Author Topic: 2-Stone w/ Pete-zza Raquel/PNW/ Jeff (Read 7361 times)

Tony Pizzeria · « **on:** July 10, 2008, 08:46:19 PM »

Just fired up the 2-Stone using Pete-zza version of Raquel, PNW and Jeff using the culture from King Arthur Flour. First is PNW with caramelized onions fresh mutzi and homemade sausage, second is Pete-zza done Margharita style and last is Jeff using 6-1 fresh Mutzi and hot homemade sausage. All cooked in about 2 minutes on the weber genesis with top open and closed. The wife thought :PPete-zza was the best, I liked Jeff's the best

. But I was disapointed that all were a little soggy. (any help appreciated) They were all in the fridge for 6 days (maybe to long)

. Would like more of a crisp crust. All in all I think the 2-stone is a great piece of equipment.

Pete-zza · « **Reply #1 on:** July 10, 2008, 09:11:35 PM »

Tony Pizzeria,

I see that you married up

. I like her already.

Did you drain the fresh mozzarella cheese before placing on the pizzas? Also, fresh tomatoes can contribute to sogginess in the crust. Six days cold fermentation is a long time relatively speaking. Were the crusts gummy at all?

Peter

Tony Pizzeria · « **Reply #2 on:** July 10, 2008, 10:32:39 PM »

Quote from: Pete-zza on July 10, 2008, 09:11:35 PM

Tony Pizzeria,

I see that you married up . I like her already.

Did you drain the fresh mozzarella cheese before placing on the pizzas? Also, fresh tomatoes can contribute to sogginess in the crust. Six days cold fermentation is a long time relatively speaking. Were the crusts gummy at all?

Peter

Yup married up 50 years ago (LOL), I thought you would like that she chose yours. Yes the pies were a little gummy and I thought the tomatoes were extra watery, but the Mutzi was pretty dry and all three pies were kinda soggy, first time this happened to me. Guess it could be the long fermentation. Had them in the garage fridge and I keep it extra cold as this time year it's 100 in the garage.
Thanks

Pizza_Not_War · « **Reply #3 on:** July 10, 2008, 11:40:24 PM »

I am almost insulted coming in third. Not sure exactly what of mine you used?

What was the temp of the 2stone when you put the pizza on it??? The intense heat and fast bake can usually overcome a soggy set of toppings.

Out of 100 pizza's plus I have only had one soggy one early on in the process. A light coat of olive oil on the skin can help as well.

PNW - maybe next time I can win LOL

edit - I would also let them bake at least 30 seconds more.

sourdough girl · « **Reply #4 on:** July 11, 2008, 02:28:21 AM »

Tony,
I use JerryMac's dough recipe (http://www.pizzamaking.com/forum/index.php/topic,5851.0.html or Pete-zza's BP version http://www.pizzamaking.com/forum/index.php/topic,6515.0.html) which is a same day dough with "poolish" ferment which I have abused by refrigerating overnight, among other things) and I use a 2stone also... have not had a soggy crust, even with using fresh, thinly sliced tomatoes and fresh mozz on the same pie. I highly recommend that you try one of the JerryMac versions... the crust has good flavor and texture... and the 2stone brings out the crisp egg-shell crunch... with a creamy crumb! A slice of heaven!

Peter, glad to see you post on a 2stone thread... I think it's a first!

~sd

Tony Pizzeria · « **Reply #5 on:** July 11, 2008, 09:03:41 AM »

PNW SD Girl, Thanks I did brush with olive oil, and will try all the suggestions,
PNW I am POSITIVE you will win next time (send money) >:DLOL
I am fairly new on here and I was surprised that SD Girl said it was Pete-zza first respond to the 2-stone

, is there something I am missing

Pete-zza · « **Reply #6 on:** July 11, 2008, 09:33:23 AM »

Tony Pizzeria,

I don't think you are missing anything. There are only a few places where I do not post on the forum, and the ovens boards is one of them. All I have is a standard home oven and that is all I know about ovens.

Peter

Pizza_Not_War · « **Reply #7 on:** July 11, 2008, 09:53:14 AM »

One more soggy thought, you have the pizza sitting on your solid surface range top. You should put them on a cooling rack right off the 2stone. You are trapping moisture from the very hot crust that will get the pizza wet in no time flat.

PNW

Pete-zza · « **Reply #8 on:** July 11, 2008, 10:04:07 AM »

Quote from: Pizza_Not_War on July 11, 2008, 09:53:14 AM

One more soggy thought, you have the pizza sitting on your solid surface range top. You should put them on a cooling rack right off the 2stone. You are trapping moisture from the very hot crust that will get the pizza wet in no time flat.

PNW

PNW,

That's a very good observation. However, that won't move you up in the rankings

.

Peter

Tony Pizzeria · « **Reply #9 on:** July 11, 2008, 10:39:42 AM »

PNW I did that, the pic was after it cooled a while I first had it on a rack, however with that you HAVE moved to second but you have to work hard pizza:to stay there.
Pete: Have you any solutions to the problem other than not fermenting so long

Pete-zza · « **Reply #10 on:** July 11, 2008, 11:05:10 AM »

Tony Pizzeria,

Since I don't have a 2Stone, I am not qualified to speak to aspects beyond the dough itself. However, when a dough ferments too long, whether it is based on using a commercial yeast or a natural starter/preferment, the enzymes and other components of the dough can break down the gluten structure and result in the release of water. That can create a wet, slack and gummy texture. The only way to know if that is what happened in your case is to use a shorter fermentation time.

I didn't think to ask before, but what were the dough ball weights you used and the pizza sizes?

Peter

Tony Pizzeria · « **Reply #11 on:** July 11, 2008, 11:15:50 AM »

Thanks Pete the sizes were 13 inch but I did not weigh them, alot of these things are new to me like percentages etc, i am from the old school (but still trying to learn) where we measured by cups and hands, been cooking Italian food for over 50 years (even self published a cookbook) but just recently got into pizza making. So forgive me if I don't comprehend some of this jargon, but I love the forum and the people on it. Only been here a short time and I think it's great.
Thanks again to all
PNW: I moved you up to second! LOL

Pete-zza · « **Reply #12 on:** July 11, 2008, 11:36:51 AM »

Tony Pizzeria,

The reason I asked about the dough ball weights and corresponding pizza sizes is that if the dough is too thick and subjected to a short bake time, as is the case with the 2Stone, it is possible that the crust will not be completely baked and result in a "pasty" or somewhat underbaked crumb, especially in the middle of the pizza.

Peter

MWTC · « **Reply #13 on:** July 11, 2008, 12:14:31 PM »

Quote from: Pete-zza on July 11, 2008, 11:05:10 AM

Since I don't have a 2Stone, I am not qualified to speak to aspects beyond the dough itself.

My only question is why?

If its a question of $, 2stone would be well served well to get you an Oven at a greatly reduced price. Maybe we could lobby the membership to pepper 2stone with requests to give "The Professor" this little gem.

Pizza_Not_War · « **Reply #14 on:** July 11, 2008, 12:17:25 PM »

Quote from: Pete-zza on July 11, 2008, 11:36:51 AM

The reason I asked about the dough ball weights and corresponding pizza sizes is that if the dough is too thick and subjected to a short bake time, as is the case with the 2Stone, it is possible that the crust will not be completely baked and result in a "pasty" or somewhat underbaked crumb, especially in the middle of the pizza.

I use 280g approx. for a 13" pizza. Forms a thin center with a nice puffy edge. The leftover forms into a nice thin mini baguette over the next few days.

Second place and moving on up. Check is in the mail.

PNW

Pete-zza · « **Reply #15 on:** July 11, 2008, 12:42:46 PM »

Quote from: MWTC on July 11, 2008, 12:14:31 PM

My only question is why?

If its a question of $, 2stone would be well served well to get you an Oven at a greatly reduced price. Maybe we could lobby the membership to pepper 2stone with requests to give "The Professor" this little gem.

MWTC,

Thanks for the sentiment but it's not a matter of money. And I would never accept a 2Stone for anything other than the price Willard charges his regular customers. I am a generalist who likes to make many different styles of pizzas of many different sizes, all the way up to 18", and using different bake protocols. To me, the standard home oven is the ultimate multi-tasker despite its occasional shortcomings. The natural beneficiaries of what I do are other generalists who have standard home ovens and who, like me, typically make only a single pizza at a sitting. If I ever run out of things to do with my standard home oven, then I might migrate to some other method of baking my pizzas.

Peter

MWTC · « **Reply #16 on:** July 11, 2008, 02:42:20 PM »

OK.

You sure are missing out.

I guess we sould call you "The General" not "The Professor"

Essen1 · « **Reply #17 on:** July 14, 2008, 07:21:34 PM »

Okay, back to the problem at hand...sogginess.

Tony,

What temp was your bottom stone? And do you use fresh mozzarella, the kind that's packaged in water? If that's the case, try letting it drain excess moisture after taking it out of the packaging. I usually let mine sit for at least an hour in a shallow bowl.

Hope that helps

Tony Pizzeria · « **Reply #18 on:** July 14, 2008, 07:36:24 PM »

Quote from: Essen1 on July 14, 2008, 07:21:34 PM

Okay, back to the problem at hand...sogginess.

Tony,

What temp was your bottom stone? And do you use fresh mozzarella, the kind that's packaged in water? If that's the case, try letting it drain excess moisture after taking it out of the packaging. I usually let mine sit for at least an hour in a shallow bowl.

Hope that helps

Well I was in touch with Willard over the week end by e-mail and he suggested to start at a lower temperature, I was running 900 degrees using Pete's Raquel, PNW and Jeff, even tried Jerry Mac's I think it was under cooking, when I tried to leave it in longer the bottom got black and still a little soggy, I NEVER had this problem with any of the recipes in the oven or going on the grill with just the fibrament stone and then under the broiler. I am going to keep trying, I even went to Trader Joes and got a bunch of there dough (I used to use it before) not bad at all, but just to test for crispness without using up my good flour and time. Hell for $1.29 I'll give it a shot. Just hope it works as I like the unit and don't have to use my oven in Phoenix in July when it 110-112 in the shade.

Essen1 · « **Reply #19 on:** July 14, 2008, 07:49:26 PM »

Tony,

I think 900 F is a tad too high, too.

Also, commercially made doughs do behave differently in a high-heat environment. I suggest you stick with your homemade dough, lower the overall temp and make sure that the top and bottom stones are somewhat at the same temperature, with the top stone being a bit hotter, preferably.