Author Topic: Rotating oven not working with my dough  (Read 2215 times)

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Offline tkotchek

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Rotating oven not working with my dough
« on: July 08, 2011, 07:36:52 PM »
I'm searching for some answers regarding the outcome of my tried and true dough recipe in a large rotating pie oven ( not pizza pie, but PIE) if anyone is familiar with porkys pizza in southern ca, i took over one of their locations and also inherited this monstrosity of an oven, which to my understanding is a Marie Calenders pie oven. I am used to true NY pizza using a skilled pizza maker and deck ovens with stones. I am now using screens and a convection oven thats rotates so i am in unfamiliar territory. I am now getting  a snot layer and no matter how much i adjust the oven im not happy with my product although still delicious, the crust color and texture is way off. The pizzas that were produced in the previous pizzeria using this oven were of a thicker more dominoes type crust and texture.  If anyone has any input it would be greatly appreciated, I'm starting to lose it a little!!


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Re: Rotating oven not working with my dough
« Reply #1 on: July 08, 2011, 10:01:40 PM »
Trevor, making pizza in an oven made to bake pie?  Whoah  :o  And you took over this job willingly? ;D

Pie is going to require much lower temps than pizza, at least, good, NY style pizza, so, I have to be honest, I'm not feeling terribly optimistic here. If there's a chance this oven can produce a great NY pie, we should be able to help you do it, but in order to help, we're going to need every scrap of information you can give us about the oven.

Model #
Output (BTUs)
Peak Operating Temp
Hearth surface
Hearth thickness
Exterior photos (especially close ups of the dials)
Interior photos
Operating Manual? Online? A scan of a paper version?
Parts Catalog?

What was your bake time when you were using deck ovens? What is it now?

Does the oven rotate horizontally or vertically?  Here's a vertical bagel oven:

and here's a horizontal pizza oven

Could you tell us a little more about what you mean by a 'snot layer?' Do you mean 'gum line?' Are you in contact with the previous management?  Can you find out the bake time they were going with for their Dominos type crust?