Author Topic: NY Coal in Indoor Pizza Oven  (Read 2780 times)

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Offline Jet_deck

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Re: NY Coal in Indoor Pizza Oven
« Reply #20 on: May 09, 2011, 10:21:16 PM »
Matthew, is the buffula mozz you mentioned available at a retail level in your area?  The reason I ask is that I plan to travel near you for a cooking competetion and I would like to sample/ biring some home.  TIA.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline pennygirl

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Re: NY Coal in Indoor Pizza Oven
« Reply #21 on: May 10, 2011, 02:03:42 AM »
Sorry if i missed this, but Matt, do you have the PD11-A 300 or the PD11-A 400 model? By your your temp specs, I'm assuming the 400, is that right? The price for simply the 300 has jumped it looks like.

Also, what are you bake times on your NH, Spangler clones? Thanks a lot, thanks for sharing.

Offline Matthew

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Re: NY Coal in Indoor Pizza Oven
« Reply #22 on: May 10, 2011, 06:28:57 AM »
Matthew, is the buffula mozz you mentioned available at a retail level in your area?  The reason I ask is that I plan to travel near you for a cooking competetion and I would like to sample/ biring some home.  TIA.

I buy it at a restaurant supply in Toronto.  Where is the competition?   

Matt

Offline Matthew

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Re: NY Coal in Indoor Pizza Oven
« Reply #23 on: May 10, 2011, 06:35:40 AM »
Sorry if i missed this, but Matt, do you have the PD11-A 300 or the PD11-A 400 model? By your your temp specs, I'm assuming the 400, is that right? The price for simply the 300 has jumped it looks like.

Also, what are you bake times on your NH, Spangler clones? Thanks a lot, thanks for sharing.


I have the 400 but the 300 will work just as well.  If you crank both the top & bottom temp controls to 400 the stone temp will be well over 1000 degrees.  For heat up, I set the top temp to 150 & the bottom temp to 250 & after about half hour the stone temp is very close to 700.  A minute before I bake I raise the top temp to 400 to ensure that the top element is on when I load the pizza.  This increases the stone temp further to the low to mid 700's.  I don't really measure my bake time, but I would guess 3-4 minutes.

Matt

Offline Jet_deck

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Re: NY Coal in Indoor Pizza Oven
« Reply #24 on: May 10, 2011, 11:19:51 AM »
I buy it at a restaurant supply in Toronto.  Where is the competition?   

Matt

Which restraunt supply?  Clarksburg/ Thornbury is the location.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Matthew

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Re: NY Coal in Indoor Pizza Oven
« Reply #25 on: May 10, 2011, 04:21:24 PM »
Which restraunt supply?  Clarksburg/ Thornbury is the location.

It's called MVR cash & carry.  It's about a 2 hour drive from where you're headed.

Matt

Offline Matthew

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Re: NY Coal in Indoor Pizza Oven
« Reply #26 on: February 01, 2015, 03:31:30 PM »
Hi all,
Been a while......

Online CaptBob

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Re: NY Coal in Indoor Pizza Oven
« Reply #27 on: February 01, 2015, 04:07:06 PM »
Very nice Matthew. Welcome back........
Bob

Offline JD

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Re: NY Coal in Indoor Pizza Oven
« Reply #28 on: February 01, 2015, 04:40:28 PM »
Love that undercarriage shot


 

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