Author Topic: talk about oven management!  (Read 861 times)

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Offline andreguidon

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talk about oven management!
« on: April 17, 2012, 02:49:12 PM »
check out this video...
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline Barnstable

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Re: talk about oven management!
« Reply #1 on: April 17, 2012, 03:06:31 PM »
Wow. Too soft for many, I`m sure. Personally, very nice. Thanks Andreguidon, I learnt a great deal from the video.

Kind Regards,

Barnstable

Offline David Deas

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Re: talk about oven management!
« Reply #2 on: April 17, 2012, 03:09:48 PM »
There was a video posted somewhere of a Chinese or Japanese guy that would run circles around that.

Offline andreguidon

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Re: talk about oven management!
« Reply #3 on: April 17, 2012, 03:19:17 PM »
I Also posted that video (japanese guy) he was very fast and did it all by him self....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline David Deas

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Re: talk about oven management!
« Reply #4 on: April 17, 2012, 03:21:58 PM »
Generally you try and limit the amount of pies in the oven at once.  I know UPN has a three pie at a time limit.  I like four.

Offline DNA Dan

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Re: talk about oven management!
« Reply #5 on: April 17, 2012, 03:22:39 PM »
that's awesome! I never would have thought you could pack a WFO with that many pizzas. What about interrupting the baking? I notice some pies he had to pull out, then put them back in after they sat for a few minutes. Doesn't this "deflate" the final crust a bit?

Offline David Deas

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Re: talk about oven management!
« Reply #6 on: April 17, 2012, 03:25:18 PM »
Generally you just bake them closer to the flame.  Get em in and out, cranking 50 seconds at a time.  Not doing this stuff.

Offline DNA Dan

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Re: talk about oven management!
« Reply #7 on: April 17, 2012, 03:26:58 PM »
That's what I would have thought. Seems like a lot of hoopla for not. I like the way he rotates the pies with the spade. Slick. "Oh yeaa... Beddy gooood!"

Offline andreguidon

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Re: talk about oven management!
« Reply #8 on: April 17, 2012, 03:28:06 PM »
this is an interesting video, but commercial Neapolitan pizzeria's do 4 pies at the same time usually.
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Barnstable

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Re: talk about oven management!
« Reply #9 on: April 17, 2012, 03:39:43 PM »
I think the first pizza was pulled out on to the side at 85 secs. Some he didn`t even turn. Still, 10 x 12 inch pizza, and they were soft. He made something quite difficult look quite easy. Would have been nice to see a close up of the plated pizza.

Kind Regards,

Barnstable


Offline andreguidon

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Re: talk about oven management!
« Reply #10 on: April 17, 2012, 03:42:37 PM »
Barnstable, Neapolitan pizzas are soft (and baked from 60s to 90s), so there is nothing unusual about that, the "interesting" part is how many pies where in the oven, and how the Fornaio managed all of them.
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline scott r

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Re: talk about oven management!
« Reply #11 on: April 17, 2012, 03:47:38 PM »
I saw this practice at a few places in naples.     The one that impressed me the most is what looked to be about 20 of the mini pizzas they sell for folding and walking around on the streets.    All in at once.   As soon as the last one was put down it was time to pull the first one out.    I had one of them and it was my favorite pizza of the whole trip.....antica costa pizzeria.     they were all perfectly baked, and made with wild yeast.

Offline andreguidon

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Re: talk about oven management!
« Reply #12 on: April 17, 2012, 03:49:17 PM »
Thats nice advice, i will be in Naples end of May, and will try to stop by this place and see.... thanks!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline scott r

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Re: talk about oven management!
« Reply #13 on: April 17, 2012, 03:53:17 PM »
this may be the last, or one of the last two using wild yeast in naples, so definitely try it!   its right by the train station, and just a few blocks from da michelle and trianon, so you'll probably be in the area anyhow. 

Offline andreguidon

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Re: talk about oven management!
« Reply #14 on: April 17, 2012, 03:55:51 PM »
Ill ask around for it!! thanks!! i am really curious about this, what other pizza place uses wild yeast?? Salvo??
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Barnstable

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Re: talk about oven management!
« Reply #15 on: April 17, 2012, 04:01:43 PM »
Sorry Andreguidon,

My reply assumed we were all on the same level and took some things as given.

Kind regards,

Barnstable

Offline andreguidon

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Re: talk about oven management!
« Reply #16 on: April 17, 2012, 04:05:40 PM »
Please, my reply was not to make a point, i am sorry if it sounds that way, my first language is Portuguese, so some times i think a little different wen expressing my self. Every one in this forum is here to help and be helped.
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline bakeshack

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Re: talk about oven management!
« Reply #17 on: April 17, 2012, 04:24:41 PM »
Great skills although I think filling up the oven like that slowed him down even more because the first pizza that was put on the plate came out after about 2.5 mins of loading the 1st pie in the oven.  He could have put 6 pies and cooked them a lot faster. He had to put the other pies out so they won't burn and to make some room to turn the other pies so I don't see the point of putting 10 in the first place.  Very entertaining though. 

Marlon