Author Topic: dough and ovens  (Read 404 times)

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Offline steviemilano

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  • Location: Australia
  • I Love Pizza!
dough and ovens
« on: February 26, 2014, 12:06:46 AM »
Hi all  just wondering if anybody uses a blue seal stone deck oven? As i do. My pizza bases are cooking too fast on the bottom whilst not cooked on top,therefore i have to stick another tray underneath the first one to stop burning. We cook at 325 degrees celsius and use a pizza flour and fresh yeast. Our dough is fantastic but i am wanting to know if anybody has a solution for bases cooking to quick.  We use steel trays  room temperature dough    cheers


Offline scott123

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Re: dough and ovens
« Reply #1 on: February 26, 2014, 12:38:17 AM »
Stevie, welcome to the forum.

What style of pizza are you making?

Do you have any specs for your oven?  What material are the stones made out of?

What is your current bake time.

Offline steviemilano

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  • Location: Australia
  • I Love Pizza!
Re: dough and ovens
« Reply #2 on: February 27, 2014, 07:39:53 AM »
hi Scott,and thank you
Oven is moffat e700 blue seal
top and bottom element
bottom element has 3 heat switch  high,medium ,low.  HIGH  burns the pizza base MEDIUM  pizza base is underdone.LOW no go at all
Bake times vary depending on how old our dough is. 4 min to 9min
oven has new thermostat,new elements new bricks new switches and wiring
Stones are actually refractory heat bricks 15mm thick   could this be the problem? 
Not sure if other heat bricks are available and they so expensive
Also we use fresh yeast in our dough   so its ready to go 15 min after making.   Any advice would be appreciated   cheers mate