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  #21  
Old 07-05-2013, 05:20 PM
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Default Re: Pizza Tray in WFO.

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Originally Posted by trenchn View Post
Thanks everyone,
Beautiful weather, at last, in the UK. Cooking again tomorrow night. Have made blow pipe, and have damp mop close to hand. I'm also going to try starting on a tray and then crisping up on the hearth, can't hurt to try it.
Gudday
You have probably noticed its the Aussies that are big on tray use. The Aussie "Traditional" pizza has a heavy load of toppings . 5 or 6 not counting the cheese or sauce. So trays work well to contain that lot! If you can try a slotted tray there so much better. Bases tend not to be "wet" but just as important they don't tend to buckle in the heat. You'll find othe uses as well there great for sliding small dishes in and out of your oven and really good for pastries.
Don't try taking you pizza off the tray in the oven just to hard and hot. Retrieve the tray to the entrance grab the tray edge with tongs and scoop the pizza up with the peel and return to the oven.
You might want to try cooking a garlic cheese pizza as a starter it will give you some practice with out the tray there easier to get in cause of the lack of sauce and low amount of toppings. If you blow it you can always say you were "checking the ovens temps and the first one experimental one" . You'll find most guest will eat the experiment anyway!!!!
Enjoy your oven and I hope something here might help
Regards dave
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  #22  
Old 07-05-2013, 06:45 PM
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Default Re: Pizza Tray in WFO.

Trenchn.......that's it try things out to find what suits you..... trays, golf sticks, etc all become something you have in your arsenal which you use depending on conditions or purely preference on the day to get to the perfect wfo pizza.

I think most would agree on WFO mantra #3
......less is more......less is more....
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  #23  
Old 07-05-2013, 09:03 PM
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Default Re: Pizza Tray in WFO.

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Originally Posted by Bacterium View Post

I think most would agree on WFO mantra #3
......less is more......less is more....

Ive had guests pile up to 40mm of stuff on top of their pizzas, you can see it all boil down as its cooking just like a nice stew.
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  #24  
Old 07-05-2013, 09:23 PM
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Default Re: Pizza Tray in WFO.

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Originally Posted by Laurentius View Post
Hi Trenchn,

I'm not trying to be a smartass or make you feel that you are a bother. Please take a closer look at your question and I'm assuming that you are an adult. The speed at which the pizza base burns, would be determined by the temperature of the cooking surface(brick, metal or stone) and the make up of the pizza base(sugar, syrup or honey would make it burn faster.) "To keep it off the ash and floor." So in my reply I stated burned pizza and ash on the pizza, did I make a mistake in my reading of that? In my reply I use the word out when I meant our, because I'm just like everyone else, I asked questions too. My point is that some questions can't be answered 100% without you doing a little work yourself, like taking a temperature reading of your floor if your pizza is burning fast, make sure that your are rotating it enough, so that it doesn't burn. If you get ash on your first pizza, trying cleaning the surface again before inserting your next pizza. If its taking along time for your pizza to cook, add more wood to the fire to heat up the oven. There are not right or wrongs in using tools such as trays, many people do. I'm sorry if I sound abrasive sometime, but not all of the time.
Now that reply I like much better. Thank you.
I don't understand the reference to sugar, syrup and honey, do some people put those in the dough? I don't think we sweeten ours, although I confess my wife is dough maker in chief.
When I ask a question I'm after the reassurance that I'm not alone in the problems I'm having. There is always someone that has been there and done that.
I love this forum, it's been priceless over the years. I like a bit of banter, abrasive or not.
Thanks again.
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  #25  
Old 07-05-2013, 09:38 PM
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Default Re: Pizza Tray in WFO.

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Originally Posted by trenchn View Post
I don't understand the reference to sugar, syrup and honey, do some people put those in the dough?
There would be some sugar left over from fermentation, plus if you add oil or powdered mild (I do) you will get even more browning.

Experiment with your dough, here is a recipe I use all the time with good results.
I mix the dough 4 to 6 hours prior to the party so it gets a better flavour, its almost a sour dough flavour.

250 grams flour. (or multiples)
All other ingredients are per 250 grams of flour.
1 teaspoon dry yeast. (best stored in the freezer for longer life)
1 teaspoon sugar.
1/2 teaspoon powdered milk.
1/2 teaspoon salt.
1/2 teaspoon veggie oil.
Luke warm water, 160 grams which is equal to 65% hydration.
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