My latest pie - 4 minute bake

[pythonic]

Configuration:

Stone positioned on bottom rack with false ceiling 4 inches above.
Preheated at 550F with convection for 30 mins.
No IR gun yet so stone temp unknown.
Bake time w/o convection:  4 mins

Dough Formulaton:

Flour:  100%  (GM Better for Bread)
Water:  62%
IDY:  .50%
Salt:  2%
Oil:  2.4%
Sugar:  2%  

  

[mkevenson]

Very nice looking pie! Is that yeast % a typo?

Mark

[Tscarborough]

PMO, one of my favorites, looks great.

[Chicago Bob]

Hey Nate, Looks like a real tasty pie right there, excellent crust color.
What is your setup for the "false ceiling" please?
Bob

[scott123]

Looks good, Nate.

I had an idea about the excessive color on the rim. Normally I'm pretty confident about oven tweaks, but this is a wild card. It's easy, though, so it's worth a try.  Run shiny foil along the bottom outer two inches of the stone. There's a chance this might bounce enough heat back to help balance out the stone heat. If that doesn't work, I'd consider deflection- hanging a larger pan under the shelf where the stone sits. I talk about that technique in my broilerless oven setup here:

http://www.pizzamaking.com/forum/index.php/topic,21503.msg217026.html#msg217026

Is there any way you can work with a 3" gap rather than 4"?

[pythonic]

Hey Nate, Looks like a real tasty pie right there, excellent crust color.
What is your setup for the "false ceiling" please?
Bob

Thanks Bob.  I put foil and quarry tiles on the rack above.  I left a 1 inch gap right in the middle of it though to let the heat vent better per Scott123's recommendation.

Nate

[pythonic]

Very nice looking pie! Is that yeast % a typo?

Mark

Yep should be .50%