Author Topic: New York coal oven style on a 1/2" steel plate  (Read 3682 times)

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Online scott123

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Re: New York coal oven style on a 1/2" steel plate
« Reply #20 on: March 06, 2012, 10:51:53 AM »
Since Craig is able to achieve Neapolitan-ish browning in 2 minutes on his IR burner grill

http://www.pizzamaking.com/forum/index.php/topic,9614.0.html

with similar temperatures, I can only assume his IR burner is a lot stronger than your IR broiler.

I think it's pretty safe to assume that home gas oven broilers are an iffy proposition for Neapolitan leoparding, regardless of the technology involved. An electric element with enough passes will run circles around gas broilers.


Offline TXCraig1

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Re: New York coal oven style on a 1/2" steel plate
« Reply #21 on: March 06, 2012, 11:40:25 AM »
To be fair, I was putting a ton of heat into the system from the burners too, and the air temp was in the 700-750F range which is well beyond any unmodded home oven. Nonetheless, I agree with you that it is an iffy proposition without a good bit of engineering and taking some, in my opinion, unacceptable risks.

CL
I love pigs. They convert vegetables into bacon.