Wow love the hand hammered backing. That's artisanal craftsmanship right there. You could get a job at Zildjian Cymbals
Thanks Dylan !
Hahaha, you deserve a prize for persistence or patience sub! Your eyes must've been ringing like hell making that pan fit. I'm even more impressed now!
Thanks StoneCut, I was wearing earplugs, I have now a lot more respect for the Wokmakers
Picked up a G3 yesterday - it's a nicely built little gadget. Managed to adjust the thermostat so that it remains on, it really does get hot, especailly the stone (800 degrees, easily). There's definitely a mismatch in temperatures between the top and bottom though, will adding a pie dish make much of a difference (and do I need to remove the element to fit it? I guess I do, is it straight forward?). Not sure I'd be up for replacing the element with a more powerful one, though depending on how difficult it is, I might give it a try).
Adding an aluminum dish will gives you a huge improvement, more insultation and the baking time will be a lot shorter, you can put it without removing the heating element.
Seriously impressive hand-hammering skills, Sub! This is for sure the Zildijan K-Series of hand-hammered pans!
Bake of today:
Thanks Don Luigi, with only one heating element your pie look very good, I like the freshness of the topping considering the baking time.
What was the weight of your dough balls ? the ledge of your disc seem a litle tick, for a short bake try to do 180-200g.
My first try with 1500W heating element:
Caputo pizzeria 65% hydration, 12h in bulk
I've tried with 60g salt / liter for the first time and It will be the last !
The yeast activity in the dough is realy slowed down, the crust is harder, chewy and more crisp, I didn't like it !
I was thirsty after and the pies feels heavy on the stomach
Baking time: no improvement, but I think you'll need a well mature dough to reduce it.
I've made a dough ball tray in wood, looks like very good to handle very hydrated dough, the small size is to prevent them to flaten too much with a long rise.