Author Topic: Anticipating my 2stone Inferno  (Read 1286 times)

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Offline Steve

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Anticipating my 2stone Inferno
« on: March 07, 2014, 02:47:38 PM »
As most of you are aware, I'm about to move into the realm of Neapolitan pizza. My 2stone Inferno should be here in a few weeks and I'm chomping at the bit to add Neapolitan to my pizza making repertoire.

(If you don't know yet, Willard is offering a $850 discount to members of the forum for his 2stone Inferno oven. Look here for more information: http://www.pizzamaking.com/forum/index.php?topic=30602.0)

In anticipation of my new toy, I am busy buying up ingredients and accessories for my foray into the (relatively) unknown.

Here's the list that I've put together so far, please let me know if there's anything that I've missed.


About the tomatoes, I've never been happy with San Marzano tomatoes, so I thought I'd try these (in addition to my 6-in-1 tomatoes). Several members here have said that the Sclafani tomatoes are great.

Yes, I know that pepperoni doesn't belong on a Neapolitan pie, but I'm going to make one nonetheless.  >:D

The dough tray kit is something that I've always wanted, so this is an excuse to accessorize.  ;)

I already have a wooden peel, but the metal peel looks easier to use plus it allows the excess flour to shake through so there's less flour on the oven floor.

I'm planning to buy some mozzarella di bufala at my local speciality store for the pizza Margherita that I love so much.

Am I missing anything?  ???

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Offline Everlast

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Re: Anticipating my 2stone Inferno
« Reply #1 on: March 07, 2014, 03:17:00 PM »
That's a good list. I've got the GI. Metal 20 inch handle pizza peel and it is just the right length for my 2stone Inferno. Regarding the dough trays, I've found that I never use them for NP pizza. My HR ratio is 62% or higher. After 24 hours balled at 65F, the dough balls spread out and turn into pancakes and are difficult to remove from the tray. Further, unless you put 2 dough balls per tray, they will meld into each other. Thus, I use only plastic tupperware type containers which are narrow enough they hold they shape of the dough. I'm also using an old 32 bottle wine fridge for fermentation and it won't accommodate the dough trays.

One thing you may need is a brush. Here's what I use currently only because I haven't gotten anything better:
http://www.amazon.com/dp/B000WEMFSO/?tag=pizzamaking-20

It gets the job done but isn't very efficient since there are gaps between the bristle rows so extra brushing is needed. I've been looking for a real pizza oven brush that has a head with minimal height and haven't found anything yet.

Offline Steve

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Re: Anticipating my 2stone Inferno
« Reply #2 on: March 07, 2014, 03:29:12 PM »
Ah yes, a brush, I knew I'd forget something!

Thanks for the comment about the proofing trays. I'll have to keep an eye on the dough balls and move them to individual containers if they start sticking together.
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Online Mmmph

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Re: Anticipating my 2stone Inferno
« Reply #3 on: March 07, 2014, 03:39:06 PM »
With my Blackstone, instead of a brush, I use this scraper. If I have a blowout and cheese hits the stone, its handle is plenty long enough to use while the unit is hot.

http://www.amazon.com/gp/product/B0058I461S/?tag=pizzamaking-20

Look into GM Neapolitan Hearth Style Flour. Considerably cheaper than Caputo, it performs equally as well.

I also recommend the GI Metal perforated peel. I have a 15" and a 13".

Some may diagree, but I say start with the less expensive ingredients that you can find.
Mistakes can happen early and, occasionally often. It hurts to lose a pizza with costly ingredients.
I've had to trash a few.
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Offline Steve

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Re: Anticipating my 2stone Inferno
« Reply #4 on: March 07, 2014, 03:48:31 PM »
With my Blackstone, instead of a brush, I use this scraper. If I have a blowout and cheese hits the stone, its handle is plenty long enough to use while the unit is hot.

http://www.amazon.com/gp/product/B0058I461S/?tag=pizzamaking-20

Look into GM Neapolitan Hearth Style Flour. Considerably cheaper than Caputo, it performs equally as well.

I also recommend the GI Metal perforated peel. I have a 15" and a 13".

Some may diagree, but I say start with the less expensive ingredients that you can find.
Mistakes can happen early and, occasionally often. It hurts to lose a pizza with costly ingredients.
I've had to trash a few.

I saw JoeG using a GI Metal perforated peel with his WFO setup, I loved how a quick shake causes the excess flour to fall through the holes.
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Offline anverc

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Re: Anticipating my 2stone Inferno
« Reply #5 on: March 07, 2014, 03:51:12 PM »
One thing you may need is a brush. Here's what I use currently only because I haven't gotten anything better:
http://www.amazon.com/dp/B000WEMFSO/?tag=pizzamaking-20

It gets the job done but isn't very efficient since there are gaps between the bristle rows so extra brushing is needed. I've been looking for a real pizza oven brush that has a head with minimal height and haven't found anything yet.

have you seen the ones on the GIMetal website? http://www.gimetalusa.com/shop/brushes_1_Brushes_.php 

although it would be silly not to go with the $10 scraper instead
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Offline communist

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Re: Anticipating my 2stone Inferno
« Reply #6 on: March 07, 2014, 03:53:30 PM »
After 24 hours balled at 65F, the dough balls spread out and turn into pancakes and are difficult to remove from the tray. Further, unless you put 2 dough balls per tray, they will meld into each other.
  Good point. I did purchase the proofing trays because they look beautiful, and they are nice to have - but I use them more often for proofing my bagels - the sourdough does seem so relaxed it flattens  and spreads into each other, especially the larger balls at 250 to 270 grams.

Offline Steve

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Re: Anticipating my 2stone Inferno
« Reply #7 on: March 07, 2014, 04:03:58 PM »
Has anyone used these?

http://www.amazon.com/dp/B001VZ8RVC/?tag=pizzamaking-20

I bought one to try and my dough expanded into the bulging side, then I had a very difficult time coaxing it out.
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Offline Everlast

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Re: Anticipating my 2stone Inferno
« Reply #8 on: March 07, 2014, 04:04:25 PM »
have you seen the ones on the GIMetal website? http://www.gimetalusa.com/shop/brushes_1_Brushes_.php 

although it would be silly not to go with the $10 scraper instead

I was eyeing this one:
http://www.gimetalusa.com/shop/det-adjustablebrushroundbrassbristleshandle39_192_1_Brushes_.php

I sent an email to GI. Metal to ask how high the brush handle is to see if it would fit in the 2stone, but never received a reply.


With my Blackstone, instead of a brush, I use this scraper. If I have a blowout and cheese hits the stone, its handle is plenty long enough to use while the unit is hot.

http://www.amazon.com/gp/product/B0058I461S/?tag=pizzamaking-20


I don't think a scraper is necessary. Since after each pizza is baked, there is a bit of flour on the stone, I use the brush to clean it off. I'm not sure a scraper would clean off the small bits of burnt flour dust. Also, any burnt cheese brushes right off with minimal effort.

Online TXCraig1

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Re: Anticipating my 2stone Inferno
« Reply #9 on: March 07, 2014, 10:27:48 PM »
I saw JoeG using a GI Metal perforated peel with his WFO setup, I loved how a quick shake causes the excess flour to fall through the holes.

I'd suggest not shaking. If the flour is going to fall out, it will do so when you launch. Shaking on the peel will cause the pie to contract. You can easily loose an inch or more of diameter - making everything too thick.
I love pigs. They convert vegetables into bacon.


Offline Steve

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Re: Anticipating my 2stone Inferno
« Reply #10 on: March 09, 2014, 12:53:32 PM »
Look into GM Neapolitan Hearth Style Flour. Considerably cheaper than Caputo, it performs equally as well.

I contacted my General Mills regional rep and he is shipping me a sample of the new Gold Medal Neapolitan flour. Thanks for the suggestion.
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Offline Fire-n-smoke

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Re: Anticipating my 2stone Inferno
« Reply #11 on: March 11, 2014, 10:04:34 AM »
Has anyone used these?

http://www.amazon.com/dp/B001VZ8RVC/?tag=pizzamaking-20

I bought one to try and my dough expanded into the bulging side, then I had a very difficult time coaxing it out.


I use something similar except they are made of plastic.  They work great for my needs and wash up well in the DW.  Sorry dont have a link but bought them at the restaurant store near me.
tom

Offline Tscarborough

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Re: Anticipating my 2stone Inferno
« Reply #12 on: March 11, 2014, 10:31:42 AM »
Steve, I have a set of those and have not had an issue with 280-300g doughballs fermented in the fridge.  I do oil them pretty well, but they usually do not get big enough to make it difficult to get out.

Online Mmmph

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Re: Anticipating my 2stone Inferno
« Reply #13 on: March 11, 2014, 10:56:58 AM »
Has anyone used these?


I use 3 to 6 cup round plastic bowls, like Gladware, Ziploc or Rubbermaid take-alongs. But, I've found that store-brand plasticware is oftentimes best suited for dough...and cheaper. Look for a flat bottom. Check your local grocery, and even the dollar store.

For me, a brief spritz of non-stick spray in the container and dough slides right out.
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Offline Steve

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Re: Anticipating my 2stone Inferno
« Reply #14 on: March 11, 2014, 11:22:27 AM »
Steve, I have a set of those and have not had an issue with 280-300g doughballs fermented in the fridge.  I do oil them pretty well, but they usually do not get big enough to make it difficult to get out.

Mine get stuck and I have to finesse them out without blowing the rise. Very frustrating. What I usually do is put my dough balls in gallon-size Ziploc bags then cut them open with scissors. Works like a charm. I'm going to try the proofing trays that I just bought.
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Online Davydd

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Re: Anticipating my 2stone Inferno
« Reply #15 on: March 11, 2014, 12:06:48 PM »
I contacted my General Mills regional rep and he is shipping me a sample of the new Gold Medal Neapolitan flour. Thanks for the suggestion.
Is this a restaurant flour sold in large bags? I live fairly close to the General Mills Headquarters in Plymouth, MN. Knowing they made such a flour I thought if they were going to sell it retail in grocery stores it would be close by as that was the practice of my former company, Target, before rolling out nationally. Alas, in checking upscale grocery stores, co-ops and low-cost grocery stores in the area, nada.
Davydd

Offline anverc

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Re: Anticipating my 2stone Inferno
« Reply #16 on: March 11, 2014, 01:33:07 PM »
Mine get stuck and I have to finesse them out without blowing the rise. Very frustrating. What I usually do is put my dough balls in gallon-size Ziploc bags then cut them open with scissors. Works like a charm. I'm going to try the proofing trays that I just bought.


I've had really good luck with oiled ziploc containers: http://www.ziploc.com/Products/Pages/TwistLocContainers.aspx (i don't twist the cover back on, just set it on top)

when i pull them from the fridge, i remove the cap, re-oil the sides and then flip it upside down onto an oiled countertop where i leave them to warm - the dough will slowly lower itself and raise up, and as long as you oiled it well the top pulls right off when you're ready to shape
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Offline dylandylan

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Re: Anticipating my 2stone Inferno
« Reply #17 on: March 11, 2014, 02:12:38 PM »
I'm personally a big fan of proofing trays.  Even if the balls run together and you have to carve them apart, it all adds to the fun.   For me at least.

In addition to your list I'm assuming you have an IR temperature gun??

Offline anverc

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Re: Anticipating my 2stone Inferno
« Reply #18 on: March 11, 2014, 02:32:49 PM »
In addition to your list I'm assuming you have an IR temperature gun??

Do you suggest any?  This Rosewill one is highly reviewed and is currently ~60% off (+40 is include in price, + 30% off with promo code EMCPGPF95, ends 3/12) (i removed the URL)

i can have it shipped here for $17 total.  but then there are slightly cheaper ones and way way more expensive ones.  i'm guessing it doesn't have to be fancy.
« Last Edit: March 12, 2014, 08:20:40 AM by anverc »
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Offline barryvabeach

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Re: Anticipating my 2stone Inferno
« Reply #19 on: March 12, 2014, 07:27:21 AM »
I don't think you need fancy, but I would want something with a higher range - that one tops out under 700F.  Here is a link to one that goes over 1,000 F  http://www.pizzamaking.com/forum/index.php?topic=25127.msg293469#msg293469