Author Topic: Take off on the Japanese stove top oven (Read 5153 times)

Ronzo · « **Reply #20 on:** April 21, 2011, 03:46:13 PM »

Quote from: buceriasdon on April 21, 2011, 02:45:51 PM

Total cost was eleven US dolllars.

Who needs a WFO? Not Don. Rock on, Don!

norma427 · « **Reply #21 on:** April 21, 2011, 04:41:08 PM »

Don,

Great to be able to watch all your experiments! Your pies sure do look tasty!

Congrats for being able to do something with almost nothing.

Norma

Frankie G · « **Reply #22 on:** April 22, 2011, 10:29:52 AM »

very fun to watch you work this out... Thanks Don.

buceriasdon · « **Reply #23 on:** April 22, 2011, 06:32:13 PM »

Saturday I'm trying one of my 95% hydration doughs in the thing and while I was standing at the mixer I realized I had neglected to season the ceramic tile. Nothing some Crisco won't take care of and I know I'll need a slippery tile for this dough. Till then.
Don

Matthew · « **Reply #24 on:** April 23, 2011, 06:14:41 PM »

Don,
I truly admire your creativity. Good for you & way to go!

Matt

buceriasdon · « **Reply #25 on:** April 23, 2011, 07:54:40 PM »

Thanks everyone, I had planned on a 95% hydration pizza in the little oven today but this week here in Mexico is a huge Mexican holiday, Semana Santa so the grill was in use by guests here at the hotel. Not to worry my pizza came out great in the LBE.
Don

buceriasdon · « **Reply #26 on:** April 24, 2011, 06:00:25 PM »

So a snow bird friend of mine heading back north gave me about a kilo of GM Better for Bread this morning and what better to do with it than, let me think........I know, make pizza! 75% hydration, two hour rise, shaped wonderfully, popped in the JSTO at 675 F. and it happened, I was interuppted by a guest at the hotel and should have turned sooner, bakus interuptus

but it turned out very well, little too much char on one side, but tender and so good tasting! Two minutes would have been just right. Nice rim, it had it all. One fresh tomato, some black olive I had to use up and local made Panela cheese. Too much fun.
Don

dellavecchia · « **Reply #27 on:** April 24, 2011, 06:44:50 PM »

Don - Stupendous crumb on that one. You have such skill at getting those super high hydration doughs perfectly round!

I have been looking for GM Better for Bread (Harvest King) for ages - none of my local super markets stocks it. I have a feeling it might perform a bit better that the Organic KABF I have been using for bread and NY style pizza.

John

parallei · « **Reply #28 on:** April 24, 2011, 10:00:56 PM »

Great looking pie Don. Cooked under a clay pot, you gotta love it

chickenparm · « **Reply #29 on:** April 24, 2011, 11:28:31 PM »

Don,
YOU are da man!

Great pies! Look forward to the others as well!

buceriasdon · « **Reply #30 on:** April 25, 2011, 05:19:14 PM »

I was out shopping this afternoon and spied this cute little mini kettle grill at the supermarket and thought now would make a perfect base for the ceramic top and tile hearth. Pop a larger size low pressure burner in the bottom, set the dome and hearth on it and we be cooking with gas and portable.

Stay tuned, pics and results later this week. The kettle was about 27 US dollars.
Don

Ronzo · « **Reply #31 on:** April 25, 2011, 05:49:49 PM »

Quote from: buceriasdon on April 25, 2011, 05:19:14 PM

I was out shopping this afternoon and spied this cute little mini kettle grill at the supermarket and thought now would make a perfect base for the ceramic top and tile hearth. Pop a larger size low pressure burner in the bottom, set the dome and hearth on it and we be cooking with gas and portable. Stay tuned, pics and results later this week. The kettle was about 27 US dollars.
Don

*LIKE*

Wish I could find a pot like that.

buceriasdon · « **Reply #32 on:** April 25, 2011, 06:55:45 PM »

Ron, Yes, I thought that those north of me may not have access to such rustic unglazed pots. So if I was back there this is what I would do. Find the mini kettle and some castable refractory cement such as: http://www.google.com/products/catalog?q=castable+refractory+cement&hl=en&rlz=1R2TSNA_enMX385&prmd=ivns&bav=on.2,or.r_gc.r_pw.&biw=1345&bih=561&wrapid=tlif130377123858710&um=1&ie=UTF-8&cid=6915172569913074048&sa=X&ei=g_i1Tf6RLIm6sQOOxLCvDQ&ved=0CFYQ8wIwAA
Cast the cement in the lid. When leather hard trim the area away for the opening. Similar to the Frankenweber.
http://slice.seriouseats.com/archives/2010/01/pizza-hacker-hacked-modified-weber-kettle-grill-pizza-oven-sf.html
Don

Quote from: Ronzo on April 25, 2011, 05:49:49 PM

*LIKE*

Wish I could find a pot like that.

Ronzo · « **Reply #33 on:** April 25, 2011, 07:08:39 PM »

Definitely something to think about, buddy.

buceriasdon · « **Reply #34 on:** April 28, 2011, 03:25:27 PM »

I have some small issues to address, need to fabricate some metal "ears" that can be riveted to the metal bottom to hold the clay top better and figure out some way to stiffen up the legs. I might have time today to do a trial run and see what temps I can get.
Don

buceriasdon · « **Reply #35 on:** April 28, 2011, 07:39:45 PM »

I had the time to fire the new burner up this afternoon and I'm tempted to either fill some of the center holes as the hearth tile was 675F. in one half an hour and the side walls were 610F or place a bowl with sand on top of the burner to absorb some of the heat. Most likely knowing me I'll just throw a pizza in it and see what happens Friday afternoon

Don

chickenparm · « **Reply #36 on:** April 29, 2011, 12:03:20 AM »

Can't wait to see the pics of the pies!

buceriasdon · « **Reply #37 on:** April 29, 2011, 02:14:59 PM »

I had some work related problems here at the hotel so my quick dough proofed too long, should have been baked two hours sooner, life goes on. The new burner set up worked better than I expected, I had no bottom burning like I feared would happen. Some Panela cheese I needed to use up, my homemade oil packed dehydrated tomatos and Thai basil I grow here. AP flour, 75% hydration, bit too much oven lift if you ask me, I may have overdone my extreme stretch and fold but I really think overproofed.

Tender on the inside and nice and crispy outside. Next time will be better.
Don

Ronzo · « **Reply #38 on:** April 29, 2011, 02:39:34 PM »

Don, I think you have a winner with that set up. Now... you need to name it and patent it!!!

buceriasdon · « **Reply #39 on:** April 29, 2011, 03:05:27 PM »

lol Ron, Thanks. A side note, yesterday I stopped at another nursery here, I'm still looking for a faux chimney of some kind for the little oven and they had pots that were 27" in diameter. The equivalent of $40 US dollars. Hmmm, that started me thinking....................
Don

Author Topic: Take off on the Japanese stove top oven (Read 5153 times)

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