Author Topic: 2stone pizza grill questions  (Read 4228 times)

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Offline corkd

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Re: 2stone pizza grill questions
« Reply #20 on: October 22, 2012, 02:22:12 PM »
a couple more- the slice is from the 850 bake.
the other two are from last nite, which was done at around 725- around 3.5 min, vs. 2.5 min at 850.

the dough is KAAP, using french starter.
64%; 2% salt; preferment 5% of total flour, using the preferment calculating tool.
I used a levain method, ala tartine......

As I mentioned, very happy with the 2stone.

clay


Offline mkevenson

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Re: 2stone pizza grill questions
« Reply #21 on: October 22, 2012, 04:42:32 PM »
Those look good to me. Can't wait till my 2stone and I arrive back home.

Mark
"Gettin' better all the time" Beatles

Offline SnuffGear

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Re: 2stone pizza grill questions
« Reply #22 on: October 23, 2012, 08:51:56 AM »
Clay, thanks. Are you using the grill skirt and the hood prop?

Thanks

I ran this bake with all the flavor bars removed.
it was just over 2  1/2 min....

Offline corkd

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Re: 2stone pizza grill questions
« Reply #23 on: October 23, 2012, 09:42:21 AM »
Yes to the grill skirt- sometimes to the prop.. Using the prop superheats the lid
 handle. I haven't baked more than 3 pies in succession, so opening & closing hasn't been a problem.


 

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