Author Topic: How to Match Wood Oven with Dough Thickness - Please Help!  (Read 1625 times)

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Offline NPHORIZON

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How to Match Wood Oven with Dough Thickness - Please Help!
« on: September 07, 2005, 02:41:58 PM »
Well everyone knows that wood ovens are great for neapolitan style pizza.

However,

I was wondering if there are general guidlines to follow with respect to the maximum dough thickness and topping quantity when cooking in a wood fired oven?  Some claim that a maximum of 1/4" raw thickness is where you must draw the line as the pizza would have to cook to long?.  I would like to serve both the classic Neapolitan style "thin crust" as well as offer a thicker alternative to my custmomers who are used to the pizza chain offerings.

I have a basic understanding on how wood ovens cook but I have searched endlessly on the internet to educate myself on how they handle the various types of pizzas.  I realize that I will not be doing chicago style type pizzas here.

Please comment on how various oven temperatures cook in the scenarios mentioned above and whether I can get away with using only the wood oven for a variety of pizzas.

I sure would hate having to add a second conventional oven.

I am in the process of opening a small pizzeria and any help would be greatly appreciated at this point.

Thankfully,
Nick


Offline pizzanapoletana

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Re: How to Match Wood Oven with Dough Thickness - Please Help!
« Reply #1 on: September 07, 2005, 05:20:00 PM »
It depends from fire management...

However, you would not be able to cook a proper neapolitan pizza and immediately after a thicker one.

I would say that having chosen the wood oven, you should differentiate and offer only a neapolitan style and /or New York Style is is the case...

Ciao


Offline NPHORIZON

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Re: How to Match Wood Oven with Dough Thickness - Please Help!
« Reply #2 on: September 07, 2005, 09:43:21 PM »
thanks pizzanapoletana,

for the ny style, what is the maximum raw dough thickness I can use?


Offline Pete-zza

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Re: How to Match Wood Oven with Dough Thickness - Please Help!
« Reply #3 on: September 07, 2005, 10:14:43 PM »
Nick,

Dough thicknesses are usually determined and controlled by dough weight, especially if the dough balls are to be shaped into skins by hand shaping or hand-tossing, with a rim being formed around the perimeter. You might find this item of interest on how the dough weights are established to control dough thickness: http://www.pmq.com/cgi-bin/tt/index.cgi/read/6625. As you read the item, keep in mind that the thickness factor for a NY style dough is around 0.10 to 0.11.

There are also machines that can be used to form skins and control their thickness although many of them may not be the best choices for a New York style.  A good basic article on dough forming equipment is at http://www.pmq.com/mag/2002summer/doughformer.shtml. You should also do some homework on how best to use a wood-fired oven for the NY style, including the best dough formulation for that type of oven. No matter what type of pizza you plan to bake in the wood-fired oven, you will also need a skilled pizza maker. You may also not get the volume of a conveyor oven or deck oven, if that is a concern.

Peter

EDIT (3/22/13): For the Wayback Machine link to the above article on dough forming equipment, see http://web.archive.org/web/20100626072731/http://www.pmq.com/mag/2002summer/doughformer.shtml
« Last Edit: March 22, 2013, 07:55:58 AM by Pete-zza »


 

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