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I ended up making a paypal account to grab one  I figure canceling on the CC side will be good if the product doesn't showdo you recommend moving he bottom element to the top or what mods?
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May 24, 2018 16:05
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Submarine Sandpaper posted:I ended up making a paypal account to grab one Disabling the temperature cutoff, and moving both elements to the top are all I did for mine, and it was great. If you want to go low-commitment, you can disable the cutoff by itself and see how that goes. My issue there is the stone would get way too hot, and the bottom would get scorched before the top could cook. I think that's why both-on-top works so well (if you want high temps). The stone can handle the bottom, but you need a ton of heat on top and a single element isn't enough.
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May 24, 2018 16:41
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For margherita in a gas oven, pizza stone on the top shelf-- any input on whether it's better to put the cheese on from the beginning, or bake halfway without, and then add it?
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May 24, 2018 19:33
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clockworx posted:Disabling the temperature cutoff, and moving both elements to the top are all I did for mine, and it was great. If you want to go low-commitment, you can disable the cutoff by itself and see how that goes. My issue there is the stone would get way too hot, and the bottom would get scorched before the top could cook. I think that's why both-on-top works so well (if you want high temps). The stone can handle the bottom, but you need a ton of heat on top and a single element isn't enough. more elements seem to be about the price of the oven so I'll stick with this until I can source more ovens. Do you recall where you got the instructions for disabling the temp cuttoff?
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May 24, 2018 19:43
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Submarine Sandpaper posted:more elements seem to be about the price of the oven so I'll stick with this until I can source more ovens. Do you recall where you got the instructions for disabling the temp cuttoff? I actually didn't buy another element, I just grabbed the one from underneath and put it on top. That heated the stone up to plenty hot. Temperature cutoff I think depends on the oven - in most cases it's like this: (Also, you need to keep in mind where you are on the dial since you no longer have a "stop" - typically I was only 90-180 past the stock "stop" point) https://www.pizzamaking.com/forum/index.php?topic=5980.0 One oven I had had an additional thermal cutoff located in the lower area below the stone, which I just snipped out.
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May 24, 2018 20:03
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I'll have to wait for another sale (or even availability of these ovens) the seller wasn't legit.
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May 25, 2018 15:56
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Submarine Sandpaper posted:I'll have to wait for another sale (or even availability of these ovens) the seller wasn't legit. Can you offer any details? Nice to know what to do in case it happens to anyone else.
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May 25, 2018 16:13
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See if I can get the right thread this time. I tried a google search but it just gave me 8,000,000 hits on recipes... I've been buying Boars Head pepperoni and it's way too greasy. Should I be looking for something specific for pizza or buy another brand? (or as suggested elsewhere, precook the pepperoni)
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May 25, 2018 16:27
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Ola posted:Can you offer any details? Nice to know what to do in case it happens to anyone else. Got an email saying the account was compromised. It was somewhat expected with not acceping CC's directly and the feedback from the seller being a year old (mostly buying.) It was a yahoo account and every one of those that've ever existed got compromised a few years back. I'm just going to mash I didn't get the item on ebay & dispute with my CC if the paypall transaction goes through. I cannot find an analogous product available in the US anymore though. There's the Breville, Forno, and Kalorik but I cannot find any literature that they are modable wormil posted:See if I can get the right thread this time. Submarine Sandpaper fucked around with this message at 16:44 on May 25, 2018 |
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May 25, 2018 16:42
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wormil posted:See if I can get the right thread this time. Yeah microwaving the pepperoni really quick sandwiched between a couple paper towels does wonders.
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May 25, 2018 16:53
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wormil posted:See if I can get the right thread this time. Maybe check out the Boar's Head natural casing vs the pre-cut stuff. Maybe it was just the way I cut it but I didn't find it especially greasy vs other pepperoni, and the flavor is top notch.
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May 25, 2018 17:13
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Easy solution: Quarter the pepperonis, apply the same count of pepperoni units. Treat them more like a spice than the meat in a main course.
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May 25, 2018 17:27
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Submarine Sandpaper posted:I cannot find an analogous product available in the US anymore though. There's the Breville, Forno, and Kalorik but I cannot find any literature that they are modable Most of the clamshell ones work the same way - element on top, element on bottom. Here's one of the "original" ones one eBay that is moddable. https://www.ebay.com/itm/DENI-PIZZA-BELLA-Electric-Pizza-Stone-Oven-NEW/123133157184?hash=item1cab4edf40 I had a custom search I set up on ebay, but you'll still get tons of noise from other stuff - there's just so many variations, and also false positives. pizza (maker,oven,bella) -hamilton -mini -breville -presto -toaster -quesadilla -oster -red -crocker -rotating -infrared -mirro
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May 25, 2018 17:46
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Ola posted:Easy solution: Quarter the pepperonis, apply the same count of pepperoni units. Treat them more like a spice than the meat in a main course. I prefer having joy in my life.
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May 25, 2018 17:59
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Doom Rooster posted:I prefer having joy in my life. It's not as sad as it sounds. It's like the learning experience everyone in this thread has had, when you go from "all the cheese!" to "the right amount of cheese..."
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May 25, 2018 18:31
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clockworx posted:Most of the clamshell ones work the same way - element on top, element on bottom. Thanks I grabbed that one.
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May 25, 2018 18:37
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Ola posted:It's not as sad as it sounds. It's like the learning experience everyone in this thread has had, when you go from "all the cheese!" to "the right amount of cheese..."  (to be fair its tough to go overboard with pan pizza, which is what I've been doing more of lately)
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May 25, 2018 18:47
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sirbeefalot posted:
Post/username combo.
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May 25, 2018 18:52
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Flash Gordon Ramsay posted:Yeah microwaving the pepperoni really quick sandwiched between a couple paper towels does wonders. Seems like the simplest solution, will give it a try.
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May 27, 2018 16:59
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UNCUT PHILISTINE posted:For margherita in a gas oven, pizza stone on the top shelf-- any input on whether it's better to put the cheese on from the beginning, or bake halfway without, and then add it? I put the cheese on at the beginning and add the basil leaves about 3 minutes before it’s done so it doesn’t burn.
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May 27, 2018 17:41
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Apparently what my guests all want are pizzas rolled out flat with no discernible outer crust and weak gluten. Neapolitan with a thin center but narrow, but puffy crust is meh. New York with a smaller outer crust but less thin center is not wanted. However, if I just blow the whole thing away with a roller, then everybody is happy. I ultimately made 18 pizzas that way yesterday.
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May 28, 2018 07:28
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Rocko Bonaparte posted:Apparently what my guests all want are pizzas rolled out flat with no discernible outer crust and weak gluten. Neapolitan with a thin center but narrow, but puffy crust is meh. New York with a smaller outer crust but less thin center is not wanted. However, if I just blow the whole thing away with a roller, then everybody is happy. I ultimately made 18 pizzas that way yesterday. Yeah, some people have taught themselves than "thin pizzas" is what is cool and that no discernible dough is what constitutes a thin pizza. Might as well drop the dough and put sauce and toppings on tortillas.
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May 28, 2018 07:42
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Held a pizza and hockey party for us crazy Vegas people. Standout was the tomato truffle sauce with fresh fig off my fig tree with buffalo mozzarella.  
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May 29, 2018 07:16
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Ola posted:Yeah, some people have taught themselves than "thin pizzas" is what is cool and that no discernible dough is what constitutes a thin pizza. Might as well drop the dough and put sauce and toppings on tortillas. Funny you should say that, because last minute tortilla pizzas are loving delicious. https://www.seriouseats.com/recipes/2014/10/extra-crispy-bar-style-tortilla-pizza-recipe.html There are about a million different styles of pizza, and all are awesome in different ways. Thin, crunchy, cracker crust pizza cut into squares (sometimes called bar pies, sometimes Chicago-style thin, etc.) is much different than a spergy, perfected Napoletana for sure, but it's not inherently better or worse, either. There are lots of recipes on the pizzamaking forums for cracker-style pizzas. I own a giant heavy dough docker because of them!
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May 29, 2018 17:28
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We had a goon here who was attempting to do super thin crispy crust at home and never came back to report 
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May 29, 2018 17:38
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I tried making a calzone. I used fresh mozzarella and it was like cutting into a water baloon
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May 29, 2018 23:55
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UNCUT PHILISTINE posted:I tried making a calzone. I used fresh mozzarella and it was like cutting into a water baloon When using very wet fresh mozzarella I put them between two plates (with paper towels above and below) and put some weight on the top of it to get out some of that water.
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May 30, 2018 04:20
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EngineerJoe posted:When using very wet fresh mozzarella I put them between two plates (with paper towels above and below) and put some weight on the top of it to get out some of that water. Good tip! I should have thought of that, it's similar to cooking with tofu.
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May 30, 2018 15:39
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Submarine Sandpaper posted:We had a goon here who was attempting to do super thin crispy crust at home and never came back to report Either he got it right and is now too fat to reach his keyboard, or he got it wrong and died of shame.
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May 30, 2018 17:35
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Just made pizza on the new baking steel for the first time tonight. Trip report: hell yes  Fake edit: used the Serious Eats NY style crust recipe and made my own sauce. I made 3 pizzas, and figured out after the first one that I need to lower the oven rack to avoid burning the cheese under the broiler before I get nice spots on the crust. Also, I really underestimated how much time the stone would need in the oven to heat back up between pizzas. ...And I think when I do this next time, I will let the dough cold ferment for 3 days instead of 1 if I can plan ahead far enough. But overall they were some delicious pies and I'm considering doing this again this weekend.
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May 31, 2018 05:17
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The browning on that cheese in the first pic looks pretty spot on imo! I need to make some pizza again this weekend, it's been too long. ....but first I need to polish off the leftover frozen pizza already in the freezer. Goon_world_problems.txt
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May 31, 2018 20:31
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Does this thread have a favorite pizza peel? I am looking for a metal one with a relatively short handle.
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May 31, 2018 21:32
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legendof posted:Does this thread have a favorite pizza peel? I am looking for a metal one with a relatively short handle. Any particular reason for a metal one? In my experience, wood is about a million times easier to launch off of, with way less flour. Below is the small wooden one that I used and loved. https://www.amazon.com/Pizza-Royale...mboo+pizza+peel
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May 31, 2018 21:47
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there's the super peel that's been mentioned as good but I don't have it yet. I probably will if the paddles suck for the clamshell. Clock you drilled holes in yours to move the elements? I may get a second one to mod and just do the temp and maybe a reflector for this one.
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May 31, 2018 22:41
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Doom Rooster posted:Any particular reason for a metal one? In my experience, wood is about a million times easier to launch off of, with way less flour. Below is the small wooden one that I used and loved. Because I also need to use it to get pizzas off of the baking steel while it's still in the oven, which I imagine is much easier with a metal one.
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May 31, 2018 23:00
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legendof posted:Because I also need to use it to get pizzas off of the baking steel while it's still in the oven, which I imagine is much easier with a metal one. A wooden peel is so much better for launching, and launching is much more critical. A lovely launch turns all your hard work into a soggy pile of trash. I don't use a peel or spatula to get a finished pizza, I use tongs or gloves and slide onto a cutting board.
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May 31, 2018 23:05
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I don't even bother with tongs. I just turn my cutter sideways, press it against the inside crust and pull the pizza onto the cutting board.
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May 31, 2018 23:10
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legendof posted:Because I also need to use it to get pizzas off of the baking steel while it's still in the oven, which I imagine is much easier with a metal one. If you only want to have one thing, get the wooden one still. Once the crust is even partially cooked, you can lift it with tongs or a fork or whatever to slip the wooden one underneath.
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May 31, 2018 23:12
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Hmm in that case, is there a significant advantage over using a large wooden cutting board I already own?
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May 31, 2018 23:24
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Submarine Sandpaper posted:Clock you drilled holes in yours to move the elements? I may get a second one to mod and just do the temp and maybe a reflector for this one. I think I snipped the wires in the bottom and unscrewed it, but did have to cut a "gap" in the top rim similar to the existing element.
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May 31, 2018 23:33
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