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Author Topic: Should I bother getting a pizza oven for nyc pizza?  (Read 2108 times)

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Offline the1mu

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Re: Should I bother getting a pizza oven for nyc pizza?
« Reply #20 on: February 16, 2018, 07:15:18 PM »
What temp are you baking at?

Offline Jackitup

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Re: Should I bother getting a pizza oven for nyc pizza?
« Reply #21 on: February 16, 2018, 11:13:24 PM »
How the hell much does your baking steel weigh at 1" thick?! :o
Jon

“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline pillowscream

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Re: Should I bother getting a pizza oven for nyc pizza?
« Reply #22 on: February 24, 2018, 04:23:00 PM »
What temp are you baking at?
I'd say full whack, duh!
but it doesn't seem to work that well with bread flour dough.
at first I ended up with an overbrowned top with the dough not fully cooked.
I had to adjust temps. bottom at 660 and top at 575 seem to work fine.
I get my flour from a small mill in bavaria. this time I got a strange charge of bread flour.
turned out so wet, I barely could handle it. made the same dough with all purpose flour today which handled much better, although I kept hydration the same (65%)
most of the time it's the other way around.


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