Thanks guys & gal, I really appreciate the comments. They mean a lot to me.
John, you may not be that far off from replicating what I have done. IMO, heat is heat. If one member can do it, so should another member. If Toby can do it, so should I right?
After all, we are working with just 5 variables right? flour, water, salt, yeast, and heat. So why can it be so difficult at times.
I made a discovery last night that I posted in your thread...Reply #11.http://www.pizzamaking.com/forum/index.php/topic,11617.0.html
I have made it known that I have wanted to get those deep dark pox on the rim for awhile now. I accidentally did it once and hadn't been able to replicate again till last night in the above link.
Here's the first appearance for me. John this was a same day dough with starter. 6 hours from start to finish to be exact. Reply #228.http://www.pizzamaking.com/forum/index.php/topic,10024.220.html
I initially didn't suspect it was my setup b/c I haven't change it much really. It's been essentially the same. The only thing I have changed is the cooking medium and that's to show that it's not the stone. So I hope you haven't ordered that Primo stone yet John.
If you have no biggee, it's a decent stone.
Between the 2 occurances, I have tried playing with all the variables I could think of and no success. This was in excess of 3 wks of making dough. The dough that I posted in your thread is the same dough as dessert pie #2 above.
Apparently these [email protected]
pox marks have been escaping me is possibly a heat imbalance issue in my home oven. I have been preheating my home oven for under 30m or until the stone temp gets 850. There is really less than a 2.5" gap between the burner and the stone. All the heat is trapped up there. Up till now, I had assumed that a longer preheat time wouldn't make a difference, maybe it will.
My next move to see if my theory is correct is to get the stone even closer to the broiler and maybe increase the preheat times. Maybe 1.5", so that once the pie rises, it will rise right into the fire of the broiler. I hope that someday when I have a WFO and with proper fire/heat management, that I can enjoy just a straight bake rather than having to do all these oven shenanigans.
I'm sure the WFO's have their own peculiarities to learn.
Anyways, the point I'm seeing is that even at <2.5" clearance from the fire, a slight heat imbalance somewhere up there will create a different look. So my thought is this...manipulate the heat and we can manipulate/control the leoparding. Leoparding in my opinion has to do with fermentation and heat. I don't believe it is strictly cold fermentation, but fermentation in general or overfermentation to be more accurate. Again, my 1st experience with the pox is with a 6 hour dough.
So John, to get that authentic look in your WFO (and to avoid the pox), I believe it has more to do with heat than the hydration ratio or the cold fermentation process. IF I am right about it being a heat issue, that is high testament to the performance of your WFO. Simply awesome oven. You can take an overly fermented same day dough and with ultra high heat, you should have leoparding. To get a more authentic look (less pronounce leoparding), lower the heat.
So to duplicate with I have done in the home oven, you may try getting the stone closer to the fire. Again, I have been working with less than 2.5" clearance and even that hasn't always been enough.
A BIG DISCLAIMER HERE...
Folks do this at your own risk. Be aware that when playing with fire, there is a potential risk for burns, damaging your oven, burning your house down, and a potential lost of life.
I'm being serious here. I don't entirely encourage people to use the broiler technique either. I'm just saying this is how i've done it - that's it. I'm in the process of trying to get a small home made WFO built so I don't have to do these oven tricks.
The left side of my broiler burner sags a bit when operating during these bakes. I have just noticed it a few days ago. I don't know that it's always been like this or it is due to these oven tricks I've been using for pizza. It makes me uncomforatble though, that I may be damaging my home oven. So users beware of this.