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OT - Who has a brick oven, Any recommendations?

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Comments

  • ringkingpin
    ringkingpin Posts: 260
    right on NDG!  Hey, check out this page to four different dough calculators:


    The top one will probably be the most useful unless you're using a starter like me, then you'll want the preferement.

    I make mine usually around 65% hydration, sometimes 68% and do a 20% preferment that is at 100% hydration.  Hydration refers to the amount of flour vs water.  1000grams of flour and 600 grams of water = 60% hydration.
    "Tell me what you eat, and I will tell you who you are."
     Brillat-Savarin
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  • NDG
    NDG Posts: 2,431
    one more question - what brand/kind of digital scale do you recommend? 

    @ringkingpin  do you have a link for the $20 amazon scale you mentioned?

    In closing - here is a cool video my sister shared with me - she lives in Brookyn and this guy is a pizza legend - going to try it over the holiday break . . . http://vimeo.com/16077855
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • ringkingpin
    ringkingpin Posts: 260
    NDG, I goofed, it was 25 bucks.  I bought this for a friend.  I liked the fact it had 11lb capacity and he's been using it with no problem. 

    Love the video!  Thanks for posting!

    "Tell me what you eat, and I will tell you who you are."
     Brillat-Savarin
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  • stantrb
    stantrb Posts: 156
    edited November 2013
    rtt121 said:
    ringkingpin said:
    Please tell me HOW there is ANY moisture which will affect a cook coming from a natural gas 60,000 BTU hurricaine burner? 
    C3H8(g) + 5 O2(g) → 3 CO2(g) + 4 H2O(g)

    :P
    Minimax and a wood-fired oven.
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  • ringkingpin
    ringkingpin Posts: 260
    yeah, yeah, I know there is a miniscule amount of moisture but I can guranatee you that nobody on this forum would be able to discern the difference if I baked one on one of my many friends WFO or on my 2stone.  
    "Tell me what you eat, and I will tell you who you are."
     Brillat-Savarin
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  • NDG
    NDG Posts: 2,431
    QUICK UPDATE: over the holiday break I got a chance to eat at Di Fara Pizza in Brooklyn, NY.  We arrived before they opened and waited in the rain for about an Hour.  We ordered 3 pizzas and overall wait time was around 2 hours (including the wait outside before they opened).  IT WAS PIZZA BLISS - best ever - crossed off my bucket list!

    Here is the amazing video about this special pizza shop and below is a shot of the master cutting my pizza . .  

    image

    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Mickey
    Mickey Posts: 19,674

    I understand now why the Egg is not a brick oven. But a close second w/o having a brick oven. Works for me on pizza and bread.

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • rtt121
    rtt121 Posts: 653
    @NDG Cool video thanks for the post!
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
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