Author Topic: Neapolitan Pizza and G3 Ferrari (modified) electric oven.  (Read 118839 times)

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Offline Don Luigi

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #425 on: April 27, 2014, 12:31:03 PM »
Some more experiments with ferment at room temp (21°C) and Caputo Chefs Flour (1kg Red Bags). 63% Hydration. Satisfied today.
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza


Offline ccgus

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #426 on: May 01, 2014, 01:31:33 PM »
You guys have inspired me to make my own little neo-electric oven.  So I took two weber grills (the little smokey joe), added some ceramic insulation between the two lids, and stuck a 1100 watt stove element on the inside.  It worked out OK as a first run, but I need to add an element below the stone and get a bigger (and hotter) element for the inside.

I'm calling it "Rocket" for the time being.

Offline Tampa

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #427 on: May 02, 2014, 08:44:53 AM »
You guys have inspired me to make my own little neo-electric oven.  So I took two weber grills (the little smokey joe), added some ceramic insulation between the two lids, and stuck a 1100 watt stove element on the inside.  It worked out OK as a first run, but I need to add an element below the stone and get a bigger (and hotter) element for the inside.

I'm calling it "Rocket" for the time being.
Love the two-lid + ceramic idea.  I've thought about that many times.  Also there is nothing better than a cheapskate repurposed stove element, unless you are thinking topside heat which would overly char the cheese, IMO.  I think the custom, open center, upper burner style (as shown in earlier posts is likely better for the top of the pie.  Are you running 120V or 220V?

I've got little experience in the custom electric design that you creating, however, my sense is that the critical issue is oven volume and watts.  I think Smokey Joe has larger volume than G3 and therefore will require more heat input.  The G3 success is based on 220V so you will likely need that voltage and more watts to achieve similar results (in a short bake).

Others here have better design advice, so I would listen to them.

But I've been through your town many times, and I don't think much of the "Rocket" moniker, Mukilteo Madness seems more apt. :-D

Dave

Offline ccgus

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #428 on: May 02, 2014, 12:03:41 PM »
Are you running 120V or 220V?

I'm running 120 - but I did try putting a 220 burner in there (bought the wrong kind, and just went with it once I realized my mistake).  It got warm, but not warm enough (only plugged it into a 120 outlet).

Quote
The G3 success is based on 220V so you will likely need that voltage and more watts to achieve similar results (in a short bake).

Yes, that's my thinking as well, but I'm going to try and stick to 120 if I can.  Maybe a couple of 120 burners in there would help.  I've also added a burner below - but haven't tried baking a pizza in it yet.

Quote
But I've been through your town many times, and I don't think much of the "Rocket" moniker, Mukilteo Madness seems more apt. :-D

Ha!

Offline drogus

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #429 on: May 03, 2014, 05:23:02 AM »
The G3 success is based on 220V so you will likely need that voltage and more watts to achieve similar results (in a short bake).

Voltage should not matter much as long as heating element is powerful enough. Chinese version of G3 has 600W/110V heating elements and since they have 600W of power, they should work roughly the same as 220V version. The only difference is that the current will be 2 times bigger ( P = U*I ). I think it may be harder to find a strong heating element for 110V, but if you find for example 1500W/110V, it will have enough power.

Offline Tampa

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #430 on: May 03, 2014, 09:54:43 AM »
The issue in the States is that circuit breakers tend to pop with large electrical loads.  If baking is done in a kitchen with GFIs (for example), which share multiple loads, it is easy to overload a circuit.  Large loads (above 10A/120V/1200W) are generally have a dedicated circuit (20A with unique plug for example) or move to 220V.

I think I've got that mostly right, but I'm not an electrician.  Corrections welcome.

Dave

Offline drogus

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #431 on: May 03, 2014, 11:28:54 AM »
Large loads (above 10A/120V/1200W) are generally have a dedicated circuit (20A with unique plug for example) or move to 220V

It seems it sucks to be in USA for modders! ;)

Although if someone does have a 20A plug, it should be more than enough for pizza ovens. 1500/120V will take 12.5A

Offline Tampa

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #432 on: May 03, 2014, 02:07:04 PM »
It seems it sucks to be in USA for modders! ;)

Although if someone does have a 20A plug, it should be more than enough for pizza ovens. 1500/120V will take 12.5A
Sure we have our issues over here - that's why we like to hang with y'all. :-D

I'm betting that Smoky Joe can be done with 120V, but you'll need every amp you can draw.  I helps to have no other electrical loads in the baking area (meaning nothing else plugged in on that circuit breaker).  It also helps if the baking area is near the breaker panel (low line loss).  And no GFI.

My breaker panel is in the garage, and the 120V breakers pop at 20A.  I'd put the oven out there, unplug everything on that circuit then bake away.

Dave

Offline drogus

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #433 on: May 05, 2014, 04:04:51 AM »
I finally found some time to try the oven. I used recipe for vera pizza napoletana, although quite possibly I added too much yeast, cause it was ready in 2h in bulk and 2h in balls. I also used rather low quality ingredients for this quick test, cause I wasn't sure if anything good comes out of it (and also I moved to Berlin a few days ago and I didn't have time to find anything better).

Anyways, I attach a photo of one of the pizzas, baking time was ~1m20s. A few things to note:

1. I haven't put aluminium foil on the dome for now, I will probably try it as a next thing to have a comparison
2. I don't have an aluminium "plate" to cover the stone between baking, so I was trying other things, like lowering the power of top element or opening the oven which turned out to not be ideal strategy - first pizza was baked in about 1m10s and the rest needed slightly more time.
3. The heating element has quite a big "dead" area which in result chars part of the pizza much faster. I tried to turn it over, but since I'm not experienced with this oven yet, it was poorly executed.

I think that it turned out quite good for a first quick try, I will probably use dough with longer fermentation for the next try.


Offline sub

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Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #435 on: May 09, 2014, 01:56:34 PM »


« Last Edit: May 09, 2014, 01:59:16 PM by sub »

Offline Tampa

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #436 on: May 09, 2014, 03:18:39 PM »
Thanks Sub.  Love the videos.  Love the controller setup.  Really nice work.  Thanks for sharing.
Dave

Offline ccgus

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #437 on: May 09, 2014, 03:45:59 PM »
Yes, that's my thinking as well, but I'm going to try and stick to 120 if I can.  Maybe a couple of 120 burners in there would help.  I've also added a burner below - but haven't tried baking a pizza in it yet.

I'm going to reply to myself here, and eventually start a new thread on my little oven (don't want to clutter this one up too much).

The burner on the bottom helped, and I also ended up hooking a bigger top element up to a 240 / 50a outlet.  It works wonderfully now, and I was pleasantly surprised with the first pie out of it.


Offline Tampa

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #438 on: May 09, 2014, 06:35:04 PM »
I'm going to reply to myself here, and eventually start a new thread on my little oven (don't want to clutter this one up too much).

The burner on the bottom helped, and I also ended up hooking a bigger top element up to a 240 / 50a outlet.  It works wonderfully now, and I was pleasantly surprised with the first pie out of it.
That is quite nice, especially for early results.  Let us know when you start a thread.
Dave

Offline ccgus

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #439 on: May 10, 2014, 05:32:30 PM »
That is quite nice, especially for early results.  Let us know when you start a thread.

Here's the thread, with more details (and a 45 second bake!):
http://www.pizzamaking.com/forum/index.php?topic=31804.msg315658

Offline Don Luigi

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #440 on: May 12, 2014, 02:45:10 PM »
Love The Rocket! Really great idea! And great result too!
Here's my latest pies. Really getting into room temperature ferment. These were 60% Hydration. 3%Salt. About 0.2% CY.
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline cemb85

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #441 on: May 22, 2014, 01:13:16 PM »
Hi Don Luigi
I use the same flour, red caputo chefs's flour 1 kg bags. How long do you let the dough ferment at room temp? I know this red caputo requires longer maturation times than the blue one or caputo pizzeria.


Offline cupcake

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #442 on: May 23, 2014, 07:04:43 PM »
This is an everlasting discussion, but I thought it was confirmed that the red 1kg bag (chef's) was the same as the blue 25kg bag (pizzeria) .. ?

Offline cemb85

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #443 on: May 24, 2014, 03:23:07 AM »
This is an everlasting discussion, but I thought it was confirmed that the red 1kg bag (chef's) was the same as the blue 25kg bag (pizzeria) .. ?
Nope,
http://caputoflour.com/wp-content/uploads/2013/07/00-Chef-Flour-SPECS.pdf
red 1 kg bag
http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf
pizzeria 25 kg

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #444 on: May 26, 2014, 11:49:45 AM »

Offline Tampa

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #445 on: May 26, 2014, 02:33:05 PM »
You rock Sub. 
Its all good: vid, music, seasoning, and pie!  Thanks for sharing.
Dave

Offline fecal peanut

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #446 on: May 26, 2014, 03:25:37 PM »
What is the purpose of the foil in the oven right before sliding the pizza in?

Offline drogus

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #447 on: May 29, 2014, 10:56:00 AM »
sub: is the black thingy displaying ~450 the thermometer with K-probe? If yes, could you post some links to the model? I was thinking about putting such thing in my oven, but I haven't got time to do the research yet.

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #448 on: May 29, 2014, 11:47:18 AM »

Offline Tampa

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #449 on: May 29, 2014, 12:38:24 PM »
Yes, it's a digital thermometer, I was monitoring the air temp inside the dome.

Digital Thermal Type K Thermocouple Thermometer TM-902C

TM6902D Digital LCD Thermometer K-Type Thermocouple Sensor

K-Type Digital Dual Two Channels Thermometer Temperature Meter Tester

1M 3.3ft K-Type Thermocouple Control Temperature Controller 0-600℃ Sensor Probe

It's to prevent the stone from becoming too hot.
Thanks Sub.  I am seriously loving your helpfulness (as are many others, I'm sure).
Dave


 

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