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oven mod for pizza

Canugghead
Canugghead Posts: 11,507
edited January 2018 in Off Topic
will it work? cold stones brought in from backyard, steel temp about 20 minutes later ... may try it tomorrow.




canuckland
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Comments

  • northGAcock
    northGAcock Posts: 15,164
    Don't see why not. Kind of the equivalent of a commercial pizza oven....
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • thetrim
    thetrim Posts: 11,357
    That's basically exactly the same as @SciAggie outdoor oven.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Carolina Q
    Carolina Q Posts: 14,831
    Looking forward to the results! Gonna take a while for the bricks to heat up all the way through. I just use a 1/4" steel plate in the center rack. 550° and 2-3 minutes before I launch the pie, I switch to broiler mode. Pizza done in 2-3 minutes. Usually looks something like this...

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Canugghead
    Canugghead Posts: 11,507
    @Carolina Q I have the 1/4" steel sitting on the stone. Just experimenting, figure for large volume cook the stone below the steel helps with heat recovery.  I've cooked with the same setup sans surround-stone, preheated in bake mode, then switched to broil for the actual cook.  For this test I did the preheat in broil mode which probably took longer, also the stones started out quite cold.  For small cooks I may yank out the stone under the steel.
    canuckland
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  • blasting
    blasting Posts: 6,262

    If I did that all the stuff I store in my oven would catch on fire.

    Phoenix 
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  • Canugghead
    Canugghead Posts: 11,507
    @blasting
    what you don't have a gasser to store stuff? easy for me since two woks and a small fry pan fill up the whole oven ;)
    canuckland
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  • Canugghead
    Canugghead Posts: 11,507
    edited January 2018
    fired it up tonight. worked well but not significantly faster than previous attempts with same steel+stone base sans surround stones.  mind you, I think I rushed and messed up the dough in more than one way ...
    1) formed balls and refrigerated before the dough doubled in size as in previous attempts
    2) rested one night instead of two or three
    3) 60% hydration for 00 flour is on the dry side
    3) didn't allow enough time for dough to come to room temp, it was about 65F surface temp even after three hours, kind of hard to stretch

    Cooked in 2-3 minutes, pretty 'flat' overall and no 'spots', hope to do better next time  :) some pics...








    can't wait for warmer weather, to complete my Maximus WFO, bought for a song but missing chimney and floor. 

    canuckland
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  • Focker
    Focker Posts: 8,364
    edited January 2018
    Canugghead said:
    fired it up tonight. worked well but not significantly faster than previous attempts with same steel+stone base sans surround stones.  mind you, I think I rushed and messed up the dough in more than one way ...
    1) formed balls and refrigerated before the dough doubled in size as in previous attempts
    2) rested one night instead of two or three
    3) 60% hydration for 00 flour is on the dry side
    3) didn't allow enough time for dough to come to room temp, it was about 65F surface temp even after three hours, kind of hard to stretch

    Cooked in 2-3 minutes, pretty 'flat' overall and no 'spots', hope to do better next time  :) some pics...








    can't wait for warmer weather, to complete my Maximus WFO, bought for a song but missing chimney and floor. 

    They look good from all angles here Gary.  Dialing things in, is part of the fun.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Canugghead
    Canugghead Posts: 11,507
    Thanks @Brandon , it's indeed fun experimenting ... I think hydration and final dough rest time need to be bumped up this time of year.
    canuckland
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  • caliking
    caliking Posts: 18,731
    Gary - if that's your worst effort, I'll happily dispose of it! Send it over :)

    One would think that more insulation/heat retention on the sides doesn't matter as much as the top and bottom (in the context of pizza). 

    That profile pic of a slice looks spot on!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 11,507
    @caliking you are too kind. You're right, the stone fence didn't help much, perhaps it could trap heat better if built to ceiling height, but that's too much work and no guarantee. Must confess that was a 'selected' slice from four pies, hence the disappointment... the dough was too cold and overworked  :)
    canuckland
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  • danv23
    danv23 Posts: 953
    This is my setup. 2 stones, pizza goes between.  Works fantastic.  Do not do convection as it doesn't work well at all.  I let the oven heat to 500 for about an hour and 15 min.



    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • Canugghead
    Canugghead Posts: 11,507
    @danv23 I agree, no convection. I preheat (bake) at 550 for 40 min, then on broil 550 for about 10 min before 'broiling' pizza at 550 ... omitting the top stone exposes pizza to naked fire, kind of simulating a WFO/Roccbox/Uuni.
    canuckland
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  • danv23
    danv23 Posts: 953
    Canugghead said:
    @danv23 I agree, no convection. I preheat (bake) at 550 for 40 min, then on broil 550 for about 10 min before 'broiling' pizza at 550 ... omitting the top stone exposes pizza to naked fire, kind of simulating a WFO/Roccbox/Uuni.
    I get it. Thanks!!!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • Sammi
    Sammi Posts: 598
    @Canugghead Nicely done Gary. Can't believe you won't cook out doors in these temps.
    Sudbury, Ontario
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  • Canugghead
    Canugghead Posts: 11,507
    edited January 2018
    @Sammi Thanks. Gave up cooking pizza in egg long time ago. Had an uuni for a while but sold it.  Waiting to refurbish a WFO when it's warmer  :)
    canuckland
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