Earlier quoted context omitted.
> 44W slab 44 Watts?
44W is a type of steel ( https://www.terranovasteel.com/structural )
Still, somebody needs to prototype a 44 Watt steel slab to cook pizzas with.
This is Hacker News, after all. :)
The Physics of baking good Pizza (2018)
41–50 of 127 posts
Re: The Physics of baking good Pizza (2018)
#42Earlier quoted context omitted.
> No way do I want to try to compete with the artistry of brown spots from 600+ F wood-fired pizza ovens, etc If you make pizza a lot, consider also the middle way of gas-fired "portable" ovens, the likes of Ooni or Roccbox. My experience was very positive.
Disclosure: very much a beginner at this and I'm happy to be corrected on any of it. My Ooni experience has been very bad. I have an IR thermometer, so I can check the temps: at the back it's 900, at the front 600. This is after an hour of warm-up. If I weren't so stubborn I'd have gotten rid of the Ooni already. Furthermore, the lack of height means you can't use gravity to slide the pizza off the peel, like you can…
I don't have this issue with the Ooni. I wonder what is going on.
One thing to consider trying, heat it up at high heat and then when you put the pizza in, try turning the temperature down to a medium or low.
I am wondering if it is possible that the high temperature reading is directly from the flame and by turning it down during the cook, you'll have a more consistent temperature.
Re: The Physics of baking good Pizza (2018)
#43There are some great videos on youtube about how people hack their oven's auto clean mode in order to get the temperature up for the purposes of making a killer pizza. The auto clean, blasts the oven at a high temperature, but when it's engaged it locks the door so you can't open it. People rig the toggle so that they can get the higher temperature and still be able to open the oven to put the pizza in. This lets fol…
I'd love to do that. It's also too bad that you can't manually engage the lock as a safety feature.
Re: The Physics of baking good Pizza (2018)
#44Good pizza is all about the pineapple!
you're either joking or creating a flame war.
[edit]: typo
Re: The Physics of baking good Pizza (2018)
#45Jeff Varasano's Famous New York Pizza Recipe: https://www.varasanos.com/PizzaRecipe.htm
> If you are baking at under 750F, you should really not use 00. It will never brown and you'll have much more luck with another flour.
Concur with the author that 00 is very different from other kinds of flour, as far as the result you get, but I like a blend of about 80/20 bread flour (usually King Arthur) / 00. Maybe up to 70/30, tops. You get a lot of chewiness and flavor from adding a little 00. Add too much and it'll come out far too floppy and seem under-cooked, at ordinary home-kitchen-oven temps, author's right about that.
Re: The Physics of baking good Pizza (2018)
#46Re: The Physics of baking good Pizza (2018)
#47Good pizza is all about the pineapple!
The combination of ham and pineapple on a pizza can be very tasty because the sweet and tangy flavor of the pineapple complements the savory and salty flavor of the ham. The combination of these two flavors can create a delicious balance on the pizza. Additionally, the texture of the pineapple can add a nice contrast to the softness of the cheese and the chewiness of the ham. Many people also enjoy the way the flavors of ham and pineapple interact with the tomato sauce and cheese on a pizza. The combination of ham and pineapple on a pizza can be a delicious and satisfying choice.
Re: The Physics of baking good Pizza (2018)
#48Re: The Physics of baking good Pizza (2018)
#49Earlier quoted context omitted.
Disclosure: very much a beginner at this and I'm happy to be corrected on any of it. My Ooni experience has been very bad. I have an IR thermometer, so I can check the temps: at the back it's 900, at the front 600. This is after an hour of warm-up. If I weren't so stubborn I'd have gotten rid of the Ooni already. Furthermore, the lack of height means you can't use gravity to slide the pizza off the peel, like you can…
I don't have this issue with the Ooni. I wonder what is going on. One thing to consider trying, heat it up at high heat and then when you put the pizza in, try turning the temperature down to a medium or low. I am wondering if it is possible that the high temperature reading is directly from the flame and by turning it down during the cook, you'll have a more consistent temperature.
thanks. I'm aiming the laser dot at the stone, near the flame but not AT the flame.