Last night was a happy night.

[UKBeginner]

Hi Guys. just thought i'd share last night's pizza with you.

I used 500g Caputo 00, 310g cold water (62%), 13g salt, 2g ADY, mixed in a food processor for around 40 secs, then a 4 day cold ferment. I'm really getting the hang of stretching the pies now, aand I think I've finally hit a hydration level that works for me. I balled the mixture into 5x160odd gram balls, and froze a few

Compared to my Previous pies, (using the skillet-broiler method) These ones were like crispy, light clouds. They both cooked in 90 seconds. I cooked in a home oven, with the thermostat moved to under the stone, and the stone directly under the broiler, so it would absorb all the heat. It worked, I was stoked, let me know what you think.

The other pizza was a sausage, red onion and green chilli one

[Jackie Tran]

Fantastic job.  The pies look great as well as the crumb shot.  Even more impressive that it was done in the home oven.  Great job!

Chau

[UKBeginner]

Thanks, I think it was one of your posts I got the idea of using the stone directly under the grill from, as it kind of "traps" the heat there. So i figured moving the thermostat down lower will allow the grill to stay on, heating the stone to much higher than the oven could ever get it

[Jackie Tran]

Cool, I was curious about how you moved the thermostat.  Can you post a picture of that?

It also sounds like you may have read the thread on making NP dough with the food processor using the Charles Van Over method posted my member Thezaman.  If so, you may want to post your method in that thread along with pictures of your pizza so other members can be encourage to try it.  Again, great job.

Chau

[TXCraig1]

Very nice looking pies. Nice char on the upskirt.

CL

[Bill/SFNM]

Very nice looking pies. Nice char on the upskirt.

CL

Upskirt? Really? Is this a pizza term? Didn't see it in the site's glossary. Don't Google it - NSFW.

[TXCraig1]

Upskirt? Really? Is this a pizza term? Didn't see it in the site's glossary. Don't Google it - NSFW.

Its use is not uncommon in this forum...

Surely this is not the first time you've seen it?

[Bill/SFNM]

Its use is not uncommon in this forum...

Surely this is not the first time you've seen it?

I guess I haven't been paying much attention... 

[dmcavanagh]

I'm not really understanding what you mean when you say you moved the thermostat under the stone when cooking in a home oven! The thermostat is not part of the inside of the oven, do you mean the heating element? Any pictures? It looks like the pizza in the picture is on any outside grill, not a home oven.

[scott123]

I guess I haven't been paying much attention... 

A forum search shows up 45 posts with the term 'upskirt.'  Out of 149,793 total posts, I can see how you might have overlooked it.  I think, over at Slice, it's used a bit more frequently because it feels like I've heard the term hundreds of times.

A skirt can be a 'rim, border or edging,' like a skirt on a bed or a couch, so it's not necessarily gender insensitive and crass, but, it's not that hard to take it that way and most likely references the other definition. As far as pizza terms go, I don't think you can top it for conciseness and memorability.  And, let's face it, we're all lusting and salivating over this food porn that everyone posts, so it is kind of appropriate.

[UKBeginner]

right, i should explain myself a bit more.

search for oven thermostat on google, and you'll see they all have rods attached to them, maybe i'm using the wrong terminology, but here's some pictures to explain what i mean...

explanations in order of the pics......


here we see the rod in its normal place, on the right, stuck in a hole and held on by a clip...

so i took it out, and moved it down

another angle

bit blurry, but basically the stone sits under the grill (broiler), and the stone will have absorbed most of the heat, making the heating element take ages to "click off"

[Vesuvi0]

Neat trick and great looking pies!  Terrific looking crumb

I'm curious as to how you were able to acheive such a brilliantly charred crust and not burn the cheese much.  Maybe this has to do with the higher oven temp as result of the temperature probe being lower and the pizza not being exposed to the high heat of the broiler as long.

Will try this myself soon...

[UKBeginner]

Yeah the main reason the cheese is perfectly melted, is the short cooking time. as it only took 90 seconds, the cheese didn't have time to burn!

[dmcavanagh]

Neat trick UK! I just bought a brand new oven so I'm afraid to start making these kinds of alterations, however I've been thinking of finding a used drop-in and mounting it on a stand outside the house and I wouldn't hesitate to try this or the oven cleaning cycle hack. Thanks for the info.

[thezaman]

 really great looking pizzas . they could easily be mistaken for wood oven pies.

[chickenparm]

Wow the pies look great and love the mod you did!Neat trick!
 

[chickenparm]

UK,
Do you have a round metal pan under the stone? I also notice the stone is thin,like the one I have,and you still managed to get it super hot.That is great.I was wondering if you put a pan there to help the stone retain the heat?

Thanks for any info.
 

[UKBeginner]

No pan under the stone, just an oven shelf, it's just got an extra bit on the bottom so it kind of looks like a pan.

Making some more dough tonight, and i'm borrowing my mate's infrared thermometer soon, so we should have some temp readings!

[UKBeginner]

More pies cooked in the same way..