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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
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 / Montes Pizza
« Last post by Chopper01 on Today at 03:49:56 PM »
Prez scored a perfect 10.  The cooked sauce looks good.  Im 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 »
Its a small world ;D Welcome to the forum, Sebastian! Have fun with your new toy.
Cheers
Peter
My lovely Mister singing club :D
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! 😂
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