My best pies yet

[p.elkjaer]

Hi guys,

After my last bake, I listended to your advice of longer ferment and less yeast.
Although my leoparding aren't to good still, the bottom is very nice. And the taste and consistency of the pizzas are very good I think.

Pictures:

[p.elkjaer]

More:

[p.elkjaer]

Last:

What do think of my pies this time? 

[TXCraig1]

It would be difficult to find any fault in those pies at all. They look absolutely wonderful. I continue to be impressed with what you can do in that little oven. Your pizza look 10X 100X better than the pizza in their video:

<a href="http://www.youtube.com/watch?v=p2HB9gI0pIA" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=p2HB9gI0pIA</a>

What is the size of your pies? How much do your dough balls weigh?

[thezaman]

  beautiful pies, i like the way your dough looks, hydration around 60%? if you answer craig on oven and pizza size that will answer my next question. this is proof you can get a great pie out of any oven with practice.i love that oven of yours!

[p.elkjaer]

What is the size of your pies? How much do your dough balls weigh?

Thank you so much!
Dough balls are 250 grams, and size of pizzas are around 11 inch / 28 cm. Size of my pizza peel.

[p.elkjaer]

 beautiful pies, i like the way your dough looks, hydration around 60%?!

Exactly - 60%  

[bboytails]

Could you tell me what type of oven that is and where I can get one?

[p.elkjaer]

Could you tell me what type of oven that is and where I can get one?

Its made of cast iron, and its build by a Danish company called Morsų. See http://www.morsoe.com/
They recently lauched a new concept called 'living', http://www.morsoliving.dk

[Chaze215]

Its made of cast iron, and its build by a Danish company called Morsų. See http://www.morsoe.com/
They recently lauched a new concept called 'living', http://www.morsoliving.dk

Those are some great looking pies and I love that oven as well! Too bad I cant read a damn thing on their site 

[pizzaneer]

Those are some great looking pies and I love that oven as well! Too bad I cant read a damn thing on their site  

http://www.morsona.com/

but the site offshoot with the pizza oven has no english version... and google translate couldn't be much help either

[TXCraig1]

Those are some great looking pies and I love that oven as well! Too bad I cant read a damn thing on their site 

Do you have the Google toolbar? It translates the Danish page to English very well.

CL

[Chaze215]

Do you have the Google toolbar? It translates the Danish page to English very well.

CL

No I dont...or I dont think I do anyway...lol I just wanted a little more info on that oven along with price, shipping etc...

[dellavecchia]

Very nice pizzas. It looks like you have mastered the dough and oven. Do you see the leoparding along the bottom edge of the crust? You would get that all over if the oven had the correct top heat.

John

[scott123]

Do you see the leoparding along the bottom edge of the crust? You would get that all over if the oven had the correct top heat.

I agree.

In the other thread

http://www.pizzamaking.com/forum/index.php/topic,20448.msg201565.html

Brian recommended a door and a damper on the chimney, both of which would help a bit, but I think I've come up with a fix that will increase the top heat dramatically.

[scott123]

As you can see, it's a wider stone that's raised to the widest part of the oven.

You can support it from below or build some sort of shelf for it. You can also insulate below it for better efficiency, but that might be necessary.  The trickiest part is getting a stone that will fit.  Just like the bottom stone is flush against the sides of the wall, the stone positioned in the middle can't have large gaps for wood to fall through.

That higher position position will be night and day for top heat, though.

[p.elkjaer]

As you can see, it's a wider stone that's raised to the widest part of the oven.

You can support it from below or build some sort of shelf for it. You can also insulate below it for better efficiency, but that might be necessary.  The trickiest part is getting a stone that will fit.  Just like the bottom stone is flush against the sides of the wall, the stone positioned in the middle can't have large gaps for wood to fall through.

That higher position position will be night and day for top heat, though.

I am sure this would help alot also, however, then the design of the oven "breakes", and the wife approval factor was the main reason why I bought it - this and also that its designed for nordic climate.
I think I some time in the future will have to invest in a small brick oven, also 

[deb415611]

very nice!

[Kermit]

Looks like you've got it now 

[TXCraig1]

Is the green sauce on the pies pesto or something else?