Author Topic: BEST GUESS OVEN TEMP  (Read 1062 times)

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Offline gabaghool

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BEST GUESS OVEN TEMP
« on: September 11, 2013, 05:53:22 PM »
Hi everyone.....

I need a best guess for the OVEN TEMP.....12 inch pizza........deck oven.....14 minutes.....I KNOW An 8 minute pizza is 550..... Am I far off thinking 475 for a 14 minute pizza?   I realize that we are entering no no land here..... BUT regardless of the taboo....it's still a fantastic product....and UNIQUE amongst celebrated PIZZARIAS......

Much thanks


Offline TXCraig1

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Re: BEST GUESS OVEN TEMP
« Reply #1 on: September 11, 2013, 06:17:27 PM »
Based on the limited study on did on this some time ago, I'd say no more than 450F and maybe closer to 425.

http://www.pizzamaking.com/forum/index.php/topic,16663.0.html
I love pigs. They convert vegetables into bacon.

Offline sonny.eymann

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Re: BEST GUESS OVEN TEMP
« Reply #2 on: September 11, 2013, 06:53:34 PM »
There is another factor that should be consider that happens in all deck ovens.  but more in some.

It is the combination of thermal mass  and the rate at which energy can be returned to the oven. It is possible to take 10% to 20% and maybe even 30% longer  during high volume bakes

Offline TXCraig1

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Re: BEST GUESS OVEN TEMP
« Reply #3 on: September 11, 2013, 06:58:33 PM »
There is another factor that should be consider that happens in all deck ovens.  but more in some.

It is the combination of thermal mass  and the rate at which energy can be returned to the oven. It is possible to take 10% to 20% and maybe even 30% longer  during high volume bakes

This is true of any oven. My response is generic - one pie out of an average oven. Like anything else you read here, YRMV, and you may need to tweak.
I love pigs. They convert vegetables into bacon.

Offline sonny.eymann

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Re: BEST GUESS OVEN TEMP
« Reply #4 on: September 11, 2013, 07:12:59 PM »
Nothing was met by the comment it is a factor that I am painfully aware of and I wanted to share.

I bought a 2 deck Nemco countertop oven that will take up to 2   19" pizza but I was not thinking or aware of this possible of recovery time. I had the choice of 120 volt or 240. My thinking was what do I don't care if it takes longer to reach 500F. but cooking one pizza  takes 10 minutes on the deck. two pizza at the same time is 12 minutes.

I wished I had known and got the 240V unit

Sonny

Offline gabaghool

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Re: BEST GUESS OVEN TEMP
« Reply #5 on: September 12, 2013, 02:16:14 PM »
I guess that Im amazed at the product.  It IS entering GBD territory....well, its there with both feet......but, I guess, the use of top quality products, solid knowledge of production and fermentation.......and you have a great product, regardless of cooking time.

My issue is on how to deal with all the production problems a 14 minute cook would bring to the table.

Offline gabaghool

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Re: BEST GUESS OVEN TEMP
« Reply #6 on: September 12, 2013, 02:27:40 PM »
As low as 425, huh??  God, thats friggen low......shouldn't the rim suffer as far as rise??

Offline TXCraig1

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Re: BEST GUESS OVEN TEMP
« Reply #7 on: September 12, 2013, 04:20:15 PM »
As low as 425, huh??  God, thats friggen low......shouldn't the rim suffer as far as rise??

Maybe a little, but it shouldn't be a big deal on a stone.
I love pigs. They convert vegetables into bacon.

Offline gabaghool

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Re: BEST GUESS OVEN TEMP
« Reply #8 on: September 13, 2013, 05:37:08 AM »
Huh.....thats good to know...thanks Craig.

Well, its a good 13 or so minute pie........so i know the temp is low, but the pizza STILL has some decent charred spots......the next mystery.

Offline Pete-zza

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Re: BEST GUESS OVEN TEMP
« Reply #9 on: September 13, 2013, 07:25:25 AM »
My issue is on how to deal with all the production problems a 14 minute cook would bring to the table.

Nick,

The questions you have been asking, including the above issue, reminds me a lot of what Norma and I experienced when we tried to reverse engineer and clone Mellow Mushroom pizzas. A signature component of MM pizzas is the use of molasses in the dough. And, to a certain extent, that governed bake temperatures and times. Over the course of the project, we read and heard about a wide range of MM bake times and temperatures, including quotes of 10-14 minutes bake times and, in some cases, with a lower oven temperature (e.g., 475 degrees F), about 20 minutes. MM would routinely inform diners in its restaurants that it would take a fairly long time to make their pizzas and therefore asked for their patience. From Yelp reviews I read, the most common complaint of diners was how long it took for their pizzas to reach their tables. I never could quite understand the long bake times because our clones could bake in less than 8 minutes in most cases. That led us to believe that MM was perhaps using a lower bake temperature than we were using, and that allowed longer bake times. And if GBD ever applied to a pizza, it applied in spades to the MM pizza crusts. To give you a better idea about what I am talking about, you might take a look at the videos at Reply 40 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg151292.html#msg151292.

If I were making a pizza that takes 14 minutes to bake, I, for one, would study the logistics of the MM business model.

Peter


Offline gabaghool

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Re: BEST GUESS OVEN TEMP
« Reply #10 on: September 14, 2013, 06:05:53 AM »
Thank you Pete, for taking the time to provide some info.

I checked out the thread......and MM dough is ABSOLUTELY DGB.  Im trying to figure out Zuppardis......which I have already inquired about......about a year ago.  At that time, I had not timed the pizzas and a few of us, especially Scott, were trying to help.   Since I thought the time was your standard 8 min at 550, we toyed around with oil in the dough.  But, its DEFINATELY the temp of the gas deck oven.  And the pizza is terrific...maybe not everyones cup of tea, but definately mine.  And while it IS a crispier than your standard NH pizza, is STILL has a decent amount of char....you could even call it well done, but NOONE would ever complain that its burnt.

I just cant wrap my head around how they get char on a low temp bake.......and its NOT from OVERCOOKING.....the dough is NOT dry or crackery.....its just ........WEIRD.

Well, once again, Pete......thank you.

Online scott123

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Re: BEST GUESS OVEN TEMP
« Reply #11 on: September 14, 2013, 06:13:00 AM »
Nick, this probably doesn't resolve the mystery, but, as I was filming the pizzas being baked, I did notice that they were moving the pies a lot.  Perhaps they do something along the lines that JD has been experimenting with- high heat for some part of the bake for char, then low heat for GBD/crispiness.

I don't know if I saved the video-  as I was filming an older gentleman talked my ear off and distracted me.  Let me see if I have it. I do specifically recall seeing them move pizzas from one spot to another.

Offline gabaghool

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Re: BEST GUESS OVEN TEMP
« Reply #12 on: September 14, 2013, 06:42:43 AM »
God.....i thought i was the only one up at this ungodly hour.....I have a bbq party today....here early to get the ribs in the smoker..........you always up this early??

Online scott123

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Re: BEST GUESS OVEN TEMP
« Reply #13 on: September 14, 2013, 07:19:34 AM »
 :-D Yup.  My 'day' job is IT, which usually means resolving issues when the office is closed at night, so I can get pretty nocturnal.

Smoked ribs sounds good.  Do you use a dry rub?

Offline deb415611

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Re: BEST GUESS OVEN TEMP
« Reply #14 on: September 14, 2013, 07:32:51 AM »
  And the pizza is terrific...maybe not everyones cup of tea, but definately mine.  And while it IS a crispier than your standard NH pizza, is STILL has a decent amount of char....you could even call it well done, but NOONE would ever complain that its burnt.


all I can think about since eating there is going back, was such a great surprise, I have never had a pizza with crust like that, so different but so good

and  now I know what dinner is going to be, gotta go get some ribs to put on the smoker

Offline gabaghool

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Re: BEST GUESS OVEN TEMP
« Reply #15 on: September 14, 2013, 09:17:30 AM »
hi Scott
Yep, I use a dry rub for the ribs.........half brown sugar and half seasonings.  Today, doing ribs, burnt endz, pork shank, chicken, pulled pork, mac and cheeze, grits, greens, dirty rice, and some italian stuff.........gotta get in here early, cause once the guys get here.....i have a hard time getting a table.

Online scott123

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Re: BEST GUESS OVEN TEMP
« Reply #16 on: September 14, 2013, 09:21:22 AM »
Nick, I should be the last person asking for a photo  ;D but could you snap a shot of those burnt ends if you get a chance?  I'm always up for a little bbq food porn  ;D

Is this a party at your restaurant or are you doing this at home?

Offline Pete-zza

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Re: BEST GUESS OVEN TEMP
« Reply #17 on: September 14, 2013, 09:25:10 AM »
Nick,

For the pizzas you have been experimenting with, is the crumb on the whitish side or do they have color that suggests that something was put in the dough to get that color?

Peter

Online scott123

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Re: BEST GUESS OVEN TEMP
« Reply #18 on: September 14, 2013, 09:30:52 AM »

Offline Pete-zza

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Re: BEST GUESS OVEN TEMP
« Reply #19 on: September 14, 2013, 09:41:05 AM »
Scott,

Thank you. After I posted, I did a Google Image search and found a lot of good photos of the Zuppardi pizzas but your photos do a better job of showing the crumb, which looks still white. I would think that the Zuppardi type of pizza would be a good candidate for the BlackStone unit.

Peter


 

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