Author Topic: Deck oven Temperature  (Read 886 times)

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Offline sonny.eymann

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  • Location: Panama City, Panama
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Deck oven Temperature
« on: August 20, 2013, 08:06:32 PM »
If Pizza is the only product out of the deck oven what are the thoughts on operating Temperature?


Offline tombiasi

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Re: Deck oven Temperature
« Reply #1 on: August 20, 2013, 09:06:27 PM »
If Pizza is the only product out of the deck oven what are the thoughts on operating Temperature?


What style pizza?

Offline sonny.eymann

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  • Location: Panama City, Panama
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Re: Deck oven Temperature
« Reply #2 on: August 20, 2013, 09:44:40 PM »
Same ball weight as NY but I want good crisp crust on outside good browning tender inside but not as thin as NY.
I don't know what to call it American Pizza?
I am using 20oz dough ball on 16" and about 12.5 oz. on 12"
I also would like to know if anyone is using Lloyds Pans or Lloyds pans with holes or hex Disks in deck oven? what temperature? I paced a order for all of the above. I am forming in a dough Press. I light oil to form and would like not to flour to deliver to the oven? But I am not sure of the out come verses the goal in Lloyds Pans
« Last Edit: August 20, 2013, 10:02:22 PM by sonny.eymann »

Offline Cali-Forno

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  • Location: Santiago de Cali, Colombia
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Re: Deck oven Temperature
« Reply #3 on: August 25, 2013, 06:32:21 PM »
Hello Sonny--

I'm also living in Panam, originally from New York. I'm passionate about pizza and have been playing around with making it and french bread for some time.

I have the same issues with regard to flour as you do, and have been using the Pillsbury Bread flour available in 5lb bags from Reba Smith. Not bad, but wouldn't work for a commercial application based on price.

We might end up competitors one day as I am seriously considering opening a New York style pizzeria ;-) But it seems we are both early enough in the process that perhaps we could be of help to each other?

I'm attaching a pic of one of my early attempts.

Offline sonny.eymann

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  • Location: Panama City, Panama
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Re: Deck oven Temperature
« Reply #4 on: August 26, 2013, 09:21:14 PM »
Sure we can talk
66113030
Sonny


 

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