dzpiez, glad to hear that.....
and you are definitely operating
in "ungodly temperature ranges" !!
"Fundamental tips & tricks" cont.
10. 2stone baking tips & tricks
Start with lower temperatures and work your way up. A good place to start is 675-700F
I have ruined more good pizzas with too high temperatures. You can always bake the
pie longer, but you cannot “UNBAKE” a pie.
The air temperature can be 200F higher than the stone, so keep that in mind when shooting for a temperature target. A stone temperature of 700F is most likely yielding you an air temperature of 900F.
The “perfect bake” comes right before the “over bake”. When you are baking in the 700-800 range this can be a matter of 5-10 seconds. The whole process becomes less forgiving, and cannot be timed.
Subtle variations in the dough consistency and thickness, along with the toppings and topping thicknesses can change everything. Add to that the different melting characteristics of cheese, whether it is diced, sliced or shredded. Weather it is on top or covered, in the end it all leads to a very “volatile mix” that you have to contend with. This is why there is only one way to achieve great results……practice, practice, practice
more to come,
by the way,
we just did a run with the Pizza Pro at a commercial establishment
the other day. We baked non stop for 2 hrs. and produced 36 pies.
(a little over 3 min per pie, with actual bake times at aprox. 2 min.)
here is a pie I did for lunch
15% wholewheat / 15% Caputo / balance high gluten
6 in 1 tomato sauce / pepperoni / artichoke
Provolone / Mozzarella / grated Parmesan
Oven temp 660 / time 3-4-min