Author Topic: Cooking multiple pizzas in a WFO  (Read 2981 times)

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Offline JConk007

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Re: Cooking multiple pizzas in a WFO
« Reply #20 on: January 25, 2013, 09:37:21 PM »
Larry , so you fully stretch 15 pies before you start and dont leave them for more than 10 Min .
That stacker looks to only hold 9 or 10?
I am going to grab one of these stackers but plan is to use $2 aluminum tray and not a $18 wooden peel. I will stretch then slide from stachked metal plate onto gi peel adjust and Launch Thonk that metal pan will work ? or how about even 13" cardboard disk and onto gi peel for launch. Yvonne does this but  not Neo dough?
J
« Last Edit: January 25, 2013, 09:39:46 PM by JConk007 »
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Offline thezaman

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Re: Cooking multiple pizzas in a WFO
« Reply #21 on: January 25, 2013, 10:10:41 PM »
john those peels can be had for five bucks apiece. i go locally  to a place called deans supply. they will sell to you they have a website and ship .you are right that tree is set up for dd pies and it holds 11 peels.a lot of times we make on the wood peel and line them up then shoot the gi under them.this is about the only way we can stay ahead when we are selling individual pies. john i like using wood it seems to handle hydration issues well.
« Last Edit: January 25, 2013, 10:22:10 PM by thezaman »

Offline weemis

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Re: Cooking multiple pizzas in a WFO
« Reply #22 on: January 28, 2013, 12:00:29 PM »
Thanks for the info, Larry. I've got some upgrading to do!
Nick Gore - just a dough eyed wanderer