SmokinGuitarPlayer
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« on: November 13, 2009, 09:05:41 PM » |
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Does anyone know why my pies are sticking to my pizza stone. I have been experimenting with the BGE / various setups but yesterday , my pies decided to stick to my baking stone ...ideas?
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UnConundrum
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« Reply #1 on: November 13, 2009, 09:10:57 PM » |
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Fred, can you give us more info? Knowing you, I'm sure it was, but did you properly preheat the stone? What was the hydration of the dough? What temp were you baking at? Any chance it didn't really stick, but the dough was too thin and you broke through with the peel, giving the impression that it stuck? Was the stone clean? Any unusual ingredients in the dough?
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johnnytuinals
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« Reply #2 on: November 13, 2009, 09:44:49 PM » |
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Use a tad of corn meal and it will never stick.................JT
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SmokinGuitarPlayer
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« Reply #3 on: November 13, 2009, 10:18:58 PM » |
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Warren ... dough hudration was 65% ... I was experimenting with using a little semolina mixed with flour for my "board" flour ... stone was clean but screaming hot ... I didn't have any "holes" or leaks at least not on the pies that stuck....I was cleaning / scraping / brushing the stone between every pie .. don't think there was residue .... my dough ..when it was in the containers had EVOO around the edges ..I used the spray olive oil to oil the containers before putting in the dough balls ...the dough seemed too oily when it came out of the container ... took a lot of board flower ...it was "thirsty" ... caputo flour ... I'm using Active Dry yeast ... I'm trying to only change one thing at a time here ..this time I changed the brand of stone ...but I seem to be getting variations in the dough. could you give me a recommended mixing / kneading schedule ..sort of a baseline ... using a Kitchenaid mixer ?
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pacoast
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« Reply #4 on: November 13, 2009, 11:09:14 PM » |
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(stone wasn't hot yet )
(excessive amount of residue that hasn't carbonized yet )
really thin spot in dough
trying to move the pizza too soon after placing it on the stone
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Infoodel
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« Reply #5 on: November 14, 2009, 12:14:41 AM » |
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(stone wasn't hot yet )
(excessive amount of residue that hasn't carbonized yet )
really thin spot in dough
trying to move the pizza too soon after placing it on the stone
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I've had the exact opposite problem a couple of times recently. The stone was too hot and for whatever reason this made the crust stick more. Weird. Toby |
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SmokinGuitarPlayer
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« Reply #6 on: November 14, 2009, 12:53:44 AM » |
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pacoast ...I think you've got it! I DID TRY TO MOVE IT AROUND TOO SOON ..I THINK THAT WAS IT ! I was so worried about it burning I started dicking with it almost immediately and that is when it stuck ..thanks for figuring it out for me duh
infoodel ... well my stone was 850deg. when I put it on ..so maybe that contributed also.
FB/SGP
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pacoast
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« Reply #7 on: November 14, 2009, 04:05:34 AM » |
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Speaking just for myself, I've never had high temperatures cause sticking. My deck temp is usually in the low to mid 800F range.
In a really hot oven I don't move the pizza for about 30 seconds after placing it. If I'm cooking in a conventional oven that is closer to 500F, I won't move it for at least two minutes. After you place the pizza a lot of moisture is being driven out initially & it seems to make the pizza temporarily tacky.
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UnConundrum
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« Reply #8 on: November 14, 2009, 08:29:26 AM » |
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Fred, what flour are you using? 850 seems rather high for a high gluten flour...
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SmokinGuitarPlayer
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« Reply #9 on: November 18, 2009, 02:15:45 AM » |
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Warren ..I've been using Caputo . I am "testing" again tomorrow and I made 2 batches one with 100% Caputo 00 and one with 50/50 caputo and KABF
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ThunderStik
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« Reply #10 on: November 18, 2009, 10:28:18 AM » |
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SGP, I am very interested in your caputo KABF experiment. Please let us know the results.
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I KNOW MORE ABOUT PIZZA THAN ANYBODY!!!!!!!
(in my house)
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SmokinGuitarPlayer
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« Reply #11 on: November 18, 2009, 12:13:18 PM » |
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Caputo & KABF mixed. Actually I got a recipe from someone that really likes that combo.
I will be trying one pie today using that mix.
Also today , we're going to try to bake them on a pellet grill. It only goes to 500 degrees but I'm going to give it a go anyway and see what happens. We 've been slammed with orders pre-Thanksgiving so the pellet grill is just easier for us to play with today.
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milo357
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Go and make Pizza!
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« Reply #12 on: November 18, 2009, 08:47:40 PM » |
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How the heck did you get your stone to 850 degrees? I have experimented with briefly broiling the surface of my stone just before putting the pizza on it to char it a tad. I worked almost as well as I hoped, but I KNOW I have to be VERY careful doing this or I will crack my stone.
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pacoast
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« Reply #13 on: November 18, 2009, 10:11:04 PM » |
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That's not an unusual temperature for a wood burning oven. For electric ovens it usually entails modifications (at your own risk) or baking during the cleaning cycle which can approach 1000F. Fibrament (fiber reinforced cement) claims their stones are rated for 1500F., provided that they aren't exposed to direct flame.
I couldn't get > 550F in my gas oven. So I added a 3000W electric element & it now does 850F, which the fibrament stone seems to handle fine. But one does need to employ common sense & caution when modifying an oven to attain these temperatures.
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SmokinGuitarPlayer
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« Reply #14 on: November 19, 2009, 06:09:48 AM » |
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milo357
I'm doing all this on a Big Green Egg so 850 deg. is NOTHING! .. we can get the temp of the Egg over 900 , some claim even over 1000 degrees internal "dome" temp.
Also... I have personally had my stone over the 900 degrees temp where my IR thermo maxes out. ... the Egg goes "nuclear" if you give it enough fuel and air! And the stone is more or less over the fire. That is the biggest problem with trying to do high temp baking on the Egg .. one which I am trying to find a reliable / repeatable cure for.
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UnConundrum
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« Reply #15 on: December 02, 2009, 06:52:13 PM » |
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Hey Fred, you never reported on the results of your pellet grill, and more importantly, the 50/50 mix.
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SmokinGuitarPlayer
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« Reply #16 on: December 02, 2009, 10:47:26 PM » |
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Warren ... pellet grill at 500 deg. sucked so far every test but I will keep trying. I have too many other variables to know for sure. Also, we have one brand that goes to 600 deg and that one might do the trick.
50/50 Caputo to KABF experiment. Well .... I forgot to note which was which when I took them out of the little bowls ...but it didn't matter because they all charred uncontrollably that day.
I am trying again tomorrow ... I am getting a slight handle on the BGE ... the bread has been coming out nice but the pizza , one time it's great, next it's horrible ...
FB
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Jack
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Pizza; it's what's for dinner, breakfast........
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« Reply #17 on: December 03, 2009, 03:53:13 PM » |
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Why move it around at all? If you have a decent stone, the heat will be fairly even. Maybe rotate it after half the cooking time, but you need that crust to set up before considering moving it.
I slide my pies onto my Fibrament stone and don't touch them until I pick up the edge to check the crust color.
Jack
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