Author Topic: My 2 Stone breakthrough !!  (Read 1426 times)

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Offline mkevenson

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My 2 Stone breakthrough !!
« on: February 24, 2013, 06:18:27 PM »
So I have had my 2Stone since Sept of last year. I have been cooking on average one pizza per week, perhaps more. My biggest problem has been bottom burning at temps above 650 F or so. I have eliminated adding sugar or any sweetener to my dough. Today I tried a new flour, 4g / 1/4 cup protein and no malt, trying to eliminate any sugar in the dough that could be contributing to the burning.
I really want to cook at temps above 650 F and not get burned bottoms.
Well today I baked a 24 hr controlled temp 64 F, fermented dough at 700-725 F. I didn't burn the bottom and the top was beautifully colored. Yeah, I know if I didn't take pics, it didn't happen.... Oh well.....
This was I believe my best crust ever. Nice airy
 Cornice, a little stiffness to the bottom, and a wonderful taste.
So why did this one turn out better than all the rest?
I baked it from the bottom up. Simple solution.
In the past I watched the top to determine the doneness, this time I watched the bottom.
When I had a good color on the bottom the top was still Blondie, so I cranked my 60K BTU/HR burner all the way up and blasted the top, kinda like the addition of a top broiler in the home oven.
Wow, the crust was amazing!!!!!!

If any of you who are using a 2 stone or similar oven and are having the same problems that I have been having, try this method, it just might help.

Mark
« Last Edit: February 25, 2013, 04:44:35 PM by mkevenson »
"Gettin' better all the time" Beatles


Online mitchjg

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Re: My 2 Stone breakthrough !!
« Reply #1 on: February 24, 2013, 06:32:40 PM »
I typically have used my 2stone at right about 700.  I mixed 50/50 00 flour and a malted flour (such as KABF or KASL - I assume you meant 14%, not 4%). 

I would bake until the bottom was right and then slide in the metal peel and lift it off the bottom stone.  If the top needed a little more, then I would hold it there, just like doming a pie in a WFO.

Between the "less malt" (via the 00) and the doming, I usually did not have a burned bottom issue.  I do also recall trying to line the bottom of the stone with some aluminum foil to insulate / cool it down a bit.

BTW, what flour was it that you used?

- Mitch

Offline jeff v

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Re: My 2 Stone breakthrough !!
« Reply #2 on: February 24, 2013, 07:02:02 PM »
Congrats! That knowledge should be a huge help as you move forward.

Offline mkevenson

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Re: My 2 Stone breakthrough !!
« Reply #3 on: February 24, 2013, 08:28:37 PM »


BTW, what flour was it that you used?

- Mitch

Arrowhead Mills, Organic, unbleached white four.
Protein 4 g/ 1/4 cup. Maybe 11.6%

Mark
« Last Edit: February 24, 2013, 08:31:34 PM by mkevenson »
"Gettin' better all the time" Beatles

Offline corkd

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Re: My 2 Stone breakthrough !!
« Reply #4 on: March 15, 2013, 10:28:41 AM »
Mark-

when I began using my 2stone, i made the mistake of launching the pies & focusing on rotating the turntable. I have learned that this is not enough..

I agree with your method-- & about baking from the bottom up w/ the 2 stone. (mine is the grill, used with a weber genesis)
30 sec after I launch the pie, just after it sets, i lift it off the stone & replace-- repeating this a couple of times has also helped eliminate excessive charring.
When I was at Forcella in NY recently, I noticed the same thing being done with their (much hotter) wood oven..

I also do  what Mitch mentions, holding the pie really close to the top stone for a bit....

This was a previously frozen ball, topped with yellow roma tomatoes (also previously frozen, from last year's garden), sorrento whole milk mozz blended w/ asiago, sopressata, & pickled cherry peps.... launched at just over 700.. the bottom was not burned, but had nicely charred spots (sorry for not shooting the bottom--but next bake i will....we were hungry!)
Also, this KABF dough did have honey & oil in the formula.
the crust was airy, not quite foldable, but not excessively crackery.

clay

Offline mkevenson

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Re: My 2 Stone breakthrough !!
« Reply #5 on: March 15, 2013, 12:11:23 PM »
Clay, thank you for your input. That is a large pie for a 15" stone, or perhaps it looks wider in the pic than in person.  Last pie I baked , after the crust set, I inserted a screen under the pie,  to reduce over charing and did dome.  Baking another pie Sat so I'll keep working on it.
Thank's again for your input.


Mark
"Gettin' better all the time" Beatles

Offline corkd

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Re: My 2 Stone breakthrough !!
« Reply #6 on: March 15, 2013, 08:06:12 PM »
The pie fit on a 14" peel, just looks larger.

I am going to try your screen method with a much hotter temp, and a caputo dough. Will post results.
I think with the 2stone you need the lowest HR you can reach given the flour used.

Offline corkd

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Re: My 2 Stone breakthrough !!
« Reply #7 on: March 24, 2013, 10:45:10 PM »
Encouraging results tonite, pushing the 2stone to 825+ stone temp.. The dough was 24hr room temp; caputo pizzeria;60%HR; 3% salt; .5% ADY. I didn't use a screen on these pies--- just lifted off stone a few times to manage the charring.

Clay