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Home Ovens / Re: Bertello Oven
« Last post by foobar34 on Today at 08:40:32 PM »
I found a local Craigslist deal on this, but I'm afraid it's too small (I used to own a real wood fired oven, 40" floor... that was BIG :))

How big is the cooking floor (please see *edit) and how high is the dome above it? I have seen Youtube videos of this oven where people pull out the pizza to turn it, and hat would be a pretty big negative for a real neapolitan pizza. I'm really good with a turning peel, but it needs at least 5" of clearance to make it work well, probably could turn having only 4" if needed

Are the owners still happy?

EDIT: sorry, just found out the cordierite baking stone size on their website: 12.5" wide x 13.5" cooking surface
You might also want to check with this company if they plan to have an NG version (or conversions, usually it's a jet change on most burners) https://www.pizzamaking.com/forum/index.php?topic=67632.0

Having heat under the floor seems to make a lot of sense in small ovens like these
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by Minolta Rokkor on Today at 06:55:28 PM »
Bar Style cracker thinů.

10/10, it's about time I buy another stone
Could you show me a formula and procedure for this pizza?
Also how small big are bar pies supposed to be?
New York Style / Re: 7 minute New York bake
« Last post by Pizzaman106 on Today at 05:59:18 PM »
The latest bake.
Off-Topic Foods / Re: Today's Bread
« Last post by Jersey Pie Boy on Today at 05:42:36 PM »
Not 500? Seems to work great when started there, then lowered after initial 20 min or so. At least works for Chad R in Tartine's suggested home workflow.

Off-Topic Foods / Re: Bialys, Bagels and Other NY / Jewish Bakery Goods
« Last post by jkb on Today at 05:30:47 PM »
Nice sheen on those!

I picked up some dried blueberries this week. They taste pretty good but I think they're more muffin material.


I go 100% savory with bagels.  I don't go for the sweets.
Neapolitan Style / Re: The Doughs of My Life
« Last post by Pete-zza on Today at 05:22:07 PM »

Thank you. Now I remember seeing the post you cited. But what you made didn't look like the one that I made so it slipped my mind. I described the proofing box I made at Reply 6 at:


Maybe you can try the poppy seed trick some time ;D if you have a standardized method of dough storage (such as a standard storage bowl and standard dough ball weights). I was introduced to that method by member November and I later described the method at:


Many times I helped Norma with her dough balls and we both used the poppy seed method. That way, we were always in sync. Also, that method came in handy when I made dough balls that cold fermented for long periods of time, such as weeks. I could track the progress of the dough balls over the entire fermentation period. Combined with visual observation of a dough ball in decline, that pretty much assured that the dough ball would not overferment.

I do not mean to downplay or dismiss the value of the pluviometer method or any other method for that matter. They all have a place in the pantheon of methods for monitoring dough performance over time.

General Pizza Making / Re: G'Day - its been a while :-)
« Last post by wotavidone on Today at 04:58:08 PM »
The part of the recipe that caught my eye is the dough ball size. Converting to an US thickness factor, 16.15 oz/(3.14x5"x5"), is around 0.2. Pretty thick. Would love to see what you are baking up.
Good point.
A pound of dough for a 10 inch pizza is a very thick pizza.
American Style / Re: Pete-zza's Papa John's Clone Pizza
« Last post by MisterPKM on Today at 04:45:01 PM »
What is the recommended bake temp for a sturdy, yet not crunchy, pie? Like a well done PJ?
Prep Equipment / Re: New custom countertop Fork mixer
« Last post by 02ebz06 on Today at 04:16:59 PM »

Look like that crate would make a pretty sturdy dog house.  ;D


Or good firewood for the pizza oven,  :-D
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