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Author Topic: pizza doughnut  (Read 3688 times)

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Offline waltertore

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Re: pizza doughnut
« Reply #120 on: March 17, 2017, 01:43:19 AM »
Walter,

I agree your Blodgett takes some getting used to because of place the peel can get stuck.  I found that out pretty fast.   :-D :-[


I wonder if I got one of those asbestos-containing transite stones from that one oven (at the other stand at market) how it would bake.

Norma

Norma: In your  home oven?  I don't know - another experiment for you!  Walter
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Offline norma427

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Re: pizza doughnut
« Reply #121 on: March 17, 2017, 04:48:08 AM »
Norma: In your  home oven?  I don't know - another experiment for you!  Walter

Walter,

No, not in my home oven because it doesn't get hot enough.  I wonder how one of those transite stones would bake in the oven at market.  A few photos of the transite stones
https://www.pizzamaking.com/forum/index.php?topic=46643.msg467850#msg467850

Norma

Offline rparker

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Re: pizza doughnut
« Reply #122 on: March 17, 2017, 09:32:55 AM »
Walter,

No, not in my home oven because it doesn't get hot enough.  I wonder how one of those transite stones would bake in the oven at market.  A few photos of the transite stones
https://www.pizzamaking.com/forum/index.php?topic=46643.msg467850#msg467850

Norma
How thick are those?
Embrace the challenge. Do not accept difficult as impossible. Enjoy the journey. Become your own pizza memory.

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Offline waltertore

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Re: pizza doughnut
« Reply #123 on: March 17, 2017, 10:28:48 AM »
Walter,

No, not in my home oven because it doesn't get hot enough.  I wonder how one of those transite stones would bake in the oven at market.  A few photos of the transite stones
https://www.pizzamaking.com/forum/index.php?topic=46643.msg467850#msg467850

Norma

Norma:  If I remember your oven at market stones are thicker than these?  Are they the same width and length?  The stones look to sit on a steel shelf in the new oven?  Does your BP oven stones sit on metal shelf as well? With all that said I guess the only way to find out is to do it :)  Walter
SMILING WITH HOPE PIZZA MISSION STATEMENT
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http://www.smilingwithhopepizza.com/

Offline norma427

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Re: pizza doughnut
« Reply #124 on: March 17, 2017, 03:26:39 PM »
How thick are those?

Roy,

I am not sure how thick those stones are.  The pizzas did bake well in that older oven even though I used frozen doughs that sure weren't fermented much.  The stones can make 18" pizzas.  When I get better I will measure how thick the stones are.

Norma

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Offline norma427

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Re: pizza doughnut
« Reply #125 on: March 17, 2017, 03:29:06 PM »
Norma:  If I remember your oven at market stones are thicker than these?  Are they the same width and length?  The stones look to sit on a steel shelf in the new oven?  Does your BP oven stones sit on metal shelf as well? With all that said I guess the only way to find out is to do it :)  Walter

Walter,

Your memory is good.  The Baker's Pride stones are thicker.  No they are not the same length and width.  You are also right that those stones seem to sit on those steel shelves in the other oven at Dan's.  When I get better I will try to see what can be done.

Norma

Offline RogerC

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Re: pizza doughnut
« Reply #126 on: April 05, 2017, 11:03:20 AM »
Check out their old school menu.  Anchovy pie.

So if one slice = $1.00 that means they 24 slices out of one $24.00 pizza?
- rog

Offline HarryHaller73

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Re: pizza doughnut
« Reply #127 on: April 05, 2017, 11:07:49 AM »
So if one slice = $1.00 that means they 24 slices out of one $24.00 pizza?

$3 for one regular slice.  Whole regular pie is $21 cut in 8 slices.  1 topping pie is $24.


Offline RogerC

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Re: pizza doughnut
« Reply #128 on: April 05, 2017, 11:11:23 AM »
$3 for one regular slice.  Whole regular pie is $21 cut in 8 slices.  1 topping pie is $24.

You are right...for some reason I kept seeing $1, then I cleaned my glasses  :-D
- rog

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