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Author Topic: Greek pizza  (Read 225836 times)

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Offline Bobino414

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Re: Greek pizza
« Reply #880 on: January 07, 2018, 03:27:19 PM »
KitchenAid Superba KEBC247KSS03

I'm using the lower oven which does not have convection. A 16" stone or pan wont fit with the convention fan

You do have a bottom heating element hidden in the floor panel.

Offline hammettjr

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Re: Greek pizza
« Reply #881 on: January 07, 2018, 05:36:44 PM »
You do have a bottom heating element hidden in the floor panel.

I had no idea, thanks! Now I see this:

The CleanBake Hidden Element provides evenly balanced heat distribution resulting in better baking performance. Because it is “hidden” from view by the porcelain oven cavity, the baking element is protected from spills.
 
Matt

Offline invertedisdead

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Re: Greek pizza
« Reply #882 on: January 12, 2018, 12:41:26 AM »
I'm a fan of a stone under the pan. I usually try and deck it directly on the stone at the end if possible.

Offline invertedisdead

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Re: Greek pizza
« Reply #883 on: January 12, 2018, 12:48:23 AM »
I had no idea, thanks! Now I see this:

The CleanBake Hidden Element provides evenly balanced heat distribution resulting in better baking performance. Because it is “hidden” from view by the porcelain oven cavity, the baking element is protected from spills.

That means you can put your stone directly on the floor  ;)

Offline norma427

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Re: Greek pizza
« Reply #884 on: January 12, 2018, 10:39:43 AM »
Cheesy.

Norma


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Offline enchant

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Re: Greek pizza
« Reply #885 on: January 12, 2018, 10:43:59 AM »
Norma, you're killin' me here. How do I eat my tuna sandwich for lunch now?
--pat--

Offline norma427

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Re: Greek pizza
« Reply #886 on: January 12, 2018, 11:33:18 AM »
Norma, you're killin' me here. How do I eat my tuna sandwich for lunch now?

Lol Pat, a tuna sandwich sounds good to me. 

This was a video I took at the end of the night of two pizzas baking.  The sounds of the cheese and bottom sizzling can be heard.  The thing with those two pizzas they weren't proofed enough.  Just wanted to do a test.

https://www.instagram.com/p/BdwRgdfBO_u/?taken-by=normaspizza

Norma

Offline enchant

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Re: Greek pizza
« Reply #887 on: January 12, 2018, 11:40:58 AM »
My goodness, that looks yummy.  I always like to have my pepperoni curl up and leave little pools of grease.  Yours really curl a LOT, even closing in on themselves somewhat.
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Offline invertedisdead

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Re: Greek pizza
« Reply #888 on: January 12, 2018, 01:08:37 PM »
Hmm Norma, something actually looks off on that pie. Can't quite put my finger on it, gonna need you to drop it in the mail and overnight it this way for proper analysis  ;D




BTW is that 100% cheddar, or a mozz:cheddar blend in the pic above?

Offline norma427

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Re: Greek pizza
« Reply #889 on: January 12, 2018, 09:29:10 PM »
Hmm Norma, something actually looks off on that pie. Can't quite put my finger on it, gonna need you to drop it in the mail and overnight it this way for proper analysis  ;D




BTW is that 100% cheddar, or a mozz:cheddar blend in the pic above?

Ryan,

Lol.  That is cheddar mozzarella blend with 3 hard cheeses. 

Norma

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Offline hammettjr

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Re: Greek pizza
« Reply #890 on: January 14, 2018, 10:17:09 PM »
I went with a stone in the oven tonight and it worked nicely, thanks all  :chef: I kept it simple, pan on a 485 degree stone with 460 degree oven for 15:30. Cooled for 4 minutes, no sign of steam/water residue on the cooling rack. Then sliced and eaten. It was a nice improvement to the undercrust. I'm curious how it'd turn out with the stone a bit hotter, and maybe more oil in the pan. I also achieved a cheese crust accidently, which was interesting, but not something I'd do intentionally.
Matt

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