Author Topic: Has anyone tried this?  (Read 6526 times)

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Offline Chicago Bob

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Re: Has anyone tried this?
« Reply #25 on: January 20, 2013, 07:17:16 PM »
 spazster , I gotta ask...are you preheating the pan and that is why you don't think you'd be able to pull off making it right in the pan?
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Offline spazster

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Re: Has anyone tried this?
« Reply #26 on: January 20, 2013, 08:21:48 PM »
spazster , I gotta ask...are you preheating the pan and that is why you don't think you'd be able to pull off making it right in the pan?

Yes, that is what I did. Thinking about it more though, maybe it isn't the flour.  Maybe I just have it too hot. The new Infrared thermometer I just bought can measure between 58 - 1022 F and the stove top can get it past that range.  I don't remember if I had it to its max or if I put it in at 800.

Offline Chicago Bob

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Re: Has anyone tried this?
« Reply #27 on: January 20, 2013, 08:49:51 PM »
Yeah, that's waaay too hot man....it's a wonder you're still alive!  ;D
What type/style of pizza are you working here spazster?
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Offline spazster

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Re: Has anyone tried this?
« Reply #28 on: January 20, 2013, 09:20:34 PM »
Yeah, that's waaay too hot man....it's a wonder you're still alive!  ;D
What type/style of pizza are you working here spazster?


I'm not sure. I was just trying to do a quick bake with high (75%) hydration. I keep hearing how awesome the quick bakes are on this forum so I wanted to try it out. What should my target temperature be on the stove top before I move it to the oven?

Offline Chicago Bob

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Re: Has anyone tried this?
« Reply #29 on: January 20, 2013, 09:33:18 PM »
Well, I'm going to assume you have an oven with a top broiler but I'm not too sure how this super high hydo dough is going to work but it sounds like you're determined/up for experimentation.
I'd say...probably launch that pie into maybe a 700ish pan and get it as close to the broiler as possible.
There is someone here that has been recently doing this technique an I hope he see's this cause I know his stuff was turning out great. Sorry I can't help more.
Bob
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Offline Don K

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Re: Has anyone tried this?
« Reply #30 on: January 21, 2013, 12:25:25 AM »
You have to special order that thing... I guess nothing is safe enough for this case...  ;)
Not special order...Home Depot has duckbill vice grips.
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Offline spazster

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Re: Has anyone tried this?
« Reply #31 on: January 21, 2013, 01:19:25 PM »
I just got a 16X16X1/2 steel plate. I don't think I'm daring enough to try it with that, but I might get a plate that is only 1/8 inch thick and attempt it.
« Last Edit: January 21, 2013, 01:21:15 PM by spazster »

Offline Chicago Bob

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Re: Has anyone tried this?
« Reply #32 on: January 21, 2013, 01:55:35 PM »
I just got a 16X16X1/2 steel plate. I don't think I'm daring enough to try it with that, but I might get a plate that is only 1/8 inch thick and attempt it.
Why? What type of oven do you have spaz?
"Care Free Highway...let me slip away on you"

Offline spazster

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Re: Has anyone tried this?
« Reply #33 on: January 21, 2013, 02:27:28 PM »
Why? What type of oven do you have spaz?

It is just a standard oven. It can reach up to 550 degrees and has a broiler at the top.  The interior measures about 23 X 18.

At 1/8th an inch thick and only 10 lbs, that shouldn't be too much trouble to move from the stove top to the oven, right? I probably won't even do that though.


Offline Chicago Bob

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Re: Has anyone tried this?
« Reply #34 on: January 21, 2013, 04:39:45 PM »
You are free to do as you choose....but  ;D
With your setup, I would stick with the 1/2in plate(inside) your oven and go for some fast bake NY, Neo-NY pies.Have you seen any of the Neo-Ny pizza's being made over in the NY section?
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Offline Chicago Bob

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Re: Has anyone tried this?
« Reply #35 on: January 21, 2013, 08:32:40 PM »
spaz...this is a good pizza that is within your reach. ;)
although he is on aluminum, your steel plate will be oh so similar. I just chose this pic cause it's current.It baked fast.... ;)

http://www.pizzamaking.com/forum/index.php/topic,21951.msg233048.html#msg233048
« Last Edit: January 21, 2013, 08:36:12 PM by Chicago Bob »
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Offline spazster

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Re: Has anyone tried this?
« Reply #36 on: January 21, 2013, 09:28:36 PM »
spaz...this is a good pizza that is within your reach. ;)
although he is on aluminum, your steel plate will be oh so similar. I just chose this pic cause it's current.It baked fast.... ;)

http://www.pizzamaking.com/forum/index.php/topic,21951.msg233048.html#msg233048

I hope I get something of similar quality.  This weekend I'm going to try to mirror what Communist did except for one pizza I'm going to use a screen for the first two minutes so I can make a perfectly round 16 inch pizza.

Offline Chicago Bob

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Re: Has anyone tried this?
« Reply #37 on: January 21, 2013, 09:44:08 PM »
I hope I get something of similar quality.  This weekend I'm going to try to mirror what Communist did except for one pizza I'm going to use a screen for the first two minutes so I can make a perfectly round 16 inch pizza.
What communist did?In the future please apply links for us 'ol timers spaz....you know how it is.... 8)
I really feel that you will reach perfectly circular this time. ;)
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Offline spazster

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Re: Has anyone tried this?
« Reply #38 on: January 21, 2013, 11:38:27 PM »
What communist did?In the future please apply links for us 'ol timers spaz....you know how it is.... 8)
I really feel that you will reach perfectly circular this time. ;)

He documented his experience in this thread.  That thread inspired me to get the steel.

scott123

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Re: Has anyone tried this?
« Reply #39 on: January 22, 2013, 12:18:31 AM »
Peter, you've got the 1/2" steel, which, with your oven, will give you any non Neapolitan bake time your heart desires.  You can certainly look at your broiler and see if it can do Neapolitan, but the odds are astronomical that it can't. Assuming this is the case, 1/2" steel, in a fixed position, will give you everything this oven is capable of giving you. As Bob said, enough of this hot hearth moving madness  :)
« Last Edit: January 22, 2013, 12:37:22 AM by scott123 »

Offline Chicago Bob

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Re: Has anyone tried this?
« Reply #40 on: January 22, 2013, 12:24:12 AM »
Peter, you've got the 1/2" steel, which, with your oven, will give you any non Neapolitan bake time your heart desires.  You can certainly look at your broiler and see if it can do Neapolitan, but the odds are astronomical that it can't. Assuming this is the case, 1/2" steel, in a fixed position, will give you everything this oven is capable of giving you. Enough of this hot hearth moving madness  :)
I could'nt have said it better myself.... >:D
"Care Free Highway...let me slip away on you"

scott123

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Re: Has anyone tried this?
« Reply #41 on: January 22, 2013, 12:37:56 AM »
 ;D

I fixed it  ;D


Offline Chicago Bob

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Re: Has anyone tried this?
« Reply #42 on: January 22, 2013, 12:49:35 AM »
;D

I fixed it  ;D
;D  I'll bet your power of persuasion could indeed get a horse to drink from the well..
"Care Free Highway...let me slip away on you"

scott123

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Re: Has anyone tried this?
« Reply #43 on: January 22, 2013, 12:57:01 AM »
Well, maybe ;D but that's not what I'm saying. When I say I 'fixed it', it means I fixed my post to reflect your previous comment:

http://www.pizzamaking.com/forum/index.php/topic,22795.msg233140.html#msg233140

Offline Chicago Bob

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Re: Has anyone tried this?
« Reply #44 on: January 22, 2013, 01:05:19 AM »
Well, maybe ;D but that's not what I'm saying. When I say I 'fixed it', it means I fixed my post to reflect your previous comment:

http://www.pizzamaking.com/forum/index.php/topic,22795.msg233140.html#msg233140
I know, but hey...my stuff gets passed over all the time so I'm conditioned to not sweat the small stuff...but ;D...any time I can mess with the pizza version of Dr. Norman Vincent Peale...I'll take my best shot!!  :-D
"Care Free Highway...let me slip away on you"