Originally posted by deejayoh
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Re: Texman Build
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Re: Texman Build
Tracy -
I posted this in another thread too - there is a chapter in The Art of Wood Fired Cooking on oven heat management. I found it super helpful in terms of how to get the oven to pizza (and other cooking) temps. Best thing is, Google Reader has a free online version!
The Art of Wood-Fired Cooking - Andrea Mugnaini - Google Books
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Re: Texman Build
Originally posted by mrchipster View Post-snip-
I have started to try a little less bread flour ... More all purpose to get a less springy dough, the high protein fights back a lot. -snip-
Chip
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Re: Texman Build
Originally posted by deejayoh View Posttakes me about 1.5 hours and 7-8 pieces of wood to get mine hot
On the dough, I sometimes use the dough blade in my food processor, but prefer the "stretch and fold" method.
I use the mixer kitchenaid classic 4.5 quart with dough hook to get the initial mix done and then do a few stretch and fold a few times over the 48 hr bulk cold ferment in the fridge.
I have started to try a little less bread flour ... More all purpose to get a less springy dough, the high protein fights back a lot. Great for a NY style but trying of or something with a little more of a cracker crust.
I like the idea of putting the door on to equalize the oven, I will try that on my next cook.
ChipLast edited by mrchipster; 04-02-2013, 06:50 AM.
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Re: Texman Build
Three years? Wow, that went fast
There is always something to learn, or relearn, with these ovens. I'm guessing that the floor might get hotter (in relation to the dome temp) as the moisture finally gets out of every little cranny of your oven.
When I have more than about 100 degrees difference between the dome and floor temps, its usually after a wet couple weeks outside without firing the oven. There are advantages to cooking at the cooler temps, mainly producing less burned flour on the bottom side.
Someone here wrote along time ago how they closed the oven door after heating to 'equalize' the dome/floor temps for 30-45 minutes, shooting for about 100 degrees difference. When I don't do that 'equalizing' I regret it one way or another.
Awesome to see you and your family enjoying your masterpiece!!!
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Re: Texman Build
One more comment on tools for the oven. I highly recommend this f/b peelThe Ultimate Pizza Peel 16" :: Pizza Peels & Oven Tools :: Forno Bravo Store
We (and our rookie guests) make bases on our granite counter in the house and then transfer to these flexible plastic cutting sheets.
We then have a station for sauce and another for toppings; then out to the landing next to the oven. The key to minimize frustration and speed at the oven (therefore up to 4 pies in at a time) is LOTS of Semolina. I have the guests apply a liberal amount before placing the bases on the transfer sheets from a shaker can (we post a photo of what a proper amount looks like) and I keep a cookie sheet with semolina next to the oven. The transfer sheets are easily tipped to slide the pie onto the peel and THE HOLES IN THE PEEL allow one to discard excess semolina with a small back and forth shake before placing in the oven (over the cookie sheet). If the peel gets a little sauce on it - a rub in the oven side Semolina dries it out quickly between pies.
We have a dozen or so of the transfer sheets. My wife found a great way to stand them up to dry after washing using the "grass" fingers as in the photo.
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Re: Texman Build
How long do you guys normally take to heat the dome and how much wood?
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Re: Texman Build
takes me about 1.5 hours and 7-8 pieces of wood to get mine hot
On the dough, I sometimes use the dough blade in my food processor, but prefer the "stretch and fold" method.
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Re: Texman Build
Chip
I am using a roughly butchered version of your dough recipe. I got a late start last night and i agree, i don't think the dome was saturated. This is the hottest i have had it yet, though.
How long do you guys normally take to heat the dome and how much wood?
need the door and some tools definitely, oh, and learn how to make dough.
Any advice on whether to use a mixer or do by hand?
Tracy
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Re: Texman Build
Simply Beautiful....
Your oven will hold heat longer once you have had a big party and longer fire, your brick where not probably saturated fully with heat and you can expect 700+ the next morning with full saturation and a good door.
Chip
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Re: Texman Build
Thanks for all the complements! I am so glad to have this kitchen done. Nate-glad to hear from you and keep on truckin' on that kitchen. Remind your wife that this kitchen was a 3 year project I hope she has a lot of patience and you have a strong back. I would recommend the roof, it really opens up a lot of options; hopefully i can help along the way.
I actually made pizza last night, (or something that resembles pizza anyway) I do not have any tools yet, but made do. I had to cook the pizza on aluminum pans because i couldn't figure out how to get my sticky dough off of the pan without a peel and we were out of flour. Oh well, pizza was good! Especially the pepperoni-pineapple-jalepeno.
I made the kitchen island yesterday from Lowes stock Aspen and poplar. Needs paint and stain, so i covered with the old towel so we could use it last nite.
Dome mostly cleared with 4 logs of oak in about an hour and a half. Dome 915, floor 520 when we started cooking. Temps were 425 this morning with an ill fitting plywood door overnite.
I rolled the dough using a roller and then loaded the pies right there on the pan. That is when i discovered that the pies were not leaving the pan until cooked. I made the dough about the same time i started the fire. I did it all wrong but it was still very tasty and i learned lots in a hurry.
Now i remember why i started this kitchen, good times!
Tracy
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Re: Texman Build
Originally posted by Pompeii Nate View PostTracy,
Gorgeous results. I made the mistake of showing my wife your outdoor kitchen and guess what she wants ours to look like now. No chance since my oven base is 40 feet from our house.
Like I said, you have a gorgeous outdoor kitchen. Great Job!!!
Nate
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Re: Texman Build
Tracy,
Gorgeous results. I made the mistake of showing my wife your outdoor kitchen and guess what she wants ours to look like now. No chance since my oven base is 40 feet from our house.
Like I said, you have a gorgeous outdoor kitchen. Great Job!!!
Nate
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Re: Texman Build
Originally posted by texman View PostThanks Tom.
I used the "work triangle" in the plan. i am still considering adding a small butcher block island. I is 84" across, so if i leave 36" of space on either side, i only have room for a 12" island, but i think i could cheat to a 16" island and have 34" of walkway. I need to get some "real" peels and pizza tools working in there. I have not even cooked a pizza yet. Been too busy and very new to dough making. So much to learn, but really looking forward to that part.
Tracy
Chip
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Re: Texman Build
You need to get going on that Pizza Makin'!
If you are looking for a place to start with dough, I recommend this dough recipe from America's Test Kitchen/Cooks Illustrated as an easy introduction that uses IDY. It turns out consistently well, and is my "go to" recipe when I don't have time to start with Sourdough.
America's Test Kitchen Thin-Crust Pizza Recipe - Food.com - 472204
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