#11  
Old 01-04-2011, 05:40 PM
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Default Re: Burnt crusts

Quote:
Originally Posted by Grimaldi View Post
Here is a pic of the inside of the oven after having it fired to pizza temps for over 10 hours.

10 hours?
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  #12  
Old 01-04-2011, 05:55 PM
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Default Re: Burnt crusts

I only get charing on the edge and top with an active flame at least to the apex of the dome. That requires a fresh piece of fire-wood added and stabilized. I never put a pizza in without an active flame.
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Old 01-04-2011, 06:35 PM
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Default Re: Burnt crusts

Are you using any oil or sugar in your recipe? Both of those items help brown the dough in cooler (500 deg) ovens, but may cause burning in hotter ovens...
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Old 01-04-2011, 06:35 PM
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Default Re: Burnt crusts

I normally do not cook until it is all below 800, but I was doing Neapolitan style pies. The typical Neo pie is very wet in the middle and charred on the edge, which is not my preferred style, but was the target for these pies.
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  #15  
Old 01-04-2011, 09:20 PM
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Default Re: Burnt crusts

Quote:
Originally Posted by brickie in oz View Post
10 hours?
What's a little time and firewood...doesn't everybody take 10 hours to heat up?

We cooked about 150 pizzas in that 10 hours.
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  #16  
Old 01-04-2011, 09:45 PM
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Default Re: Burnt crusts

I chased leoparding for a while and have found the sweet spot for the base to be at 379c to produce a mild spotting of char on the base.

The get the spots on the top, I just crank the flames up very high (licking around the roof) and it produces good leoparding.

I have found a good 2 day fermentation with biga starter works consistently well for making spots.
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Old 01-04-2011, 09:59 PM
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Default Re: Burnt crusts

easy fix is to just lift pizza on peel a few inchs from the top of the dome as soon as the base is at the desired level of browning;
you can then finish the cheese and toppings to desired level in a few more moments. I use this technique frequently and it allows you to adjust for all the variables previously quoted.
good luck!
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  #18  
Old 01-04-2011, 10:07 PM
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Default Re: Burnt crusts

Quote:
Originally Posted by lag View Post
easy fix is to just lift pizza on peel a few inchs from the top of the dome as soon as the base is at the desired level of browning;
you can then finish the cheese and toppings to desired level in a few more moments. I use this technique frequently and it allows you to adjust for all the variables previously quoted.
good luck!
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  #19  
Old 01-05-2011, 10:24 AM
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Default Re: Burnt crusts

Hi TS!

Back to your pies...when the bottom is done and the top is a bit light, try lifting the pie up into the top of the dome. It is typically a lot hotter up there and can finish the top quickly without doing much to the bottom!

(you probably know that by now but I am confident there are others who don't!)

Jay
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  #20  
Old 01-08-2011, 08:53 AM
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Default Re: Burnt crusts

How soon after you move the coals over to the side are you putting your pizza's in? The floor is red hot under the coals and it takes 15-20 minutes or more to cool a little. I keep a bank of coals off to the side, throw a stick of wood in every so often to keep some flame licking the top of the dome. Turn the pizza's while cooking to make sure they have even heat. Different parts of the oven have different temps. Move it around. I do not use corn flour as I find it burns quickly if the oven floor is too hot.

Rick
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