Author Topic: my electrical neapolitan journey (P134H)  (Read 2924 times)

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Offline meatboy

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my electrical neapolitan journey (P134H)
« on: October 20, 2013, 01:39:36 PM »
Hi Fellas,

I have recieved my P134H oven friday after a 6 week wait. After unboxing and made a two pizza testrun - with mediocre sucess.
Top heating was at full heat (450C), bottom at 150C (recommendation by gsans). After 80sec the top looked great, the bottom was burned :(

Today i had 5 pizzas to make.
Caputo red, 60% hydratation, 0.15% cake yeast, 3% salt. 24h fermentaion in the fridge, 8 balled at room temp.

I was surprised that the oven didn't reach the 450C after 40 minutes of preheat (bottom element was @100C) so it was ~380C as I made the first pizza. The bottom was great, bake was <90sec. Number two was my best one (mushroom pizza) with my first visible leoparding (also knowing that there is a lot air left ;) ). Number three was Margaritha shown above. Family was too hungry so no pics of #4 and #5. But between 4 and 5 there was a gap af 10 minutes, the bottom got too hot and the pizza burned again. How can I solve the problem with the burned bottom at high temps?

I hope i manage the heat problems soon, any other suggestions?
« Last Edit: October 20, 2013, 03:00:23 PM by meatboy »


Offline f.montoya

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Re: my electrical neapolitan journey (P134H)
« Reply #1 on: October 20, 2013, 08:43:37 PM »
Nice looking pies, Meatboy!

Those on the boards that use a WFO will at times run into the same problem of a floor that is too hot. One way to manage this is, if you are unable to lift the pie off the oven floor(as in doming), is to take a damp cloth and run it across the oven floor to release some of the heat that gets absorbed during long periods between pies. Be careful to use only a damp cloth and not a WET cloth, as you might crack your baking stone. The only other way to take some of the heat out is to actually continue baking on the surface. You might want to get an infrared thermometer so you can take some readings of the floor surface from time to time. That should help you figure out when your surface needs a damp wipe.


Online mkevenson

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Re: my electrical neapolitan journey (P134H)
« Reply #2 on: October 20, 2013, 08:55:23 PM »
Meatboy, nice looking oven and pies. Based on what I have read about WFO, top heat should be higher than bottom heat. In my experience with a 2Stone, with many burned bottoms, cook from the bottom up. You gotta get the heat distribution correct. Previous posters suggestions re the damp cloth may work, a heat shield under the pie may also work. Have fun with your journey. The pies will come to perfection, or at least close.

Mark
"Gettin' better all the time" Beatles

Offline gsans

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Re: my electrical neapolitan journey (P134H)
« Reply #3 on: October 21, 2013, 06:19:51 AM »
Meatboy  ::)

Finally you got the oven! It takes some time to tame the beast.

To improve your pizzas, and as you use the red Caputo, you have to let your dough in the fridge for longer, 24 is too little for the maturation cold with red Caputo. At least 3 days, 5 days as well.

Tests also  with a moisture of 65%, it improves the crumb.

For the bottom of your pizza that burns apparently ... tests preheat the oven without turning the thermostat down, and just leaving the thermostat up to 450 .

Once the thermostat shuts up, then you can begin to bake.

Good luck  :chef:

Offline meatboy

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Re: my electrical neapolitan journey (P134H)
« Reply #4 on: October 21, 2013, 07:11:17 AM »
thanks 4 the hints  :)

Offline barryvabeach

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Re: my electrical neapolitan journey (P134H)
« Reply #5 on: October 25, 2013, 07:26:54 AM »
I am not sure how high the top element is from the bottom stone.  If it is pretty close, you may also want to turn down the upper temp in between bakes.  Some have reported that without a pie in the oven, the upper element radiates heat to the top of the bottom stone, making it hotter than the setting on the bottom thermostat.  I have a modified version of an oven from china, and found that I got the best results if I left the top thermostat a little below max during warmup, then turned it up to max shortly before I loaded the pie - so I was sure it was red when the pie was in, then turned it back down as I took out that pie, then turned it back up when I loaded the next pie.  There is some trial and error to see how long you need to let the upper element get red, and some playing with the setting but after a while I got pretty good results.   I got bit by the Blackstone bug this summer, so I haven't played with the electric oven since.

Offline meatboy

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Re: my electrical neapolitan journey (P134H)
« Reply #6 on: October 31, 2013, 06:54:27 AM »
it's getting better. today I'll do another 5 pies and will try to cool down the stone with water from a spray can.

Offline sub

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Re: my electrical neapolitan journey (P134H)
« Reply #7 on: October 31, 2013, 09:52:12 AM »
Hi Meatboy,

Beware, the stone might broke with the thermal shock !

Maybe try with a damp cloth (not wet)

Offline gsans

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Re: my electrical neapolitan journey (P134H)
« Reply #8 on: October 31, 2013, 10:15:41 AM »
Even notice that my friend Mr-Sub, pay attention to the stone, it does not matter if you have a black deposit for other pizzas.

Otherwise, a lot of progress, there is good! Perhaps cutting larger pieces of mozzarella, it will be less "pool" on your pizza

Offline meatboy

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Re: my electrical neapolitan journey (P134H)
« Reply #9 on: October 31, 2013, 11:19:23 AM »
just a light haze  ;)


Offline meatboy

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Re: my electrical neapolitan journey (P134H)
« Reply #10 on: October 31, 2013, 02:37:57 PM »
light hazing the stone worked well, no cracks.
but the oven don't reach the 500C . it's just 420C at the stone. don't know why.

today's pies...

Offline meatboy

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Re: my electrical neapolitan journey (P134H)
« Reply #11 on: November 01, 2013, 08:55:07 AM »
I'm a bit irritated that my cheese looks so "well done" compared to sub's (with the same setup). Can dough weight and pie size may be "problem"? I use 240 gram balls and the pies are between 12 and 13 inch (~32cm)?!

Offline sub

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Re: my electrical neapolitan journey (P134H)
« Reply #12 on: November 01, 2013, 09:08:29 AM »
Hi Meatboy,

I don't own a P134H !

I use 200g balls for a 28cm pie.

I don't think you can bake a pie with the stone hotter than 400

Like Gsans said, try to cut bigger pieces of mozzarella, and maybe raise the refractory stone few centimeters.

Offline pizza dr

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Re: my electrical neapolitan journey (P134H)
« Reply #13 on: November 01, 2013, 10:06:17 AM »
Those look great! 

Yeah, just cut the mozz thicker.  I would definitely purchase...


Scot
« Last Edit: November 01, 2013, 10:07:52 AM by pizza dr »

Offline meatboy

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Re: my electrical neapolitan journey (P134H)
« Reply #14 on: November 02, 2013, 03:50:09 PM »
I made 12 pies for little sons birthday.
I think I'm getting closer  ;D ;)

hydratation 65%, standard 00 flour, 48h fridge, 5h balled.


Offline meatboy

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Re: my electrical neapolitan journey (P134H)
« Reply #15 on: November 07, 2013, 07:35:40 AM »
white pies today.
dough is from Caputo blue 36h fermentation 63%

Offline gsans

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Re: my electrical neapolitan journey (P134H)
« Reply #16 on: November 08, 2013, 06:26:10 AM »
Great  :chef:

Offline meatboy

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Re: my electrical neapolitan journey (P134H)
« Reply #17 on: December 02, 2013, 03:19:53 AM »
weekends bake...