He there guys!
Its been a while hasn't it? My life is finally settling down.
Recently, I've been working on dough and cheese weights for the Pan Style Pizza with the "cheaters formula". I've got a convenient spreadsheet going and I'm double checking cook times and temps. with various styles of RT pans. I've acquired a collection of used vintage uncoated pans, in 2 edge styles, with various levels of seasoning built up, as well as a newer style CAD pan. So far they all finish differently.
The toughest part is that RT's aren't consistent with dough management after they are panned. So there are some textural variations.
When I'm finished up with that, I'm going to do some trials with the Walmart "Great Value" brand of flour tortilla mix. The ingredients look promising and hopefully will be more accessible to the board members.
Recently, I had a trip to my favorite RT. The sauce there still has the ancho, just not as strong, but my local RT's are definitely paprika. I finally got to watch to dough being sheeted, but I can't say that I gained much info from it.Dan
I am seriously considering a dual element electric single box to replicate the conveyor heat, but I don't know just how much that will mirror a real conveyor oven. Any experience here?
When I had an oven with a shorter than average height, I had much better bubbling and charring, but I never used the 2 stone method.
I don't know if this will work with your oven, but may be worth a try: After fully preheating the oven and stone, a good 45 minutes or so. Turn off the oven just a minute before placing it in the oven. Then immediately after placing the pizza in the oven, turn it back on, the oven should into preheat mode and kick all the elements into high gear and singe the pepperoni.ME
Those are my favorite RT vids. Here is another one were you can see the Z-stack
You might want to set your speaker to mute if you don't want to hear the girls chatter.
I found another that's a vintage training video, but I can't locate it right now. My laptop crashed and my recovered files are all jumbled. It mostly verifies info found within this thread with 1 or 3 minor things that weren't.Jeff
If your still around. Thanks for taking a moment to show your appreciation. I will be the first person to say it's not "perfect", something isn't quite "there". Although I've got a funny feeling that its something along the lines of hydrolyzed yeast extract, which would fall under the category of "natural flavoring", and not not affect the 11 herbs and spices claim on the label.