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Author Topic: Using a bakery oven for pizza  (Read 213 times)

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Offline Borruso

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  • Location: Sydney Australia
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Using a bakery oven for pizza
« on: January 24, 2018, 03:33:11 AM »
Would love some input on using a bakery oven for pizza.

Currently use a wood fired oven-Dough recipe
Yeast   0.5%
Salt      1.0%
Water   54%
Oil   500   4%

Thin crust crispy with a good lip. Used the same dough in a bakers oven- 350 max floor and top temp and dough is drying out a bit, any input on recipe adjustments to get a good finish?

Thanks

Jamie

Offline markyr17

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Re: Using a bakery oven for pizza
« Reply #1 on: January 24, 2018, 04:42:55 AM »
When you bake at a low temperature such as 350- it takes the pizza much longer to cook, which is drying out your dough.

Offline ElRonno

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Re: Using a bakery oven for pizza
« Reply #2 on: January 24, 2018, 06:07:19 AM »
Australia uses the Celsius scale for temperature so I think itís 350C (662F) which is nice for a pizza. 

Iím more worried about the 54% hydration. I use 65% and thatís not even that wet. I also use 2% salt to retain that water (not because the salt absorbs it, it strengthens the gluten).
"If no one has told you yet today, you deserve endless amounts of pizza and love, and you have a great butt."

Offline The Dough Doctor

  • Tom Lehmann
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Re: Using a bakery oven for pizza
« Reply #3 on: January 24, 2018, 10:03:55 AM »
We really need more information on your "bakery" oven. For example, what kind of oven is it (traveling, reel, deck, etc.)? What kind of deck/shelf surface does it have (steel, composite, grid)? Direct fired or indirect fired? Is it gas or electric? Any pictures? Once we know what kind of oven you have we can make better recommendations as to what you will need to do to improve the quality of your pizzas.
Tom Lehmann/The Dough Doctor

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