Author Topic: Neapolitan Pizza and G3 Ferrari (modified) electric oven.  (Read 100574 times)

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Offline Dantheman_UK

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  • Posts: 19
  • Location: Edinburgh, Scotland
  • I Love Pizza!
Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #660 on: Today at 05:06:30 AM »
Thermostate adjustement done  ;)

This is with a freezed dough, same recipe.

The mod improve a little the pizza result so, I want go far and go for the next step  :D :D
What do you recommend me ? Add a second heater element at the top?

Did that charred base taste good? What temp is your stone at when you put the pizza in?

I am in the process of moving the bottom element to the top now. Should be finished this week at some point.

Results to follow.

Offline Dantheman_UK

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  • Location: Edinburgh, Scotland
  • I Love Pizza!
Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #661 on: Today at 05:31:36 AM »
Ok so I'm a little confused with the pizza 2 calc.

Is the FATS for when you add olive oil to the dough?

Hours proving - Is this the time you would prove it in bulk at room temp or the total time. say for example I would prove in bulk at 20c for 24 hours, then a further 48 hours in the fridge in balls at 5c.