Author Topic: Just a tad of convection?  (Read 51 times)

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Offline pythonic

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Just a tad of convection?
« on: Yesterday at 07:12:17 PM »
Had some NY pizza at this new place by me over the weekend and what I noticed was the nice crispy crunch on the outside edge.  Can I achieve this with a little bit of convection or do I need to bake it cooler for longer?

Nate
If you can dodge a wrench you can dodge a ball.

Offline Bill/SFNM

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Re: Just a tad of convection?
« Reply #1 on: Yesterday at 08:35:17 PM »
Nate,

My kitchen oven has a "stone" mode in which the convection fans cycle on and off. Actually, I haven't quite figured out exactly what it is doing, since the broiler coil also seems to cycle on and off. I've talked to technicians from the manufacturer and have gotten conflicting information about how this mode works. But if definitely results in a nice, thin crisp to the edges of NY-style pizzas I bake on a steel/stone hybrid.

 
Procrastinate later

Offline pythonic

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Re: Just a tad of convection?
« Reply #2 on: Yesterday at 08:40:27 PM »
Thanks Bill.  This article really added some insight as well.  I've been baking on the 2nd rack from bottom.  Can't wait to see the new results.

http://slice.seriouseats.com/archives/2011/02/which-oven-rack-should-i-put-my-pizza-stone-on.html
If you can dodge a wrench you can dodge a ball.