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1
New York Style / Re: Johnny's Clone
« Last post by scott r on Today at 01:32:15 PM »
have people started rooting through your trash yet?

Haha... I know I cant believe I am on the other side now.   I cant wait to catch someone :)   
2
Hearth Ovens / Re: FGM (Four Grand Mere) Fire Management
« Last post by h8stn4d on Today at 01:06:51 PM »
Quote
BUT, if the oven is not fired long enough (which implies a lower core temperature) then the floor may be, say, 850 on the surface but there is no "staying power."  Put a pie on the floor, the heat is sucked out and it is not replenished well because the oven is not saturated and there is no heat sink to supply any replenishment.

If you are making one or two pies, you may be able to get away with that.  You can do things like sweep hot coals back over the floor and then clean them away again to reheat the floor.  But, if you are going to do a large number of pies and/or want reliability you need to saturate the oven (core temp).

Makes complete sense.

If the floor temp is 850 and the core temp is, say, 900, then the ambient temp (by which I mean the heat circulating above the pizza) has got to be 1000+ if the flame is licking the dome. I'm clearly a rookie, but doesn't that seem far too hot for a neo pizza? I guess it would cook in 60 seconds, which is fine so long as the bottom doesn't scorch. If my issue is solely too much flour, then that should be easy-ish to fix. I'm anxious to try again, although it won't be 'til mid-October unfortunately.
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Hearth Ovens / Re: FGM (Four Grand Mere) Fire Management
« Last post by mitchjg on Today at 12:56:50 PM »
When people discuss temperature, they (mostly) discuss floor temperature.

BUT, if the oven is not fired long enough (which implies a lower core temperature) then the floor may be, say, 850 on the surface but there is no "staying power."  Put a pie on the floor, the heat is sucked out and it is not replenished well because the oven is not saturated and there is no heat sink to supply any replenishment.

If you are making one or two pies, you may be able to get away with that.  You can do things like sweep hot coals back over the floor and then clean them away again to reheat the floor.  But, if you are going to do a large number of pies and/or want reliability you need to saturate the oven (core temp).

If it is kind of ironic.  I can spend 4 + hours heating up my oven and then make 2 pies at 2 minutes each - and then start closing the oven down.

Hope that makes sense.

- Mitch
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Nate,

How far up the sides of the pan did you push the dough?

Peter
5
Chicago Style / Re: Chicago Thin - Tavern Style
« Last post by PizzaGarage on Today at 12:43:08 PM »
When I saw those pictures I had to try this crust.  This is exactly what I was looking for in a crust and my whole family loved it, thank you PizzaGarage!!!  I also loved how easy this crust is to work with, I finally had my first perfect launches.  I used the dough calculator for six 9oz crust, and at a tad over 1000 grams of flour, it almost burnt up my 5qt Kitchen Aid mixer, I will scale it down to three crust next time. I may still experiment with other crust recipes but this is going to be my go to crust from now on.  Thanks again for sharing this PizzaGarage!

Glad you liked it.  The problem with the dry doughs is they beat the heck out of the mixer.   For the launches I use a small amount of Semolina for my thins that works well too.  This crust is very versatile can be used for 2 other styles with a success.  You can use this for a Chicago Stuffed and a Double Decker thin.
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Marty I use a straight sided pan that is 2 inches tall.  Yes I use 3/8 tsp of IDY.  I would guess that thickness factor is about .08

Nate
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Thick Style / Re: Take a look at my pizza and tell me what i did wrong?
« Last post by mbrulato on Today at 12:37:51 PM »
How long are you letting the dough temper before you bake?  If the dough is not given enough time to come up to room temperature before you bake, you can get what's called a gum line and the pizza will have a gummy, undercooked appearance.
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Resources / Re: Pizza ingredients in Burlington, VT?
« Last post by vtsteve on Today at 12:35:33 PM »
They'll special-order Caputo, too. I went through a couple bags before I switched to NY-style. They're open all week; it's always cash only.
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Dough Ingredients / Re: Caputo Criscito - Anyone used / familiar?
« Last post by Serpentelli on Today at 12:31:54 PM »
I still haven't tried it.  :-[

Personally I am under/unimpressed by its purported merits.
10
Lunchbox,
Are you cooking it on that screen you show in your pic?  Are you using a stone or anything similar?  What temp is your bake and where in the oven (top/mid/bottom) are you baking?  Do you have a broiler?
Cheers,
Don

Yes i am cooking on a screen under a stone and the oven only gets up to 550 and in the middle of the oven, and yes i have a broiler.
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