Throughout the years I have seen varying temps on the conveyor ovens. The most recent I've seen is 475F and 495F in older RTs. But I not familair enough with the Lincoln impingers to identify the models or age of the ovens. Also I don’t know whether impingement ovens are susceptible to an overall decrease in temperature when they are dirty the way that the deck ovens are. I do know that dirty screens/disk interfere with the quality of the bottom crust. Black flakes on the bottom crust is the tale-tale sign of dirty screens.
Most recent temperature post from elsegundo.
With some conveyer systems, RT first hits the dough with about 600 degrees of hot air, then down to about 500 degrees.
A quick note about Impingement conveyor ovens (considered to be high-tech versions of a convection oven).
Air impingement uses many small nozzles to force high velocity heated air directly at the food product surfaces. This form of convection is especially effective at scrubbing or stripping away the cool air barrier around a food product, allowing quick browning and cooking. Many operators say the air impingement actually improves the texture of the finished product due to the rapid cooking. Surfaces are uniformly browned and naturally crisp without drying due to shorter cook times. There are generally higher yields because of less evaporation and greater moisture retention. Almost all foods are cooked at one-half the time required in a traditional oven and many foods are cooked faster than that.
So even though RT can use a colder dough I'm not too sure that even if we had the actual RT dough to bake at home that we could use a cold dough and get the same results. We will have to make acommodations for our home ovens.
I've been using Longer room temp fermentation and Long oven preheats 2 hrs or more, and have been incorporating scrap. It has improved the over-all quality and fully developed the RT flavor and seems to have obliterated the gummy layer. I'm also getting some light surface blisters.
I like 500F and believe 550F would be better. Also I feel that the direct contact from the pizza stone is sufficient direct heat for the bottom crust.
In my home oven I have the option of a convection cycle. Most often, the convection cycle has been the enemy of any pizza I've tried to bake (other than my semolina dough which has an extremely high ability to bake quickly and evenly while maintaining it's internal moisture.) Otherwise on all the others, toppings get fried to a crisp and the stone (standard and fibrament) just dosen't absorb enough heat so the bottom crust dosen't begin to crisp, let alone brown. I have had excellent results from turning the convection cycle on toward the end of the baking time to crisp up toppings (pepperoni with natural casings).
While I was tweaking RT III formula and trying out difference forms of dough management. I stumbled into a pretty decent Mountain Mike’s clone. I find this very encouraging since I see Mountain Mike’s as California Cracker Crust similar to the RT crust. I have tried turning on the convection towards the end of the baking time and the voids blow up like bubblegum, but I believe that it will work much better at the beginning of the bake cycle. But I should also mention that the voids are decent without the convection cycle.
I’m not ready to post the new formula. My scale is acting up and it not responding correctly, so I don’t trust my formula, yet. All of my electronic equipment decided to DIE on me. I just ordered a beautiful new scale, IR thermometer and digital camera.
Also he mentions the use of cooking spray. previously I was unaware that this was used on the pan while cooking. I have never seen it in the store.
I have a difficult time believe this is done for the thin crust pizzas, because I personally haven’t seen it done. But am more inclined to accept that is “may” be used for the deep-dish. Especially since they are getting a longer rise at room temp. in the pans. I also noticed that a recently used deep-dish pan with the disk in it had the typical high sheen from cooking spray.
Can't remember the brand of cooking spray they used .. it was in a blue can.
I believe the brand I saw recently in the Milpitas RT was Crisco Professional. I can’t recall for sure but I believe this is a product referred to as “pan release” which will usually contains some amount flour, I’ll double check the next time I’m in Cash N carry.
Perhaps Crisco isn't the same as what they list on the bag? I mean if it's pure form, the crisco we measure as a solid isn't quite the same right? In the bag the ingredients are all dry.
I've make homemade pancake mix with Crisco and the ingredients are still quite dry with some mild clumping. Just like Bisquick or Krustez. You can use a fairly high ratio of shortening and still have a "dry mix".
But professional shortening isn't always what the consumer knows as shortening. Example frying shortening can be a pourable emulsion and some professional baking shortenings (solid fats) have other emulsifiers and surfactants that Crisco brand doesn't contain. Another type of professional shortening comes as dry hard flakes (They are, in fact, a solidified form of palm oil. More often used in chocolate coatings and in frozen products (i.e. frozen pizzas). At this time, I believe that the original Blue Label Crisco shortening will work fine, it maches exactly what is labeled on the RT bag. But, I'm not convinced that the new Zero-transfat Blue Label will work. The new formula is entirely different and tastes "off". I'm still testing them in various side by side comparisons.