Author Topic: Breville Crispy Crust Pizza Maker - First Use  (Read 7766 times)

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Offline Davydd

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #25 on: March 05, 2014, 04:36:50 PM »
This time I did everything right I hope. I made a Margherita pizza with half and half bread flour and all-purpose flour with 63% hydration and with an overnight refrigerator ferment. I also opted to use the smaller composite wood peel to deliver the pizza. I pre-heated the Breville for 30 minutes as they recommended and then I slipped the pizza on the stone as fast as I could and barely lifting the lid. I baked it for 8 minutes on high, opened the lid and placed the basil and then baked another minute. This time I got the puffy cornicione.
Davydd


Offline Hillbilly

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #26 on: March 05, 2014, 04:43:53 PM »
Looks real good. How did it taste and did you get the crispy crust texture you were after.

I cooked one for lunch today but opted to use the parchment again because it works well and doesn't make a mess. I posted pics here http://www.pizzamaking.com/forum/index.php?topic=26286.msg305150#msg305150.


Offline Davydd

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #27 on: March 05, 2014, 05:10:53 PM »
It was good. I'm still working through whether I like the bread flour or all-purpose and this was a half and half. I made my red sauce with a can of Target's Market Pantry tomato sauce which surprisingly is pretty much all tomato and then I cut up some San Marzano cherry tomatoes for texture and added some olive oil, Italian white vinegar, onion, garlic, basil and oregano. I used 4 oz. 100% whole milk mozzarella and sprinkled some Parmesan cheese. That was it, plus the fresh basil topping. This is a recipe weighed down to the gram to be about 815 calories for this 11" pie. I can eat that much in a setting.
Davydd

Offline Davydd

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #28 on: March 08, 2014, 01:03:51 PM »
I think I have the Breville baking down now. This was a breakfast pizza I made this morning. The dough I made a week ago and put in the freezer. I put it back in the fridge yesterday and then this morning I took it out and let it set at room temperature for two hours. My dough is working properly under a variety of conditions. The pizza was layered first with proscuitto, then cheddar jack, banana peppers, red bell peppers, onion, olive oil, garlic, basil and oregano. After two minutes baking I added San Marzano cheery tomatoes. After three minutes I cracked an egg on top. Total bake time was 10 minutes and the egg yoke came out hard.
Davydd

Offline Davydd

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #29 on: March 10, 2014, 01:22:10 PM »
It's been a busy pizza week in working through using the Breville. I can relax now that I think I have it figured out. Actually I will be taking a 2-1/2 month hiatus from it as we will hit the road in our RV. No problem creating the cornicione but one thing I haven't gotten was any of that traditional leoparding char wood-fired ovens and even those Blackstone ovens produce. I have definitely abandoned using their parchment paper recommendation. You have to keep that lid closed for the first few minutes. The smaller pizza peel helps. I'm having no problem delivering a pizza with it.

Here is my latest creation. It is a BBQ sauce, Alaska smoked sockeye salmon, feta cheese, black olive, banana pepper, chopped onion pizza. Or I could say it was partially a clean out the refrigerator pizza.
« Last Edit: March 10, 2014, 01:26:15 PM by Davydd »
Davydd

Offline Hillbilly

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #30 on: March 10, 2014, 05:26:55 PM »
Davydd those look great. I've been away for a few days and just got back to see these and now I am going to try a smoked salmon pizza too. I was thinking about using some but never got around to it. Seeing your pie convinced me it's time.

Enjoy your RV'ing.

Offline Hillbilly

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #31 on: March 17, 2014, 09:12:06 PM »
Today's pie on the Breville. I think I am getting close to figuring out how to use this for the pies we like but I'm still looking for a bit more oven spring. From Daveydd's posts it looks like more heat is needed. I start with a low heat up temp, then bump to high when I launch. That gives me the bottom crust I want but not the spring I'm after. I tried a higher initial heat setting but produced too much char on the bottom crust for my liking. Maybe I need to try a different dough formula.

Here are pics of my first white sauce pie following the recipe provided by Everlast, except for the white sauce. I didn't have heavy cream so I found a recipe for a white pizza sauce on the web and tried that. This was really good. Thanks Everlast for posting your recipe. This hobby just keeps getting better and better.

The last pic lighting is weird because the underside was not greenish.


Offline Davydd

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #32 on: March 18, 2014, 01:24:26 PM »
Hillbilly,

My last few pies with the decent corniciones were baked by preheating the Breville on that highest setting for 30 minutes (and no more) and slipping the pie in as fast as I could barely lifting the lid and then baking it in the high thin crust setting for about 8 minutes. I was using 63% hydration, 200-220 gram dough balls with at least overnight ferment. I think key is the forming with the fingers, then knuckle stretch and leaving the edge half inch untouched and undisturbed. I watched a few Neopolitan pizzaiola videos to catch on. As I mentioned before, I am not getting that classic leoparding look.
Davydd

Offline Hillbilly

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #33 on: March 18, 2014, 03:44:28 PM »
Hi Davy, I thought you went RV'ing.

I tried using the higher heat before launching but was getting too much char on the underside, that's why I start with the lower heat setting and crank it after I launch. I find this gives me the bottom char I want but still not getting the top crust right. On this last one I pulled the pie at about 6 minutes let it rest for a minute then put it back in with a 90* turn to get the better top crust. Better results. I was using a 63% hydration but cut back to 60%. Maybe I'll go back to 63%. I really like this little pie maker. It may not produce the great pies others get on their setups but I think it does a pretty good job and its so convenient. Even so, I think there may be a Blackstone in my future. But I will have to find an excuse to make a trip across the border to get one. The cheapest I seen one in Canada was around $800 plus shipping.

John


Offline Davydd

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #34 on: March 18, 2014, 04:47:32 PM »
I am traveling right now in an RV and am enjoying the warmth in South Padre Island, Texas.  :) In the next couple of months I might give campfire charcoal Dutch oven pizza making a try. I brought along two frozen dough balls.

I've had a long desire to build a wood-fired oven. I even took courses in Brick oven building and cob oven building and researched it in depth. With my traveling I am just not getting around to it. The Breville is nice but the results are not ultimate. So, that Blackstone is intriguing. I looked at one at Cabelas and determined the quality is above average for an outdoor device. Members here are making a convincing argument you can make good pizza -- a lot better than anything you can do in the house.

The cornicione puff usually occurs immediately and needs that high heat for the initial spring. You might try the opposite and go as high of heat as possible and then turn it down after a couple of minutes.
Davydd

Offline Everlast

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #35 on: March 18, 2014, 05:13:10 PM »
Here are pics of my first white sauce pie following the recipe provided by Everlast, except for the white sauce. I didn't have heavy cream so I found a recipe for a white pizza sauce on the web and tried that. This was really good. Thanks Everlast for posting your recipe. This hobby just keeps getting better and better.

Glad you liked it! You'll have to try it with the fresh whipped heavy cream some time and see what you think. The browning on your potatoes looks really good - I'm guessing the texture and flavor was really nice.

Offline Hillbilly

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #36 on: March 18, 2014, 06:57:41 PM »

The cornicione puff usually occurs immediately and needs that high heat for the initial spring. You might try the opposite and go as high of heat as possible and then turn it down after a couple of minutes.

That explains why I'm not getting a good spring. I'll try the high initial heat next time and thanks.

Wish I was RV'ing right now. There's still snow on the ground here. But in 2 weeks we're off to Cabo for some heat, fishing and cold beverages. Hopefully by the time we get back the snow will be gone.

Glad you liked it! You'll have to try it with the fresh whipped heavy cream some time and see what you think. The browning on your potatoes looks really good - I'm guessing the texture and flavor was really nice.


I fried the potato slices in Olive Oil with crushed rosemary before placing them on the pie, as you suggested and the texture / flavor was very good after the bake. The white sauce recipe I found was good on the pie but I will try the heavy cream next time. I doubt the heavy cream would be any less heart healthy than the white sauce I made. The pie was very good and I will be doing it again for sure. 

Offline Hillbilly

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #37 on: March 28, 2014, 12:32:03 PM »
Davydd

In response to your post http://www.pizzamaking.com/forum/index.php?topic=26286.msg309280#msg309280 I have tried various settings for the launch and cook, including what you suggested. I find that if I preheat for 30 minutes at max then launch, the bottom will char (and nobody in household likes that) and the rim still does not brown unless I leave the pie in for a long time. This usually results in some of the toppings oozing off the pie and onto the stone. Then burning. I also tried lower preheat temps to try and avoid bottom char and leaving the pie on longer to get the bottom and top both crusty at the same time. That seems to work but I still usually end up with some toppings getting onto the stone and burning. To try and work around that I have taken the pie off the stone for a short rest to cool the toppings a bit and then putting it back on the stone with the temp turned to max to try and get the top browned. I also rotate the pie to get a more even browning. That seems to help but I can't get it consistent. It would be nice if I could control the top element separately from the bottom one. Maybe I need to use less toppings but that's not how I like my pies.

dmckean44's suggestion of using a screen might be the answer. That way I can preheat to max put the pie on, leaving the Breville on max without burning the bottom and without opening the lid during the bake. This might be the key to success. Now I have to find a 12" or smaller screen.

Offline Davydd

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #38 on: March 28, 2014, 07:28:56 PM »
I'm not sure using a screen is the answer. I always thought oven spring of bread and crust came from a hot stone and not heat from the top. As I mentioned, I thought the parchment paper was an impediment. My impression of screens was to bake a pizza in an oven over a grate instead of using a pan. I tried it a few times but abandoned the idea for baking directly on a stone. Of course it eliminates the curse of handling pizza on a peel so many have problems with.

Here are the screens I bought. Since I am not home I can't measure them and I am not sure of the sizes but I believe one was a 14" and one a 12".

Davydd

Offline Hillbilly

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Re: Breville Crispy Crust Pizza Maker
« Reply #39 on: March 28, 2014, 08:48:56 PM »
So far I haven't had a problem using the peel, other than one time when I had a small hole in the dough and the sauce ran onto the peel. But I still managed to get it off without too much of a mess. I now watch for that.

I think I just need more top heat. So I will either go back to the oven, just keep plugging away with the Breville (the pies are still great - but I now want more) or get a Blackstone. I really want to get the Blackstone and just need to find the time to make a trip across the border for a few days to get one.

I'm still toying with the idea of building a WFO but it really doesn't make sense given my setup. The main floor of my house is above grade and I have elevated, covered decks in the front and back. So the WFO would have to be built on the ground, which means I would have to walk up and down the stairs to cook a pie. The more I think about it the less sense it makes.

Offline dmckean44

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #40 on: March 28, 2014, 08:53:48 PM »
There's more than one way to use a screen, you can always start it on stone to get your rise and then transfer it to a screen after a couple minutes to finish. You're limited to the top heat that you have so the only thing to do is keep the bottom from browning as quickly.

Offline Davydd

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #41 on: March 28, 2014, 09:39:23 PM »
DMC,

The problem with these clamshell table top pizza makers is you lose too much heat opening it to do a transfer like you are proposing. I was having problems at the beginning trying to follow Breville's recommendations to start with parchment paper and pulling it after two minutes. I thought to get a good cornicione you had to have an initial high heat oven spring and that comes from a hot stone. I don't know if Brevilles can be that much different in performance but the higher the initial heat the better performance so far for me.

The Breville controls are not very clear. There is a setting for initial pre-heat, then three settings for thin, medium and thick crust but no description as to how the unit performs with those settings. I use the thin crust setting. I'm using 220 gram dough balls pretty much the same hydration as Hillbilly is using.

Maybe after the initial cornicione spring which comes in the first couple of minutes you could try putting on a screen after as you suggest.
Davydd


Offline Davydd

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Re: Breville Crispy Crust Pizza Maker
« Reply #42 on: March 28, 2014, 09:50:44 PM »
So far I haven't had a problem using the peel, other than one time when I had a small hole in the dough and the sauce ran onto the peel. But I still managed to get it off without too much of a mess. I now watch for that.

I think I just need more top heat. So I will either go back to the oven, just keep plugging away with the Breville (the pies are still great - but I now want more) or get a Blackstone. I really want to get the Blackstone and just need to find the time to make a trip across the border for a few days to get one.

I'm still toying with the idea of building a WFO but it really doesn't make sense given my setup. The main floor of my house is above grade and I have elevated, covered decks in the front and back. So the WFO would have to be built on the ground, which means I would have to walk up and down the stairs to cook a pie. The more I think about it the less sense it makes.

We must be kindred. I've been wanting to build a wood-fired oven for several years but have never got around to it. I even took a brick oven building course and a cob oven building course. Now I am having doubts. I too am above the grade with our main floor and would have to go up and down steps to get to the kitchen, dining or our screen porch. What I do have is an abundance of wood. Of course when I started this course of action a Blackstone did not exist. It is looking intriguing.

The Breville has been fun to use. Probably the most beneficial thing for me is it has gotten me to making smaller personal pizzas instead of gigantic 14-16" pizzas. I enjoy making the smaller pizzas more. But I can see it has its limits. I didn't bring it along on our RV trip since I wanted to try the Dutch oven and I have a microwave/convection oven in the RV to try some day. My little RV counter is not big enough to stretch anything greater than 12".
Davydd

Offline Hillbilly

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #43 on: March 28, 2014, 11:55:23 PM »
We must be kindred. I've been wanting to build a wood-fired oven for several years but have never got around to it. I even took a brick oven building course and a cob oven building course. Now I am having doubts. I too am above the grade with our main floor and would have to go up and down steps to get to the kitchen, dining or our screen porch. What I do have is an abundance of wood. Of course when I started this course of action a Blackstone did not exist. It is looking intriguing.

The Breville has been fun to use. Probably the most beneficial thing for me is it has gotten me to making smaller personal pizzas instead of gigantic 14-16" pizzas. I enjoy making the smaller pizzas more. But I can see it has its limits. I didn't bring it along on our RV trip since I wanted to try the Dutch oven and I have a microwave/convection oven in the RV to try some day. My little RV counter is not big enough to stretch anything greater than 12".

The one thing that keeps pulling me back to a WFO is that I expect it would produce a pie with a smokey flavor from the burning wood but maybe that is wrong and if so then I will no longer consider a WFO as an option.

Then the only other consideration is the Blackstone, especially given all the positive feedback on this forum.

I started baking in the home oven but now prefer the Breville because it is easy to use, heats up fast, doesn't heat up the whole house and makes a perfect sized pie for the 2 of us. The quality of the pies are good too. But I definitely see a Blackstone in my future.

Offline dmckean44

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #44 on: March 29, 2014, 12:00:27 AM »
You won't get a smokey flavor from the wood fire oven. You cook with a really hot fire that doesn't put off a lot of smoke and the pizzas cook quick enough that they don't pick up much from the fire.

Offline Chicago Bob

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #45 on: March 29, 2014, 12:11:26 AM »
You won't get a smokey flavor from the wood fire oven. You cook with a really hot fire that doesn't put off a lot of smoke and the pizzas cook quick enough that they don't pick up much from the fire.
Good post dmc...it's like....duh....90 seconds....smoke flavor'ins?     :-D
Man, don't people ever actually read the threads they are so interested in?

CB
« Last Edit: March 29, 2014, 12:13:05 AM by Chicago Bob »
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Offline Davydd

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #46 on: March 29, 2014, 09:58:33 AM »
You won't get a smokey flavor from the wood fire oven. You cook with a really hot fire that doesn't put off a lot of smoke and the pizzas cook quick enough that they don't pick up much from the fire.
You are right. It is more about the holy grail of heat. I've had a few wood-fired home baked pizzas and have never detected any smoke flavor. Of course you could go to many wood-fired reastaurants and determine that.
Davydd

Offline Hillbilly

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #47 on: March 29, 2014, 12:47:31 PM »
Good post dmc...it's like....duh....90 seconds....smoke flavor'ins?     :-D
Man, don't people ever actually read the threads they are so interested in?

CB

The reason I thought there might be a smokey flavor is that on another forum I read a guys reviews about the Uuni and he said that pies baked in that oven using wood pellets did produce a nice smokey flavor on the pie and it was only taking around 2 to 3 minutes to bake. I suspect it also depends on what kind of pies you are making. I'm not making neo style pies that are baked in 90 sec. The style I make would take more like 4 to 5 minutes based on my read of some of the Blackstone thread. Before joining this forum I cooked a lot of frozen pies on my pellet grill or BBQ and found that the dough did pick up flavors from both of those.

Both dmckean44 and Davydd responded to my post in a courteous, helpful manner and that's appreciated. Thank you both.

However for some reason you feel the need to respond only to be insulting. There's no need for that and it's not appreciated.

Offline dmckean44

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #48 on: March 29, 2014, 02:13:31 PM »
Even with longer bakes you won't pick up smoke. You aren't cooking in the path of the smoke so there just isn't that much to pick up. There's plenty California style wood fired places here in San Diego that have bake times that are up to 7 minutes long and the pizza doesn't taste of smoke.

Offline Hillbilly

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Re: Breville Crispy Crust Pizza Maker - First Use
« Reply #49 on: March 29, 2014, 03:15:54 PM »
Even with longer bakes you won't pick up smoke. You aren't cooking in the path of the smoke so there just isn't that much to pick up. There's plenty California style wood fired places here in San Diego that have bake times that are up to 7 minutes long and the pizza doesn't taste of smoke.

Thanks for the info. Looks like it's Blackstone for me. If I could get one of those for the same price as you guys south of the line, I would already be using one.

Gonna cook another pie tonight using the Breville and will post pics after. I'm going to try a slightly lower launch temp and then turn up the heat. The issue I see is that there are conflicting heat needs. For a nice spring I need to launch on a hot stone but if I get the stone really hot,  the bottom chars more than I want before the top gets browned. If I launch with the stone temp too low I don't get the spring. There needs to be balance to get it just right.

It may not be perfect but it still tastes great. Can't get delivery here and the frozen pies at the grocery store don't compare. Yeeeha for home cooking and the helpful people / information on this forum. :D


 

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