I (almost) finished the M1 mod but I'm having several issues/questions. Maybe Sub or Bob (I accidentally hit ignore on my iPad earlier, sorry about that, sure didn't mean to do that!) or anyone else can help?
I equipped the oven with the 27cm reflector and made my own switch mod that works well, as mentioned earlier. I haven't gotten the parts for the deflector yet but at this point I don't seem to need it either (more on that later).
Yesterday, I made a different dough than I usually do and also fermented and proved it differently but todays results were not good at all:
1 kg Tipo 00 flour (a german brand - W value unknown)
600 ml water (60%)
2g fresh yeast
Before I state the new direct method, I should say that previously I did the indirect, cold ferment method for 24 hours but with german Type 405 flour (and also a different german Tipo 00 sometimes, results were similar), 650 ml water and 10g yeast (yes, a lot I know - I'm a beginner).
I previously balled the dough after giving the bulk just 2x 10 minutes of rest (first rest after adding about 60% of the flour and the second after all the flour was incorporated). I previously put the balls into well oiled tupperware containers and then stored them in the fridge, taking them out approx 1 hour before making the pizzas. The dough was always very smooth and could easily be stretched.
Yesterday, however, I followed roughly the same method at first but trouble started right at the beginning: I couldn't use my usual handmixer, the dough would just stick to the mixer elements. So I hand-mixed everything but still doing it in two stages (first with 60% of the flour, then the rest again). I balled up the dough again but put them into a big plastic container which I only floured and left them in the kitchen, not in the fridge. Then, today when I wanted to bake the Pizzas, I noticed that the balls very extremely flat. Because I only used flour and no oil in the container I couldn't take them out properly so I had to reball the dough. This resulted in not being able to stretch out the dough at all
I still had to go ahead and make tiny Pizzas because we were hungry, doh! That, obviously resulted in very poor Pizzas.
Anyway, to the prep and baking: I used San Marzano tomates which I hand-crushed for the first time which tasted really great. That was the only thing that was great, though... Now, please don't kill me but I rarely use Mozzarella but young Gouda instead and I did the same again today. That bit went well, too. I pit the toppings underneath the cheese as my other eaters preferred it that way.
I preheated the stone to ~365 celsius (measured with my new IR thermometer, thanks for the link Sub!) - I did nt cover the stone with alunium foil as Sub does - and used my (also new) pizza peel to shoot the pizza in there. Turning each Pizza after approx. 1 minute, final bake time approx. 3 minutes.
Observations and questions:
* Apparently I don't need a deflector because neither condiments nor cheese got burned in any way - is this only needed for double heating elements or when using Mozzarella?
* Why do you cover the stone with aluminium foil when heating up - why not just wait until the oven reaches the right temp (360-385C for a single heating element on top from what I learned) and shove in the Pizza ? i did use the aluminium foil inbetween bakes, though.
* My heating element doesn't turn pink or cherry red
, just very bright orange - is this because I have the Omega/Pacman heating elements or because I don't have the deflector or because my aluminium reflector is not large enough? Or should I just not worry about it? The browning appears to work well (ok, after 3 minzes baking time).
* What's the best way to rescue a pizza ball that sticks heavily to the container - did I do the right thing by re-balling and should I just way for it to relax again?
* Should I go for 60% or 65% hydration as I did before?
* how can I clean the stone a little between bakes ? The last Pizza was noticeably black on the bottom from leftover flour on the stone
* Finally: Sub - can you post your own method for dough preparation and baking in a little more detail tailored for a M1 mod oven? i read your french post on that other forum but some things don't translate well.
I'll try one more Pizza in a couple of hours when the balls have relaxed again and try to remember to take a photo.