Author Topic: thin and crispy in brick oven  (Read 130 times)

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Offline gd125

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thin and crispy in brick oven
« on: August 25, 2014, 11:57:41 AM »
Ive tried neopolitan pizza  in brick oven which tends to be not that crispy and flops over, however ive yet to come across a crispy and airy dough recipe that i can put into my brick oven.  Anybody know of a great recipe for this type of crust?

thanks
gd


Offline mkevenson

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Re: thin and crispy in brick oven
« Reply #1 on: August 25, 2014, 01:59:02 PM »
gd, what floor temp are you launching at and what is the bake time. These may be keys to what you want. Your dough recipe may also help us make suggestions.
And of course pics are a bonus!
Stop by next time you are west and we can cook a pie or two.

Mark,
"Gettin' better all the time" Beatles

Offline gd125

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Re: thin and crispy in brick oven
« Reply #2 on: August 25, 2014, 03:59:13 PM »
hi mark,

i fired up my brick oven last night first time after using a 3 day cold ferment Neapolitan at
1,247 grams - Flour (Bakers' Percent = 100%)
761 grams - VERY cold water (Bakers' Percent = 61%)
28 grams - Pure Sea Salt (Bakers' Percent = 2.25%)
1.3 grams - Instant Dry Yeast .

my brick oven floor was around 720 and sides were 820. dome was hi.  I just couldnt get a crispy crsut even though i had some nice bubbles going.  the bottom of crust did have nice leoparding and char going on.  WHat am I doing wrong?...

thx
gd

Offline gd125

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Re: thin and crispy in brick oven
« Reply #3 on: August 25, 2014, 04:00:42 PM »
i forgot too mention bake times were around 3 minutes.

thx gd

Offline mkevenson

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Re: thin and crispy in brick oven
« Reply #4 on: August 25, 2014, 04:38:51 PM »
gd, in my experience with my wfo, Pizza Party, I can achieve a crisper crust if I stay with a floor temp around 650. I am currently using 57% hydration with 3% EVOO so an effective hydration of 60%. I bake by bottom color and generally "dome" if I need more top color after the bottom is good. Yesterday my floor temp was 750+ with a 2:33 bake time. Not crisp but not floppy either. I was too hungry to wait for the floor temp to go down.

Mark
"Gettin' better all the time" Beatles

Offline gd125

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Re: thin and crispy in brick oven
« Reply #5 on: August 25, 2014, 05:35:30 PM »
Mark,

Ill try the change in floor temp and evoo..    My dough felt really sticky at 61% hydration.  Cant imagine how sticky it will be with 57% but i guess thats where the evoo plays a role. By the way mark i was so close to getting the pizza party but instead went with a brick oven from pcbrickovens. Its a gas unit but i realized Im getting the floor alot hotter with an actual fire.  Pizza party is a nice mobile unit it seems.

thx
gd 

Offline mkevenson

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Re: thin and crispy in brick oven
« Reply #6 on: August 25, 2014, 06:12:13 PM »
Mark,
  Pizza party is a nice mobile unit it seems.

thx
gd 

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