Author Topic: New Pizza Shop  (Read 7056 times)

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Offline pizzaneer

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Re: New Pizza Shop
« Reply #40 on: October 19, 2012, 06:44:22 PM »
Pan= conductive surface.  It is sucking the heat out of the stone and shoving it into the pie.  This is why pan pizza specialists usually bake lower for longer.  Gives the toppings time to finish before the bottom is charred.

Could you use one oven for pan and one for NY? 

If you really must use the same oven, try putting the pan on a screen.  The air gap should help buffer the thermal transfer.
I'd rather eat one good meal a day than 3 squares of garbage.


Offline By2day

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Re: New Pizza Shop
« Reply #41 on: January 15, 2013, 02:38:46 AM »
Thanks for the screen advice, worked well and pizzas are cooking great!

Offline franko9752

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Re: New Pizza Shop
« Reply #42 on: January 21, 2013, 03:41:13 PM »
trying to delete this msg, ????
« Last Edit: January 21, 2013, 04:35:34 PM by franko9752 »

Offline franko9752

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Re: New Pizza Shop
« Reply #43 on: January 21, 2013, 04:14:32 PM »
Well I have had to change to pan pizza as cooking on a screen in a deck oven is to stressful, the pans were much better then all of a sudden started getting very dark on the bottom out of no where with no change to the recipe!  Grrrrrr starting to hate dough! :(

I was cooking at 550 before and no problem never had a burnt pizza, then out of nowhere burning.  I dropped the temp still did it(525) I have played with different systems from people that have used pans in other restaurants and no luck still tried warmer temp and pressing dough right into pans as others have done same thing still burning randomly.  I was so happy before because I could just throw them in watch the top and bottoms were hardly even browning it was great and made a great pizza.  Can anyone help I am getting pretty stressed here! How do others do it with pans?  I am using a bakers pride deck oven.

Thanks!
:(
  With my Bakers Pride electric deck oven, brick lined, i use an IR temp. gun and with the temp. set on 450deg.f on the oven dial i would get readings of 525 on lower deck and 575 or higher on the top deck so make sure you know the actual temp. i love my IR gun. Also yes, it can be stressful when busy cooking on a deck, i use no screens or pans, always checking to not burn the crust, checking the temp. wth. ir gun,etc. etc., i use no sugar as i need no help with browning and does taste great without it. practice practice and practice :chef:
« Last Edit: January 21, 2013, 04:37:34 PM by franko9752 »