Author Topic: 2Stone high temperature ovens  (Read 51972 times)

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Offline MWTC

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Re: 2Stone high temperature ovens
« Reply #50 on: June 21, 2008, 04:43:17 PM »
I am using a mix of 80% All Trumps, 20% Caputo Pizzeria. I am not using any oil at this time. Just a little salt. Starter in a biga formation.

I am using a mix of Munster and Grande Diced Mozzarella.

I am still using the 1-1/2 tin plated steel pan.

Oven stone temperature of 625 degrees.

I am experimenting with bakers grade dry milk, buttermilk powder and dried whole eggs. One at a time. Just to learn the effects of each.

On the above pizza I used two types of pizza sauce. One half using 6 in 1 tomatoes with spices which is my favorite right now. (from RedNovember) The other half using a Plum tomato recipe that needs alot of tweeking. Not a keeper, but I love the flavor of the plum tomatoes. Its just the spice combination that isn't working.

Love that 2stone Oven.

MWTC  :chef:


Offline dmk126

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Re: 2Stone high temperature ovens
« Reply #51 on: June 21, 2008, 06:35:20 PM »
After discovering this thread recently, I went back and started at the beginning.  Willard, your whole line looks like a great alternative to a wood-burning oven.  (In addition to the cost, those of us in So. Calif. have to worry about new pollution regulations that could restrict or ban wood fires.)

My wife and I are in the process of planning a backyard renovation, and the Inferno looks like it could be a great fit.  I have a couple of questions: 

1.  What are the overall dimensions?  What is the height of the opening for the pizza?
2.  We may be pulling a natural gas line to fuel the grill we're putting in.  Can the Inferno be converted to natural gas?

I'm sure I'll think of more questions as this progresses, but that's it for now.  I know others have said it be fore, but thanks again for sharing the whole development process with the forum.

David
Until I get a wood-fired oven, I have to fly to Phoenix for the perfect pie.

Offline 2stone

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Re: 2Stone high temperature ovens
« Reply #52 on: June 22, 2008, 01:58:43 PM »
Thanks MWTC,

Munster sounds good, never tried it - just a little Munster I take it?


Thanks David,

That's something.... with the restrictions. We have done several tests with coal verses gas and don't notice that big of an improvement with coal so we have pretty much gone the gas route. The high convection heat creates superficial charring so that's probably why.

We are just now working on converting 2 Pizza Pros to natural gas for a customer so yes I'm happy to say that option will be available soon. 

The dimensions are 18" wide X 18" deep  X 46" tall and the hearth is at approx. 37-38" high.

Thanks again for the kind words, glad to answer any other questions you might have.

regards,
Willard
« Last Edit: June 22, 2008, 04:14:24 PM by 2stone »

Offline Essen1

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Re: 2Stone high temperature ovens
« Reply #53 on: June 22, 2008, 02:08:37 PM »
18ft x 18ft x 46ft??? (18' x 18' x 46')

That's the size of a truck. Trying to feed an army, Will?

Just kidding.  ;D

Mike
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline 2stone

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Re: 2Stone high temperature ovens
« Reply #54 on: June 22, 2008, 04:13:08 PM »
Mike,

Wow.....that would be one hell of an oven (Inferno!!) wouldn't it??!!
Good thing there is something called edit here. I WAS holding down the
shift key.....time to get the air hose out  >:D

thanks for being on the ball, just the shipping crates alone would kill me!

regards,
Willard
« Last Edit: June 23, 2008, 07:05:40 AM by 2stone »

Offline Essen1

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Re: 2Stone high temperature ovens
« Reply #55 on: June 22, 2008, 05:06:09 PM »
LOL...

It would live up to its name. Inferno!

Mike
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline MWTC

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Re: 2Stone high temperature ovens
« Reply #56 on: June 24, 2008, 01:25:53 AM »
Tonights Pizza.

50% Munster, 50% Grande Mozzarella

Offline 2stone

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Re: 2Stone high temperature ovens
« Reply #57 on: June 24, 2008, 06:21:16 PM »
MWTC,

Looks good, is that tomatoes or pepperoni under the cheese?

Willard
« Last Edit: June 24, 2008, 08:33:17 PM by 2stone »

Offline MWTC

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Re: 2Stone high temperature ovens
« Reply #58 on: June 25, 2008, 12:36:22 AM »
Just thickly sliced Pepperoni.

Check out tonights.

1/2 Pepperoni & Italian Sausage, 1/2 Italian Sausage

Double cheese.

        ;D



Offline MWTC

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Re: 2Stone high temperature ovens
« Reply #59 on: June 26, 2008, 12:17:27 AM »
Tonights pizza.

Dough with dried whole egg powder at 2%.

Nice to add some volume. A nice experiment. I like the result.

Maybe I should start a new thread just to create a collection of photos. So I don't clutter up your thread.

What do you think?

MWTC  :chef:


Offline MWTC

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Re: 2Stone high temperature ovens
« Reply #60 on: June 26, 2008, 11:11:35 PM »
Tonights pizza with 5% Buttermilk Powder.


Offline sourdough girl

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Re: 2Stone high temperature ovens
« Reply #61 on: June 27, 2008, 02:13:44 AM »
Hi, all!
I REALLY love seeing all the pics of your pizzas!!  I have taken delivery of my new 2stone oven... DH went out today and picked up the Bayou Classic SQ14... and amazon.com delivered my Raytek MT6 today!  DH is going to pick up some cement blocks to bring it to a better height for my messed up back, so, it is time to make some "junk dough" to practice with before I use the expensive toppings and such!  I know there is going to be a learning curve using temps above 550o, so I want to do some experimenting before I figure on pizza for dinner.... and then burn the crap out of it!  heh!!

Would love to hear any input/advice before I begin this new journey!  And Seattle temps are supposed to be in the mid-high 80s this weekend, so what better time to start playing!!

~sd
Never trust a skinny cook!

Offline sourdough girl

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Re: 2Stone high temperature ovens
« Reply #62 on: June 27, 2008, 02:18:18 AM »
Hey, MWTC,
What did you think of the buttermilk powder?  I usually keep a container of the Saco in the fridge but never thought of putting it in pizza crust...  but your photo certainly looks good!

Pros?  Cons?  I'm certainly curious!

~sd
Never trust a skinny cook!

Offline 2stone

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Re: 2Stone high temperature ovens
« Reply #63 on: June 27, 2008, 07:51:58 AM »
Hey Michael

Your pizza looks fabulous How long does it take to bake in the pan? -willard

Offline Pete-zza

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Re: 2Stone high temperature ovens
« Reply #64 on: June 27, 2008, 09:40:34 AM »

What did you think of the buttermilk powder?  I usually keep a container of the Saco in the fridge but never thought of putting it in pizza crust...

sourdough girl,

At one time, before it went to frozen dough, Pizza Hut used a "dairy blend" in its pan dough that included buttermilk, dairy whey and nonfat milk. Since they were part of a dry mix to be prepared in their stores, presumably the milk products were all baker's grade and in dry form. From what I was able to find about the dairy blend, it balanced out the overall flavor profile, provided a dairy flavor, aided in browning, and aided in the achieving the proper pH of the system (this description was from Land O' Lakes, one source for such a product). It's possible that PH is still using the dairy blend--or something similar--in those places, mostly outside of the U.S., where PH still makes dough fresh in their stores. The frozen dough now includes only dairy whey.

For more about buttermilk in pizza dough, see also Tom Lehmann's post at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?p=24428#24428.

Peter
« Last Edit: June 27, 2008, 09:43:23 AM by Pete-zza »

Offline Pizza_Not_War

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Re: 2Stone high temperature ovens
« Reply #65 on: June 27, 2008, 10:35:24 AM »

Would love to hear any input/advice before I begin this new journey!  And Seattle temps are supposed to be in the mid-high 80s this weekend, so what better time to start playing!!

~sd

SDG

Caputo 00 is a perfect fit with the 2stone. I know that there is a source in Seattle for it.

PNW

Offline MWTC

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Re: 2Stone high temperature ovens
« Reply #66 on: June 27, 2008, 11:46:39 AM »
~sd

I liked the effect of the buttermilk powder. It is very subtle. A slight increase in volume, similar to using regular bakers grade dry milk with a very subtle buttery taste. It seems to soften the crumb slightly and move it slightly to the bready side. It is almost the same as BG dry milk with a slight twist. A twist to the better in my opinion. It should be great addition in your Sicilian style deep dish.

I am also noting that the bottom of the pie was darker with the same bake time. So I am experimenting with less stone warm up time, around the 16-18 minute mark. I use the 20 minute mark with dough without the addition of buttermilk powder, BG dry milk or dried whole egg powder. The addition of 2 minutes takes the stone from 600-625 degree mark to the 650-675 point. No doubt it makes a difference in the bake. I am also finding that with the stone temperature "right", I can increase the flame for the bake, at the insertion of the pie, to balance out the bake to my taste. This is the effect of the pizza baker upon the final outcome that we all come to understand with experience.

I am experimenting with the above mentioned ingredients to learn their effect upon the final result. This is something that has to be personally experienced to be able to produce a result that is that "cut above" that I am forging forward to produce. The above mentioned ingredients are just a small portion of options at our disposal as I am sure you understand. Tons of fun with a great reward at the end.

Good luck with your new oven, you will love it. I look forward to your pictures.

MWTC  :chef:


Offline MWTC

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Re: 2Stone high temperature ovens
« Reply #67 on: June 27, 2008, 11:56:10 AM »
Willard,

In my tin plated steel pan, it takes about 3-1/2 minutes at a stone temperature of 625 degrees. It depends if I am using a dough dressing or not. Most of the time I am using a basic dough dressing because I like the effect on the final result. I am also noting the effect of the above posts ingredients experiments on the bake times. It is taking longer to get the same effect but I am realizing that the stone temperature needs to be slightly less at insertion with and increase in flame at that point. The experimentation continues....

MWTC  :chef:

Do you mind me posting the pictures on your thread?

Offline MWTC

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Re: 2Stone high temperature ovens
« Reply #68 on: June 28, 2008, 01:26:14 AM »
With notes.

Offline 2stone

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Re: 2Stone high temperature ovens
« Reply #69 on: June 28, 2008, 09:27:45 AM »
MWTC,

By all means post all the pictures and info on this thread, that's what it is for.
Just a thought you may want to post your notes on a separate pic so they are
more readable, or maybe it's just me....I'm transitioning from being near sighted,
to I don't know what, where nothing is easy to read anymore.
 
Regards,
Willard

Offline MWTC

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Re: 2Stone high temperature ovens
« Reply #70 on: June 28, 2008, 01:29:09 PM »
Isn't it suppose to be a little out of focus.

Via, pizzanapoletana.

 ;)

Offline MWTC

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Re: 2Stone high temperature ovens
« Reply #71 on: June 29, 2008, 02:01:14 AM »
2% Dry Whole Egg Powder.

Offline dikemiya

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Re: 2Stone high temperature ovens
« Reply #72 on: June 30, 2008, 02:29:39 AM »
I was looking at the new Inferno and like the new design!!

Just one question, i read in the description on the 2stone site that you can order the Inferno with the Bayou Burner.

So does this use the same burner that is required for the 2stone oven?

thanks

Offline 2stone

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Re: 2Stone high temperature ovens
« Reply #73 on: June 30, 2008, 09:00:12 AM »
MWTC,

Do you notice much of a difference in taste? It looks like it browned the crust a little more?

dikemiya,

Yes you can get it with or without the burner. The burner used is the SQ-14 burner (the one used with the 2stone oven), you can unscrew the burner from the SQ - 14 frame and move it to the Inferno if you have one and are upgrading from the oven.

regards,
willard




Offline MWTC

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Re: 2Stone high temperature ovens
« Reply #74 on: June 30, 2008, 12:51:01 PM »
I notice a little difference in taste. The major change is in texture, it has a slightly "eggy" texture, but it is very subtle. The dough is lighter and more airy and as you noted an increase in browning. Excellent dough.

My next experiment is to combine all three elements to see the combined effect. Bakers Grade Dry Milk @ 1.5%, Dry Buttermilk Powder @ 1.5% and Dried Whole Egg Powder @ 1%. The dough going into cold fermintation felt fantastic. The hydration is at 63% including all the above ingredients.

MWTC  :chef: