Author Topic: Disappointing pies tonight  (Read 8727 times)

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Offline slybarman

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Re: Disappointing pies tonight
« Reply #100 on: March 31, 2013, 09:28:02 PM »
Pretty rare for my wife to have pizza with me and the boys.  She is Mrs healthy fitness. Once in a while she will have me do a white pie with spinach, leeks and zucchini and will have a slice or two. I like that one too despite the vegetables.


Offline slybarman

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Disappointing pies tonight
« Reply #101 on: April 24, 2013, 09:26:22 PM »
New oven on the way. Maximum temp is the same, but the smaller top oven should speed the preheat up some. I am hoping the smaller size will also help even out the bottom/top heat some.


Lower oven has convection - something new to play with.
« Last Edit: April 25, 2013, 08:23:24 AM by slybarman »

Offline Tscarborough

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Re: Disappointing pies tonight
« Reply #102 on: April 26, 2013, 09:46:33 PM »
It's not the plane, it's the pilot  (But I am still jealous of the oven).

Offline slybarman

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Re: Disappointing pies tonight
« Reply #103 on: April 27, 2013, 06:11:10 AM »
It's not the plane, it's the pilot  (But I am still jealous of the oven).

Just having a better (thicker) stone helped this pilot considerably.  Having said that, I did not buy the oven specifically to improve pizza making. I am hoping that could be an added bonus.

Offline slybarman

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Re: Disappointing pies tonight
« Reply #104 on: May 09, 2013, 11:13:25 AM »
New oven is in. Preheat is much quicker and the stone lags behind less. Both top and bottom elements run on bake to balance the heat. The other good news is that I can get the broiler to come on even when the oven is at temp. This will give me some new things to play with.
« Last Edit: May 09, 2013, 11:15:36 AM by slybarman »

Offline caymus

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Re: Disappointing pies tonight
« Reply #105 on: May 11, 2013, 06:42:07 AM »
New oven on the way. Maximum temp is the same,


What is the max temp? Do you know if you can adjust it up? 

Thanks

Offline dmcavanagh

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Re: Disappointing pies tonight
« Reply #106 on: May 11, 2013, 07:30:45 AM »
I have a similar oven with the small upper chamber and I love it, the same oven is where all my pizzas are cooked. The confined space heats faster and gives better and quicker overall cooking and browning. With my new baking steel, it's a winning combo!

Offline slybarman

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Re: Disappointing pies tonight
« Reply #107 on: May 11, 2013, 07:42:05 AM »
I have a similar oven with the small upper chamber and I love it, the same oven is where all my pizzas are cooked. The confined space heats faster and gives better and quicker overall cooking and browning. With my new baking steel, it's a winning combo!

I think one of your prior posts is where I had learned they existed. Once I looked into it a bit, I had to have one. ;)

I will make my first real pies tomorrow. I did a doctored up frozen pizza last night, and I could tell it definitely gave more even heat than my old oven. The cornice got a lot more browning. It also was at 400 in about half the time.

Offline slybarman

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Re: Disappointing pies tonight
« Reply #108 on: May 11, 2013, 07:43:29 AM »
What is the max temp? Do you know if you can adjust it up? 

Thanks

Max is 550.

Offline dmcavanagh

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Re: Disappointing pies tonight
« Reply #109 on: May 11, 2013, 08:09:01 AM »
I go 550 degrees, preheat your stone or steel to get it good and hot!


Offline slybarman

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Re: Disappointing pies tonight
« Reply #110 on: May 11, 2013, 08:12:39 AM »
I use an IR thermometer to check the stone temp. The old oven, I needed an hour and a half preheat to get the stone to 550. I am hoping I will be in the 45-50 minute range now. We'll see tomorrow.

Offline caymus

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Re: Disappointing pies tonight
« Reply #111 on: May 11, 2013, 08:32:22 AM »
Max is 550.

Thanks, I have a remodel coming up and will look into one.  The online ads never mention the max temps.  I don't want to get stuck with another 500 F model.

Offline slybarman

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Re: Disappointing pies tonight
« Reply #112 on: May 11, 2013, 08:38:43 AM »
Thanks, I have a remodel coming up and will look into one.  The online ads never mention the max temps.  I don't want to get stuck with another 500 F model.

Seems like most modern electric ovens go to 550. The double oven design just seems really practical considering how often we bake a pizza, muffins or sheet of cookies versus a big turkey, etc. I think we will see some decent energy savings both for the oven and the amount of heat we dump into the house during the summer.

Offline dmcavanagh

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Re: Disappointing pies tonight
« Reply #113 on: May 11, 2013, 08:49:31 AM »
When I was looking for my new oven I found that most ovens go to 550, but some have a way that you can adjust them to go higher. Modern self cleaning ovens reach around 800 when they are in the cleaning mode, so they do have the ability to produce more than 550 degree heat.I'm not advocating a "Varasano" oven tweak, just suggesting that you read the owners manual carefully to get the most you can from your oven. I have been more than happy with the performance of my oven just they way it came, and with the recent purchase of the 3/8" steel I have no need to tweak my oven.

Offline slybarman

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Re: Disappointing pies tonight
« Reply #114 on: May 11, 2013, 08:55:11 AM »
Yeah,  I may need to reconsider steel now that I can get the broiler on when I want it.

Offline dmcavanagh

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Re: Disappointing pies tonight
« Reply #115 on: May 11, 2013, 10:15:15 AM »
I just bought the newest version of the baking steel, the 3/8", 22 lb., "Modernist Cusine" model, and it does a good job without burning the bottom crust. At 22 pounds it's still kinda heavy, the rack of my oven does bow a little from the weight of the steel, YMMV!

Offline Essen1

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Re: Disappointing pies tonight
« Reply #116 on: May 11, 2013, 11:42:32 AM »
Max is 550.

Slybar,

You can calibrate the temp up or down by by 35F. If you go up, the display still reads 550F but will heat to actually 585F.

Did that with mine and works great.

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Offline slybarman

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Re: Disappointing pies tonight
« Reply #117 on: May 11, 2013, 11:50:34 AM »
Slybar,

You can calibrate the temp up or down by by 35°F. If you go up, the display still reads 550°F but will heat to actually 585°F.

Did that with mine and works great.

Good tip. Thanks. I just gotta be sure my wife understands or I will be eating burnt cookies.
« Last Edit: May 11, 2013, 11:54:24 AM by slybarman »

Offline slybarman

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Re: Disappointing pies tonight
« Reply #118 on: May 12, 2013, 04:20:47 PM »
I just set the upper oven to +35 which, in theory, should give me 585f - close to real NY pie temp. I am going to bake some pies in an hour and a half or so. fingers crossed. Dough is nearly over-blown because it had one more day in the fridge than usual.
« Last Edit: May 12, 2013, 04:24:17 PM by slybarman »

Offline slybarman

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Re: Disappointing pies tonight
« Reply #119 on: May 12, 2013, 07:25:43 PM »