Author Topic: Effects of bake temps vs bake times  (Read 628 times)

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Offline pythonic

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Effects of bake temps vs bake times
« on: November 02, 2013, 10:26:39 AM »
I'm trying to figure out a few things here.

1.  Which has the bigger effect on crust crispness?   Oven temperature or length of bake?
2.  How does temp and bake time change the outcome for a dough that is made up of 20% fat.

I'm trying to make a better Home Run Inn pizza clone and I am very very close.  Their crust is layered with a little bit of flaking and little to no chew.  The end crust of a Home Run Inn Pizza is very dense and hard yet the rest of the pizza is tender.  My end crust needs to be more stiff.   I believe I have the correct ratio of fat% and hydration and believe it to be oven control.  My last bake was 14 mins at 450.  What differences would I see if the length of bake was another 3-4 mins vs raising oven temp to 500F and cooking for the same 14 mins? 

« Last Edit: November 02, 2013, 10:30:34 AM by pythonic »
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