Need expert help

[Pizzaboyo]

Hi Folks, can you please look over my dough formula and maybe tell me what's wrong with it? I'm happy with the dough its self i.e. taste crumb etc. but It doesn't gets any char on the bottom. I have a fan oven and conventional one and tried every method I could think of but with no luck. I use this stone http://www.amazon.co.uk/Pizza-Baking-Stone-inches-delivery/dp/B0039S44TI/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1355081959&sr=1-6 and preheat for an hour. I've also tried heating it beneath the grill/broiler and in all cases I get it up to approx 500f. So I'm guessing it's the formula, maybe not  here it is
Flour 195g
IDY1.4g
Salt 1g
sugar or honey 4g
Water 117g
Oil 2g
Thanks in advance.

[Jet_deck]

The thing(s) that are missing from your request are the following, which matter alot.
1) proof time
2)proof temp
3)proof method ball/bulk
4)kneading method
5)oven cook place top/bottom
6)gas or electric oven?

This will help someone (not me) help you. lol.

[widespreadpizza]

also the brand of flour....  malted or not matters

[Pizzaboyo]

Oooops 
1. Proof in fridge for 2 days approx or warm room for the same.
2. proof temp???
3. proof method? ball in oiled bowl.
4. Knead with dough hook for 10 min
5. tried top middle and bottom racks in both fan and conventional oven
6.electric
and this is the flour http://www.odlums.ie/index.php?page=strong-flour

[Jet_deck]

1. Proof in fridge for 2 days approx or warm room for the same.
  That is a big difference in proofing methods.

If you do the fridge proof, how long do you let the dough warm before you bake it?

[Pizzaboyo]

1. Proof in fridge for 2 days approx or warm room for the same.
  That is a big difference in proofing methods.

If you do the fridge proof, how long do you let the dough warm before you bake it?

Remember one thing jet_deck, I'm a novice and will try any method once
I've tried the fridge way and let the dough come to room temp for an hour or so before using.

[Chicago Bob]

Pizzaboyo,
Looking at the link you gave you have a 1in. thick firebrick stone. I don't think 1hr preheat at 500degress is capable of giving you any char on the bottom.

[Jet_deck]

Remember one thing jet_deck, I'm a novice and will try any method once
I've tried the fridge way and let the dough come to room temp for an hour or so before using.

Yep, I am up to "experienced" novice level myself.  I don't think it has anything to do with browning issues, but you might consider leaving it out of the fridge for 2 or 3 hours.

[Pizzaboyo]

Pizzaboyo,
Looking at the link you gave you have a 1in. thick firebrick stone. I don't think 1hr preheat at 500degress is capable of giving you any char on the bottom.

Do you mean I wasted 50€ on a brick???  or it needs longer heating??

[mkevenson]

Pizzaboyo, The Amazon stone description says to pre heat 482 F. - 572 F. or 250C-300C.
Your oven I assume has a max dial setting of 500 F. Have you checked either the oven temp after an hour or the stone temp perhaps with an IR temp gauge. I wonder how hot the stone is really getting? When you turn on your broiler after max temp is achieved does the broiler go on? Some will not.
There may be work arounds to get your oven hotter but would be helpful to know the temps 1st.
That's a mighty thick pizza stone!!!!

Mark

[Pizzaboyo]

the oven dial reaches 255c so I just crank it up, I THINK the grill goes off when the door closes and I'm expecting an ir thermometer near the end of the week so I can check the stone then. Am I the same as my stone??? thick

[Jet_deck]

Do you mean I wasted 50€ on a brick???  or it needs longer heating??

I suspect longer heating, but you will know for shure when the IR gun arrives.

[Pizzaboyo]

I suspect longer heating, but you will know for shure when the IR gun arrives.

I'll be divorced, an electric oven on the go for three hours for one pizza  BUT it's MY pizza pet 

[weemis]

I'll be divorced, an electric oven on the go for three hours for one pizza  BUT it's MY pizza pet 

Well, time to start making 4 pizzas! the good thing about it... they freeze well.

[Pizzaboyo]

Wouldn't that take longer in the oven?? hence more electricity? hence earlier divorce 

[mkevenson]

I'll be divorced, an electric oven on the go for three hours for one pizza  BUT it's MY pizza pet 

IF? your electric oven either won't heat your stone sufficiently or it takes too long (expensive) and IF you can subject your stone to direct flame, you can consider a 60K BTU  propane burner . Many ways to accomplish this if necessary.

Mark

[Pizzaboyo]

Ooooh, I like that idea mark, where do I find such a burner?? and how would I use it?

[weemis]

Wouldn't that take longer in the oven?? hence more electricity? hence earlier divorce 

your preheat time is due to the amount of thermal mass needed to heat up. once it's hot, it stays that way while cooking. you'd only need to preheat the stone once for 4 pizzas, as opposed to 4 individual preheat/cooking sessions. I have a wood fired oven that takes a few hours to heat up, and usually cook a minimum of 12 pizzas each time it's used. my freezer is full of awesome!

[mkevenson]

Ooooh, I like that idea mark, where do I find such a burner?? and how would I use it?

I have a 2 burner from this manufacturer.

http://www.campchef.com/gas-stoves.html

You can see the single burner also on the site. There are a few folks here who use a Weber Kettle as the oven and cut a hole in the bottom to allow the heat from the burner to go up. I personally use  2Stone oven but that may be a bit pricey. You might be able to find an outdoor BBQ grill with high BTU burners and place your stone on the grill. Some stones don't like direct flame so then you have to have an intermediary steel plate.
Camp Chef will send to your home. Shipping to Europe may be high tho.

Mark

[Pizzaboyo]

Cheers for all the advice folks but It's looking like I have to stick to the old domestic oven for a while.I'd build a WFO but space is scarce and it's always raining here anyway so that kills off the grill idea too   (that's why we have the green green grass)
Good news is. . . . my recipe must be OK