Author Topic: Charring the Base  (Read 3774 times)

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Offline gnatto

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Re: Charring the Base
« Reply #25 on: May 08, 2013, 09:24:27 PM »
So... an update...

I pushed the stone all the way to the back of the oven so that a small portion of it was directly over the flame. I rotated the pizza three times during a 6 minute bake and..... Got charring! However, it was probably the worst tasting pizza i've made, very crackery. As you can see in photo #3, some of the charring was a bit uneven and perhaps that was part of the problem.


Offline CDNpielover

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Re: Charring the Base
« Reply #26 on: May 08, 2013, 09:29:31 PM »
"Charring" isn't necessary for a good pizza, and in fact I don't think I've ever turned out a pizza that was burned like that.  I'm not sure that I would want to!  I know that is sometimes seen with very high cooking temps and the styles particular to those temps, but I don't think it's anything to be desired in a home oven....  (or is it?)   :chef:  I would avoid trying to burn your pizza in your home oven.

Offline gnatto

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Re: Charring the Base
« Reply #27 on: May 08, 2013, 09:31:44 PM »
Update 2.

So three days after my last attempt I tried another batch.
I pushed the stone all the way to the back again so that a portion was directly over the flame though this time the stone was in the middle of the oven rather than at the bottom.

I rotated the pizza every couple of minutes over a 6 minute bake and this time the charring was a bit less though there was still solid colour there. And most importantly it tasted absolutely delicious! Best one I've made by far.

By the time i cooked these the dough had been cold rising for 9 days which is the longest I've ever left it, but the flavour was phenomenal.

Offline gnatto

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Re: Charring the Base
« Reply #28 on: May 08, 2013, 09:34:15 PM »
"Charring" isn't necessary for a good pizza, and in fact I don't think I've ever turned out a pizza that was burned like that.  I'm not sure that I would want to!  I know that is sometimes seen with very high cooking temps and the styles particular to those temps, but I don't think it's anything to be desired in a home oven....  (or is it?)   :chef:  I would avoid trying to burn your pizza in your home oven.

I daresay the kind of charring I got wasn't ideal but I was excited to finally get some colour on the base as all my previous attempts had been cooked but pale on the bottom.

Offline Chicago Bob

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Re: Charring the Base
« Reply #29 on: May 08, 2013, 09:55:13 PM »
That pizza right there is looking really good....and I mean real good.  :chef:
"Care Free Highway...let me slip away on you"

Offline dylandylan

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Re: Charring the Base
« Reply #30 on: May 09, 2013, 04:57:40 PM »
Hey Gnatto these are looking better and better.  Great to see experimentation and even the occasional misfire along the way.  I'm no seasoned pro, but I'm fairly sure the path to incredible pizza is a long road of experimentation, persistence and incremental improvements, with edible results along the way.

You're getting more char than I ever managed with a stone in my oven, I think I know how you feel to be happy with any kind of char instead of a pale underside!

Offline Peasant

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Re: Charring the Base
« Reply #31 on: May 17, 2013, 11:07:15 PM »
Looking good; taste the most important factor though!  Glad you're getting better results and sticking to pizza making.


 

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