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Author Topic: Calzone crust I am trying to replicate  (Read 2774 times)

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Offline c0mpl3x

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Re: Calzone crust I am trying to replicate
« Reply #20 on: October 12, 2012, 08:42:23 PM »
home ovens do not have the forced heat of a commercial oven.  it takes me 20-30% longer on average to cook the same dough i have cooked in a commercial oven, in my home oven at 25º hotter (550ºf in home oven)
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Offline pythonic

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Re: Calzone crust I am trying to replicate
« Reply #21 on: October 12, 2012, 08:57:53 PM »
Quote from: c0mpl3x on October 12, 2012, 08:42:23 PM
home ovens do not have the forced heat of a commercial oven.  it takes me 20-30% longer on average to cook the same dough i have cooked in a commercial oven, in my home oven at 25º hotter (550ºf in home oven)

Will convection help at all?
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Online scott123

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Re: Calzone crust I am trying to replicate
« Reply #22 on: October 13, 2012, 05:37:02 AM »
Most gas deck ovens have adjustable vents/adjustable convection and the strength of home oven convection fans can vary- I've seen some with very little flow.

This being said, a commercial deck oven and a home oven with convection will most likely produce similar results.  I don't see deck ovens being more convective than home ovens with fans.
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