Recent posts

#1

General Pizza Making / Re: Robenco15 Tries to Pizza

Last post by TXCraig1 - Today at 03:58:02 PM

Do you use oil or shortening in the pan?

#2

Pizza Ovens / Re: New large gas pizza oven: ...

Last post by PeteFromHolland - Today at 03:43:03 PM

Got an Emozione since this summer and I love it. The build quality is high and I like that it's made in Italy. The biscotto stone per default made me buy this over the Gozney Arc. And I don't like that the Gozney stuff is made in China. I hope this oven lasts me a lifetime.

#3

Newbie Topics / Re: Neapolitan style pizza, bo...

Last post by TXCraig1 - Today at 03:16:44 PM

No recipe or different mixer is going to fix the heat imbalance problem.

#4

Newbie Topics / Re: Neapolitan style pizza, bo...

Last post by TXCraig1 - Today at 03:15:35 PM

I said it's not hot enough for Neapolitan which is indisputable. 2 minutes is not Neapolitan, and that pizza at 12 min is underbaked on top and overbaked on the bottom. I'm sure that styles closer to NY are doable in the oven, but my guess is that once it gets much over 600F, you're going to have heat imbalance problems.

#5

Newbie Topics / Re: Neapolitan style pizza, bo...

Last post by FreddyMuskelberg - Today at 03:10:16 PM

Not hot enough? Hmm, it looks pretty good in this video though after just 2 minutes (Timestamp around 12:15). Maybe I just need a different recipe or method? As far as I can tell he didn't mention the recipe he used but on his site he has one with only 12g protein and 60% hydration so I assume he may have used that.
If I'm not mistaken, Vito Iacopelli, a professional pizzabaker and YouTuber makes his at top 400°C and bottom 300°C, at least I remember seeing it in one of his videos. But he uses a professional dough mixing machine, not sure how much difference that would make. Maybe I should go for a different type of pizza for this oven and stone? I like soft, airy and chewy, what would you guys recommend?

Not sure if my claim of the 7°C in my fridge is even accurate, I just have a meat thermometer so I put a glass of water in there for an hour and then measured that by sticking the thermometer in there

#6

Home Ovens / Re: New Gozneys coming soon

Last post by TXCraig1 - Today at 03:00:06 PM

Unless the top of your oven is shiny stainless steel, you really only need 1 steel plate. Bake as close to the top of the oven as you can and still have enough room to work. The top of a dark colored oven is as good as a steel.

#7

Newbie Topics / Re: Neapolitan style pizza, bo...

Last post by gcpizza - Today at 02:19:39 PM

48h cold ferment in the fridge at 7°C (45°F)


Any tips?

Not related to your bake problems, but if you're keeping anything in your refrigerator other than fermenting dough, the temperature is way too high from a food safety standpoint. Food safety standards require refrigeration temperatures to be kept below 40° F (4° C).

#8

Home Ovens / Re: New model of Pizza Party P...

Last post by TXCraig1 - Today at 01:57:58 PM

It's an awesome oven. I love it.

#9

General Pizza Making / Re: Robenco15 Tries to Pizza

Last post by Robenco15 - Today at 01:45:21 PM

Pizza gig is on pause for now so that means I get to make what I want. Made two Detroit Pizzas for my son's bday party. 540g dough balls, 24 hour CF and 6 hours at RT in the pan. I still can't get it to stay in the corners of the pan. End up with ovals 🤦 Still taste great.

Used Red Pack Extra Heavy tomatoes for the sauce and people were raving about it. Was awesome. 75% hydration btw. 

#10

Home Ovens / New model of Pizza Party Passi...

Last post by Scott in San Diego - Today at 01:39:39 PM

Hey all, after some long consideration and research I decided on the updated version of the Pizza Party Passione. Great, great oven. Now the interesting part. I purchased it new off of Amazon. I was skeptical at first knowing that most sales of Pizza Party products are from the official Pizza Party Store directly from Italy or sold from a third party vendor at a much higher price. I contacted Pizza Party Italy to see if this was a legitimate offering from Amazon. They asked for information about the seller on Amazon and would investigate. They contacted me rather quickly and informed me that it was indeed their U.S supplier. I contacted the Amazon seller and he was extremely helpful and responded within minutes of my emails throughout the process. He upgraded me with the Saputo Biscotto Stone, pizza peel and turning peel at no extra cost. The total price was frankly remarkable. There was a small hiccup that occurred but was quickly and professionally resolved. As of now the Passione is listed as not available on Amazon so I don't know if there was an issue or just sold out. Just thought I would post this in case anyone was interested in a Passione and noticed it on Amazon. If anyone has any questions about the newer version maybe I can be helpful in answering them. Thanks.