Author Topic: Two Pies  (Read 2893 times)

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Offline quixoteQ

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Re: Two Pies
« Reply #80 on: August 18, 2014, 03:41:24 PM »
I think this most recent bake was 6.5 minutes at 475:

http://www.pizzamaking.com/forum/index.php?topic=26286.msg327842#msg327842

This was the 450* I mentioned earlier (last year):

http://www.pizzamaking.com/forum/index.php?topic=23608.msg239730#msg239730

Your broiler may have taken so long to turn on because the high temp cutoff was activated. If you turn your broiler on in a cold oven, that is the real speed your broiler turns on. Otherwise, you're just waiting for it to cool down enough to deactivate the safety cutoff. I don't know anything about the effects of calibrating ovens & safety cutoff switches, so you'll have to experiment yourself.


Those pies look great, Josh!  I'm going to have to give that a shot. 
Josh


Offline JD

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Re: Two Pies
« Reply #81 on: August 18, 2014, 04:18:28 PM »
Just be forewarned, I think my oven is not like the rest. I could never run at 550 without terrible scorching, but others seem to have no problem. My IR gun says otherwise, but I think in general my plate gets hotter than others. I've had it for over a year now, still fine tuning and learning.
Josh