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1
New York Style / Re: 9hr 420g 18 inch pie
« Last post by [email protected] on Today at 01:28:29 AM »
Why you wait until June 1st to plant tomatoes in Colorado.
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Pizza Ovens / Re: Effeuno Connection in the USA?
« Last post by scott r on Today at 12:42:09 AM »
I love this place
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Pizza Ovens / Re: Effeuno Connection in the USA?
« Last post by foobar34 on Today at 12:39:40 AM »
One thing you could do, is to wire a box with a NEMA plug, and inside the box have a 20A breaker plus the plug for the oven. Basically have an "extension cord" with a built-in 20A breaker

That would be completely safe (unless you mis-wire the box itself and have a short circuit inside :) ). And would not require any permanent wiring change to the house
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Pizza Ovens / Re: Consolidated Halo Topic
« Last post by Pizza_Not_War on Today at 12:25:34 AM »
This looks great. More rim browning than before...just the hotter launch? Didn't know Halo got to that point?
New stone showed up today. Probably could have baked it a bit more.
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Neapolitan Style / Re: Low fiber flour for neapolitan.
« Last post by Jersey Pie Boy on Today at 12:16:19 AM »
Pretty sure enzyme is the same thing as malted. Look for arrowhead mills organic AP..try Walmart
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Pizza Ovens / Re: Consolidated Halo Topic
« Last post by Jersey Pie Boy on Today at 12:11:55 AM »
This looks great. More rim browning than before...just the hotter launch? Didn't know Halo got to that point?
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Dough Clinic / Re: Anyone diagnose my sourdough issues?
« Last post by Jersey Pie Boy on Today at 12:08:47 AM »
The numbers seem fine...could the starter be the issue? With that percentage of starter the dough should have gone nuts, formed gluten like crazy and maybe overfermented. Lets,see what happens with the mix.
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Shop Talk / Re: Blodgett 1000 from an propane tank
« Last post by Andrew t on Today at 12:01:51 AM »
I have a 911P that runs on propane for my mobile operation.

I found I need an adjustable regulator on the tank to dial in the gas preasure to match the needs of the oven. You can look up the preasure requirement online. I've also found I need to dial back the preasure to get it warmed up then turn up the preasure a little after a few minutes. Seem like when it's cold it doesn't get enough air in the mix until it warms up (5-15 minutes). I've convinced myself its becasue the as it heats up the expansion somehow allow more air in. I have no actual knowdgle of why.

As far as it going out when you 'turn it to 500 to 600', as I understand it the oven burner only operates on or off. When it reaches temp the thermostat turns it off unitl it falls below the set point then the gas is turned back on. It's not like a range you can turn up the gas flow and get more gas/BTU.



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New York Style / Re: 9hr 420g 18 inch pie
« Last post by [email protected] on Yesterday at 11:22:52 PM »
Love the thin pies

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Off-Topic Foods / Re: Smash burger
« Last post by Pizzaman106 on Yesterday at 11:20:13 PM »
I would, but then I wouldn't have any money left over for gas!
It was $15.99 for 3 lbs!
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