Author Topic: Wayne is Branching Out  (Read 1882 times)

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Online norma427

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Re: Wayne is Branching Out
« Reply #40 on: July 12, 2014, 04:53:31 PM »
Making my pies at my sister's house tonight. She just moved to a different house, and it has a gas oven. I have never cooked pies in this or any other gas oven. Tonight will be a test run for future cooks at her house. I hope it works out. I am really in the mood for pizza! ;D

Wayne

Wayne,

I don't know how your sister's gas oven works but when I tried out my mother's gas oven it worked a lot better than my electric home oven.

Good luck!

Norma
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Offline Chicago Bob

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Re: Wayne is Branching Out
« Reply #41 on: July 12, 2014, 05:03:30 PM »
mine is gas an i like it...scott hates `em. :)

that broiler drawer down below finishes off pies nice and evenly... .should you need that function.  ;)

good luck man an have fun!   :chef:
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Offline waynesize

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Re: Wayne is Branching Out
« Reply #42 on: July 12, 2014, 08:43:43 PM »
Well, that was a challenge. First issue was the oven only going to 500f. The placement of the table near the oven caused launching issues. Pies were taking close to 10 minutes to get done. Burnt my arm 3 times. But, I made 4 decent pies. Not my best, but not my worst. I will post a few pics in a bit.

Wayne

Offline waynesize

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Re: Wayne is Branching Out
« Reply #43 on: July 12, 2014, 08:49:45 PM »
Here are som pics of the gas oven cook.

Offline waynesize

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Re: Wayne is Branching Out
« Reply #44 on: August 17, 2014, 03:59:40 PM »
Wow, I need to get back in the groove! I have not made much pizza in the past month. I just ordered an IR thermometer. It should be here in time to check stone temps when making pies next weekend. I am curious to see what temp I am launching at, and how much it drops during the bake.

I also had pizza from a local pizza joint last night. I am not nearly as happy with their pies as I used to be. I am not sure if that is their fault, or mine.  I prefer my pies.  :chef:

Wayne

Offline waynesize

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Re: Wayne is Branching Out
« Reply #45 on: August 19, 2014, 08:08:41 PM »
For the record, and to avoid any future confusion : I make Salem, VA style pizza. I also consider my pizza to be the benchmark for pizza in Salem, Va. Its history began about six years ago (I will have to check the books on the exact date.)  None of the currently available, retail level, pizza in Salem, Va is on par with what I produce, at home. I can say this from experience. I have tried them. Sadly, most are from the chains. Some are local joints. Mine is still better (not just my opinion, this is backed up by most who have eaten my pizza.). Am I just bragging about my pizza? On some level, yes.  ;D. However, I will be the first to admit, I have had better pizza than my own. Sadly, it has been quite some time, and not in Salem, Va. I make my pizza in a simple, home oven. It is a 27 year old electric oven, no Coal fired, Wood fired, Commercial Deck, Blackstone, etc. My pizza has evolved a bit since its conception. Changes to formula, dough handling, and baking procedures. My first pies were really good. My current pies are really good. I hope to make better pies, as I continue to make Salem, Va style pies. 

Now, that being said, I am comparing Apples to Oranges. The other pizzas available in Salem, Va are not Salem, Va style pizzas. They are either chain pizzas that fall more into the "American style", or some approximation of "New York style".  Some are okay, most are not.

My point, you may ask?  The Salem, Va style pizza does not have a strict set of formulas or procedures.  It only has to meet a few, general rules:

1. It must have originated in Salem, Va.
2. It must be really good.
3. See rules 1 and 2.

There, the criteria have been documented for historical reference.  I am proud to say, that I make the best damn Salem, Va style pizza available at this time. I sure do wish others would try to improve on the style. I certainly think there is room for improvement.

Wayne

PLEASE TAKE THIS POST AS A HUMOROUS ONE! It is more of a comment on the sad state of pizza in my area than anything else.  :pizza:

Offline Chicago Bob

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Re: Wayne is Branching Out
« Reply #46 on: August 19, 2014, 08:17:02 PM »
So if I understand you correctly......you, Wayne, are the only person in Salem, Va that makes Salem, Va pizza....right?   8)

You got a damn monopoly going there dude!  :chef:   Awesome!! 
"Care Free Highway...let me slip away on you"

Offline waynesize

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Re: Wayne is Branching Out
« Reply #47 on: August 19, 2014, 08:26:55 PM »
Yes, Bob. As of yet, no on else has been able to meet the three, simple rules of making Salem, Va pizza.  :-D

Wayne

Offline waynesize

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Re: Wayne is Branching Out
« Reply #48 on: August 22, 2014, 03:23:04 PM »
Got an IR thermometer, finally.  It may not change anything that I am doing, but I will know how hot my oven and stone are getting. I am curious to see the difference in stone temp, on successive launches. Now, I can check that.


 

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