A D V E R T I S E M E N T


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Pizza Ovens / Re: Gozney Dome???
« Last post by Cogs on Today at 10:04:02 AM »
The website shows one stone, a 30mm cordierite stone. It wouldn't make sense to have different stones as you bake at the same temp with either gas or wood.

Yep. I would prefer having a solid deck on the non fire side but understand the economics.
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The carbon oven is very forgiving. The burner design keeps the back from overheating the pizza. Plus 15 inches of work space allows a lot of room for placement. The carbon pizza oven stand looks pretty neat.
 Note the peel in the kit,if he front isn’t slightly beveled it will not slide easily under the pizza. You may have to file the front a little.the better peels like GI metal are ground down in the front. I scrape mine on a flat cement surface then clean it up with a file, clean and sterilize when done.
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Dough Clinic / Re: adding salt too early??
« Last post by scott r on Today at 08:36:55 AM »
not to derail, but check out this guys pan seasoning page!
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Dough Clinic / Re: adding salt too early??
« Last post by HansB on Today at 08:22:22 AM »
According to Scott’s link, there is something to it. Not that one method kills the yeast and render the dough useless, but that there are nuances that can have an impact when comparing recipes.

I read it as completely debunking it...
5
Home Ovens / Re: New pizza oven Carbon kitchen
« Last post by thezaman on Today at 08:16:59 AM »
 Carbon bake same dough as last pizza above. Extra 48 hours cold storage.
Also,lots of Carbon pizza oven ideas are being kicked around by the company.
 
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Dough Clinic / Re: adding salt too early??
« Last post by Heikjo on Today at 08:11:19 AM »
According to Scott’s link, there is something to it. Not that one method kills the yeast and render the dough useless, but that there are nuances that can have an impact when comparing recipes.
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Dough Clinic / Re: adding salt too early??
« Last post by HansB on Today at 07:39:02 AM »
Unfortunately this is a myth that is still perpetuated here on the forum and by many pro's.  ::)
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Pizza Ovens / Re: Gozney Dome???
« Last post by HansB on Today at 07:33:43 AM »
The website shows one stone, a 30mm cordierite stone. It wouldn't make sense to have different stones as you bake at the same temp with either gas or wood.
9
Pizza Ovens / Re: Gozney Dome???
« Last post by Cogs on Today at 06:40:17 AM »
Agreed. Funny how I can’t seem to find a wood only unboxing.
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Dough Clinic / Re: adding salt too early??
« Last post by scott r on Today at 04:20:11 AM »
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