brewersfan73
Well-known member
I think I mentioned in a different thread that I received this over the holidays:
I installed it on my Austin XL - fit seems good:
I started a 24-hour dough yesterday morning, based pretty closely on the King Arthur Neopolitan Pizza Dough recipe, using '00' Flour (find the recipe on their website if you want the details).
464 grams '00' Flour
340 grams warm water
17 grams of table salt
0.8 grams of active dry yeast
4 grams of sugar
It's about 73% hydration which ended up being a little stickier than I would have liked. A lot of other recipes that I looked at were in the 60%-65% hydration range which I might try next time.
I didn't want to attempt to launch it onto the stone this first time, so I used pizza screens. Pit Boss controller was set to 350 degrees, and the stone got up to 650-700 degrees (most of the heat went to the stone, not to the temp probe, so this was expected). Here's a few pictures:
I ended up sliding the pizza off the screen after it had cooked for a couple of minutes. It didn't work for all of them - one got stuck and had to be scraped off the screen. But the rest turned out pretty good. The baking stone temp of 650 degrees seemed about right, especially if I launch them directly onto the stone next time. The pizzas cooked evenly and I really didn't need to rotate them all that much, unlike the Ooni style oven where you need to turn the pizza every 30-45 seconds, or so I've heard.
I definitely enjoyed the process and can't wait to try it again soon, but with a different dough recipe. Probably something closer to these proportions:
600 grams of flour
370 grams of warm water
18 grams of salt
4 grams of active dry yeast
4 grams of sugar
I'll post here when I try this again.
I installed it on my Austin XL - fit seems good:
I started a 24-hour dough yesterday morning, based pretty closely on the King Arthur Neopolitan Pizza Dough recipe, using '00' Flour (find the recipe on their website if you want the details).
464 grams '00' Flour
340 grams warm water
17 grams of table salt
0.8 grams of active dry yeast
4 grams of sugar
It's about 73% hydration which ended up being a little stickier than I would have liked. A lot of other recipes that I looked at were in the 60%-65% hydration range which I might try next time.
I didn't want to attempt to launch it onto the stone this first time, so I used pizza screens. Pit Boss controller was set to 350 degrees, and the stone got up to 650-700 degrees (most of the heat went to the stone, not to the temp probe, so this was expected). Here's a few pictures:
I ended up sliding the pizza off the screen after it had cooked for a couple of minutes. It didn't work for all of them - one got stuck and had to be scraped off the screen. But the rest turned out pretty good. The baking stone temp of 650 degrees seemed about right, especially if I launch them directly onto the stone next time. The pizzas cooked evenly and I really didn't need to rotate them all that much, unlike the Ooni style oven where you need to turn the pizza every 30-45 seconds, or so I've heard.
I definitely enjoyed the process and can't wait to try it again soon, but with a different dough recipe. Probably something closer to these proportions:
600 grams of flour
370 grams of warm water
18 grams of salt
4 grams of active dry yeast
4 grams of sugar
I'll post here when I try this again.
