Author Topic: Take off on the Japanese stove top oven  (Read 10224 times)

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buceriasdon

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Re: Take off on the Japanese stove top oven
« 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

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Re: Take off on the Japanese stove top oven
« 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

Offline dellavecchia

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Re: Take off on the Japanese stove top oven
« 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

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Re: Take off on the Japanese stove top oven
« Reply #28 on: April 24, 2011, 10:00:56 PM »
Great looking pie Don. Cooked under a clay pot, you gotta love it ;D


Offline chickenparm

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Re: Take off on the Japanese stove top oven
« Reply #29 on: April 24, 2011, 11:28:31 PM »
Don,
YOU are da man!

Great pies! Look forward to the others as well!
 :)
-Bill

buceriasdon

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Re: Take off on the Japanese stove top oven
« 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. ;D Stay tuned, pics and results later this week. The kettle was about 27 US dollars.
Don

Offline Ronzo

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Re: Take off on the Japanese stove top oven
« Reply #31 on: April 25, 2011, 05:49:49 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. ;D 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.
Fuggheddabowdit!

~ Ron

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buceriasdon

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Re: Take off on the Japanese stove top oven
« 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


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Wish I could find a pot like that.
« Last Edit: April 25, 2011, 07:10:17 PM by buceriasdon »

Offline Ronzo

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Re: Take off on the Japanese stove top oven
« Reply #33 on: April 25, 2011, 07:08:39 PM »
Definitely something to think about, buddy.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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buceriasdon

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Re: Take off on the Japanese stove top oven
« 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

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Re: Take off on the Japanese stove top oven
« 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 ;D
Don

Offline chickenparm

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Re: Take off on the Japanese stove top oven
« Reply #36 on: April 29, 2011, 12:03:20 AM »
Can't wait to see the pics of the pies!
 :pizza:
-Bill

buceriasdon

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Re: Take off on the Japanese stove top oven
« 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

Offline Ronzo

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Re: Take off on the Japanese stove top oven
« 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!!! :)
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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buceriasdon

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Re: Take off on the Japanese stove top oven
« 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

Offline Ronzo

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Re: Take off on the Japanese stove top oven
« Reply #40 on: April 29, 2011, 03:08:38 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
I'm only 3 hours from the Mexican border. Let's talk about finding out the cost of shipping. ;)
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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buceriasdon

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Re: Take off on the Japanese stove top oven
« Reply #41 on: April 30, 2011, 08:40:26 PM »
Ron, I will look into it. I ran out of high temp paint so my chimney doesn't match color wise yet. I have a friend coming tonight, I'm going to try and teach her how to open, top, and bake a pizza. I found a mini chiminea to cut down. More to follow.
« Last Edit: April 30, 2011, 08:44:57 PM by buceriasdon »


Offline Saturday Coffee

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Re: Take off on the Japanese stove top oven
« Reply #42 on: April 30, 2011, 09:30:58 PM »
Don, I think you have a winner with that set up. Now... you need to name it and patent it!!! :)

The DONminator

Offline Ronzo

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Re: Take off on the Japanese stove top oven
« Reply #43 on: April 30, 2011, 10:15:35 PM »
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://pinterest.com/NewTexianBrew

buceriasdon

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Re: Take off on the Japanese stove top oven
« Reply #44 on: May 01, 2011, 07:31:00 AM »
Dora made two pizzas under my direction and she did pretty well for a 75% hydration dough but in the future I would drop down to the 60s to demonstrate pizza making. A bit more resistence would be better for beginners. I only took pics of the first, we were both hungry. Dora was a bit late so I was able to allow the oven to heat for forty five minutes and it appears the oven levels out at 700F. on the hearth tile and 630F. on the side wall, which is fine, not shooting for sub two minutes.
Don

Offline norma427

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Re: Take off on the Japanese stove top oven
« Reply #45 on: May 01, 2011, 09:34:16 AM »
Don,

You friend Dora did a great job!  :) I am enjoying watching your progress with your oven.

Norma

buceriasdon

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Re: Take off on the Japanese stove top oven
« Reply #46 on: May 01, 2011, 02:36:23 PM »
Norma, I thought for a very slack dough she did quite well, we did a couple of dry runs using the peel and she loaded them also. I guess my method for handling 75% hydrated AP dough is working. It may have been beginners luck on both of our parts also. ;D  Today I did some cosmetic work, paint and trimmed the hearth tile down. I didn't use one of the dough balls from last night so I reballed this morning for an afternoon snack.
Pics to follow.
Don

Offline norma427

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Re: Take off on the Japanese stove top oven
« Reply #47 on: May 01, 2011, 03:27:00 PM »
Norma, I thought for a very slack dough she did quite well, we did a couple of dry runs using the peel and she loaded them also. I guess my method for handling 75% hydrated AP dough is working. It may have been beginners luck on both of our parts also. ;D  Today I did some cosmetic work, paint and trimmed the hearth tile down. I didn't use one of the dough balls from last night so I reballed this morning for an afternoon snack.
Pics to follow.
Don

Don,

Your friend Dora and you both did great with a 75% hydration dough.  ;D You little oven also looks great with the painted chimena vent.  Will be looking for your next bake.

Norma

buceriasdon

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Re: Take off on the Japanese stove top oven
« Reply #48 on: May 01, 2011, 03:59:11 PM »
I suspected last night's dough may be overproofed and it was, but still tasty, just didn't brown up well and a tad chewy. Shrimp with Alfredo sauce and Asadero cheese. My next round I'm going to drop to 65% hydration, that should be easier for beginners to handle.
Don

Offline norma427

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Re: Take off on the Japanese stove top oven
« Reply #49 on: May 01, 2011, 04:56:18 PM »
Don,

Looks great to me!  :)  Shrimp is one of my favorite seafoods.  Nice choice of dressings.

Norma