Another use for this dough. This pizza is made with this same dough that Steve and I used yesterday, in an experiment in the 1/4 size convection oven, with a small soapstone.
Although this pizza turned out good, Steve and I fouled up with the convection oven. We had turned it on to heat the soapstone. We didn’t think, when we just used the timer to let us know when the soapstone might be hot enough to bake on. We kept monitoring the temperature on the soapstone, top ceiling heat and other measurements inside the oven. We did use an IR gun to measure the temperatures. Both the top ceiling heat and other temperature were within 15 degrees of everyplace we measured. I guess this was because the convection mode was on. Well, when we thought the oven was hot enough, Steve loaded the pie. Since I didn’t have a small enough peel to load the pie, Steve made a peel out of a pizza box. He was trying to be environmentally friendly and also had to have some way to load the pie onto the soapstone. We watched the pie rise, because there is a window in the front of this oven. We then looked and saw the light wasn’t on for the convection mode. The timer must have gone off and no buzzer sounded. Then we switched the oven mode over to manual and continued baking. I don’t know if we lost any oven spring or what else might have been different, but next time we try this dough, we are going to make sure we have the oven on manual mode. We could have tried another pizza, in the convection oven, because I did have another small dough ball, but by that time with the big pizza oven on, the heated humidified humidity holding cabinet, the heat blowing from the deli case, heat blowing from the pizza prep refrigerator and this convection oven on, it was just getting too hot. Temperatures inside the market stand were about 96 degrees F.