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


Author Topic: Pizzone Epoch  (Read 1274 times)

0 Members and 1 Guest are viewing this topic.

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 8813
  • Age: 62
  • Location: St. Joseph, MI
Re: Pizzone Epoch
« Reply #20 on: August 06, 2022, 03:10:37 PM »
So far in this oven, 850-965F.
Seems like you have done things well. That puts me in Craigís camp of not understanding how it is possible. No offense whatsoever; anything I have written here has been to try to help figure this out.
-Tony

Offline cloudboss

  • Registered User
  • Posts: 62
  • Location: Atlanta
  • I Love Pizza!
Re: Pizzone Epoch
« Reply #21 on: August 08, 2022, 04:16:48 PM »
Polselli Classica flour - 100%
Filtered water, 75F - 60%
Sea salt - 2.8%
Fresh yeast - 0.057%

Finished dough temp 77F. Fermented 23 hours, 20 in balls (71-73F RT, 61F for last 4 hours).

Baked 55 seconds at 965F.

Offline cloudboss

  • Registered User
  • Posts: 62
  • Location: Atlanta
  • I Love Pizza!
Re: Pizzone Epoch
« Reply #22 on: August 09, 2022, 06:14:04 PM »
Polselli Classica flour - 100%
Filtered water, 74F - 60%
Sea salt - 2.8%
Fresh yeast - 0.049% - reduced from yesterday but still a bit too much

Finished dough temp 76F. Fermented 23 hours, 19 in balls (71-73F RT, 61F for last 3 hours).

Baked 43 seconds at 980F.

I'm happy with today's pizza, but I'm not really feeling this oven. One of the saputo stones broke today, so I am already into repair mode. In general, this oven is too much work for my daily pie making routine. I need something that heats up to these temperatures in 30 minutes and I can just shut it off and forget about it when I am done baking my 1-2 pizzas (hello gas). This one stays hot until long into the evening, and my garage and sometimes the house now smell of smoke. It's getting me much better results than what I had before, but it's also basically a lifestyle change.
« Last Edit: August 10, 2022, 12:30:23 AM by cloudboss »

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 29165
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Pizzone Epoch
« Reply #23 on: August 12, 2022, 05:18:07 PM »
I really like that last one.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline cloudboss

  • Registered User
  • Posts: 62
  • Location: Atlanta
  • I Love Pizza!
Re: Pizzone Epoch
« Reply #24 on: August 15, 2022, 09:16:27 PM »
Polselli Classica flour - 100%
Filtered water, 75F - 60%
Sea salt - 2.8%
Fresh yeast - 0.45%

Fermented 24 hours at 70F, 18 in balls.

Baked at 915 floor temp for 45 seconds.

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


Offline cloudboss

  • Registered User
  • Posts: 62
  • Location: Atlanta
  • I Love Pizza!
Re: Pizzone Epoch
« Reply #25 on: August 25, 2022, 10:28:47 PM »
Here are some pizzas from the last week.

All made with Polselli Classica flour, 60% hydration, and 2.8% salt. The middle two are fermented for 12 hours with 0.1% fresh yeast, and the others are fermented for 24 hours with 0.04% fresh yeast.

The oven takes a very long time to get hot and I still haven't achieved consistent temperatures and baking times.

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 8813
  • Age: 62
  • Location: St. Joseph, MI
Re: Pizzone Epoch
« Reply #26 on: August 25, 2022, 11:32:58 PM »
Here are some pizzas from the last week.

All made with Polselli Classica flour, 60% hydration, and 2.8% salt. The middle two are fermented for 12 hours with 0.1% fresh yeast, and the others are fermented for 24 hours with 0.04% fresh yeast.

The oven takes a very long time to get hot and I still haven't achieved consistent temperatures and baking times.
The pizzas are consistently good (and alike). Evidently you have figured out how your oven must be attended.
-Tony

Offline cloudboss

  • Registered User
  • Posts: 62
  • Location: Atlanta
  • I Love Pizza!
Re: Pizzone Epoch
« Reply #27 on: August 26, 2022, 07:56:55 PM »
The pizzas are consistently good (and alike). Evidently you have figured out how your oven must be attended.

Thanks Tony. I feel my best pizzas were made at hotter temperatures than these. I have some work to do to consistently achieve 950F or higher in the time frame I want.

Offline cloudboss

  • Registered User
  • Posts: 62
  • Location: Atlanta
  • I Love Pizza!
Re: Pizzone Epoch
« Reply #28 on: September 13, 2022, 12:18:02 AM »
I hadn't been able to make pizza for 2 weeks, but today I'm back in business.

Polselli Classica flour - 100%
Water - 48F - 60%
Salt - 2.5%
Ischia culture - 1.4%

Fermented at 71F for 22 hours, 20 in balls.

Baked at 980F floor temp for 50 seconds.

Offline billg

  • Lifetime Member
  • *
  • Posts: 679
  • Age: 52
  • Location: Norwalk Ct.
Re: Pizzone Epoch
« Reply #29 on: September 13, 2022, 01:31:39 PM »


Very Nice!!!!!!! :drool:

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


Offline cloudboss

  • Registered User
  • Posts: 62
  • Location: Atlanta
  • I Love Pizza!
Re: Pizzone Epoch
« Reply #30 on: September 14, 2022, 01:32:26 AM »

Offline cloudboss

  • Registered User
  • Posts: 62
  • Location: Atlanta
  • I Love Pizza!
Re: Pizzone Epoch
« Reply #31 on: September 14, 2022, 01:37:35 AM »
Some pepperoni today.

Polselli Classica flour - 100%
Water - 48F - 60%
Salt - 2.8%
Fresh yeast - 0.03%

Fermented for 22 hours, 20 in balls at 71F (lowered last 3 hours to 64F).

Baked at 980F floor temp for 50 seconds.

Offline cloudboss

  • Registered User
  • Posts: 62
  • Location: Atlanta
  • I Love Pizza!
Re: Pizzone Epoch
« Reply #32 on: September 14, 2022, 03:34:49 PM »
More pepperoni today. Same formula as yesterday, but all fermented at 67F.

Offline cloudboss

  • Registered User
  • Posts: 62
  • Location: Atlanta
  • I Love Pizza!
Re: Pizzone Epoch
« Reply #33 on: September 18, 2022, 04:20:17 PM »
I think I finally cracked the code on getting the oven to about 1000F in a reasonable amount of time of 30-45 minutes.

First I lay down two full size pieces of firewood lengthwise in the center of the oven. By full size, I mean about 18" long. I try to choose pieces that are not too thick, around 4" is ideal.

Then I lay down three smaller pieces crosswise on top of the first layer. These pieces can be thicker but their length is about 1/3 of the length of the bottom pieces. They could be longer but I think this is easier to handle.

Then I stack a few pieces of kindling on top lengthwise for a third layer.

I light a piece of firestarter on the bottom between the two largest pieces. I've been using Royal Oak Tumbleweeds brand that I got at Home Depot and they work well. After lighting, I crack the door open on the top, per the Pizza Party instructions, for about 10 minutes, then switch to cracking it open on the bottom. I'm not sure why they say to do that, but works so I'm sticking with it.

After about 15 more minutes, the oven is hot enough I can feel it radiating from the front with the door closed. When I open it, it's about 1000F. At this point, I push all the wood to one side using the "spartifiamma" that comes with the oven. Starting the fire in the center and moving it heats the oven much faster than starting it on the side.

Moving the fire to the side does cool the oven down by around 150F, so I put about three more 6" chunks of wood on top of the fire. I replace the door, still cracked open on the bottom, and wait another 10-15 minutes. By now it is hot as hell and ready to bake.
« Last Edit: September 18, 2022, 05:25:54 PM by cloudboss »

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 8813
  • Age: 62
  • Location: St. Joseph, MI
Re: Pizzone Epoch
« Reply #34 on: September 18, 2022, 05:09:47 PM »
That would make an interesting picture series if you pull that off sometime, cloudboss. Congrats on cracking the code for you oven and circumstances. Everyone needs to figure that out whether itís a WFO or Kenmore electric.
-Tony

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


Offline cloudboss

  • Registered User
  • Posts: 62
  • Location: Atlanta
  • I Love Pizza!
Re: Pizzone Epoch
« Reply #35 on: September 19, 2022, 09:59:32 PM »
That would make an interesting picture series if you pull that off sometime, cloudboss. Congrats on cracking the code for you oven and circumstances. Everyone needs to figure that out whether itís a WFO or Kenmore electric.

I took some pictures to document the process today. I will split them over multiple replies since there is a limit on the number of attachments.

First, there are the three layers of wood. In the first layer, you can see the firestarter between the two pieces of firewood. Then I have the second layer of medium sized chunks, and finally a third layer of kindling.

Then the fire is lit. The door is put in place but cracked open on the top.

Fast forward 13 minutes - the fire is already roaring. I replace the door but crack it open on the bottom.

Fast forward 10 minutes - the temperature on the floor behind the fire is now 971F.

Offline cloudboss

  • Registered User
  • Posts: 62
  • Location: Atlanta
  • I Love Pizza!
Re: Pizzone Epoch
« Reply #36 on: September 19, 2022, 10:08:00 PM »
After taking the temperature and getting a reading near my target temperature of 950-1000F, I push the fire over to the side.

The temperature after moving the fire will drop, in this case it went down to 734F. So this is when I add three more medium sized chunks of wood to refuel. I use wood tongs to make it easier. I replace the door, still cracked open on the bottom.

Fast forward 15 minutes - the floor is now at 988F in the middle, and too hot to measure in the back. Time to bake.

Total time from lighting the flame to being ready was 41 minutes today.
« Last Edit: September 19, 2022, 10:10:22 PM by cloudboss »

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 8813
  • Age: 62
  • Location: St. Joseph, MI
Re: Pizzone Epoch
« Reply #37 on: September 19, 2022, 11:56:16 PM »
Thanks, cloudboss! That is an interesting process. Quick too.
-Tony

Offline cloudboss

  • Registered User
  • Posts: 62
  • Location: Atlanta
  • I Love Pizza!
Re: Pizzone Epoch
« Reply #38 on: September 20, 2022, 02:40:39 PM »
Pepperoni again today.

Polselli Classica flour - 100%
Filtered water @48F - 60%
Sea salt - 2.7%
Fresh yeast - 0.09%

Fermented 23 hours, 21 in balls at 64F. Baked 50 sec at 985F.

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