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


Author Topic: steel + broiler method progress  (Read 1504 times)

0 Members and 1 Guest are viewing this topic.

Offline NoBSpizza

  • Registered User
  • Posts: 93
Re: steel + broiler method progress
« Reply #20 on: November 03, 2022, 05:54:59 PM »
Sure looks like it but you'll only know for sure by also sampling the 'real' thing comparing softness of the crust/mouthfeel/taste etc.

I have a wood-fired oven and have eaten several Neapolitan pizzas in Italy. ;)
Friday morning. You had a hard week and the day ahead of you is long. But then you remember: you're going to make and eat pizza tonight. This is going to be a good day.

Offline Ovenray

  • Registered User
  • Posts: 532
  • Location: Rotterdam
  • I like it out of the box
Re: steel + broiler method progress
« Reply #21 on: November 03, 2022, 06:10:00 PM »

I have a wood-fired oven and have eaten several Neapolitan pizzas in Italy. ;)

That settles it then  8)
EffeUno P134HA 509

Offline NoBSpizza

  • Registered User
  • Posts: 93
Re: steel + broiler method progress
« Reply #22 on: November 12, 2022, 07:45:04 AM »
yesterday´s nearlypolitan broiler + steel two minute pizza
Friday morning. You had a hard week and the day ahead of you is long. But then you remember: you're going to make and eat pizza tonight. This is going to be a good day.

Offline wiz_d_kidd

  • Registered User
  • Posts: 139
  • Age: 64
  • Location: Maryland, USA
  • Make Mine Large!
Re: steel + broiler method progress
« Reply #23 on: November 13, 2022, 09:07:36 AM »
NoBSpizza, that looks very much like the "nearlypolitan broiler + steel two minute pizza" that I get...

Offline NoBSpizza

  • Registered User
  • Posts: 93
Re: steel + broiler method progress
« Reply #24 on: November 19, 2022, 02:25:05 PM »
NoBSpizza, that looks very much like the "nearlypolitan broiler + steel two minute pizza" that I get...
Good job, looks like the real deal. I can see that you´re using another flour than I do. Looks like it has a fairly high proteine content. Caputo? Also, your hydration seems lower. Finally, based on the charred peperonis (compare them to mine in the last pic) it looks like your broiler is stronger than mine.
« Last Edit: November 19, 2022, 02:30:22 PM by NoBSpizza »
Friday morning. You had a hard week and the day ahead of you is long. But then you remember: you're going to make and eat pizza tonight. This is going to be a good day.

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


Offline wiz_d_kidd

  • Registered User
  • Posts: 139
  • Age: 64
  • Location: Maryland, USA
  • Make Mine Large!
Re: steel + broiler method progress
« Reply #25 on: November 19, 2022, 02:28:43 PM »
Good job, looks like the real deal. I can see that you´re using another flour than I do. Looks like it has a fairly high proteine content. Caputo?

It was Caputo Chef's flour. I can't get small bags of their Pizzeria flour.

Offline NoBSpizza

  • Registered User
  • Posts: 93
Re: steel + broiler method progress
« Reply #26 on: November 20, 2022, 05:56:41 AM »
It was Caputo Chef's flour. I can't get small bags of their Pizzeria flour.
Judging by the char on your peperonis your broiler seems quite strong. If you increase the hydration a bit and manage to put the pizza in with a bubblier cornicione you might be able to pull off a 90 seconds pizza.
Friday morning. You had a hard week and the day ahead of you is long. But then you remember: you're going to make and eat pizza tonight. This is going to be a good day.

Offline wiz_d_kidd

  • Registered User
  • Posts: 139
  • Age: 64
  • Location: Maryland, USA
  • Make Mine Large!
Re: steel + broiler method progress
« Reply #27 on: November 20, 2022, 09:06:20 AM »
Judging by the char on your peperonis your broiler seems quite strong. If you increase the hydration a bit and manage to put the pizza in with a bubblier cornicione you might be able to pull off a 90 seconds pizza.

Perhaps. But I'm already close. My usual bake is 110 seconds. The steel is only about 2-1/2 inches from the broiler element, so the char is more about proximity than strength of the broiler.

I do need to increase the size of the dough ball, though, so that I can reserve more for a fatter cornicione. I tend to spread it too thin right now. Even now, however, I get puffy bubbles that spring up and touch the broiler element! I like charred bubbles, but they stick to the element and break when you slide the pizza out. Oh well. Still working on the technique...

Offline NoBSpizza

  • Registered User
  • Posts: 93
Re: steel + broiler method progress
« Reply #28 on: November 25, 2022, 01:24:39 PM »
today´s contemporanea with high hydration and wide cornicione ... was happy to get something like that out of a home oven
Friday morning. You had a hard week and the day ahead of you is long. But then you remember: you're going to make and eat pizza tonight. This is going to be a good day.

Offline NoBSpizza

  • Registered User
  • Posts: 93
Re: steel + broiler method progress
« Reply #29 on: December 09, 2022, 03:08:40 PM »
AP flour, 70%, 24 CF, steel + broiler - to me it looks like the real deal   :drool:
« Last Edit: December 09, 2022, 03:11:02 PM by NoBSpizza »
Friday morning. You had a hard week and the day ahead of you is long. But then you remember: you're going to make and eat pizza tonight. This is going to be a good day.

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


Offline 9slicePie

  • Supporting Member
  • *
  • Posts: 1087
Re: steel + broiler method progress
« Reply #30 on: December 09, 2022, 04:31:10 PM »
Going forward, can you post undercrust pics also?

Offline Chopper01

  • Supporting Member
  • *
  • Posts: 249
  • Location: Toronto
  • Pizza is a race to the second last slice lol 🍕
Re: steel + broiler method progress
« Reply #31 on: December 09, 2022, 05:28:37 PM »
today´s contemporanea with high hydration and wide cornicione ... was happy to get something like that out of a home oven

This is pretty much the same results i get with a Breville Pizzaiolo with dough that is fermented 72Hrs+.
Pizza Party Ardore w/Saputo Biscotto Stone.
Blackstone Patio Oven w/Sorrento Biscotto Stone.
Gozney Roccbox w/Saputo Biscotto Stone.
Black & Decker 5min Pizza Oven w/Baking steel
Breville Pizzaiolo
Baking Steel 16” x 16”

Offline NoBSpizza

  • Registered User
  • Posts: 93
Re: steel + broiler method progress
« Reply #32 on: January 28, 2023, 02:05:54 PM »
Yesterday's pizza
Friday morning. You had a hard week and the day ahead of you is long. But then you remember: you're going to make and eat pizza tonight. This is going to be a good day.

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


 

wordpress