Temperature questions !!!!

[waltiti]

Re: Temperature questions !!!!

Guys, somebody writes something about the pizza dough and delete that, about don't use oil and sugar, my dough always have both, I do the same recipe for at least 20 years but I have this oven only for 2 years, the recipe could be the problem ????? I hope is that and not something related with the construction.

[Greenman]

Re: Temperature questions !!!!

Waltiti - I think you are right. Without knowing how you were cooking your pizza before getting the brick oven I would guess that you are now dealing with much higher temps than previously (particularly if you were using a domestic oven).

Give it a go without the oil and sugar, it will probably be the start of a new journey to find the best way to make dough that suits you without the oil and sugar.

I suspect that you might be able to get away with keeping a little oil in your mix and omitting the sugar. I sometimes replace a tablespoon of water with olive oil in my mix but I don't cook at super high temps either, happy with 3 minute pizza.

[cobblerdave]

Re: Temperature questions !!!!

G'day
Secound to what Steve has said.
At the top of the forum there's a library section and an e book on pizza making.
I use that reciepe. 500gms strong flour 345mls water teaspoon salt and sachet yeast.
Regards dave

[wotavidone]

Re: Temperature questions !!!!

1 kg plain white flour, 4 level teaspoons salt, 1 teaspoon yeast.
Water 600-650 mls, depending on the brand of flour.
600 in Coles homebrand flour, 650 in Allied Mills Pizza Flour.

Mix it and kneed it for a while, cover and let it start to rise. Once it is rising, put it in the fridge and let it rise slowly overnight.
Take out of the fridge 2 hours before you want to use it, and divide it into balls. Let balls rest for at least an hour after dividing it. 2 hours is better. Make pizzas. Eat.

[waltiti]

Re: Temperature questions !!!!

Guys, this weekend I will try the new recipe, maybe that the reason why I burning the pie edges and the buffalo cheese. I have to wait 3 more days to try that if I don't get crazy before hahahaha

Thanks to everybody !!!!!!

[Novaslo]

Re: Temperature questions !!!!

Guys im start using the heat gun when I see my pizzas burned at the top edges and at the bottom looks like a pice of paper, also I can't use too much sauce because the dought get wet and is a disaster.

Thanks for the advice, but I don't think have mositure on the bottom, I use the oven every weekend.

Thanks for the link deejayoh I will read that and see if this help me, thanks a lot !!!!!!

Thanks guys

What you are describing is indicative of the floor of the oven not properly insulated. Is the floor of your oven touching concrete in any way? The floor should be 100 percent insultated and sitting on top of Fiber Board or Insulating Vermiculite Concrete mix. Did you build it that way? The other thing that happens is the fiber board underneath is wet, however you describe that this oven is 2 years old and inside or perhaps out of the weather?

Good luck -