Author Topic: The Entire Pizza Making Process I use at the Garage  (Read 107130 times)

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Offline David Esq.

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #300 on: July 17, 2015, 08:00:29 AM »
Perhaps this has been discussed before.  But, the Wizards at VPN state that the proper temperature of the cooking surface is 905 degrees and the dome 800. Craig, do you ever manage to bake a decent pie with the floor hotter than the ceiling?  Sure, maybe it's a typo. But given the need to use a spatula with beech or acacia wood handles, I think they were pretty careful when putting those rules together.


Offline parallei

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #301 on: July 17, 2015, 08:12:20 AM »
Perhaps this has been discussed before. Yep But, the Wizards at VPN state that the proper temperature of the cooking surface is 905 degrees and the dome 800. Craig, do you ever manage to bake a decent pie with the floor hotter than the ceiling?  Sure, maybe it's a typo. Yep But given the need to use a spatula with beech or acacia wood handles, I think they were pretty careful when putting those rules together.

Offline David Esq.

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #302 on: July 17, 2015, 08:56:06 AM »
Well great. Now do I trust the beech acacia thing or can I use a different kind of handle?

Offline TXCraig1

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #303 on: July 17, 2015, 10:23:21 PM »
Well great. Now do I trust the beech acacia thing or can I use a different kind of handle?

You will be OK. Sooner or later the vendor will grease the VPN and your peel will be duly blessed.  :-D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline David Esq.

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #304 on: July 18, 2015, 07:15:37 AM »
Whew!  But just to be clear. It's the spatula to get the dough off the tray that I am talking about. Everybody is in on the equipment game.

Offline sub

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #305 on: July 18, 2015, 12:10:46 PM »
You will be OK. Sooner or later the vendor will grease the VPN and your peel will be duly blessed.  :-D

 :-D   So true !

Whew!  But just to be clear. It's the spatula to get the dough off the tray that I am talking about. Everybody is in on the equipment game.


David, I've started a thread just for you.   :P

Online mmille24

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #306 on: December 09, 2015, 11:57:56 AM »
When you take a ball out to cook. How much flour do you put down to stretch it out?

I think maybe I'm not putting down enough, as after I stretch there are some sticky spots on the dough. That will then stick to the peel as I launch.

Offline TXCraig1

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #307 on: December 09, 2015, 12:09:47 PM »
When using a plastic dough tray or bags, I typically drop the ball into a pile of flour and then use as little additional bench flour as possible when opening. I lightly dust the peel before sliding the pizza onto the peel or sliding the peel under the pizza. When I use wood dough boxes, which is pretty much all the time now, I don't put the ball into a pile of flour, and I use very little bench flour. I still sprinkle a bit on the peel however.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online mmille24

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #308 on: December 09, 2015, 12:40:09 PM »
When using a plastic dough tray or bags, I typically drop the ball into a pile of flour and then use as little additional bench flour as possible when opening. I lightly dust the peel before sliding the pizza onto the peel or sliding the peel under the pizza. When I use wood dough boxes, which is pretty much all the time now, I don't put the ball into a pile of flour, and I use very little bench flour. I still sprinkle a bit on the peel however.

Thanks. I'm not caught up on the wooden box experience. Why would that require so much less flour? Is the dough a lot less sticky coming out of the wooden boxes for some reason?


Offline TXCraig1

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #309 on: December 09, 2015, 01:01:03 PM »
Thanks. I'm not caught up on the wooden box experience. Why would that require so much less flour? Is the dough a lot less sticky coming out of the wooden boxes for some reason?

Yes, the wood absorbs moisture from the bottom of the dough making the bottom a bit dryer than the rest of the ball.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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