Author Topic: New oven (Read 4265 times)

MicheleR · « **Reply #20 on:** May 01, 2019, 10:02:53 AM »

Quote from: vdempsey on May 01, 2019, 09:41:34 AM

Pizzacraft PizzaQue PC6500 Portable Outdoor Pizza Oven?

That must be it

ebpizza · « **Reply #21 on:** May 01, 2019, 10:06:59 AM »

Ah then it must be ...

PizzAmateur · « **Reply #22 on:** May 01, 2019, 10:10:01 AM »

How far will this go?

(chuckle)

vdempsey · « **Reply #23 on:** May 01, 2019, 10:14:06 AM »

Quote from: PizzAmateur on May 01, 2019, 10:10:01 AM

How far will this go?

(chuckle)

PizzAmateur,

Meanwhile I've got a bulk ferment ball and am impatient wanting to shape them into balls already but have to wait...yeah officially, pizza making obsessed.

TXCraig1 · « **Reply #24 on:** May 01, 2019, 10:15:00 AM »

Quote from: Icelandr on May 01, 2019, 09:57:15 AM

A Bic Lighter!

That may be the closest guess so far

vdempsey · « **Reply #25 on:** May 01, 2019, 10:18:55 AM »

Quote from: TXCraig1 on May 01, 2019, 10:15:00 AM

That may be the closest guess so far

Must be a WFO oven? $135 ?

TXCraig1 · « **Reply #26 on:** May 01, 2019, 10:28:35 AM »

Quote from: vdempsey on May 01, 2019, 10:18:55 AM

Must be a WFO oven? $135 ?

Not wood fired.

vdempsey · « **Reply #27 on:** May 01, 2019, 10:30:44 AM »

Quote from: TXCraig1 on May 01, 2019, 10:28:35 AM

Not wood fired.

That is more than strike 3, so I'm out.

TXCraig1 · « **Reply #28 on:** May 01, 2019, 10:32:48 AM »

OK, good guesses all. Here it is:

schold · « **Reply #29 on:** May 01, 2019, 10:35:31 AM »

Searzall

jizza23 · « **Reply #30 on:** May 01, 2019, 10:37:28 AM »

That was fun

vdempsey · « **Reply #31 on:** May 01, 2019, 10:37:48 AM »

Quote from: TXCraig1 on May 01, 2019, 10:32:48 AM

OK, good guesses all. Here it is:

A cast iron on a stove top and what is that next to the cast iron pan?

TXCraig1 · « **Reply #32 on:** May 01, 2019, 11:13:06 AM »

Quote from: vdempsey on May 01, 2019, 10:37:48 AM

A cast iron on a stove top and what is that next to the cast iron pan?

It's a searzall: https://www.amazon.com/dp/B00L2P0KNO/?tag=pmak-20

PizzAmateur · « **Reply #33 on:** May 01, 2019, 11:19:47 AM »

Quote from: vdempsey on May 01, 2019, 10:14:06 AM

PizzAmateur,

Meanwhile I've got a bulk ferment ball and am impatient wanting to shape them into balls already but have to wait...yeah officially, pizza making obsessed.

Welcome to my world! (chuckle)

Latest formula... fermentation times vary according to when I need it... combination of cold and RT ferment.

Flour (100%):    369.41 g | 13.03 oz | 0.81 lbs
Water (65%):    240.12 g | 8.47 oz | 0.53 lbs
IDY (.25%):      0.92 g | 0.03 oz | 0.31 tsp | 0.1 tbsp
Salt (2%):      7.39 g | 0.26 oz | 1.32 tsp | 0.44 tbsp
Olive Oil (4%): 14.78 g | 0.52 oz | 3.28 tsp | 1.09 tbsp
Sugar (2%):      7.39 g | 0.26 oz | 0.02 lbs | 1.85 tsp | 0.62 tbsp
Total (173.25%): 640 g | 22.57 oz | 1.41 lbs | TF = N/A
Single Ball:     160 g | 5.64 oz | 0.35 lbs

I am using a little less sugar than above. Maybe half or 1/3 of what is listed.

Depends on how fast the crust browns...

Also, just started using White Lily Bread Flour. I like it.

Jersey Pie Boy · « **Reply #34 on:** May 01, 2019, 11:22:45 AM »

Fun! And amazing, but you always make amazing pies. This was really just an oversized Bic, LOL!

TXCraig1 · « **Reply #35 on:** May 01, 2019, 11:42:06 AM »

I've been on a kick to make pizza with only things readily available, and I've been wanting to come up with a way that anyone can make a reasonable NP approximation without a dedicated oven or any oven mods. This is really close, and given the simplicity, maybe the best option.

I don't like the skillet-broiler method at all. Cooking the top and bottom separately just doesn't work when it comes to delivering NP characteristics, and most broilers are not powerful enough to get the top even close to right or quick enough. This method fixes those problems. 450F on the pan at launch and circle around the parameter (~ 1 pass per second initially) with the torch angled slightly towards the edge of the pan. After it's mostly baked, you can touch up light spots. I didn't use the torch after I took it out of the pan, but you could to hit light ares on the sides if you wanted.

The searzall isn't quite powerful enough to be ideal, but it's close enough. The bottom of the pie isn't quite right, but these are almost as close to NP as what I used to bake in my BBQ, and a whole LOT simpler to make: https://www.pizzamaking.com/forum/index.php?topic=9614.0 The pizza could pass for NP and is a lot better than I've had in most of the fast-NP chains.

For this pie, I had bulk dough in the fridge since Saturday afternoon, balled it yesterday at 4pm at RT and baked at 7pm. Warm up time is just a couple minutes. The dough was 62%HR KABF, 2.8% salt, 0.5% IDY. I had it in the fridge for three days, but it could have been anywhere from one to five days no problem. It's a very flexible solution. Launching into the hot pan is surprisingly easy because the dough does not stick at all. Even if part of the pie ends up on the side of the pan, a quick swirl and it's right in the middle.

Jersey Pie Boy · « **Reply #36 on:** May 01, 2019, 11:48:49 AM »

Maybe 30-45 second pie next?

http://xm42.com/

TXCraig1 · « **Reply #37 on:** May 01, 2019, 11:57:02 AM »

I was wanting to keep it an indoor option

ccgus · « **Reply #38 on:** May 01, 2019, 04:28:33 PM »

This is pretty awesome. How many attempts did you try before you were happy with what you made? And did you oil the pan first?

TXCraig1 · « **Reply #39 on:** May 01, 2019, 05:03:39 PM »

Quote from: ccgus on May 01, 2019, 04:28:33 PM

This is pretty awesome. How many attempts did you try before you were happy with what you made? And did you oil the pan first?

The pie in the first post is the 3rd of four I've made. The first two were Saturday with a 5-hour dough, kind of a proof of concept. I made this and one other last night, but I didn't have much cheese to put on the second.