Nearlypolitan

[TXCraig1]

Thanks Craig!

Of course I need to "refine" my technique and understanding of how everything works. Someone pointed out that I used a low protein flour, not really good for pizza, and that's why I got this kind of result - so I'll try to find the perfect flour.

My aim is not to get the browning actually, but a white pizza with leoparding and black bubbles (the way I like it!).

The broiler was glowing red but not always - so what do you suggest as oven test? preheat the stone as MAX TEMP (500F) and then leave it under 400F to make the broiler kick in?

thanks again, I will make other tests and post the results here!

ciao,

Dario

There are others much more experienced here than I when it comes to using the home oven. Hopefully they will chime in. Otherwise, I'd experiment to see how hot you can get the oven where the broiler will still stay on full blast for the entire bake time.

I've made plenty of pies with AP flour. You don't need high protein. Caputo 00 Pizzeria is not particularly high. It's about the same as most AP if I remember correctly.

These are typical of the pies I made with AP flour when I was baking on my modified BBQ. http://www.pizzamaking.com/forum/index.php/topic,13475.0.html

CL

[TXCraig1]

You should also read through this whole thread if you have not already done so: http://www.pizzamaking.com/forum/index.php/topic,11654.0.html

Jackie Tran (real name is Chau) is as good as it gets. Also, starting here: http://www.pizzamaking.com/forum/index.php/topic,11654.msg181796.html#msg181796, David Deas describes his thoughts on getting the most out of the home oven with simple modifications and makes some pretty awesome pies.

Craig

[jak123]

A mod that i did, and it works really well:

I went to my local machine shop and had my guy cut a piece of black steel plate, 1/4" or 3/16" (cant remember) to the exact size of one of my oven racks. The thing heats up and really stays hot. Season it like you would a cast iron pan on first use. I love it.

but be careful, i kept it too high in the oven on upper rack and it got so hot that it fried the circuit boards under the burners, why wolf range put them there is beyond me, but i consistently get the oven high enough to crank out 2-3 minute pies.

[weissblut]

Thank you all guys, I'll try again this friday.

Some things I want to try, but I'd need your opinions:

1. Sticking with a 65% hydration of the dough, what do you think of overnight fermentation IN THE FRIDGE? I've heard someone suggest it to create a better flavour and retain more bubbles inside the dough... also, it is worth it to use plastic wrap when leaving the dough/dough balls fermenting? Someone said to me that this will help the air stick inside too.

2. My oven has a "vent" option, which will turn on a vent inside it to make the air circulate. I've heard that in this way the heat is higher, for 2 reasons, 1st - air circulates and heats better everywhere, 2nd - you trick the sensor in believing that there is a lower temp. I'll try with the vent this friday, but do you have any feedback on this?

3. Grill. Don't remember where I read that keeping the temp lower (around 440 degress) when turining on the broiler/grill works better because the grill will stay on for a longer time (of course the oven must be preheat at max degrees to heat up the stone, but lowering it down of a few degrees would help the stone to "stabilize").

any other suggestion?

thanks in advance, I hope to get you better pictures soon!!!

[ringkingpin]

I do a ferment in the fridge if it's too warm to do one overnight in my house.  No problem doing it in the fridge, just make sure that you give the balls enough time to warm up to fully proof.  I always use plastic wrap around the bowl for my bulk to make it air tight.  I also keep the balls in air tight or nearly airtight containers.