Recent Posts

11

General Pizza Making / Re: The Thread of Shame.........

« Last post by Pizza-Face on Today at 05:28:37 PM »

I'm always happy to contribute to my favorite thread! The bubble from hell. A 24 hr CF, AP dough. Baked in the home/indoor oven for about 8 minutes. Tasted good!

Reminds me of visiting the Epcot center in Disneyland

12

Pizza Ovens / Re: New: Ooni Karu 16 Multi-Fuel Oven

« Last post by Quebert on Today at 05:12:06 PM »

Just tried my karu 16 and 45 mins was somewhere around 880-900 air temp and floor around 800 in the center. I baked 15 pizzas over 2 hrs and never adjusted the flame once or did anything. Bake times were around 75 seconds I think but only timed one I did with gold medal bread flour and I pulled that one at 60s. The balance on the bake was perfect.

Oven over gas maybe would hit 950 at max but I doubt it would get much more than that. They do advertise it hits 950f in 15 mins and I would say that would be a bad thing. They way they have it now the stone didn't seem to easily overheat and it worked well

Any pictures?? 

13

Pizza Equipment For Sale / Re: Pizza party Natural Gas Illinois, USA

« Last post by 02ebz06 on Today at 05:00:17 PM »

Is stand included ?

14

Pizza Equipment For Sale / Re: Pizza party Natural Gas Illinois, USA

« Last post by DoReiMe on Today at 04:54:01 PM »

Pick up from where?

15

Dough Clinic / Re: Please check out this fermented dough...what am I looking for?

« Last post by OrlandoPete on Today at 04:51:41 PM »

Quite a bit. If the dough is too warm, then it's probably WAY overfermented after 72 hours in the fridge.

What flour are you using? What is the protein %??

It's King Arthur Bread Flour, 12.7%.

16

Pizza Ovens / Re: New: Ooni Karu 16 Multi-Fuel Oven

« Last post by mosabrina on Today at 04:24:07 PM »

So, the gas (propane) burner arrived a couple weeks ago and just did my 2nd bake, 9 pies total, using it.  Per a couple YouTube videos of same I was expecting it to get to Neapolitan bake temp in 20-minutes or so but, so far, it takes 45-minutes on high setting to get to 775/800F.   But the bakes were really good and much easier to manage oven temp than wood.

Just tried my karu 16 and 45 mins was somewhere around 880-900 air temp and floor around 800 in the center. I baked 15 pizzas over 2 hrs and never adjusted the flame once or did anything. Bake times were around 75 seconds I think but only timed one I did with gold medal bread flour and I pulled that one at 60s. The balance on the bake was perfect.

Oven over gas maybe would hit 950 at max but I doubt it would get much more than that. They do advertise it hits 950f in 15 mins and I would say that would be a bad thing. They way they have it now the stone didn't seem to easily overheat and it worked well

17

General Pizza Making / Monte’s Pizza

« Last post by Chopper01 on Today at 03:49:56 PM »

Prez scored a perfect 10.  The cooked sauce looks good.  I’m very curious  about the special cheese blend.  Any ideas?

18

Neapolitan Style / Re: Breville Oven - Neapolitan Pizzas

« Last post by bastino83 on Today at 03:31:32 PM »

It´s a small world Welcome to the forum, Sebastian! Have fun with your new toy.
Cheers
Peter

My lovely Mister singing club
Hello Peter, the world is really small Nice to meet you over here

My registration here is very late but finally I decided to give it a try. This is my second forum I am registered

19

Neapolitan Style / Re: Low fiber flour for neapolitan.

« Last post by mosabrina on Today at 03:02:15 PM »

That's what it says at walmart. But anyways just tried the karu 16 and used malted flour (gold medal bread flour) and arrowhead mills. No pics sorry I was painting but baked 15 pizzas over 2 hrs and had it on max flame the whole time and the top/bottom heat balance is amazing over gas. That oven is much better than I hoped since I never checked the temp. Every pizza was around 70 seconds and they cooked very even. I checked one time before I baked the first and there was about an 80 degree difference between the stone center and the thermometer reading. Then the thermometer fluctuates up and down based on opening/closing the door but I never

Air temp on the oven read between 870 and 930 and the stone was over 750 I think from the one time I checked. Heatup time I think was around 40-45 mins so not terrible

I did 36ish hrs of CF/RT bulk and then around 8 hrs of balls at RT. I did a mix of CF/RT bulk because I didn't calculate that my new fridge is really cold.

At 60% hydration the gold medal didn't hold up very well but the arrowhead mills seemed easier to stretch. Gold medal rose a bit faster and I used the arrowhead slightly underfermented and the gold medal a bit over.

I would say I pulled the gold medal pizzas a touch earlier due to browning but they were not raw inside. They definitely did not leopard even when I pulled them before uniformly brown.

Overall not sure I trust the fiber ratings of flour anyways (I think in general fiber on foods can't be right as one brand of kombucha I buy says 4g per bottle when other brands mostly have 0)

20

General Pizza Making / Re: The Thread of Shame.........

« Last post by stickyD on Today at 02:58:41 PM »

Not the greatest disaster, but was a face-palm moment nonetheless.  Jabbed cornicone with the turning peel before it set, whoops.

I'd take a fat slice out of the butt-end of that pizza! 😂