Author Topic: My First Pizza - in progress - LOTS of Newbie Questions...  (Read 3375 times)

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Offline pizzaneer

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Re: My First Pizza - in progress - LOTS of Newbie Questions...
« Reply #25 on: June 21, 2012, 04:39:41 PM »
Whoa! You have this thing in your kitchen?  :o

Thats an impressive range. I don't know about the oven. Conceivably, you should turn off the convection feature, and bake the Greek style pan pizzas at a lower temperature, around 450.

It's going to be interesting to see how your professional oven does with NY style.  Where is your temp sensor located?
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Offline nicu2001

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Re: My First Pizza - in progress - LOTS of Newbie Questions...
« Reply #26 on: June 21, 2012, 05:45:18 PM »
Haha, yeah that is our oven.  When we bought the house the prior owners had just done the kitchen and chose this fancy Italian range.  I really like it but honestly starting the gas oven is a bit annoying and the temperature dial is not always perfect.  I bought the Thermoworks IR thermometer and plan to investigate my oven further!  Right now I am not even sure where the temp sensor is.

As for NY style, I am worried that my dough is over fermented but I am going to take two of the balls out and give em a go tonight. 

Offline pizzaneer

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Re: My First Pizza - in progress - LOTS of Newbie Questions...
« Reply #27 on: June 21, 2012, 06:03:05 PM »
Let me point you at another thread, where the poster also used a gas oven, to make NY style.  She did an amazing job.  Perhaps you could emulate the oven setup.

http://www.pizzamaking.com/forum/index.php/topic,19517.0.html
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Re: My First Pizza - in progress - LOTS of Newbie Questions...
« Reply #28 on: June 21, 2012, 06:10:55 PM »
I bought the Thermoworks IR thermometer and plan to investigate my oven further!

Please do, and let us know what temps you're reaching.  Unless you pull an Omid and do a complete overhaul of the oven, I don't see you pulling out anything in the way of Neapolitan. As far as NY goes... let's cross our fingers that your IR thermometer gives you stone readings of well above 500- preferably 550 or higher.

Offline nicu2001

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Re: My First Pizza - in progress - LOTS of Newbie Questions...
« Reply #29 on: June 21, 2012, 06:19:39 PM »
Thanks guys and will do. 

On a side note, I took two of the containers of my 5 day NY dough out just now and they both have large bubbles in them.  Any advice on how to handle it?  Let it come up to room temp in the covered containers and then pop and shape when I am ready to bake?

Offline TheBlum

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Re: My First Pizza - in progress - LOTS of Newbie Questions...
« Reply #30 on: June 21, 2012, 10:15:57 PM »
Thanks guys and will do. 

On a side note, I took two of the containers of my 5 day NY dough out just now and they both have large bubbles in them.  Any advice on how to handle it?  Let it come up to room temp in the covered containers and then pop and shape when I am ready to bake?

Just pinch and pop the bubbles ... they will deflate and suck right down!
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Online Pete-zza

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Re: My First Pizza - in progress - LOTS of Newbie Questions...
« Reply #31 on: June 21, 2012, 10:36:46 PM »
I posted along the same lines earlier today at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,19674.msg192847.html#msg192847.

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Offline nicu2001

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Re: My First Pizza - in progress - LOTS of Newbie Questions...
« Reply #32 on: June 26, 2012, 08:16:10 AM »
Please do, and let us know what temps you're reaching.  Unless you pull an Omid and do a complete overhaul of the oven, I don't see you pulling out anything in the way of Neapolitan. As far as NY goes... let's cross our fingers that your IR thermometer gives you stone readings of well above 500- preferably 550 or higher.

I got the IR Thermometer yesterday.  After an hour of preheating the stone which I placed on the lowest rack was at 600 degrees.  Good stuff!