Author Topic: up in smoke  (Read 1277 times)

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Offline vincentoc13

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up in smoke
« on: October 05, 2012, 12:54:25 AM »
Hi,  I'm having a problem with my pizzas burning in my WFO.  The deck is around 780 to 825F and the dome is in the high 900's.  it seems as soon as it hits the deck its just produces a big cloud of smoke and the bottom turns black.  When I remove the pizza from the deck theres this big black spot left of the deck where the pizza use to be.  getting very frustrating, any advice? 
Thanks.


Offline TXCraig1

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Re: up in smoke
« Reply #1 on: October 05, 2012, 01:04:58 AM »
Are you using a lot of oil on your dough?
Pizza is not bread.

Offline rcbaughn

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Re: up in smoke
« Reply #2 on: October 05, 2012, 06:00:22 AM »
I kinda had that happen on my first few pies in my home oven when I'd heat the oven then crank up the broiler a really long time, but I think it was because I was using a really low hydration dough because it seemed easier to open with me being new. Hydration may have nothing to do with it though, just shooting that out there.

That was way way way way before I ever even thought about pizza being a serious hobby and way before I found this forum.
More is better..... and too much is just right.

Offline dellavecchia

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Re: up in smoke
« Reply #3 on: October 05, 2012, 07:02:43 AM »
1. Make sure all flour is slapped out of the skin before placing.
2. As Craig said, no oil - and no sugar.
3. Use a flour that has no added malt
4. Do not overferment the dough

Let us know if any of the above applies.

John

Offline vincentoc13

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Re: up in smoke
« Reply #4 on: October 05, 2012, 09:12:09 PM »
no oil here just flour water IDY or sourdough starter at 65% hydration or what ever Craig was reccomending for his recipe with the sourdough starter recipe.  I dont know maybe I'm not letting the oven settle down before I use it.

Offline Jet_deck

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Re: up in smoke
« Reply #5 on: October 05, 2012, 09:57:02 PM »
no oil here just flour water IDY or sourdough starter at 65% hydration or what ever Craig was reccomending for his recipe with the sourdough starter recipe.  I dont know maybe I'm not letting the oven settle down before I use it.

What flour are you using?
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline vincentoc13

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Re: up in smoke
« Reply #6 on: October 05, 2012, 10:03:05 PM »
caputo 00

Offline Jet_deck

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Re: up in smoke
« Reply #7 on: October 05, 2012, 10:12:20 PM »
Ok, everything seems fine at the outset.  But something is amiss.  If you have time to post your entire work flow, that will get you alot further.  How do you measure the deck and dome temp?  Something (as you know) just isn't "right".  Help us help you.

ADY, IDY, Starter? Cold ferment ?  Room temp ferment? How long in bulk, how long in balls?  Blood type? Wife's maiden name?  Just kidding.  Glad you are here.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline vincentoc13

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Re: up in smoke
« Reply #8 on: October 05, 2012, 10:21:02 PM »
LOL, yeah you know one thing I did notice as the night went on they seem to get better, but that was only the last 5 pies.  I tried to follow Craig's recipe, but I let it bulk rise in my refrigerator instead of igloo like he recommends.  last week end in California it was super hot so I tried to stagger the dough balls from refrigerator because I didn't want them to over ferment.  Man the possibility's are endless.

Offline TXCraig1

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Re: up in smoke
« Reply #9 on: October 05, 2012, 10:30:25 PM »
no oil here just flour water IDY or sourdough starter at 65% hydration or what ever Craig was reccomending for his recipe with the sourdough starter recipe.  I dont know maybe I'm not letting the oven settle down before I use it.

When I asked about oil, I meant are you using any on the outside of the ball to keep it from sticking to the container during fermentation?
Pizza is not bread.


Offline vincentoc13

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Re: up in smoke
« Reply #10 on: October 05, 2012, 10:36:24 PM »
Oh, yes I use a little in the deli containers, but not too much just a skosh.

Offline TXCraig1

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Re: up in smoke
« Reply #11 on: October 05, 2012, 10:42:27 PM »
It must be excess bench flour that is burning.

The "smoke" you see is probably steam.
Pizza is not bread.

Offline pizzaneer

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Re: up in smoke
« Reply #12 on: October 05, 2012, 10:46:07 PM »
I've had it happen to me. Try reballing warm dough 2 hrs before bake time using just flour and then plate them @RT to rise a little.  Sometimes the oil can gum on to the dough, making a carbon mess of the bench flour when you throw it in.  

You may want to reduce the oil amount you use for proofing. Try proofing with flour instead next time, or finding a way to use a dough tray or plate instead of a container.
  
If you don't have really sticky dough, you won't need as much bench flour. 
I'd rather eat one good meal a day than 3 squares of garbage.

Offline vincentoc13

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Re: up in smoke
« Reply #13 on: October 05, 2012, 11:01:21 PM »
Do you guys use flour or semolina on peel to launch pie in oven?

Offline Jet_deck

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Re: up in smoke
« Reply #14 on: October 05, 2012, 11:14:47 PM »
.... Man the possibility's are endless....

Welcome to Pizzamaking.com   :chef: :pizza:
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline pizzaneer

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Re: up in smoke
« Reply #15 on: October 05, 2012, 11:44:38 PM »
Do you guys use flour or semolina on peel to launch pie in oven?

I've used AP, BF, combo AP + riceflour, combo BF + Semolina, combo BF, Sem, and RF... what it comes down to is that if your dough is really sticky, you need to change something.  Your dough should not be hard to get off the peel, to the point where you overload with peel flour.
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Jet_deck

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Re: up in smoke
« Reply #16 on: October 06, 2012, 12:06:32 AM »
...I tried to follow Craig's recipe...,

Are you comfortable that the starter was on the way down and not up?
Her mind is Tiffany-twisted, she got the Mercedes bends


 

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