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Author Topic: Breville Oven - Pan Pizzas  (Read 2037 times)

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Online foreplease

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Re: Breville Oven - Pan Pizzas
« Reply #20 on: June 23, 2020, 09:22:38 PM »
Does anyone have experience in cooking focaccia with the Breville Pizzaiolo oven? I was going to try one tonight, and was thinking to use the Pan Pizza settings, not sure if anyone has better suggestions
Post # 14 above.
https://www.pizzamaking.com/forum/index.php?topic=62553.msg626109#new
-Tony

Offline BostonBestEats

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Re: Breville Oven - Pan Pizzas
« Reply #21 on: August 25, 2020, 03:16:20 PM »
Chicago-style deep dish with pepperoni, spicy-garlicy San Marzano sauce, sliced lmps-mozzarella, Parmigiano-Reggiano

Based on a recipe from the Breville Pizza Virtual Pizza Tour

100% KAAP
52% cold water
5% pork lard
2.57% salt
1% non-diastaic malt powder
0.57% IDY

5 hr RT bulk ferment; 350g balls; 19 hr cold ferment; RT temper 90m; partially roll out; 1h proof; press into carbon steel pan

19 min on Pan Pizza setting in Breville Pizziaolo (pepperoni added with 4m to go), top control =1

Looks burnt on bottom, but it's just really dark brown.

Next time I might go a 1-2h shorter on the RT bulk ferment.

Offline 02ebz06

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Re: Breville Oven - Pan Pizzas
« Reply #22 on: August 25, 2020, 06:21:23 PM »
Very nice.
If it has pepperoni on it, count me in. My favorite topping.
Bruce here... My toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline BostonBestEats

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Re: Breville Oven - Pan Pizzas
« Reply #23 on: August 26, 2020, 05:27:18 PM »
Same dough, but after 2 days CF, this time with Italian sausage and sauce on bottom.  Also let the dough proof for 30 min in the pan after stretching.  I think the dough was better on day 1, but if I shortened the RT bulk ferment I think it would last longer.  18 min on Pan Pizza preset (bottom is a bit darker than yesterday's 19min, but still not actually burnt, despite the photo).


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