Author Topic: How long at this temp?  (Read 1575 times)

0 Members and 1 Guest are viewing this topic.

Offline tombiasi

  • Registered User
  • Posts: 160
  • Age: 65
  • Location: Northern New Jersey
How long at this temp?
« on: April 01, 2013, 12:11:48 AM »
 Hi,
I am relatively new here, and have been learning a lot. One thing that I keep seeing for New York Style pizza is oven temperature. I see comments on steel, stone, clay, marble, etc.
Some say the hotter the better. They quote 700° F., 800° F., 900° F. and more.
So I got an idea. A friend of mine is a metallurgist.  He has access to a LTF3 (pictured) oven. I asked him if I could cook a pizza in the oven. He looked at me funny and said, “Are you nuts?” After we had a few beers I managed to convince him to let me do it next week. My question:  Since I won’t be able to see the pie how long should I leave the pie in an oven at 3092° F.? (1700° C.)
Ingredients: (1, 15 inch pie 18 oz. ball)
Flour, KABF                        (100%)              10.82 oz.       306.86 g.
Water                                 (63%)                 6.82 oz.       193.32 g.
IDY                                      (.3%)                  0.03 oz.         0 .92 g.    0.31 t.
Salt, flaked                          (2%)                   0.22 oz.          6.14 g.    1.28 t.
Oil, canola                           (1%)                    0.11 oz.         3.07 g.     0.68 t.
7 oz. sauce, 8 oz. cheese, 2 oz. peperoni.
Tom
 
« Last Edit: April 01, 2013, 02:23:46 PM by tombiasi »


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 11438
  • Location: Durham,NC
  • Easy peazzy
Re: How long at this temp?
« Reply #1 on: April 01, 2013, 12:17:11 AM »
I think you will probably need a bit higher hydration % in your proposed formula.....please don't forget the pics man(you ain't that new).Thanks!   :)

ps.  bake time should prolly be about 4-5 min. I would use a screen.  ;)
« Last Edit: April 01, 2013, 12:20:34 AM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline PetersPizza

  • Registered User
  • Posts: 85
  • Age: 39
  • Location: Oregon
Re: How long at this temp?
« Reply #2 on: April 01, 2013, 12:38:36 AM »
 :angel: .03 seconds

Offline steelplayer

  • Registered User
  • Posts: 323
  • Age: 59
  • Location: Kauai, Hawaii
    • wailuaveggie
Re: How long at this temp?
« Reply #3 on: April 01, 2013, 01:33:55 AM »
:angel: .03 seconds

Only if you like it crispy... :-D
Where ever you are, you are fives miles from somewhere else...

Offline blackshifter

  • In Memoriam
  • Posts: 25
  • Location: Chicago
Re: How long at this temp?
« Reply #4 on: April 01, 2013, 02:46:55 AM »
I was wondering about that. My friend has access to a multi million dollar glass blowing studio that goes in the 2000F range. He wanted get some friends together and teach us how to blow glass and cook pizzas and hot dogs.
Rest In Peace - June 2013

Online Ev

  • Supporting Member
  • *
  • Posts: 1816
  • Age: 58
  • Location: Lancaster Co. Pa.
Re: How long at this temp?
« Reply #5 on: April 01, 2013, 08:47:08 AM »
I think his original reply to your request was quite valid. >:D

Online TXCraig1

  • Registered User
  • Posts: 13281
  • Location: Houston, TX
Re: How long at this temp?
« Reply #6 on: April 01, 2013, 08:58:10 AM »
I'm guessing the oven doesn't start out at 3000F. If not, what temp does it start at (I'm guessing room temp) and how long does it take to come up to temperature after you fire it up?

Will it even let you open the door at 3000F?

If you are truly talking about baking at 3000F - starting on a 3000F surface, don't bother wasting your time. The dough will be burned in less than 2 seconds.
Pizza is not bread.

Offline tombiasi

  • Registered User
  • Posts: 160
  • Age: 65
  • Location: Northern New Jersey
Re: How long at this temp?
« Reply #7 on: April 01, 2013, 09:20:59 AM »
I'm guessing the oven doesn't start out at 3000F. If not, what temp does it start at (I'm guessing room temp) and how long does it take to come up to temperature after you fire it up?

Will it even let you open the door at 3000F?

If you are truly talking about baking at 3000F - starting on a 3000F surface, don't bother wasting your time. The dough will be burned in less than 2 seconds.

The door can open at 3000° F. but you need a special suit to work in front of it.
Your point is valid about putting the pie on the surface, I should use a screen.


Offline grathan

  • Registered User
  • Posts: 59
Re: How long at this temp?
« Reply #8 on: April 01, 2013, 10:42:47 AM »
What will you use for a pan?

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 11438
  • Location: Durham,NC
  • Easy peazzy
Re: How long at this temp?
« Reply #9 on: April 01, 2013, 10:47:47 AM »

Your point is valid about putting the pie on the surface, I should use a screen.
Told ya!!   ::)
"Care Free Highway...let me slip away on you"


Offline tombiasi

  • Registered User
  • Posts: 160
  • Age: 65
  • Location: Northern New Jersey
Re: How long at this temp?
« Reply #10 on: April 01, 2013, 10:54:46 AM »
What will you use for a pan?
Molybdenum?

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 11438
  • Location: Durham,NC
  • Easy peazzy
Re: How long at this temp?
« Reply #11 on: April 01, 2013, 10:58:27 AM »
Molybdenum?
I think you just went over budget Tom.... :-\
"Care Free Highway...let me slip away on you"

Offline wsonner

  • Supporting Member
  • *
  • Posts: 131
  • Age: 48
  • Location: Mont Vernon, NH
Re: How long at this temp?
« Reply #12 on: April 01, 2013, 11:35:56 AM »
April Fools...right? ;-)

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 11438
  • Location: Durham,NC
  • Easy peazzy
Re: How long at this temp?
« Reply #13 on: April 01, 2013, 12:06:54 PM »
April Fools...right? ;-)
Now Wes...this is a very serious scientific pizza experiment here and we are all trying to help Tom out.... ::)
"Care Free Highway...let me slip away on you"

Offline wsonner

  • Supporting Member
  • *
  • Posts: 131
  • Age: 48
  • Location: Mont Vernon, NH
Re: How long at this temp?
« Reply #14 on: April 01, 2013, 12:36:35 PM »
Now Wes...this is a very serious scientific pizza experiment here and we are all trying to help Tom out.... ::)

Oh, well in that case, I would add some non-fat dry milk to the dough recipe to insure adequat browning.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 11438
  • Location: Durham,NC
  • Easy peazzy
Re: How long at this temp?
« Reply #15 on: April 01, 2013, 12:53:24 PM »
Oh, well in that case, I would add some non-fat dry milk to the dough recipe to insure adequat browning.
Hey, good call there Wes. I have used that trick before and you are correct...it does aid in browning the crust. Maybe Tom will try leaving it in there an extra coupla minutes though before running out to purchase special browning agents.  ;)

Bob
"Care Free Highway...let me slip away on you"

Offline tombiasi

  • Registered User
  • Posts: 160
  • Age: 65
  • Location: Northern New Jersey
Re: How long at this temp?
« Reply #16 on: April 01, 2013, 05:09:39 PM »
I think you will probably need a bit higher hydration % in your proposed formula.....please don't forget the pics man(you ain't that new).Thanks!   :)

ps.  bake time should prolly be about 4-5 min. I would use a screen.  ;)

Bob,
We couldn't wait so we cooked one tonight. I increased the hydration to 70% as per you suggestion.
I cooked on an aluminum screen for 12.53 seconds at 3012° F. Here is a pic of the beautifully charred pizza.
PS: Do you think the screen is still good?

Online TXCraig1

  • Registered User
  • Posts: 13281
  • Location: Houston, TX
Re: How long at this temp?
« Reply #17 on: April 01, 2013, 05:24:44 PM »
I cooked on an aluminum screen for 12.53 seconds at 3012° F. Here is a pic of the beautifully charred pizza.

There's your problem - you overcooked it. If you would have looked at my formula first, you would have seen the predicted bake time at 3000F is 1.16 seconds.  :-D

http://www.pizzamaking.com/forum/index.php/topic,16663.msg162386.html#msg162386
Pizza is not bread.

Offline tombiasi

  • Registered User
  • Posts: 160
  • Age: 65
  • Location: Northern New Jersey
Re: How long at this temp?
« Reply #18 on: April 01, 2013, 05:28:53 PM »
There's your problem - you overcooked it. If you would have looked at my formula first, you would have seen the predicted bake time at 3000F is 1.16 seconds.  :-D

http://www.pizzamaking.com/forum/index.php/topic,16663.msg162386.html#msg162386

I can't move that fast.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22668
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: How long at this temp?
« Reply #19 on: April 01, 2013, 07:32:35 PM »
Bob,
We couldn't wait so we cooked one tonight. I increased the hydration to 70% as per you suggestion.
I cooked on an aluminum screen for 12.53 seconds at 3012° F. Here is a pic of the beautifully charred pizza.
PS: Do you think the screen is still good?

Tom,

 :-D :o

Norma
Always working and looking for new information!


 

pizzapan