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anyone knows where Probo got his heating element from?

He ordered it from a Russian company which does such elements. I ordered mine (1400W) from a local company as well, based on the design and specification I've sent them (mine was fortunately well done and it was actually 1400W).
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Home Ovens / Re: Getting the Blackstone oven from Cabela's
« Last post by RockyMountainPie on Today at 04:08:04 AM »
Norma,

The pizza you made on your Blackstone at reply #735 looks amazing!  I agree with CB about the tasty-looking Gouda Crispies and that crust looked perfect, both inside and out.

I've had a huge chuckle though, seeing you refer to it as "Tim's doughball" and "Tim's formulation."  Sooo...now it's my turn to "tell it like it is."

The formula I used was actually one of your Boardwalk formulations that you posted back in March:  http://www.pizzamaking.com/forum/index.php?topic=9068.msg304434#msg304434    I love the look of those blisters you achieved!

All I did was add in the Garlic Romano Sprinkle at 1.5% and up the hydration a little to 63%.  So it would correctly be listed like this
for a 16.5" pizza with a TF of 0.08 and 2% bowl compensation:

Flour (100%): 292.26 g  |  10.31 oz | 0.64 lbs
Water (63%): 184.13 g  |  6.49 oz | 0.41 lbs
IDY (.4%): 1.17 g | 0.04 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
Salt (2%): 5.85 g | 0.21 oz | 0.01 lbs | 1.22 tsp | 0.41 tbsp
Olive Oil (1.5%): 4.38 g | 0.15 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
Sugar (0.85%): 2.48 g | 0.09 oz | 0.01 lbs | 0.62 tsp | 0.21 tbsp
Cornmeal (Garlic Romano Sprinkle) (1.5%): 4.38 g | 0.15 oz | 0.01 lbs | 1.32 tsp | 0.44 tbsp
Total (169.25%): 494.65 g | 17.45 oz | 1.09 lbs | TF = 0.0816

The "0.085% sugar" was simply a typo!   :-[  Peter was rightly confused and dubious about the use of that small amount of sugar.  Surely only a madman would list the sugar ingredient as "0.085%" but in you, Norma, we have a "mad woman" who was game enough to try it.  :-D  Heck, you even "improved" upon my huge sugar amount by lowering it as compensation for your higher bake temps. 

Anyway, despite the comedy of errors, the end result was a fantastic pizza and no one here called me a crazy fool, so that's a plus.   Keep up the great work Norma and let me know if you ever need me to create more chaos and confusion. I have a knack for it.   :P

--Tim
 
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The most interesting thing that I ordered single heating element power 1600W 220V, and after installing it turned out that his power is greater than 2400W...
anyone knows where Probo got his heating element from? i tried asking him via private messaging but he hasn't replied. hopefully he hasn't left this forum for good.
http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=19732.0;attach=160976;image
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Home Ovens / Re: Blackstone Pizza Oven
« Last post by dbarneschi on Today at 01:13:04 AM »
Fired up another four pies this weekend. The goals were:

1. To get slightly larger pies by using the same amount of dough (i.e. stretch them further without tears).
2. To get the cheese to blend into the pies better. To do so, I tried Craig's technique of tearing the mozzarella, instead of cutting it.
3. To minimize "char ring" and to lessen the overall amount of charring on the underskirt.

Goals 1 and 2 were met pretty well. Goal 3 is still one I'm working on.

Here are pics of one of my margherita pies and a rosa. The margherita was baked in 79 seconds. The rosa was done in about the same time. I also decided to include a photo of my girlfriend's panna cotta. It was impressive!
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Sauce Ingredients / Re: Cooked vs Uncooked pizza sauce....
« Last post by jsaras on Today at 12:07:13 AM »
Coolio!
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Neapolitan Style / Re: semolina flour on neapolitan pizza dough?
« Last post by parallei on Today at 12:03:24 AM »
the caputo semolina is very fine.and works great as a dusting flour. it would probably make very good pasta

Learn something new everyday!  I've never tried it for a dusting flour, but I'll give it a try sometime.  I'm cheap and just use AP for dusting. ::)
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General Pizza Making / Re: Using beer in your pizza dough
« Last post by TXCraig1 on Yesterday at 11:50:29 PM »
Given all the different beers you have tried in pizza dough, what is the best style of beer to use, in your opinion?
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General Pizza Making / Re: Using beer in your pizza dough
« Last post by TomN on Yesterday at 11:50:00 PM »
I get so many requests for the White Bianca / Garlic Pizza, that i make it regularly. You can see the crust made with the New Belgium Rampant Imperial India Pale Ale.
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General Pizza Making / Re: Using beer in your pizza dough
« Last post by TomN on Yesterday at 11:44:26 PM »
New Belgium Rampant Imperial India Pale Ale

A nice inexpensive IPA with flavor. I like what it did for my pizza dough.
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Sauce Ingredients / Re: Red November Pizza Sauce (#2) by weight
« Last post by bbqpizza on Yesterday at 11:42:42 PM »
Hello. I have made a simple calculator with Microsoft Excel which calculates the amount of herbs based on the input of the tomato puree. I hope it helps everyone here who wanted to try this recipe out, it will save you a lot of time (and errors  :chef:). Now all you have to to is to download the file and open it in Microsoft Excel change the amount of the tomato puree and the form will calculate the herbs for you. I have included the preparation steps along with a link to this topic and credit to the author of this recipe red november.

https://www.dropbox.com/s/uas5nbcqltdkkak/RedNovemberSauce.xlsx

Goodluck!

Wow, thank you! I will be using your excel this weekend.
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