Finally made a good pie , Thanks all ! (pics)

[sconosciuto]

the stone really isnt THAT thin.

ive had it up to 600F so far ... ive used it about 6-7 times now and it looks perfectly fine
not washing it ... just wiping it off. its got some oil spots on it that about it
for 20$ im pretty happy with it

Now that I look at your pictures its probably just a little thinner than mine.  I think mine came from Williams Sonoma or something like that, it's 1/2" thick porous stone material.  Works well enough and I haven't had any problems with it over the last 4 years.  Is the one from BBB a ceramic surface or is it a porous clay/stone type surface, I can't tell from the photos.  The one I broke cracked in the oven cleaning cycle was one of those small circular ones that you can buy at some grocery stores. 

600F is pretty darn hot for a conventional electric oven.  Do you verify internal temp with a thermometer?

[Essen1]

the stone really isnt THAT thin.

ive had it up to 600F so far ... ive used it about 6-7 times now and it looks perfectly fine
not washing it ... just wiping it off. its got some oil spots on it that about it
for 20$ im pretty happy with it

Never wash the stone. Ever. 

I just saw the pic of your oven set-up. Looks good to me but if you'd move the stone down onto the lowest rack, you can even get a little more heat out of it. But that means you'd have to move the pan down, too.

Just a thought...

[sear]

cooked a couple more last nite !
my best results yet .

i have a IR temp gun to check temps. oven is a 220v model

the stone is a porous type stone feels a little like sand paper

i have thought of putting the stone on the lowest rack, maybe ill try that once.

right now i have the CI pan on the lowest rack with the stone on the next closest rack.

[hotsawce]

Pictures? 

[sear]

here we go

[Jackie Tran]

Sear, the cheese pizza looks good.  I can see the improvement already.  Good job! 

Same dough recipe? 

[sear]

yes same recipe , im considering adding a little sugar next time to see if i can get some more color.

also realized ive been making the dough balls too big, the white pie is a result of tearing one in half.
ive got the rim size to where i like it, just limited now by the size of my stone/peel
ill be buying a screen & deep dish pan soon

[sear]

well i just got some new flour to try from a local deli that makes great bagels, luckily im friends with the owner so he gave me a pound of the Pillsbury enhanced flour to try. he also called his vendor to get prices on a 50lb bag of that and all-trumps ... 20$ ! im gonna have to buy a bag 

[sear]

made some dough with the new flour last nite, basically the same recipe ive been doing with .2% sugar added
also i moved the stone to the bottom rack in my oven and going to give this set up a try tonight 

[sear]

im also contemplating putting this stone on my gas grill with a cookie sheet or something under it.
my gas grill is a char-red (infrared) so there is no direct flame...

[sear]

this was the best crust & pizza yet, very crisp on the bottom.
sauce wasnt overcooked this time, just finished the rest of the jar with this pie.

24-hr in fridge

the next one i

[norma427]

sear,

Very nice looking pie. Congratulations! 

Norma

[sear]

Thanks Norma

Here is the latest one, crust had some pimples on it.. first time ive noticed, could be the new flour

[Jackie Tran]

Nice work.  That last one looks great!  Time to open up a pizza shop. 

Where's the money shot?  I want to see the crumb.  Which recipe are ya using again?  Details please. 

[sear]

i did not get a pic of the crumb on this one, it was like the last crumb pic /\ (couple pics up of bottom of slice) but more of it.

i used the lehmann  with

62% water
2% salt
2% oil
.2% sugar
i didnt write down what % yeast but i think it was .25 of ADY
i did write down 19.16 oz flour and 1.9grams yeast ...
if you want the whole thing let me know

i used about 15 oz of dough for that pie, some sesame seeds on the out side (which are great) and some garlic powder, light brush of evo.
i think thats about it ... 


oh 600 degree stone bottom rack... cooked 4 (rotated after 2) minutes put on peel under broil for 1 minute 

... first one 1 day in fridge  last one was 3 days

[Pete-zza]

James,

You've come a long way in a short time. Congratulations.

With respect to the yeast, if you used 1.9 grams (0.0670194 ounces) of IDY for 19.16 ounces of flour, the percent IDY is about 0.35%.

BTW, what is the new flour you used this time?

Peter

[Jackie Tran]

Sear, for some odd reason I have yet to make a Lehman pie.  Been thinking about it and your post and pic pushed me over.  I've got a number of projects I want to do, but I'll post a pic soon. 

I also love garlic powder on the crust.  Takes it to another level for me.   

[norma427]

sear,

Great looking pie and even the elusive pimples! 

Norma

[sear]

Thanks everyone !

i will have to get the exact name from him he said pillsbury enhanced high gluten .. along those lines
it would have to be one on the page here, he owns a deli and makes alot of bagels/pastries

http://pillsburybakery.com/products/ViewProduct.aspx?productId=216&CatId=36

when i was working with it there was 2 huge bubbles after letting it rest for an hour that i had to pop
also when pressing it down i noticed alot more little ones than the other flours ive used (ka bread, pills bread)

im gonna order a 50lb bag

[sear]

So i dropped him off some dough i made last night along with a little sample of sauce, he wants more of to try on a whole pizza.

He uses the Balancer High- Gluten.

every time i go there im thinking of more things i want ... yeast , and mozzarella i asked him about today
he showed me a bag of that said "cheese yeast" that he uses for the cheese bagels, its a fresh yeast.
gonna have to get some more samples or buy some off him