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Sicilian Style / Re: How did she make the Sicilian Pizza?
« Last post by Pizza-Face on Today at 06:07:37 PM »
Can you remember what the pan your Mom used looked like? Was it thick or thin? I'll bet it wasn't non-stick!
thanks this is very helpful.
Hearth Ovens / Re: Pizza Party 70 x 70
« Last post by chopper88 on Today at 05:44:09 PM »
The current situation sounds great (minus the manure  :-D, I know the smell, fortunately they inject it into the soil here now), hopefully it'll stay like this. You get the view but not the work that comes with it.

My parents (before I was born) have experienced what you're afraid of unfortunately. They bought a house looking out on a cornfield from their backyard, and 10 years later there are houses all around them.
Not much you can do if the government decides they want to repurpose the land for something else.
I guess a solar farm is at least better than looking out the window at 6 or 7 other houses  :-\
Hotter and faster is the biggest thing. 850F is where the real tenderness starts. Depending on what flour you're using, that could cause toughness too. YOu want something unmalted and not much over 12% protein at the most.

Does the water % affect the softness too?
From 60 seconds and below is where the magic happens.
Since you are in NY, you may be close to restaurant depot's.  They will have a few different brands (including buffalo mozzarella which is probably the best).  Also, you probably have access to Lioni Latticini, and they make an excellent product, but might cost you more money since they may not be at wholesale prices like restaurant depot will be.

Commercial Ovens / Re: Make my oven hotter?
« Last post by stickyD on Today at 02:50:02 PM »
Probably a bad idea to try for all sorts of reasons. There is a reason the oven only goes up to 650F.

Craig is right, even if you make some box or play with steels, the innards are not up to spec for that temp. Then you have an oven you are leasing that you burned up, have to pay for, and you have no NP to serve.

Maybe do another style? I'd try tricks like this at home but not at my restaurant.
Hearth Ovens / Anybody look at the brick-n-flame oven kit?
« Last post by Timpanogos Slim on Today at 02:12:00 PM »
These guys turn out to be local to me, about 20 minutes away. The advertised price is $1500 but they are quietly offering the kits for $800 in local classifieds.

Appears to be a side business of a fireplace company.


My immediate thoughts after poking around the website and watching the assembly video:

1: No real specs are offered wrt dimensions. I guess i could extrapolate from standard firebrick sizes. (Edit: the insulation board that supports the deck is 27x27", ok)

2: They refer to the cast wall pieces as "refractory" but they sure look like cast vermicrete to me -- so maybe there is minimal heat storage in the structure.

3: Ceiling perhaps higher than ideal for pizza. But at least the smoke stack is positioned lowish.
Commercial Ovens / Re: Make my oven hotter?
« Last post by ira on Today at 01:54:47 PM »
Replacing the top stone with steel might increase the radiation off the top and make it cook faster. Also, turning the top stone black might do the same. Might be able to use the same process you use for seasoning a steel pan to darken it. If something like that works well enough, you might need less top heat.
Commercial Ovens / Re: Make my oven hotter?
« Last post by Timpanogos Slim on Today at 12:49:41 PM »
I'm very interested in this topic.

Craig may be right.

I've been working on ways to 'get my oven hotter' for a while.

I use a Blodget 911P for my mobile popups. I do a Pizza Pala style, light crunchy, high hydro. Baked hotter @650, 4-6 min, like artisan style.

I've felt the top was a little under and sometimes have to use a screen and go to the 6 min mark to get the results I want.

I had been pursuing ways to increase the temp limit from 650 to 750 to get a little more top heat and balance the bake

I recently realized a hotter oven is not waht I need.

The deck temp and bake time are what I'm looking for. I just want the top of the pie a little (10-20%) more done. What I need in more effcient top heat.

I'm working through posts here and Moderist Pizza and scouring the web to understand more about how to optimize the heat into the top of the pie.

The way heat works in an oven and to bake a pizza is way more complex and non-intuitive than it seems.

I'm not sure what will work for me but I'm starting with looking at the height of the celing and the reflectivity of the chamber first.

For me the perspective shift has been helpful.

I could swear that America's Test Kitchen or something similar had said that they found that, in a home oven, moving the stone to the top rack improved the top half of the pizza. I have not tested this myself.

I've heard of people building a "brick" oven inside a conventional oven, also haven't tried that. Sounds kinda extra, and in an actual pizza oven you could probably make the slot narrower just by adding another layer to the deck.

Cooking on steel would certainly make the bottom brown up quicker but won't do anything for the top. The Fibrament folks stress that thermal conductivity is not the end-all metric for baking stones and argue that cordierite and surely steel release their heat into crust too rapidly.
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