Author Topic: Neapolitan Style in a Mobile Turtle Oven  (Read 8752 times)

0 Members and 1 Guest are viewing this topic.

Offline acbova

  • Registered User
  • Posts: 146
  • Location: York, PA
Neapolitan Style in a Mobile Turtle Oven
« on: November 03, 2012, 11:05:33 PM »
I just got my first wood burning oven which happens to also be mobile.  It's from Turtlerock Masonry Heat.  http://www.turtlerockheat.com/bakeovens/mobile.php  I decided that I would start out seeing how close I could get to a Neapolitan Style pizza.  Like TXCraig my oven has a large amount of mass so a large warm up time would seem to be called for to achieve what I am setting out to do.  I thought I would try to use Craig's methods as well substituting IDY for natural leavening since mine has not been fed in months.

Sandy got in the way of oven delivery and in fact I had to retrieve it so my first attempts were with dough that was 2 extra days old and the oven was not up to temp at all having heated it for only 4 hours from a stone cold state.  I only made a few pizzas and had lots of dough left over.

My second attempt was 2 days later.  I took my leftover dough added new flour in roughly the same proportions mixed bulked and re-balled.  

The oven was still at about 300F before I started heating it.  I got it to 400F with 1/2 white ceiling.  I did not time my bakes but I think they were all above 2 min.  

I think next time I need more heat, so I will move Pizza night to Saturday when I can preheat the oven for much longer.
« Last Edit: November 03, 2012, 11:07:27 PM by acbova »


Offline acbova

  • Registered User
  • Posts: 146
  • Location: York, PA
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #1 on: November 03, 2012, 11:08:08 PM »
more pics

Offline fornographer

  • Supporting Member
  • *
  • Posts: 246
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #2 on: November 04, 2012, 05:45:12 AM »
Wow! I didn't think it was possible to build a mobile Alan Scott style oven.  That is some serious thermal mass.  What is its heat retention profile?

Offline acbova

  • Registered User
  • Posts: 146
  • Location: York, PA
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #3 on: November 04, 2012, 09:09:34 AM »
I've not charted it but it holds heat very well.  Today it says 300F.

I'm hopeful that when I get it up to temp I can have a smaller blazing fire in the back/side and cook pizzas.  As it is I was happy to discover that I did not have to turn the pizza as much as I have in other ovens.  Hopefully as I get the oven hotter I will have the same experience cooking pizzas.

Online TXCraig1

  • Registered User
  • Posts: 15434
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #4 on: November 04, 2012, 12:21:22 PM »
Nice set-up. Watching the video was interesting. The oven construction is not what I expected from looking at the outside. I'm excited to see what you can do with it as you take the temperature up.

Craig
Pizza is not bread. Craig's Neapolitan Garage

Offline acbova

  • Registered User
  • Posts: 146
  • Location: York, PA
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #5 on: November 18, 2012, 09:22:50 PM »
Second Party

Flour (100%):    2039.68 g  |  71.95 oz | 4.5 lbs
Water (58%):    1183.02 g  |  41.73 oz | 2.61 lbs
IDY (0.025%):          0.51 g |   0.02 oz | 0 lbs     | 0.17 tsp | 0.06 tbsp
Salt (3%):             61.19 g | 2.16 oz  | 0.13 lbs | 6 tbsp    | 0.37 cups
Total (161.025%):   3284.4 g | 115.85 oz | 7.24 lbs | TF = N/A
Single Ball:   234.6 g | 8.28 oz | 0.52 lbs

I hand mixed this and bulk fermented for about 22 hours in the cooler in the garage.  I then balled and put outside at 40F(?) for 17 hours then inside for 2 hours.   I heated the oven for 8 hours more or less as the fire went out during church.  I made pizza out in the garage and had the oven on the grass.  My boys turned the several pizzas and my younger kids helped with prep.  

The gauge deep in the masonry got to 700F and my bake times were around 4 min.  

I think I should have had the dough balls inside all the time there was no puffy rim.   I also think I need to heat longer still and pay more attention to the fire during pizza.   I made 14 pizzas, for 18 people.  I got up to 2 pizzas in the oven at a time.

While working on the rust I could not resist a little profile picture.
  

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12474
  • Location: Durham,NC
  • Easy peazzy
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #6 on: November 18, 2012, 09:34:17 PM »
You gonna get a HOT shoe up there acbova!   ;D  Great pic man!  :chef:
"Care Free Highway...let me slip away on you"

Offline acbova

  • Registered User
  • Posts: 146
  • Location: York, PA
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #7 on: November 18, 2012, 09:41:00 PM »
Ha!  Still...  I was curious and the roof around the stack pipe is a little hot but that's it. 

Online Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3771
  • Location: Austin, TX
    • Pizza Anarchy
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #8 on: November 18, 2012, 09:56:21 PM »
That, my friend, is a serious oven.  Do you have another trailer you tow behind to bring the wood or do you just park it next to a forest?  Kidding.  After reading the builders website, I can appreciate exactly what they are doing and what you have bought.  Very nice.


Offline acbova

  • Registered User
  • Posts: 146
  • Location: York, PA
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #9 on: November 21, 2012, 10:00:38 AM »
So feedback is that I did not have a big enough fire.  Last night I preheated for tonight.  I think I got enough fire this time. 

Offline Ev

  • Supporting Member
  • *
  • Posts: 1826
  • Age: 58
  • Location: Lancaster Co. Pa.
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #10 on: November 21, 2012, 10:06:14 AM »
Nice! :D

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12474
  • Location: Durham,NC
  • Easy peazzy
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #11 on: November 21, 2012, 12:43:10 PM »
So feedback is that I did not have a big enough fire.  Last night I preheated for tonight.  I think I got enough fire this time. 
Now THAT one you can't walk on top of acbova!  ;D
Look forward to seeing the pies you bake tonight...have fun.  :chef:
"Care Free Highway...let me slip away on you"

Offline acbova

  • Registered User
  • Posts: 146
  • Location: York, PA
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #12 on: November 23, 2012, 09:11:44 PM »
Well the pre-Thanksgiving pizzas were better but still not great so I'm going to skip them.  Instead we decided to have a party to avoid black Friday.  

The dough was 65% and maybe 68%.  I was making dough in the middle of Thanksgiving prep so I got a little confused.   Which is bad because it turned out pretty good I thought.  

It was my first road trip, as Thanksgiving was at my brothers.

The oven was pretty hot as I heated it up for 4 hours.  Pizza was sticking as at first we let it cook till it had a bit of color on top on one side but by then it was burnt to the floor.  Turning faster seemed to resolve that.  

« Last Edit: November 23, 2012, 09:55:00 PM by acbova »

Offline acbova

  • Registered User
  • Posts: 146
  • Location: York, PA
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #13 on: November 23, 2012, 09:57:30 PM »
more
« Last Edit: November 23, 2012, 10:04:34 PM by acbova »

Online TXCraig1

  • Registered User
  • Posts: 15434
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #14 on: November 23, 2012, 10:23:16 PM »
Looks like great pies and a great time.
Pizza is not bread. Craig's Neapolitan Garage

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 2021
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #15 on: November 25, 2012, 06:45:14 PM »
 nice looking pies! a question, could you bank your fire on the side of the oven? you would be able to take advantage of your rounded dome, and be able to see the how the part of the pie facing the oven is cooking.i like your kitchen setup a lot!!

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2631
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #16 on: November 25, 2012, 07:41:03 PM »
Now you are getting somewhere. I would suggest you either make bigger pies or reduce the dough ball size to reduce the heaviness and large outer crust. Great job though.

John


Offline acbova

  • Registered User
  • Posts: 146
  • Location: York, PA
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #17 on: November 25, 2012, 10:25:23 PM »
John, good eye.  Most of these were 250 grams a step up from the 230 I had been making.  Maybe I need to step down a bit or all the way to 230.  I thought I needed bigger dough since to make stretching easier but another twist is that this was the first time I made pizza during the day, and it was an amazingly nice day.  If I had the smaller dough balls I may have had an easier time of it.


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12474
  • Location: Durham,NC
  • Easy peazzy
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #18 on: November 25, 2012, 10:32:27 PM »
Maybe try opening a 'lil colder temp. dough ball acbova.... ???
Bob
"Care Free Highway...let me slip away on you"

Offline acbova

  • Registered User
  • Posts: 146
  • Location: York, PA
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #19 on: November 25, 2012, 10:35:24 PM »
I had thought about moving the fire more to one side.  I was thinking at an angle wider in the back then the front taking 1/2 the wall.  But I never thought of the benefit to see the pizza side closer to the fire. I shall see about that.  I might get more even temps, but I was thinking at some point in the future  I may want to have a slower side of the oven, but I still might get that with the side fire.

Tony


Offline acbova

  • Registered User
  • Posts: 146
  • Location: York, PA
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #20 on: November 25, 2012, 10:42:49 PM »
Bob,
I guess that is sort of what I am getting at.  The 3 other times it was cold, the dough was cold, the marble was cold.   I thought the oven spring was not enough before but then again there was the much hotter fire this time. 

Maybe I need a row of 230, then 240, then 250 gram so I can try all three with the oven being the same since I am still dialing that in.

(I should make an equal amount of each so I don't have to go crazy with the dough tool, just average them out)

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12474
  • Location: Durham,NC
  • Easy peazzy
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #21 on: November 25, 2012, 11:09:57 PM »
Well, everyone has their preferences...just as you will come to have yours. fwiw, I notice that most prefer pretty much a room temp. dough to stretch. When you have that oven up to correct temp. , your dough formula/recipe and method of making it will give you correct spring/lift. This is just part of your learning curve..as you know. I think your thought of having several different dough weights to try opening on your next bake sounds like a good approach. Others here are interested in your progress and I'm sure they will continue to give you good help (much more knowledable than me  ;) )
Doing great acbova!
Bob
"Care Free Highway...let me slip away on you"

Offline acbova

  • Registered User
  • Posts: 146
  • Location: York, PA
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #22 on: December 26, 2012, 03:33:11 PM »
So my last two parties I put the fire on the side and I liked it.  The last one I had it on the side towards the back so there was an L shape area to bake.  I had the fire not as hot as I wanted it but I was able to get 20 pretty nice looking pizza's and only a few disasters. 

The dough was
   Flour (100%):    3292.19 g  |  116.13 oz | 7.26 lbs
   Water (65%):    2139.93 g  |  75.48 oz | 4.72 lbs
   IDY (.5%):    16.46 g | 0.58 oz | 0.04 lbs | 5.46 tsp | 1.82 tbsp
   Salt (2.5%):    82.3 g | 2.9 oz | 0.18 lbs | 8.07 tbsp | 0.5 cups
   Total (168%):   5530.88 g | 195.09 oz | 12.19 lbs | TF = 0.075
   Single Ball:   240.47 g | 8.48 oz | 0.53 lbs

The finished dough temp was 70F and I bulked overnight in a cold garage.  The dough would have blasted out of the container if I did not put a log on it. I split it to dough balls and put it back into the garage again.  The balls were over fermented and pushing against each other like dinner rolls.  This made extraction more difficult then it could have been.  Probably less yeast would have been good.

I liked this one. 

Offline JConk007

  • Registered User
  • Posts: 3755
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #23 on: December 26, 2012, 04:14:03 PM »
Correct tony Should take less than 1/2 that amount of IDY and crank that big boy up!
The pie still looks good!
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline acbova

  • Registered User
  • Posts: 146
  • Location: York, PA
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #24 on: December 26, 2012, 05:17:51 PM »
A few more pictures

Me stretching

My son did some parsley chiffonade that went on a pizza with some veggies.  I think a guest made this, not sure exactly.

A slightly toasty Jalapeno Pepperoni. I love this pie and I first had it at that exotic pizzeria CiCi's.  :-D

The fire that should have been larger