Author Topic: Pizza Anarchy  (Read 102570 times)

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Offline TXCraig1

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Re: Pizza Anarchy
« Reply #1020 on: August 24, 2014, 10:22:49 PM »
Craig, I'm curious if you ever make big pizzas. I know you do mostly Neapolitan style which typically aren't that big, but do you ever make like a 16 inch pie or even bigger?  I guess you'd have to cook it at a lower temperature the bigger it got.  I've been making some 15 inch pies lately and I really like the bigger pizzas.

I've never made anything bigger than 13" in the WFO.  It's on the to-do list however.
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1021 on: August 24, 2014, 11:10:17 PM »
I made 14" pizzas in Craig's oven at lower, next morning temps, but I do not think you will be able to make a 90 second 16" pizza.

Offline TXCraig1

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Re: Pizza Anarchy
« Reply #1022 on: August 25, 2014, 09:12:49 AM »
I've been thinking about 16" NY-style (IDY not SD  :-D).
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Online tinroofrusted

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Re: Pizza Anarchy
« Reply #1023 on: August 27, 2014, 05:29:34 PM »
Bakeshack has made some really nice looking large pizzas in his WFO. He probably lets the temperature fall quite a bit before baking NY style.

Offline TXCraig1

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Re: Pizza Anarchy
« Reply #1024 on: August 27, 2014, 05:52:23 PM »
Yes, and Chau too.

If I do this, I will only take the oven to NY temps. It's not something I'm going to mess with after baking NP. It will be a serious effort or not at all.
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1025 on: August 27, 2014, 06:13:12 PM »
I have not been able to to that Craig, you have to ride the downward wave, not try and fight the upward one.  That is, at 700 on the upside, the brick are not saturated, and the temp falls off quickly.  On the downside, the mass is saturated at the desired temp and falls off slowly.

Offline TXCraig1

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Re: Pizza Anarchy
« Reply #1026 on: August 27, 2014, 06:15:53 PM »
That makes sense.

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Offline norma427

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Re: Pizza Anarchy
« Reply #1027 on: August 27, 2014, 06:23:00 PM »
I have not been able to to that Craig, you have to ride the downward wave, not try and fight the upward one.  That is, at 700 on the upside, the brick are not saturated, and the temp falls off quickly.  On the downside, the mass is saturated at the desired temp and falls off slowly.

Tom,

I agree.  I saw Steve make really good NY style pies in his outside WFO doing about the same thing.

Norma
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Offline Pete-zza

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Re: Pizza Anarchy
« Reply #1028 on: September 02, 2014, 04:26:16 PM »
Tom,

I don't know if you noticed, but this thread, thanks to your stellar work and reporting, recently passed 100,000 page views. That is hard to do and puts you in a small group of members who have reached that milestone. Congratulations.

Peter

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1029 on: September 03, 2014, 11:21:57 AM »
Do I get a cookie?


Offline Pete-zza

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Re: Pizza Anarchy
« Reply #1030 on: September 03, 2014, 11:29:59 AM »
Do I get a cookie?

Tom,

No, for that, you have to go to Reply 642 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg285618#msg285618 :-D.

At least that cookie will be of a size (see below) commensurate with the scope of your achievement in this thread.

Peter


 

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