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


Author Topic: San Antonio Bakes  (Read 6823 times)

0 Members and 1 Guest are viewing this topic.

Online Arne_Jervell

  • Registered User
  • Posts: 918
  • Location: Norway
  • I Love Pizza!
Re: San Antonio Bakes
« Reply #20 on: September 21, 2020, 12:38:15 AM »
Congratulations with the new floor. What is the verdict, did you experience a difference?

Pizza looks smashing. So vibrant!

Online Icelandr

  • Supporting Member
  • *
  • Posts: 1512
  • Age: 73
  • Location: Gabriola Island, British Columbia
  • Infinite Monkey Theorem at work
Re: San Antonio Bakes
« Reply #21 on: September 21, 2020, 01:19:30 AM »
Very nice group of pies! Not sure how they lasted, in tact, for a picture, they wouldn’t if I were there, perhaps I missed my invitation . . . ?
Nice oven and now enhanced, enjoy your baking!
Greg
PizzaParty 70x70, saputo floor

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 27877
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: San Antonio Bakes
« Reply #22 on: September 21, 2020, 07:26:14 AM »
Those pies look awesome!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Jon in Albany

  • Lifetime Member
  • *
  • Posts: 2594
  • Location: Albany, NY
    • Jon In Albany Blog
Re: San Antonio Bakes
« Reply #23 on: September 21, 2020, 08:14:30 AM »
Pies look great. How different were the bottoms?

Offline sk

  • Registered User
  • Posts: 823
  • Location: Marietta, GA
  • Belle Pizze!
Re: San Antonio Bakes
« Reply #24 on: September 21, 2020, 09:08:24 AM »
Great looking pizzas!  Do you find a flavor difference at 48 hours vs 24?  How do you maintain your bulk dough temp at 65?
Pizza Party 70x70 WFO/Saputo Floor

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


Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 349
  • Age: 73
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #25 on: September 21, 2020, 10:02:52 AM »
Congratulations with the new floor. What is the verdict, did you experience a difference?

Pizza looks smashing. So vibrant!

Thanks Arne. Yes the new floor was an outstanding success; the old deck preformed best at 850F to 875F and had some recovery time between pies. I launched the first pie on the new deck at 935F and no burning on bottom just appropriate scorches. Baking complete just under 1 minute. I don't know why saputo is different but one thing is apparent--it has more thermal mass.

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 349
  • Age: 73
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #26 on: September 21, 2020, 10:04:20 AM »
Pies look great. How different were the bottoms?
Thanks Jon  Yes there was a difference, see my response to Arne

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 349
  • Age: 73
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #27 on: September 21, 2020, 10:05:12 AM »
Very nice group of pies! Not sure how they lasted, in tact, for a picture, they wouldn’t if I were there, perhaps I missed my invitation . . . ?
Nice oven and now enhanced, enjoy your baking!

Thanks Ice

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 349
  • Age: 73
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #28 on: September 21, 2020, 10:06:55 AM »
Those pies look awesome!

Thanks Craig and thanks for the Queen Guadalupe, it was awesome.

Offline Roadrunner

  • Supporting Member
  • *
  • Posts: 90
  • Location: USA
  • I Love Pizza!
Re: San Antonio Bakes
« Reply #29 on: September 21, 2020, 10:09:21 AM »
Very nice.  Where were you able to source the Saputo from. I tried directly from Saputo but they are no longer shipping to US.

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


Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 349
  • Age: 73
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #30 on: September 21, 2020, 10:12:16 AM »
Great looking pizzas!  Do you find a flavor difference at 48 hours vs 24?  How do you maintain your bulk dough temp at 65?


Thanks Scott. Yes I prefer the 48 hour and only use the 24 hour when I don't plan ahead sufficiently.  I have an old, two sided wine storage cabinet and use one side of it.

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 349
  • Age: 73
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #31 on: September 21, 2020, 10:19:05 AM »
Very nice.  Where were you able to source the Saputo from. I tried directly from Saputo but they are no longer shipping to US.

Thanks.  I ordered a floor made for a Fortuna Forni and cut it up into shapes to match the original floor. Not sure if those are still available, I got saputo floor quite some time ago and just finally got around to installing. Quite pricey, but you know what they say about an old fool and his money

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 349
  • Age: 73
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #32 on: September 21, 2020, 12:54:07 PM »
More pictures from yesterdays test drive bake at 925F on the deck.
 Crumb shot and upskirt
« Last Edit: September 21, 2020, 07:36:28 PM by crawsdaddy »

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 349
  • Age: 73
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #33 on: September 30, 2020, 10:19:41 PM »
Caputo Blue, 65% water, 1.8% SD, 2.8%salt. 36 hours in bulk at 65f;7 hours in balls. pv 26. Dough was slightly over fermented.

Online Icelandr

  • Supporting Member
  • *
  • Posts: 1512
  • Age: 73
  • Location: Gabriola Island, British Columbia
  • Infinite Monkey Theorem at work
Re: San Antonio Bakes
« Reply #34 on: October 01, 2020, 12:00:38 AM »
Wow! Long ferment, I would have been like a kid at Christmas .  .is it ready is it ready? After waiting shorter times for dough to disappoint I would have been pacing the floor! Nice end results for your patience, looking forward to more ideas and bakes. Must work harder on my cornichone . .  .very nice!
Greg
PizzaParty 70x70, saputo floor

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


Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 27877
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: San Antonio Bakes
« Reply #35 on: October 01, 2020, 08:52:03 AM »
I love your ODPK.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline sk

  • Registered User
  • Posts: 823
  • Location: Marietta, GA
  • Belle Pizze!
Re: San Antonio Bakes
« Reply #36 on: October 01, 2020, 10:03:15 AM »
Great looking pizzas!  The new floor looks like it is working just fine.  Looking forward to more great creations from you!
Pizza Party 70x70 WFO/Saputo Floor

Online 02ebz06

  • Lifetime Member
  • *
  • Posts: 4098
  • Location: Rio Rancho, NM USA
Re: San Antonio Bakes
« Reply #37 on: October 01, 2020, 11:34:15 AM »
I love your ODPK.

+1

Great looking pizzas.
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 349
  • Age: 73
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #38 on: October 01, 2020, 02:38:21 PM »
I love your ODPK.

Thanks Craig ,  "borrowed " ideas from you about 5 years ago! 
Dan

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 349
  • Age: 73
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #39 on: October 01, 2020, 02:39:22 PM »

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


 

wordpress