|
double post
Happiness Commando fucked around with this message at 19:40 on May 17, 2015 |
#
?
May 17, 2015 19:32
|
|
|
|
| # ? Apr 27, 2024 15:23 |
|
|
Happiness Commando posted:This sounds like a technique/experience problem, but if it is a dough formulation issue, you could add 1% garlic powder to the dough. It does an enzyme thing. I just checked my recipe and its .1%, not 1%. Might be the taste difference between me and Killer robot. I remember searching through the pizzamaking.com forums before settling on that number, but I just found this post by Lehmann which says the following quote:Jeff;
|
|
#
?
May 17, 2015 19:39
|
|
|
I've developed a new obsession after reading these threads: http://slice.seriouseats.com/archives/2010/09/how-well-does-the-deni-pizza-bella-countertop-electric-pizza-oven-work.html https://www.pizzamaking.com/forum/index.php?topic=19732.0 http://www.pizzamaking.com/forum/index.php?topic=5980.0 http://www.pizzamaking.com/forum/index.php/topic,274.0.html Basically, there's a bunch of rebranded clones from the same manufacturer - a clamshell oven with a 12" baking stone, a heating coil above the pizza, another one below the stone and a thermostat to control the temperature. They function pretty great out of the box hitting around 700-750F. As some of the pizzamaking.com threads show, you can also easily remove the thermostat limit, which is a great way to Right now I have a Deni 2200 that I got off eBay and a NewWave oven (which looks like the only manufacturer currently making them). Both have the thermostat limit removed and on the NewWave I moved both coils to be above the stone, which was a major pain in the rear end. Common experience seems to be that when going to higher temps, the bottom cooks way too fast if both coils are equal. My first test of the NewWave was using no knead dough and cooked in 90 secs @ 800F. The heat is uneven so I'll need to rotate, but otherwise it was delicious. Nice chewy crust and some good char.   Next step will be some real Neapolitan dough and see how that works out at 900ish degrees.
|
|
#
?
May 23, 2015 16:25
|
|
|
http://www.seriouseats.com/2015/06/baking-steel-griddle-has-arrived.html Baking steel Griddle released early purchase price is 195 dollars, full price is 250. 
|
|
#
?
Jun 1, 2015 20:42
|
|
|
BraveUlysses posted:http://www.seriouseats.com/2015/06/baking-steel-griddle-has-arrived.html Even $195 is ridiculous, $250 is just pants on head crazy. Passssssssssssss.
|
|
#
?
Jun 1, 2015 21:17
|
|
|
I'm going to install emachineshop's cad software tonight and get a quote for something similar in A36 steel, 3/8" thick and post the quote they give me. Perhaps we can get 10 made for a lower price. I'd say 100 sounds about right considering the material thickness.
|
|
#
?
Jun 1, 2015 21:36
|
|
|
BraveUlysses posted:I'm going to install emachineshop's cad software tonight and get a quote for something similar in A36 steel, 3/8" thick and post the quote they give me. Perhaps we can get 10 made for a lower price. I would definitely be interested in purchasing if a group forms.
|
|
#
?
Jun 2, 2015 00:53
|
|
|
Yeah for that much I'll just wait for my proper 48" cooktop. While my steel would benefit from having a channel, it works pretty well as long as you watch the grease your stuff is throwing off. Haven't burnt the house down yet 
|
|
#
?
Jun 2, 2015 01:08
|
|
|
BraveUlysses posted:I'm going to install emachineshop's cad software tonight and get a quote for something similar in A36 steel, 3/8" thick and post the quote they give me. Perhaps we can get 10 made for a lower price. Let us know what you find out. I'm interested.
|
|
#
?
Jun 2, 2015 01:32
|
|
|
emachineshop's CAD software sucks so i designed it at work and will bring it home and import it into their software and see if that works. does anyone have the dxf of the GWS logo? i found this post but the link doesnt work for me anymore http://forums.somethingawful.com/showthread.php?threadid=3598826&pagenumber=6&perpage=40#post424743523 If it doesn't cost too much we could probably have that engraved on one side, or a custom one if you prefer. I'll be going to go with TOO MUCH TUNA in giant letters on the pizza side. FYI the raw material costs from a site like onlinemetals.com (located kinda near me) for an 18x14x3/8 (exact same size as bakingsteel) is 115 dollars. OBAMNA PHONE fucked around with this message at 19:05 on Jun 3, 2015 |
|
#
?
Jun 3, 2015 19:01
|
|
|
I've been asking metal shops around me to make a 1/4" steel, but either they want an exorbitant amount of money to descale it, or they don't descale at all. Does anyone know how important it is?, or am I stuck buying an $80 Modernist Cuisine one?
|
|
#
?
Jun 5, 2015 14:50
|
|
|
Look for a friend or a friend of a friend who just has access to a shop, not necessarily a metal only shop. In my case, I saved a whopping 20 bucks but I was also able to get it a 3/8" 16x16 of stainless.
|
|
#
?
Jun 5, 2015 14:56
|
|
|
Happiness Commando posted:I've been asking metal shops around me to make a 1/4" steel, but either they want an exorbitant amount of money to descale it, or they don't descale at all. Does anyone know how important it is?, or am I stuck buying an $80 Modernist Cuisine one? It is important and must be removed. Angle grinder should do it, but my googling of this led me to a site that indicates phospohoric acid can loosen the scaling.
|
|
#
?
Jun 5, 2015 16:24
|
|
|
I thought an overnight vinegar bath takes care of that. Or is that just the weird poo poo they put on afterwards?
|
|
#
?
Jun 5, 2015 20:42
|
|
|
That probably works too.
|
|
#
?
Jun 5, 2015 20:45
|
|
|
Happiness Commando posted:I've been asking metal shops around me to make a 1/4" steel, but either they want an exorbitant amount of money to descale it, or they don't descale at all. Does anyone know how important it is?, or am I stuck buying an $80 Modernist Cuisine one? How much money would you be saving?
|
|
#
?
Jun 6, 2015 03:46
|
|
|
BraveUlysses posted:It is important and must be removed. Angle grinder should do it, but my googling of this led me to a site that indicates phospohoric acid can loosen the scaling. Phosphoric acid is sold as "Naval Jelly" at hardware stores like Home Depot and such. It's by the paint thinners at Home Depot or the auto department at my regional store (Menards). Some auto parts stores will carry it. Heners_UK posted:How much money would you be saving? Possibly a bunch? Bead blasting will leave it with a sweet finish (see: the Backing Steel products) but it's not free. If they're just wire brushing it then it's probably worth taking care of yourself, if it's something you're willing and able to do.
|
|
#
?
Jun 6, 2015 07:19
|
|
|
Heners_UK posted:How much money would you be saving? 1/4" x 14" x 15" for $35. $5 for a bus tub equivalent from goodwill and $5 for citric acid or naval jelly is half price
|
|
#
?
Jun 7, 2015 03:30
|
|
|
Happiness Commando posted:1/4" x 14" x 15" for $35. $5 for a bus tub equivalent from goodwill and $5 for citric acid or naval jelly is half price If you don't feel like going through the hassle of ordering from a steel company and doing the finishing work, you can get the NerdChef 1/4" steel for $65 delivered if you've got Amazon prime. I just picked up the 3/8"' one for $80 and I love it.
|
|
#
?
Jun 7, 2015 04:30
|
|
|
Anyone heard about this thing - http://www.roccbox.com/? I'm cautiously optimistic, despite the kinda douchey rhetoric. At ~$500 US (I think?) seems like it might be an interesting mid point between a Big Green Egg and a hacked Weber. Or am I fooling myself?
|
|
#
?
Jun 11, 2015 03:21
|
|
|
You can score a used BGE for 500 bucks on craigslist real easy.
|
|
#
?
Jun 11, 2015 16:16
|
|
|
Veritek83 posted:Anyone heard about this thing - http://www.roccbox.com/? I'm cautiously optimistic, despite the kinda douchey rhetoric. At ~$500 US (I think?) seems like it might be an interesting mid point between a Big Green Egg and a hacked Weber. Or am I fooling myself? This looks like a kickstarter pipedream that will never come true. This is cheaper and exists; http://uncrate.com/stuff/uuni-2-pizza-oven/
|
|
#
?
Jun 12, 2015 05:43
|
|
|
You dont need to drop all that cash for an egg. I got the cheap rear end kamado from Lowes for $300 and it does everything beautifully. Cheap rear end $29 pizza stone and I was rocking out pies last weekend at 600F. A few weekends ago I did the slow and low on it and it maintained 230F for like 10 hours. So yeah even if the thing breaks in 5 yrs, who gives a poo poo? Ill go buy another and still be ahead of the eggheads.
|
|
#
?
Jun 12, 2015 15:57
|
|
|
My hacked countertop electric oven continues to be awesome. I pretty much always have a batch of either NY style or Neapolitan dough going. I made Neapolitan last night at 900 degrees and will probably do another for lunch today. I really need to plant some basil so that I can always have some fresh basil available.  
|
|
#
?
Jun 13, 2015 15:49
|
|
|
This is like porn
|
|
#
?
Jun 14, 2015 06:06
|
|
|
Been just gradually refining technique, and happy with my results tonight.
|
|
#
?
Jun 18, 2015 02:36
|
|
|
Killer robot posted:Been just gradually refining technique, and happy with my results tonight. Oh man that would give me heartburn, and be absolutely worth it.
|
|
#
?
Jun 19, 2015 02:08
|
|
|
clockworx posted:My hacked countertop electric oven continues to be awesome. I pretty much always have a batch of either NY style or Neapolitan dough going. I made Neapolitan last night at 900 degrees and will probably do another for lunch today. What kinda oven are you doing that with and how did you hack it? Also, 900 degrees and on the counter? Is that safe, like, at all?
|
|
#
?
Jun 21, 2015 06:36
|
|
|
Stefan Prodan posted:What kinda oven are you doing that with and how did you hack it? Probably by snipping the lock and running on the self-clean cycle. Stefan Prodan posted:Also, 900 degrees and on the counter? Is that safe, like, at all? LOL, no. But hey, pizza.
|
|
#
?
Jun 21, 2015 09:35
|
|
|
Stefan Prodan posted:What kinda oven are you doing that with and how did you hack it? clockworx posted:I've developed a new obsession after reading these threads: quote:Also, 900 degrees and on the counter? Is that safe, like, at all? quote:, you can also easily remove the thermostat limit, which is a great way to
|
|
#
?
Jun 21, 2015 10:20
|
|
|
Oops, it looks like the real MisterOblivious was me!!!
|
|
#
?
Jun 21, 2015 18:13
|
|
|
I was exaggerating a bit as far as "burning your house down". The outside gets hot, but so does my toaster oven, I just take some precautions to ensure it is out of the way during cooking/cooldown. Biggest issue for me is getting hit with hot steam when lifting the lid to remove or turn the pizza. I got an oven mitt that goes to my forearm, and also hold my arm sideways rather than straight in front of the handle. clockworx fucked around with this message at 14:56 on Jun 22, 2015 |
|
#
?
Jun 22, 2015 14:53
|
|
|
clockworx posted:I was exaggerating a bit as far as "burning your house down". The outside gets hot, but so does my toaster oven, I just take some precautions to ensure it is out of the way during cooking/cooldown. You could fashion a coat hanger and pull the door from a distance, right? I imagine it's the initial blast of steam that's difficult to deal with. Also, maybe get a peel with a long handle?
|
|
#
?
Jun 23, 2015 08:53
|
|
|
I was looking round for quick-rise dough recipes last night and came across this article, which had the best lesson in hand stretching pizza dough I've seen https://www.youtube.com/watch?v=GtAeKM_f2WU By gosh, it worked! I tested it on the Sprouted Dough I settled on making (but I tweaked it a bit, 500g flour + 350g water + 1tsp Vital Wheat Gluten + salt + Honey in the 41C water with IDY mixed in and the oil added at the last moment before I stirred it into the flour), and the method was pretty foolproof. Even worked when I had it on parchment. Used my girlfriend's pesto for a base... I shouldn't have let her top her pizza... who the hell mixes pesto and pizza sauce into a greeny+red mess? Anyway, first one is hers and the second is mine in this album http://imgur.com/a/gZV8w
|
|
#
?
Jun 26, 2015 16:58
|
|
|
Time for more pizza porn - sausage and jalepeno, no knead dough, 800 degrees @ 2 minutes 
|
|
#
?
Jul 3, 2015 03:08
|
|
|
Made pizzas on the grill for the first time tonight  They turned out great. The crust was a little on the burnt side for my tastes, but I think I got the grill temp figured out by the end. It was nice not having to use a peel (I actually use a cookie sheet). With the grill lid open, just using tongs to pull the pizza off onto the cutting board was much easier. I'd say they turned out as good as they do in my oven; neither better nor worse, so which I use will depend on the weather that day. Today was 90 degrees out, so no way I'm turning the oven on. Just like in my oven, I used an upside-down cast iron pan as a stone. Aside from cleaning being a bitch, it does the job great.
|
|
#
?
Aug 11, 2015 01:10
|
|
|
Oooh, can I crosspost the pizza I posted in the dinner thread? Mozzarella, fresh mozzarella, capers.  Crumb.  Mozzarella, onion, pesto, parmesan. (Pesto and parmesan went on post cook.)  Crumb.  Mozzarella, spinach, mushrooms, cotija.  Mozzarella, mushroom, smoked paprika, cotija. Also minced a chipotle in adobo and mixed it into the sauce for this one. It was the last pizza, and probably the best of the lot.  Char (kinda). 
|
|
#
?
Aug 11, 2015 08:52
|
|
|
I just recently started cooking at a stone oven pizza place and spinning pies in the 800 degree oven and its way harder than I thought it would be. tonight was my first night completely running the oven and it was stressful as gently caress and I have a sick sunburn on the side of my arm. im pretty excited about how well I did except I domed a dessert pie with marshmallows on it and it burst into flames....
|
|
#
?
Aug 11, 2015 09:54
|
|
|
I'm thinking about that KettlePizza thing for my Weber. Are there knock-off brands?
|
|
#
?
Aug 11, 2015 16:24
|
|
|
|
| # ? Apr 27, 2024 15:23 |
|
|
Pizza Club posted:I'm thinking about that KettlePizza thing for my Weber. Are there knock-off brands? I don't know if there are any knock-off's, but I bought one a few months back. It's cool, definitely requires some tweaking and work to get it a party useable status. It's hard to maintain temp after one or two pizzas, and requires more fuel and waiting to wait for it to rise back up to 700+ degrees. That said, the first couple pies when it is really going hot do come out great. If you don't want to spend the money, it's basically a spring steel form with a hole cut out to slide pizzas in. It's well made and works though, and the dudes who make them are nice. I also have the original Uuni, which works decently, but I'm kinda of customizing that oven as test bed for some ideas to get it hotter than my KettlePizza. The Uuni 2 looks cool, but not sure if I need two of them...tempted to get one to see how much better it works than the original version. Between the KP, Uuni, and a good stone inside my conventional oven - it's really a toss up to how much work you want to put into the cooking element of your pizza night. Conventional oven with a stone is simple and works consistently. KP and Uuni are more finicky, and take careful fuel planning to really get going well. But they're wood fired and do make the pizzas taste amazing, especially the KP because you can hickory/cherry hardwoods for the fire and get some really delicious flavors going, as well as awesome flame made char on the pie. I have a problem, and am about to drop $700 on a portable stone dome pizza oven made by these guys - http://pizzapartyshop.com/index.php?id_product=15&controller=product&id_lang=2 Once I have a house and a backyard I'll become a true crazy person and build a massive gently caress off oven but for now this will work for my apartment patio. Dough is on the rise for a week of pizza making.
|
|
#
?
Aug 11, 2015 17:01
|
|