Author Topic: Pizza Ruby, A Little Black Egg & Pizzas  (Read 32768 times)

0 Members and 1 Guest are viewing this topic.

Online Jackie Tran

  • Registered User
  • Posts: 7224
  • Location: Albuquerque NM
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #50 on: August 17, 2011, 10:03:56 PM »
K - those crumb shots and bottom looks good to me but I understand your fustration all to well.  I occassionally go back to my LBE with lackluster result.  It's as if I've been out of touch with it or something.

Chau


Offline Jet_deck

  • Registered User
  • Posts: 3053
  • Location: Corpus Christi, Texas
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #51 on: August 18, 2011, 11:55:32 AM »
The crumb does look excellent.  I'd hit it.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline TXCraig1

  • Registered User
  • Posts: 16009
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #52 on: August 18, 2011, 03:50:54 PM »
Any way you can insulate the top to boost the heat above the pie? I'd be happy to put the material I used to insulate my grill in a box and ship it to you to give it a try. Let me know.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline pizzablogger

  • Registered User
  • Posts: 1334
  • Location: Baltimore
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #53 on: August 18, 2011, 04:34:58 PM »
Any way you can insulate the top to boost the heat above the pie? I'd be happy to put the material I used to insulate my grill in a box and ship it to you to give it a try. Let me know.

CL

Thanks for the offer Craig. I'll let you know.

I have a few ideas to try first, but I may take you up on your offer. Thanks! --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

  • Registered User
  • Posts: 1334
  • Location: Baltimore
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #54 on: August 22, 2011, 07:21:34 AM »
Interesting results last night. Still not there......

But I took out the pizza pan with the air-direction attachment on it, wrapped the dome in foil for the first time and put nothing but the ash catcher in the dome. On the bottom-most grill grate closest to the burner, I used my 10" cast iron skillet (with handle sawed off) to buffer the flame in lieu of the angled steel-plate deflector.

The top browning/cooking was definitely better. Somehow the larger amount of airspace above the pizza allowed a noticeably higher amount of airflow to come out of the side vent.

I'm not sure I am going to go the stone route in the dome. From fooling with air-directional foils/attachments and now the ash catcher, it seems to be important to have some type of non-flat surface in the dome that agitates (for lack of a better term) the airflow to get better browing characteristics. With the flatter surfaces I have tooled with, the browing is too even....likely due to the airflow mostly flowing horizontally/flattish as it looks to exit the side vent. The ash catcher and directional foils definitely helps re-direct and bounce heat above the pizza.....almost like convection type action. And the more random browning and blistering is what I am looking for.

Was able to get the cook times down by about 30 seconds last night (4:10 to 4:20 range last night)

I'm going to try just a cast iron pan in the dome and I bet that's my ticket. The depth is a little more than the ash catcher. The closer proximity, re-direction of the airflow it will provide and heat retention properties should help me get where I want. Will post pics as I fool with this. --K
« Last Edit: August 22, 2011, 07:28:23 AM by pizzablogger »
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline texmex

  • Registered User
  • Posts: 212
  • Location: out in that West Texas Town.....
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #55 on: August 22, 2011, 08:17:27 AM »
First off, many of your pizza shots don't look like epic fails, but then we don't eat  :pizza: with our eyes.  (Scratch that...if we could, I certainly would!)

The one thing I see about your LBE is the vent cut -out in the lid seems awfully small.  Mine is a mini black egg and I would bet that my vent cut-out is longer than yours.  Not that this actually means anything worth discussing, just my outside observation as to why you aren't getting great air-flow over your pizzas.   :-\
Reesa

Offline pizzablogger

  • Registered User
  • Posts: 1334
  • Location: Baltimore
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #56 on: August 26, 2011, 12:27:00 PM »
I'm gonna cut the side vent a tad larger.

I liked the results of the ash catcher, but it is too far from the surface of the pizza....the 22" grill makes a big diffference compared to the 18". Based on the ash catcher making some difference, it popped into my head that the similarly shaped, but larger and better heat characteristics of a 13 or 14" wok, either carbon steel or cast iron, might work very well if inverted into the lid of the LBE.

The proximity to the pizza would be a lot closer. Gonna go rumaging in the restaurant close-out store here to see if I can find such an item on the cheap....the Lodge cast iron wok is 60ish bucks new....a little much for an experiment.  :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

  • Registered User
  • Posts: 1334
  • Location: Baltimore
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #57 on: September 18, 2011, 03:10:54 PM »
For some reason I decided to fire up the LBE last night, without making any further modifications, early in the afternoon yesterday. I'm glad I did.

I threw together what I would consider to be an emergency dough (32% starter, 1.5hrs bulk, 4 hrs balled), the quickest dough I have ever made and didn't have my usual ingredients. For the first time I used a can of crushed tomatoes (Whole Foods) and it was not as bad as I thought it would be.  The point was to be able to throw some pizzas together for cooking tests, not for the quality of the actual pies themselves.

I fired up the propane tank and it fizzled within one minute...I got 31 pizzas out of that inaugural tank. I rushed to Safeway and got a new tank.

There must have been something wrong with that first actual propane tank itself, because there was a noticeable difference in the sound level of the LBE when turned to full steam tonight. I thought it was loud before, but it was a little louder tonight....roaring.

The impact on the bake was noticeable. I finally got some good top heat going and knocked out all of the pies in a cook time of 3:30 to 3:45 at a launch temperature of 640F. So, all of the previous roof experiments may have been in vain due to what appears to be a somehow faulty tank. Next step is to add an airflow director in addition to the 14" carbon steel wok I have in the lid now and try some test pizzas launched between 675F and 750F to see if I can get a 2:00ish pie done.

Still not where I want to be, but definitely a big difference in how the tops were cooking last night. I'm look forward to future tinkering and my frustration level has subsided.

A simple, thrown together marinara from last night straight from the cell phone. Need better browning on the inner lip of the rim. Blah, blah. --K :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Online Jackie Tran

  • Registered User
  • Posts: 7224
  • Location: Albuquerque NM
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #58 on: September 18, 2011, 03:53:42 PM »
Nice work PB.  Those crumb shots look great.  Glad you figured it out.

Chau


Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2632
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #59 on: September 18, 2011, 04:08:09 PM »
Beautiful job Kelly. And kudos for your dough management - you got great charring and crumb development. Isn't it great when a plan comes together?

(Dahhhhn - da da - Dahhhhhhhn. Da - dahhhh - dahhhhhhh.)

John

PS. A gold star if you get the ridiculous reference.
« Last Edit: September 19, 2011, 02:31:33 PM by dellavecchia »

Offline TXCraig1

  • Registered User
  • Posts: 16009
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #60 on: September 19, 2011, 10:31:08 AM »
(Dahhhhn - da da - Dahhhhhhhn. Da - dahhhh - dahhhhhhh.)

John

PS. A gold star if you get the ridiculous reference.

The A-Team.  8)

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

  • Registered User
  • Posts: 16009
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #61 on: September 19, 2011, 10:34:49 AM »
Good looking maranara there Kelly. Very nice.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Mmmph

  • Lifetime Member
  • *
  • Posts: 1032
  • Location: ILM NC
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #62 on: September 19, 2011, 11:34:52 AM »
Yeah, baybee! Looking good. Keep'em coming.

I questioned the regulator, but it was the tank. Whodathunkit?
Sono venuto, ho visto, ho mangiato

Offline Jet_deck

  • Registered User
  • Posts: 3053
  • Location: Corpus Christi, Texas
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #63 on: September 19, 2011, 01:51:39 PM »
Good to see that top heat is now available.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline pizzablogger

  • Registered User
  • Posts: 1334
  • Location: Baltimore
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #64 on: September 19, 2011, 03:26:29 PM »
Thanks everybody....I really appreciate it.  :)

I've cut the new airflow director to hopefully get some more heat directed onto that transition area from top of the body to where the rise to the rim/cornicione begins....and hopefully knock some time off as well. We'll see.

I'm also going to do my first trial run with my Square pizza in the LBE...maybe this weekend.

Now that I'm much closer with the top heat, I can go back to my usual dough management and the toppings that I normally use. Thanks for the encouragement! --K  ::)

I may very well look to do a once or twice a week pizza pop up at various locations in Baltimore if I can get this dialed in better. Would love to have one LBE for regular whole pies and another to cook Squares and sell those by the slice/square. We'll see.  ;)
« Last Edit: September 19, 2011, 03:28:13 PM by pizzablogger »
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

  • Registered User
  • Posts: 1334
  • Location: Baltimore
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #65 on: October 03, 2011, 01:22:32 PM »
Been very busy, but did get a chance to do some more test pizzas. Focusing now on where exactly is the best place to put the stone, where on the stone is the optimal launch point for a pie and how long to wait before rotating the pie for the first time and about how long between rotations from that point.

At this point a launch temp of 640 to 650 (F) seems to be working for 3:00 to 3:30 bakes with the top being done at the same time as the bottom, with the first turn coming around 1:15 or so after launch and rotations about every 30-35 seconds afterwards or so.

Because of the longer bake time (I still haven't installed a test airflow director to shorten bake time and get the inner rim/lip more brown), I used a mix of 80% MC00 and 20% KABF. Interesting that at even just 20% KABF cut in to the formula, there is a noticeable drop in extensibility as compared to my usual Caputo pies. Granted, I did not attempt to find the optimal mixing and fermentation regimen for this dough mix as I only had a set window of time to get the dough made, so I kind of guessed. Total of 23 hours (shorter than my norm) all at ambient per usual, 14 bulk and 9 balled for this batch.

As you can see, the inner portion of my lip/rim is still very pale. The outer lip/rim is getting a better bake than previously and the buttocks are okay as well. Once I get more comfortable with the bake routine, I'll return to my usual ingredients and workflow.

These were not ideal, but much better than previous attempts with my LBE. I burnt the upper edge of the outer rim of the Red & White pie as you can tell. Back to the drawing board. --K :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2632
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #66 on: October 03, 2011, 01:29:07 PM »
That crumb is outstanding Kelly. Beautiful pizzas.

John


Offline FacciaPizza

  • Registered User
  • Posts: 54
  • Location: NY
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #67 on: October 03, 2011, 02:47:16 PM »
Love the bottom char and crumb

Offline pizzablogger

  • Registered User
  • Posts: 1334
  • Location: Baltimore
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #68 on: October 04, 2011, 06:19:53 PM »
Thanks John and Faccia.

I had too much Aglianico that evening and went to bed without putting the cover on the LBE. Of course, it poured down rain that night and the cast iron cajun cooker, the screws and a couple other places already have some rust on them!

Got the steel wool out and cleaned 'er up and am getting ready to drill in an experiemtal air-flow director to see if I can get that inner end-crust more cooked.

Back to it! --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Online Jackie Tran

  • Registered User
  • Posts: 7224
  • Location: Albuquerque NM
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #69 on: October 04, 2011, 06:32:54 PM »
Looking good Kelly!

Offline TXCraig1

  • Registered User
  • Posts: 16009
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #70 on: October 04, 2011, 09:51:31 PM »
Class A pies there Kelly. Very easy on the eyes they are.

I've been using Rustoleum high heat spray paint to keep the rust under control on my smoker. They have 1200F and 2000F versions.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline spbrez

  • Registered User
  • Posts: 17
  • Location: dumfries, va
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #71 on: October 21, 2011, 05:39:08 PM »
Those pies look great

Offline pizzablogger

  • Registered User
  • Posts: 1334
  • Location: Baltimore
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #72 on: November 01, 2011, 02:13:03 PM »
Thanks for the Rustoleum tip Craig. I picked some up. Once I get the "final" configuration of the LBE in place (is there ever a "final" version of anything pizza related?) I'll give 'er a nice coat of it.

I went to the Clay Supply store in town and picked up a 20" round x 3/4" thick untreated cordierite kiln shelf. It's pretty heavy and I added some thicker bolts to hold it as a cooking floor.

I see many people successfully utilizing 16" round pizza stones in their 18" LBE set-ups. This means there is only a 2" opening between the back of the stone (assuming the front of the stone is flush with the front of the LBE where the side vent is) and the back of the grill for air to come through.

So, I imagine my 20" kiln shelf (which would leave the same 2" gap at the back of the LBE) will not leave enough space for heat to come out of the back of the LBE and over the pizza. Since a 22" grill is 22.22% larger than an 18" model, my gap would need to be at least 22.22% larger than the 2" gap successfully utilized by some here in their 18" LBE set-ups. This would mean I would need to cut a small amount off the back of my kiln shelf to make the gap 2.44" (2 x 1.2222) between the back of the stone....if the stone as is does not work, I'll cut off 1/2" from the back to start.

Any idea on what the best way to cut a kiln shelf is? I plan to use a diamond tipped circular saw....any inherent dangers of using cut cordierite for cooking? Thanks as always. --K  :)
« Last Edit: November 01, 2011, 02:15:20 PM by pizzablogger »
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

  • Registered User
  • Posts: 1334
  • Location: Baltimore
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #73 on: November 19, 2011, 03:05:01 PM »
Haven't had a chance to get the new larger stone installed.

Fired up the LBE at a friend's house. Temps in mid 30s and learned that propane can freeze in the tank in colder weather when the tank is running for a long time. Had to resort to one person laying the tank on its side and rocking it with their foot to keep a more even flow of gas. Even still, I battled sputtering heat and some meaningful swings of heat when taking the lid off to rotate the pizzas.

Most pies took a full four minutes to cook, but given the cold weather and gas situation, it was nice to be able to make a decent product. Not nearly as good as I would have liked, but the pizzas did seem to disappear pretty quickly. 12 pizzas.

Friend had the wood-stove cranking and the dough was getting really warm and sticky, so we moved them outside where they quickly became quite cold and difficult to stretch....later pizzas ended up being between 10 and 11 inches as opposed to 12.

Gotta get the new stone cut and I have an idea for top heat that I'll post pictures of the LBE lid if it pans out.

A margherita, bianco-rosa and upskirt. The pictures speak for themselves with regards to uneven heat. Was tough to get an even bake!  :-[
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2632
Re: Pizza Ruby, A Little Black Egg & Pizzas
« Reply #74 on: November 20, 2011, 07:06:05 AM »
Kelly - Even with the obstacles you produced some great looking pies. I think the margherita looks near-perfect. But looks aside, the proof of success is how people ate them!

John


 

pizzapan