Author Topic: Show Me Your Bottoms  (Read 2598 times)

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Offline Serpentelli

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Show Me Your Bottoms
« on: February 23, 2013, 06:31:58 PM »
There has been a discussion on the cake yeast thread (author = Bakeshack) about floor materials and how the thermal conductivity of certain floor materials will help to achieve a balanced oven. Material such as biscotto di Sorrento will allow the bottom of the pie to cook at a rate that will not outpace the cooking of the top of the pie.

As a newcomer to both eating and making NP pies, I think that I have a very good idea of what an optimal "top" of a NP should look like, within a certain degree of confidence. However I am puzzled as to what the maximum and minimum desired amount of char on the undercarriage is.

It would be helpful for me (and other newcomers) if people could post as many pics of their "ideal" undercarriages in one place.

Thanks for pointing me to any posts that already show this, or for posting pics here --- whichever is fine with me!


John K
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Offline thezaman

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Re: Show Me Your Bottoms
« Reply #1 on: February 23, 2013, 07:18:16 PM »
  i have seen and eaten over cooked bottoms on all type wood ovens,imported as well as domestic.it realy depends on how much use your floor is getting. what i mean on a busy night a oven might run at 950 floor when it is full the pies cook great.once it slows that high temp is going to heat your floor too hot and the bottoms will burn,don't care what the floor is made of. i have a forno bravo dome with a refractory floor that i bought from a local supplier.it has nights where it cooks all pizzas perfectly then nights where you are cooking off of the floor a lot. i have seen this done at many well know Neapolitan pizzerias,so it is inherent to all wood ovens.I'm sure there is an advantage to the special floor material but they are not magic you still have to cook it.

Offline dellavecchia

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Re: Show Me Your Bottoms
« Reply #2 on: February 23, 2013, 09:02:32 PM »
This is what most of my undersides look like when the dough is well fermented and the floor is in the 800's. Forno Bravo Primavera 70. I actually wish there was less charring. I am not ruling out bench flour contributing to this though.

John

Offline Bill/SFNM

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Re: Show Me Your Bottoms
« Reply #3 on: February 23, 2013, 09:18:21 PM »
This is about as charred as mine get:

Offline TXCraig1

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Re: Show Me Your Bottoms
« Reply #4 on: February 23, 2013, 10:20:20 PM »
This was tonight - 40 seconds @ 975F deck temp - about 30 seconds on the deck.
Pizza is not bread.

Offline TXCraig1

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Re: Show Me Your Bottoms
« Reply #5 on: February 23, 2013, 10:24:19 PM »
Here is another from tonight - about 40 seconds at 950F - 30 seconds on the deck -10 in the dome.
Pizza is not bread.

Offline Serpentelli

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Re: Show Me Your Bottoms
« Reply #6 on: February 23, 2013, 11:21:52 PM »
OMG.

THIS IS AWESOME.

I am humbled to be amongst such icons.

Thank you!

John K
I'm not wearing hockey pads!

Online mkevenson

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Re: Show Me Your Bottoms
« Reply #7 on: February 23, 2013, 11:53:11 PM »
SHOW ME YOUR BOTTOMS, :'(
At first I was wondering if this post was directed toward either sex?
 Now I understand!
Mine have been a bit burned.

Mark
"Gettin' better all the time" Beatles

Offline Serpentelli

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Re: Show Me Your Bottoms
« Reply #8 on: February 23, 2013, 11:56:18 PM »
Mine have DEFINITELY been burned. :-X
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Offline David Deas

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Re: Show Me Your Bottoms
« Reply #9 on: February 24, 2013, 04:56:06 AM »
I have always felt that the bottom of the pizza, ideally, should be leoparded just as well as the rest of the pie.  It should have something of a hollow appearance, almost, IMO.

This picture is an unposted photo from my Nearlypolitan thread exploits.  Only one I have since I've never been so big on food photography.
« Last Edit: February 24, 2013, 04:58:00 AM by David Deas »


Offline andreguidon

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Re: Show Me Your Bottoms
« Reply #10 on: February 24, 2013, 06:14:00 AM »
The first pic is a cellphone picture... the second one is from a better camera.
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Offline sub

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Re: Show Me Your Bottoms
« Reply #11 on: February 24, 2013, 08:20:23 AM »
In my electric oven

refractory stone  11mm .472 inch   60sec @t 880F

Offline Serpentelli

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Re: Show Me Your Bottoms
« Reply #12 on: February 24, 2013, 08:45:48 AM »
  i have seen and eaten over cooked bottoms on all type wood ovens,imported as well as domestic.it realy depends on how much use your floor is getting. what i mean on a busy night a oven might run at 950 floor when it is full the pies cook great.once it slows that high temp is going to heat your floor too hot and the bottoms will burn,don't care what the floor is made of. i have a forno bravo dome with a refractory floor that i bought from a local supplier.it has nights where it cooks all pizzas perfectly then nights where you are cooking off of the floor a lot. i have seen this done at many well know Neapolitan pizzerias,so it is inherent to all wood ovens.I'm sure there is an advantage to the special floor material but they are not magic you still have to cook it.
Larry,

Your observations re: your own oven as well as the ovens at well known NP places is encouraging! And it goes without saying that your pies look incredible!

Thank you for sharing those thoughts and pics.

John K
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Offline JConk007

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Re: Show Me Your Bottoms
« Reply #13 on: February 24, 2013, 08:58:38 PM »
Imentioned this topic back  in 2011 here http://www.pizzamaking.com/forum/index.php/topic,15250.0.html
I am all over the place withthe bottoms 2 different ovens Hot day, cool day, overfermented ...
prefer #3 or 4 ish  pick one  
John
« Last Edit: February 24, 2013, 09:06:57 PM by JConk007 »
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Offline Serpentelli

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Re: Show Me Your Bottoms
« Reply #14 on: February 24, 2013, 09:09:59 PM »
Imentioned this topic back  in 2011 here http://www.pizzamaking.com/forum/index.php/topic,15250.0.html
I am all over the place withthe bottoms 2 different ovens Hot day, cool day, overfermented ...
prefer #3 or 4 ish  pick one  
John

Well JConk, thanks for the reference! And I can see from the pics on both posts that there does seem to be a fairly narrow band of char perfection as shown by people who I consider experts here --- yourself included!


Thanks again!

John K
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Offline scott r

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Re: Show Me Your Bottoms
« Reply #15 on: February 25, 2013, 07:59:52 AM »
worst photo ever of last nights bake, haha.   Bosch home oven on cleaning cycle.   1.5 minute bake
« Last Edit: February 25, 2013, 08:02:20 AM by scott r »

Offline norma427

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Re: Show Me Your Bottoms
« Reply #16 on: February 25, 2013, 08:29:27 AM »
Regular Lehmann dough baked in Steve's WFO.
Always working and looking for new information!

Offline Serpentelli

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Re: Show Me Your Bottoms
« Reply #17 on: February 25, 2013, 09:16:27 AM »
Scot r and Norma:

Very nice! (Scot -- maybe the camera operator was blurry himself? :-D)

Would you guys mind telling me the hydration and floor temps on those pies, as well as approx cook times?

Thanks,

John K
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Offline norma427

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Re: Show Me Your Bottoms
« Reply #18 on: February 25, 2013, 09:54:34 AM »


Would you guys mind telling me the hydration and floor temps on those pies, as well as approx cook times?

Thanks,

John K

John,

The hydration of the Lehmann dough was about 61% hydration and the temperature of the deck was probably about 820 degrees F baked at about 2 minutes.  I did a lot of other test doughs in Steve WFO at different bake temperatures and also did other test doughs in my modified BBQ grill with firebricks on the bottom.  The bottom crusts looked similar.

Norma
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Offline Serpentelli

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Re: Show Me Your Bottoms
« Reply #19 on: February 25, 2013, 09:59:34 AM »
Norma,

Thanks.

Your undercrust is a beatiful thing to strive for! I can't wait to bake again! My days of overcharring are DONE!!!

John K
I'm not wearing hockey pads!


 

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