Earlier quoted context omitted.
you're either joking or creating a flame war. [edit]: typo
"Pizza is just an open-faced sandwich" https://qwantz.com/index.php?comic=3991
PB&J Pizza?
The Physics of baking good Pizza (2018)
71–80 of 127 posts
Re: The Physics of baking good Pizza (2018)
#72Earlier 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…
> This article also neglects the art of gluten formation, which lets you stretch the dough without tearing it, AFAIK. Which raises a question for y'all: rolling pin, or hand-stretch? The owner of my local pizzeria, which has been there for 50 years, says rolling pin.
Food processor. Mine is shit so it needs some helping but otherwise comes up nice and stretchy. Ain't nobody got time to knead for 10 minutes like some recipes/YTbers want.
I put a bit of flour, water and yeast in separate cup and leave alone for some time (till it smells yeasty), mix rest of flour with salt and then add the yeast and remaining wated to it. My reasoning is that it's easier to spread yeast around that way but dunno if that's right, seems to work.
Then mix in food mixer till it is nice and uniform uniform, leave for an hour, then mix again. I occasionally manually reposition dough in food processor a bit but again, that's coz mine is a bit shit.
Then cover and leave overnight in fridge
Re: The Physics of baking good Pizza (2018)
#73There 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.
I’m sure you could manually remove/bypass the lock.
I’m not quite sure what’s safe about opening a 550 degree oven but is dangerous with a 890 degree one.
Re: The Physics of baking good Pizza (2018)
#74Earlier quoted context omitted.
Huh, so that's why... I've been just putting it on stove (in a pan) before baking to get a bit of brown
Yeah, 00 is the "correct" flour for pizza dough, but only if you're using a real, high-temp pizza oven. If you're stuck at 550F or lower, like most home ovens, it won't cook right—it's pretty char/firming-up resistant, you'll burn the hell out of your toppings before the 00 dough gets where it needs to be. It has killer flavor and does some good stuff for texture, though, which is why I still blend some in.
My oven actually have some "pizza baking mode" but sadly it half broke, and by that I mean only upper heater works and any mode that enables the bottom one pops fuses.
I'd definitely be looking for something like that in my next one
Re: The Physics of baking good Pizza (2018)
#75Earlier 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…
> My Ooni experience has been very bad Sorry to hear that, but maybe you can still work at it. > at the back it's 900, at the front 600. This is after an hour of warm-up. I think that it will be as hot as it is going to get, after about 30 mins. I get a touch over 500c at the back corner (maybe 950F) and a bit over 300C (600F) at the front lip. This should be right, with a centre at 350 to 400C > rolling pin, or hand…
> Do you use the same peel to launch and to extract? Typically this is not recommended as the extraction can make that peel hot and moist, which would affect the next launch. Launch off wood or aluminium. Extract with aluminium or other metal peel.
Alternatively, scrub the peel with cornmeal between launch and next pizza.
Re: The Physics of baking good Pizza (2018)
#76Earlier quoted context omitted.
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. :)
44 watts is not enough. I would say 1100 minimum to cook a good pizza.
Re: The Physics of baking good Pizza (2018)
#77How do you move your pizza from the shovel to the stone/oven? Its so sticky..
I keep failing at this resulting in dirty oven or calzones… to the point that I am back at using backing paper and giving up in the stone.
Re: The Physics of baking good Pizza (2018)
#78The paper recommends against baking pizza on steel because this would cook the pizza too fast, but this is only true at the temperatures of pizza-specific ovens (paper says 620F / 325C). If you're trying to cook a pizza at home in an oven that only goes up to 550F / 290C the steel helps a lot to make up for the oven not being quite hot enough. (I use a pizza stone, though, mostly because that's what I already have)
I must have misread or something. Page 5/6 clearly seemed to demonstrate there was a problem with steel because the interface temp which drives transfer would end up much lower with steel. This is also confirmed in their conclusion... At least I thought... with the following line:
>Together with a weight loss of 30g, a good assumption is a 20% loss of water, i.e. α=0.2. Using this with the values of specific heat capacity and density for dough from the table above, one finds that Qtot = (70 + 226)J/^2, which gives for the baking time in the wood oven T(wood oven) ≈ 125 s. For the electric oven an analogous calculation resultsin an almost 50% longer time T(elect steel) ≈ 170 seconds. We see that we have succeeded to reproduce the value disclosed to us by our pizzaiolo: 2 minutes for baking in a wood oven. The result of an attempt to bake a pizza in the electric oven will be the mentioned unbalanced product. (Burnt crust, innards uncooked)
would end taking longer because of the cooler interface temp?
I'm kinda thinking I misread or lost the track somewhere though to the point I kinda want to figure out how to do the experiment myself.
Any time diff eq's come into it, I tend to feel better after I've like done the math myself 5 times. Me and calculus love each other, but damn are we not good for one another.
Re: The Physics of baking good Pizza (2018)
#79The paper recommends against baking pizza on steel because this would cook the pizza too fast, but this is only true at the temperatures of pizza-specific ovens (paper says 620F / 325C). If you're trying to cook a pizza at home in an oven that only goes up to 550F / 290C the steel helps a lot to make up for the oven not being quite hot enough. (I use a pizza stone, though, mostly because that's what I already have)
I have found that steel works up to ~650F but becomes too conductive above that (hence using stone). Stone is not conductive enough below 650F-700F
Re: The Physics of baking good Pizza (2018)
#80How do you move your pizza from the shovel to the stone/oven? Its so sticky.. I keep failing at this resulting in dirty oven or calzones… to the point that I am back at using backing paper and giving up in the stone.
1. Good layer of flour or semolina under the pizza. Semolina being preferred as it doesn't burn that easily comparing to flour
2. Don't keep the pizza on the shovel for too long because the gluten relaxes and the dough becomes stretchy. Below minute is ideal
3. Before moving to the oven shake it well to ensure it doesn't stick and moves freely. If it doesn't, you still have chance to add some flour/semolina under it
4. Confident moves. Maybe watch some youtube vidoes showing the exact movement. Ideally it would be one energetic "shake" and done!
Never tried metal "shovel" but working with wooden one for a good 8 years with great results
edit: formatting