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Offline JD

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Guess my oven temp....?
« on: February 24, 2013, 07:38:27 PM »
Didn't realize the pictures were so blurry... but hopefully it's good enough to take a guess


Buffalo chicken pizza with all trumps & ADY & 48hr fridge ferement + 1hr warmup.


*** Answer below ***

450 degrees on 1/2" steel. Baked for 5 mintues, then switch to high broiler for 3 minutes with steel on second rack from top.



I also experiemented doing broil first, and bake second. Needs a little extra broil time so I think 4 minute broil then switch back to 450 for remaining 4 minutes. I'm hoping this helps with micro-blisters by exposing to high heat right away instead of after 5 minutes bake.

Guests comment: "The crust is so fluffy"; "I could eat the crust by itself it's so good!". Naturally I'd have to agree  ;D
« Last Edit: February 25, 2013, 11:40:25 AM by JD »
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Offline TXCraig1

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Re: Guess my oven temp....?
« Reply #1 on: February 24, 2013, 08:05:09 PM »
525F/8min
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Offline JD

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Re: Guess my oven temp....?
« Reply #2 on: February 24, 2013, 08:09:12 PM »
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Offline scott123

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Re: Guess my oven temp....?
« Reply #3 on: February 24, 2013, 09:57:48 PM »
475
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Offline Chicago Bob

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Re: Guess my oven temp....?
« Reply #4 on: February 24, 2013, 10:33:35 PM »
No sauce...?...cheese looks like about 425-450 tops for that amount of time...
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Offline c0mpl3x

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Re: Guess my oven temp....?
« Reply #5 on: February 25, 2013, 12:21:04 AM »
490
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Online norma427

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Re: Guess my oven temp....?
« Reply #6 on: February 25, 2013, 06:17:27 AM »
JD,

440 degrees F with some broiler time.

Norma
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Offline JD

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Re: Guess my oven temp....?
« Reply #7 on: February 25, 2013, 07:45:01 AM »
Quote from: Chicago Bob on February 24, 2013, 10:33:35 PM
No sauce...?...cheese looks like about 425-450 tops for that amount of time...

Quote from: norma427 on February 25, 2013, 06:17:27 AM
JD,

440 degrees F with some broiler time.

Norma

450 with 3 min broiler time, 8 minutes total. The purpose of this post was to show how using 1/2" steel as a stone is an excellent option for under performing ovens (if you have a broiler). Although the pictures are not the best, I have gotten (a few times now) great spring & a tender NY style crust at 450*.

Special thanks to Scott123 for all his research on stone material. Although he was promoting a 4 minute pie using steel, I'm exceptionally happy with my 8 min pies and a more uniform undercrust browning. Even at 450* I was popping huge bubbles around 3-4 minutes.


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Offline Jackie Tran

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Re: Guess my oven temp....?
« Reply #8 on: February 25, 2013, 08:27:07 AM »
Nice work JD.  That crumb looks awesome.  A perfect balance of crusty and tender.

Chau
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Offline JD

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Re: Guess my oven temp....?
« Reply #9 on: February 25, 2013, 11:33:53 AM »
Quote from: Jackie Tran on February 25, 2013, 08:27:07 AM
Nice work JD.  That crumb looks awesome.  A perfect balance of crusty and tender.

Chau

Thank you Chau. I'm very happy with my results, and also happy I only need a 45 minute pre-heat at 450. This will make summertime pizza making much easier to deal with.



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Offline c0mpl3x

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Re: Guess my oven temp....?
« Reply #10 on: February 26, 2013, 06:41:55 PM »
trick question. i want my money back
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Offline Chicago Bob

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Re: Guess my oven temp....?
« Reply #11 on: February 26, 2013, 07:00:28 PM »
Did Bob win anything here JD?  ???
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Offline JD

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Re: Guess my oven temp....?
« Reply #12 on: February 26, 2013, 09:43:56 PM »
Quote from: c0mpl3x on February 26, 2013, 06:41:55 PM
trick question. i want my money back

All is fair in love & pizza  ;D

Quote from: Chicago Bob on February 26, 2013, 07:00:28 PM
Did Bob win anything here JD?  ???

It's a tie between you and Norma. Push goes to the dealer, sorry Bob.


Also, the Buffalo chicken pizza has no red sauce, but of course it has sauce: Half ranch dressing, half blue cheese dressing, buffalo wing sauce, fried chicken cubes, bacon, and last but not least the mozzarella that covers "the sauce".  Loosely based on an old recipe by Pete-za. Just some minor adjustments and it was stellar from crust to cheese.
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Offline Chicago Bob

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Re: Guess my oven temp....?
« Reply #13 on: February 26, 2013, 10:03:12 PM »
Quote from: JD on February 26, 2013, 09:43:56 PM


It's a tie between you and Norma. Push goes to the dealer, sorry Bob.



JD,
I know a card shark when I see one....broiler time/temp don't count man.  >:(
I'll get ya next time my friend.... >:D
Bob
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