Author Topic: What Temperature for DS?  (Read 520 times)

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Offline clarkth

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What Temperature for DS?
« on: June 13, 2016, 02:54:46 PM »
I'm starting to experiment with a DS style and have a basic question.  I have a fairly high hydration dough, 69%, with .2% IDY and 2% salt.  I'm using a Lloyds 14x10 pan with about 20oz of dough (I like a thick crust :)).  When cooking what is the ideal temperature and should I use a stone or put it directly on the rack in the middle of the oven? 

Offline HBolte

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Re: What Temperature for DS?
« Reply #1 on: June 13, 2016, 03:00:30 PM »
I bake my DS at 525F on the middle rack for about 11 minutes. That would be a good starting point for you.
Hans

Offline TXCraig1

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Re: What Temperature for DS?
« Reply #2 on: June 13, 2016, 03:41:02 PM »
You can cover the pan with foil for a portion of the bake if the cheese is browning before the crust.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
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Offline clarkth

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Re: What Temperature for DS?
« Reply #3 on: June 14, 2016, 04:44:09 PM »
I bake my DS at 525F on the middle rack for about 11 minutes. That would be a good starting point for you.

Thanks, I'll give this a try this week. 

You can cover the pan with foil for a portion of the bake if the cheese is browning before the crust.

I've been putting the cheese under the sauce to prevent this but I should have thought of this  :-[

Offline TXCraig1

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Re: What Temperature for DS?
« Reply #4 on: June 14, 2016, 05:14:51 PM »
I think in most cases, cheese goes under the sauce on DS, but often the sauce is added post bake.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline clarkth

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Re: What Temperature for DS?
« Reply #5 on: June 17, 2016, 09:13:01 AM »
I think in most cases, cheese goes under the sauce on DS, but often the sauce is added post bake.

I didn't know that.  I'll give it a try this weekend and see how it turns out.  Thanks!

Offline lupin05

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Re: What Temperature for DS?
« Reply #6 on: June 20, 2016, 08:23:08 AM »
I have an electric deck oven with dual temperature control, and there is a stone at the bottom of the deck. I've never figured out how to set my temperature right. I don't understand when many of you said you that bake the pies at a certain temperature, for expample 550f. Is that the preheat temperature, or the stone temperature, or the whole 'inside' oven temperature after a period of preheating time? Because this is normally what I do, I set the bottom temperature control to 550F (about 287C, and I often use only bottom heat), this is called the preheating process right? After about 1 hour the oven thermometer will show the temperature higher than 662F (about 350C), so that's mean I'll bake my pizza at very high temperature. But I still have to bake my pizza in pans for a long time, because if I not bake my pie for at least 12-13 mins then I feel it still quite raw, the problem is that I think I've already baked the pie at a much higher temp than many of you suggested, right? If I wanna bake my pie at 550F, so I have to set my bottom temp control at 482F (about 250C at first), but after 15 mins of baking the result is a quite raw and very soggy bottom, bot crunchy crust. Can anyone explain this to me please?
« Last Edit: June 20, 2016, 08:27:00 AM by lupin05 »

Offline HBolte

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Re: What Temperature for DS?
« Reply #7 on: June 20, 2016, 09:30:07 AM »
I don't think that there are many of us here with deck ovens. I know that DS Pizza Company bakes in them.

I bake on the middle rack in a home gas oven. Mine bake well at 525F for 11 minutes. Wish I could help.
Hans

Offline oliveview

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Re: What Temperature for DS?
« Reply #8 on: July 24, 2016, 07:03:27 PM »
As I do with essentially all the pizzas I bake, I run my gas oven at the max 550. I put my stone on the lowest rack, with the second rack being empty, the second from the top position.
I then start the bake on the stone at the bottom, and because the stone is square, and the pan is a standard half-sheet, and the edges hang over, I do something special. I do five-minutes with the pan hanging off one edge of the stone, then slide it over and do another five. Then, I take the pan off the stone and move it to the upper rack, and let it go about three-more minutes, then run the broiler for the final couple minutes. So, roughly a fifteen-minute total bake.

Always comes out fantastic! But obviously, depending on the many variables with your dough, pan, etc - YMMV.
« Last Edit: July 25, 2016, 11:13:06 AM by oliveview »

Offline hotsawce

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Re: What Temperature for DS?
« Reply #9 on: July 25, 2016, 11:02:46 PM »
At home, these baked well on a center rack at 500 to 550 with no stone. Just keep an eye on it with the temp for the proper time...I never had issues with cheese overcooking.


 

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