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  #81  
Old 11-05-2011, 01:25 PM
david s's Avatar
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Default Re: Chip's 42 in Minnesota

Quote:
Originally Posted by brickie in oz View Post
Why didnt you use aluminium?
Its a lot lighter.
Lighter, but aluminium is a better conductor by a factor of 20 than stainless.
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  #82  
Old 11-05-2011, 01:49 PM
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Default Re: Chip's 42 in Minnesota

Quote:
Originally Posted by brickie in oz View Post
Why didnt you use aluminium?
Its a lot lighter.
I had the stainless and not much aluminum it is 22 gauge and weighs in at about 4 pounds. the majority of the weight comes from the FB board and about a third from the stainless and aluminum.

The current weight is 17 pounds without handles.

I will only be using it for longer closed sessions and will have another lighter door for active baking and roasting activities.

I will get more aluminum and build the working door out of all aluminum.

Sometimes you need to get rid of that stuff that is just laying around...And that is what makes the social director happy.

Chip
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  #83  
Old 11-06-2011, 06:51 PM
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Default Re: Chip's 42 in Minnesota

First and Second Pizza tonight, 65 % hydration.

Are you kidding me the stuff is like goo...

I will be practicing on a much lower hydration until I understand how to handle this stuff.

My wife said "remember when you first learned to do drywall and you thought plaster was the worst thing ever" .... I can now hold my own against pros in drywall and I only own a few rentals.

Well 65% hydration is like VERY VERY VERY wet mud...

First pizza was well done, but flavor was good.

Second pizza was over floured and the burned flour was clearly an issue in the oven.

I need to develop a system that works for me. This was the grand experiment and first time is not always the charm. I am sure glad we did not invite the neighbors for the grand opening.

Chip
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  #84  
Old 11-06-2011, 07:07 PM
Apprentice
 
Join Date: Jan 2011
Location: Perth, Wesern Australia
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Default Re: Chip's 42 in Minnesota

Haha that first one is an ugly pizza! looks like mine :P except mine was upside down!

What was your recipe? and what flour did you use?

From the visual side.. what is your sauce?.. looks very watery?

With the 65% hydration dough, i find having a little pile of extra flour on the side to continually dip my hands in when kneading helps alot.. adding a little more each time brings the hydration % down to it feels just right!
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  #85  
Old 11-06-2011, 07:08 PM
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Default Re: Chip's 42 in Minnesota

Also, try grating your mozzeralla.. whilst traditionally poeple tend to use it in slices.. i find an even cover of cheese is so much nicer..
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  #86  
Old 11-06-2011, 09:20 PM
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Default Re: Chip's 42 in Minnesota

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Originally Posted by chidding View Post
Haha that first one is an ugly pizza! looks like mine :P except mine was upside down!
We should have an UGLY pizza comp, no deliberates, just accidentals.
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  #87  
Old 11-07-2011, 05:46 AM
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Default Re: Chip's 42 in Minnesota

The sauce was hand crushed Roma tomatoes that we froze from this summer. I put in a large crushed garlic clove and a little olive oil. Yes I agree it was much to wet.

The dough was 17 oz flour, one cup bread flour two cups al purpose, 11 oz water, 1.5 tsp salt and 1 tsp yeast. I mixed in a bread machine and used same day after 2 rises.

I kept out a ball for today to see if it is different but I did let that ball rise before it went into the fridge. So there may be no hope for that.

On the big upside the new super-insulated door I built seems to be working very well the oven was still 680 this morning in the dome and 620 on the floor.

Chip

Last edited by mrchipster; 11-07-2011 at 05:53 AM.
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  #88  
Old 11-07-2011, 06:00 AM
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Default Re: Chip's 42 in Minnesota

Quote:
Originally Posted by chidding View Post
Haha that first one is an ugly pizza! looks like mine :P
yes I know. First I could not get it off of the board and then I could not get it off of the peel. Then it got stuck on the floor of the oven because of a tear in the middle.

Good thing raking hot coals over a mess burns the mess up in short order.

Chip
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  #89  
Old 11-14-2011, 11:49 AM
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Default Re: Chip's 42 in Minnesota

Going for second pizza attempt tonight.

Wish me luck...

Chip
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  #90  
Old 12-02-2011, 01:01 PM
Peasant
 
Join Date: May 2010
Location: Maple Grove MN
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Default Re: Chip's 42 in Minnesota

Hi Chip so how did your 2nd round of pizza making go? Also did you manage to finish the whole thing before the snow fell? I love the way you did the roof, it looks pretty cool.

Randy
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