Pizza Photography Tips using Iphone

[pizzaneer]

Bob, color temp refers to wavelength of visible light emitted.  K = Kelvins.  

For example, old fashioned car headlights are around 4000K, somewhat like incandescent bulbs.  Newfangled (annoying) xenon projector lamps are about 6-7000K.  See graph.

[TXCraig1]

The add says "Color Temperature: 5000K". Does that indicate the brightness of the flash?

It's not an indication of brightness. It's a measure of the color of light it produces. 5000K is the deliniation between cool (blue-white) and warm (red-yellows).

The reason why color is measured in temperature is because as things heat up, they put off light - the hotter they get, the more light they put off in progressivly shorter wavelengths. Imagine a piece of metal heating, the longer wavelengths (IR and dark red) come first. As it gets hotter, it gets brighter red, then red-orange, then yellow, and ultimately white - hence the name white hot.

You can get an idea of it here: http://www.pizzamaking.com/forum/index.php/topic,18573.msg180743.html#msg180743

[MightyPizzaOven]

I had a batch of dough that have been siting in the fridge since last Thursday. I had added 50 g of flour to my regular recipe of 500 g. I didn't add any additional flour while kneading where with my regular recipe I add about 12 g while kneading, the dough gets sticky.

I had only couple hours of resting after balling... I placed the balls in my home oven with the light on to get them to rise faster.

I didn't have time to take pictures, hungry people were waiting. I took left over to work. See attached picture after microwaved.

I never had this beautiful dark brown crust before, it tasted great. I am not sure if the dark crust was contributed to additional flour in my recipe or to something else.

[pizzaneer]

Bert, it sounds as though you hit a "magic window" where the fermentation and hydration were just right for your conditions.  That's a pretty long period - do you have any data on your dough temp and rise rate?

I'd be really interested to see pics of the whole process.  Do you think you could repeat it?

[MightyPizzaOven]

Brian, unfortunately I didn't record any data, my goal to make my dough less sticky when kneading.

I wil try the recipe again, if I don't get same result, I will try something else.

[Chicago Bob]

I have seen honey(in the dough) do this on my Jerry Mac pizzas....adds a sweetness though.
So it looks like the sugar was doing something differentd in Bert's dough, no?

[MightyPizzaOven]

No sugar was used in the dough

[rcbaughn]

Dang, that is some really good browning for a dough that doesn't have sugar in it. The only way I've got a crust that dark was from adding the large amount of molasses that is called for in Peter and Norma's Mellow Mushroom formula. Good looking pie there for sure.

[MightyPizzaOven]

Flour consists of carbohydrates. and carbohydrates broken down into its simplest unit is glucose, I guess, some of the flour turned into glucose after that many days of fermentation.

[Chicago Bob]

Flour consists of carbohydrates. and carbohydrates broken down into its simplest unit is glucose, I guess, some of the flour turned into glucose after that many days of fermentation.

I was going to ask if you used the same flour...

[MightyPizzaOven]

I was going to ask if you used the same flour...

I did, King Arthur Bread flour.