basically a bigger version of the 2stone (to make 16 inch neapolitans?) while also allowing me to create
New York Style Pizza's. I really like your mods and incorporate that into the future. (the big experiment is making sure the top of the
pie cooks by almost pure Radiant heat as i believe the top of the pizza's cook a bit differently with a radiant heat source that is present.

Here is a picture of the design in its planning stages.
The true and quintessential version of pie to me is [NEO-New Haven]:
Crust of a New Haven Pizza with the Signature California style that
makes Fresh and Organic Pizza Possible.

Offline Jet_deck

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #43 on: February 14, 2011, 01:10:06 AM »
Why two floors? ???
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Offline compatta

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #44 on: February 15, 2011, 04:27:45 AM »
Actually that the bottom part. The whole purpose of the bottom part is to support the top and it
should conveniently fit on the top cooking great and bottom coal great nicely in a 22.5 Weber
Charcoal Grill. I could Just use a top that is thicker...But that wouldn't be at all fun would it  >:D
The true and quintessential version of pie to me is [NEO-New Haven]:
Crust of a New Haven Pizza with the Signature California style that
makes Fresh and Organic Pizza Possible.

Offline compatta

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #45 on: March 30, 2011, 02:42:26 AM »
I finally made a design that i thought was somewhat worth it.



The interesting thing is...Its a 1.5 inch rotating cordierite stone in which oddly will
have 2 temperatures zones. The inner 14 inch being 70 degrees below the outer
2 inches of the 16 inch stone.

Ill just have to see how this thing executes.
The true and quintessential version of pie to me is [NEO-New Haven]:
Crust of a New Haven Pizza with the Signature California style that
makes Fresh and Organic Pizza Possible.

Offline Jet_deck

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #46 on: March 30, 2011, 08:15:44 AM »
Can't wait to see it in action!
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Offline Tampa

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Re: Propane fired pizza rotisserie, 10 stones on the cheap
« Reply #47 on: March 30, 2011, 08:33:58 AM »
Very Nice!  Pls keep us posted.
Dave


 

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