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Pepperoni Pizza in WFO


freddyjbbq
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@fafrd

 

i took some readings of the hearth with the IR Gun last evening.  The hearth temp got up to 1100f during light up.

 

when the coal bed got looking like it does when I would normally cook, ambient temp was about 725 & the cooking hearth was reading 800 - 900f.

 

couldn't really calculate times without a helper but my guesstimates are:  45 seconds from launch to 1st turn, 15 seconds to next turn 15 seconds to start doming & about 15-20 seconds in the dome.

 

100 Caputo 00 pizzeria flour

62% hyd

2% salt

1.5 g IDY

12 hour bulk rise room temp

balled up 250g & cold ferm about 18 hours 

 

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021C54E6-D162-4111-918E-FE45E450A0BC.jpeg

DDB95288-9762-49AE-A3B9-9251BB934CAE.jpeg

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2 minutes ago, Jack 101 said:

As a mutual friend of ours used to say, "Outstanding!!"  :bravo::bravo:

 

19 minutes ago, Golf Griller said:

Great looking pizza. I'll take 2 slices.

 

1 hour ago, ckreef said:

 

I don't know about that. You seem to be pumping out some awesome looking pizzas B)

 

 

 

Thank you all so much! Pizza making is addictive! 

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15 hours ago, freddyjbbq said:

@fafrd

 

i took some readings of the hearth with the IR Gun last evening.  The hearth temp got up to 1100f during light up.

 

when the coal bed got looking like it does when I would normally cook, ambient temp was about 725 & the cooking hearth was reading 800 - 900f.

 

couldn't really calculate times without a helper but my guesstimates are:  45 seconds from launch to 1st turn, 15 seconds to next turn 15 seconds to start doming & about 15-20 seconds in the dome.

 

100 Caputo 00 pizzeria flour

62% hyd

2% salt

1.5 g IDY

12 hour bulk rise room temp

balled up 250g & cold ferm about 18 hours 

 

8193DBDF-9D09-4D30-8286-70EAA40B3A0B.jpeg

021C54E6-D162-4111-918E-FE45E450A0BC.jpeg

DDB95288-9762-49AE-A3B9-9251BB934CAE.jpeg

 

Fantastic looking pies!

 

So about abput 75 seconds on the hearth at 800-900F and another 15-20 seconds in the dome to finish cooking the top - great referance.

 

I spend the whole day making beer and it went ao late that I was not able to get Formish's 24h pizza dough made.

 

So will try his Saturday Morning Pizza Dough (@60% hydration) for the first time tomorrow.

 

Will let you know how it turns out (though you have set a very high bar!).

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7 hours ago, fafrd said:

 

Fantastic looking pies!

 

So about abput 75 seconds on the hearth at 800-900F and another 15-20 seconds in the dome to finish cooking the top - great referance.

 

I spend the whole day making beer and it went ao late that I was not able to get Formish's 24h pizza dough made.

 

So will try his Saturday Morning Pizza Dough (@60% hydration) for the first time tomorrow.

 

Will let you know how it turns out (though you have set a very high bar!).

 

Thank you for your nice compliments!   What kind of beer are you making? Sounds great! 

 

Ken Forkish is a man who knows baking! I’m on day 5 (today) of his sour dough starter. Didn’t exactly fall in love with sourdough pizza last time I tried but I figure I’ll try it again on another hundred pizzas or so and see if it grows on us. 

 

Alfa Ovens debuted their new oven at trade show in Germany yesterday. It’s called the ‘One’ and price point rumored to be around $1000.00. 

3D808CEC-31E4-492F-AC8D-3FCDDCAEADD8.jpeg

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