Author Topic: Help with my low-tech PRIMA oven :'(  (Read 325 times)

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Offline mr_andolini

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Help with my low-tech PRIMA oven :'(
« on: November 07, 2015, 07:47:06 AM »
Hey guys!

So I bought a PRIMA PIZZA OVEN by mistake (unfortunately I got to this site late and I didn't know better than to buy this crappy, and I DO MEAN CRAPPY, oven) and I was wondering if there was a way for me to make at least a good pizza out of it.

It basically gets peaks at 500F (at least that's what my thermometer is telling me) with a stone preheated for at least 1 hour.
It doesnt have a broiler option.

I've tried cooking at 500f for 8-12 mins but my pizza always comes out, well, not good. Very little (uneven) browning and it tends to be a bit too tough on the bottom.

Any advice? I haven't tried cooking longer for a lower temperature (I saw somewhere that they do around 300F for 20 mins, I don't know about that as I think that may dry out the dough too much)

Here is an idea of what I have been working with:

13.5% high gluten flour
63% - 65% hydration
2% olive oil
.9% IDY
1.9% salt
1.9% sugar

Thanks guys!

Andy


Offline vtsteve

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Re: Help with my low-tech PRIMA oven :'(
« Reply #1 on: November 07, 2015, 09:10:34 AM »
That's a lot of IDY - what's your fermentation time/temperature?

I'm not familiar with the oven (do you have a link?), but...

Have you tried high/low stone positions?
An emergency dough made with HG flour will tend to be tough.
Balling too close to the bake can make it tough (and hard to open).
A lower-hydration dough will bake and brown faster - less water to drive off, AOTBE.

I use:

100%   Flour (13% protein)
  58%  Water
 2.2%  Salt
 2.2%  Oil
 2.2%  ND Malt syrup
 0.2%  IDY

Salt was to taste; oil and malt are "the same so I can't screw it up".   :-D

I do a 2-4 day cold bulk fermentation, ball the night before, and temper for a few hours before the bake.
I've used this dough successfully for bakes ranging from a 20-minute Detroit at 440F (I didn't feel like re-firing) to wood-fired NY (4-7 minute bakes, from 650F down to 530F, with or without live flame), and in a GE home oven.
« Last Edit: November 07, 2015, 09:14:30 AM by vtsteve »
In grams we trust.

Offline mr_andolini

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Re: Help with my low-tech PRIMA oven :'(
« Reply #2 on: November 08, 2015, 06:25:54 AM »
Hey VTSTEVE! Thank you for taking the time to help me  :)

Well, that's the recipe in Tony's "Pizza Bibble" book. I'm using the "MASTER DOUGH W/O STARTER" and basically here is the whole recipe:

FLOUR - 453
WATER - 295
DIASTATIC MALT - 9 (although since I do not have this I basically use brown sugar)
YEAST - 4.5
OLIVE OIL - 5
FINE SEA SALT - 9
*All in grams

I've attached some pictures of my oven for your reference and also sample of my pie when using it :)


Offline mr_andolini

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Re: Help with my low-tech PRIMA oven :'(
« Reply #3 on: November 08, 2015, 06:48:33 AM »
Also, I forgot to answer your question earlier re ferment time.

I don't do bulk ferment at the moment, here is my typical dough making scenario:

MIX > 1-HOUR RISE > BALL > 12-24 HOUR COLD FERMENT > BAKE

I've also tried 2 day dough in this oven and still end up with a very dry, tough pizza (max 250C pre heated to 1 hour and then bake for 8-12 mins)

Offline vtsteve

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Re: Help with my low-tech PRIMA oven :'(
« Reply #4 on: November 08, 2015, 10:55:13 AM »
Ouch. There's only the bottom element? Covering the window with foil might help a little, but I think you're out of luck.  :(

It's really meant for reheating frozen pizzas, not baking fresh.
In grams we trust.


 

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