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- Thread starter D-Man
- Start date
Well, so far so good. I'm not going to declare victory yet but so far so good. It worked on a plain cheese pizza. Basically I tried to dilute the Bread flour's malted barley with cake flour. 2:1 ratio. Then I added a small amount of 23g gluten to raise the gluten level back up. I'll try more toppings next time and see if it can "bench press" the load without forming a gummy layer. Tastes ok. 
mwkeefer
1 MW
This is all great (seriously) but when will the eBike that cooks your pizza be ready?
-Mike
-Mike
It can be done maybe. I could get a trailer and mount a compact electric rotary pizza type oven with a dc/ac converter and a 12v battery on board. Not sure what will happen going around turns though. Let me check the amp draw on those things.....
As long as the pizza making doesn't cook the SLA, that's alright.
Yeah, I'd keep the battery away from the cooker. 
More pizza testing going on here. I've found that my pizza must rest like 5-10 minutes before cutting as fresh bread needs to release steam. No gummy layer found but some moisture found. It goes away though when pizza cools off. Next is to try brushing olive oil on top of the dough before putting sauce/toppings off and see if it seals off the moisture as people claim.
More pizza testing going on here. I've found that my pizza must rest like 5-10 minutes before cutting as fresh bread needs to release steam. No gummy layer found but some moisture found. It goes away though when pizza cools off. Next is to try brushing olive oil on top of the dough before putting sauce/toppings off and see if it seals off the moisture as people claim.heathyoung
100 kW
Nah - brushing olive oil doesn't really help. Looks like you are using the rise cycle in the breadmaker as well? I find that they overwork the dough so you dont get as good a crust. Use the breadmaker to mix and knead, and then allow to rise in a nice warm spot in a oiled pyrex bowl for an hour or 2 (or till doubled in size) - knock down, form your boules, and allow to proof.
Rolling the dough is also a no-no. I do a really thin base on a good hot stone and never have issues with rising (unless the dough has not been properly proofed).
Rolling the dough is also a no-no. I do a really thin base on a good hot stone and never have issues with rising (unless the dough has not been properly proofed).
Thats too bad about the olive oil not working. Damn. I'll try it anyway.
Yes, I'm using the breadmachine to do the whole thing. Takes like 1.5 hours. It does heat up the dough some. It goes like this:
knead1 - 15min
rest - 30min
knead2 - 23min
rise - 20 min
punch down -3 sec
Is this overworking it? I took it out and it rose more in a bowl as it was cooling down. I'll try hand spreading the dough instead of my pvc pipe roller. Stuff is sure elastic.
Yes, I'm using the breadmachine to do the whole thing. Takes like 1.5 hours. It does heat up the dough some. It goes like this:
knead1 - 15min
rest - 30min
knead2 - 23min
rise - 20 min
punch down -3 sec
Is this overworking it? I took it out and it rose more in a bowl as it was cooling down. I'll try hand spreading the dough instead of my pvc pipe roller. Stuff is sure elastic.
Ok, made one from the same 2nd part of dough from last pizza. It sat overnight, then I stretched it by hand with no rolling pin. Applied some olive oil to the top and baked it. It came out ok. The holes seem to be bigger on this one. Probably because they were not compressed by a rolling pin. The crust could be a little more crispy on the bottom though. :|
heathyoung
100 kW
Its not looking too bad, personally I would try taking the dough ball out after the first knead cycle and allow it to rise on its own - the second knead cycle is unneccesary if the dough ball is nice and elastic. From memory all I have on my machine is 20 minutes, then I take it out and put it in a olive oil coated pyrex dish with a shopping bag over it (so the carbon dioxide doesn't get too high - if you use clingfilm it sticks to the film as it rises and its a major PITA to get off.)
The thinner the crust the better the results - see attached... This is a thin crust (stretched by hand to about 3mm thick or so) placed on a very hot stone (400F - tested with a non-contact IR thermometer). Also - I'm cooking these in a gas-fired pizza oven (Gasmate) which I have modified slightly for more thermal mass - tops out at 475F - and will reliably flambe' pizza if the bottom shelf is used (oops). The results you will get in a conventional oven will be slightly different due to the higher humidity.
Check your temperature of your stone too - just because the oven is hot does not mean the stone is fully up to temperature - some of the better stones have a very high thermal mass that takes 30 minutes or more to get to full heat.
The thinner the crust the better the results - see attached... This is a thin crust (stretched by hand to about 3mm thick or so) placed on a very hot stone (400F - tested with a non-contact IR thermometer). Also - I'm cooking these in a gas-fired pizza oven (Gasmate) which I have modified slightly for more thermal mass - tops out at 475F - and will reliably flambe' pizza if the bottom shelf is used (oops). The results you will get in a conventional oven will be slightly different due to the higher humidity.
Check your temperature of your stone too - just because the oven is hot does not mean the stone is fully up to temperature - some of the better stones have a very high thermal mass that takes 30 minutes or more to get to full heat.
Attachments
Looks good. My stone is only like 3/8" thick. I've heard some people say it must be 1/2". Well, I don't know. I do at least 30 min preheat. I might try one more thing. I don't have a infrared thermometer but I wasted a bunch of gas today cranking up the oven and see which spot was the hottest. The upper shelf went 505 degrees, the lower one measured at 485. I'm thinking of maybe preheating to max temp to get the stone as hot as it will go, then lower the temp to like 350 or maybe off once the pizza is in so that the cheese doesn't burn before the crust gets done. Today I just reheated the pizza back on the stone like 10min and it got crispy so I could always do that too.
heathyoung
100 kW
Another killer for the yeast is the salt content in your dough... Whats your recipe/ratios?
In order placed into breadmachine:
1 1/8 cup water (medium-hot)
1 1/2 Tablespoon olive oil
1 1/2 teaspoon salt
1 1/2 teaspoon sugar
3 1/3 cup flour( 2 cups bread, 1 cup cake, 1/3 cup wheat Hi-gluten)
1.625 teapsoon bread machine yeast
I think I'll try the 500 degree next and see how cooked the bottom can get.
1 1/8 cup water (medium-hot)
1 1/2 Tablespoon olive oil
1 1/2 teaspoon salt
1 1/2 teaspoon sugar
3 1/3 cup flour( 2 cups bread, 1 cup cake, 1/3 cup wheat Hi-gluten)
1.625 teapsoon bread machine yeast
I think I'll try the 500 degree next and see how cooked the bottom can get.
Ok, 500 degrees it was. I removed the dough after the first knead and put in bowl, divided in half, let double in size. Preheat oven 40 minutes 500 degress. Put stone on top shelf before preheating. I checked the temp after like 5 minutes, it was holding at 475 air temp. It seemed to work better. A slight crisp bottom. Cheese burning a little. It only took like 9 minutes instead of 15min the last time. Here it is:
heathyoung
100 kW
9 minutes is good - your temperature is right about where you want it.
Humour me and follow the ratios I use - I long since stopped using sugar and olive oil - sugar makes the bases heavy (the yeast uses it all up quickly, in preference to the gluten - rises quickly on knockdown and proof but does not rise well in the oven - sugar seems to caramalise) and olive oil stops the base from being too crispy - ends up being chewey though...
Cake flour is a low gluten flour, reduces the elasticity of the dough as well btw.
Try 3g dry yeast
325g water (warm, about what you would bath a baby in - too hot you kill the yeast)
500g flour - If you can lay your hands on a Tipo flour and a plain flour (cake) 50/50 mix is good, otherwise stick with the flour mix you are using - our local supermarket has Tipo 00 here in Aus, its pretty common.
Knead, allow to rise (twice the size), split into 3 175g (ish) boules, proof to 1.5X size, stretch boules by hand - 175g boule makes a 10" (roughly) 2.5-3mm thick.
This is a foolproof version that always works well for me - measure by weight not volume for consistency as well...
Bet your family is sick of pizza now I'll have to break out my oven again, I'm building a deck and its in the shed at the moment ~ hanging out for a good home-made pizza again, my daughter is pestering me to make some!
Humour me and follow the ratios I use - I long since stopped using sugar and olive oil - sugar makes the bases heavy (the yeast uses it all up quickly, in preference to the gluten - rises quickly on knockdown and proof but does not rise well in the oven - sugar seems to caramalise) and olive oil stops the base from being too crispy - ends up being chewey though...
Cake flour is a low gluten flour, reduces the elasticity of the dough as well btw.
Try 3g dry yeast
325g water (warm, about what you would bath a baby in - too hot you kill the yeast)
500g flour - If you can lay your hands on a Tipo flour and a plain flour (cake) 50/50 mix is good, otherwise stick with the flour mix you are using - our local supermarket has Tipo 00 here in Aus, its pretty common.
Knead, allow to rise (twice the size), split into 3 175g (ish) boules, proof to 1.5X size, stretch boules by hand - 175g boule makes a 10" (roughly) 2.5-3mm thick.
This is a foolproof version that always works well for me - measure by weight not volume for consistency as well...
Bet your family is sick of pizza now
I'll have to break out my oven again, I'm building a deck and its in the shed at the moment ~ hanging out for a good home-made pizza again, my daughter is pestering me to make some!Got my oven working a little better Made a small heat shield out of aluminum foil. It just lays on the rack right underneath the temp sensor. The oven always did read like 25 degrees low because the heat slots are on the bottom sides, so the temp sensor which also lies on the side higher up gets a higher reading then what the actual temp is, cutting off the gas too soon. Now it gets hot likes its suppose to. Its reading like 10 degrees high now. I was going to see what it reads on broil which looks like 600 degrees but I chickened out after it hit 520. I'm not sure what the max safe temp is for an oven. 
Looks like around 550 from others.
Looks like around 550 from others.Well, I'm running 500 degrees now. It works. No more sugar or oil. Some things I've learned:
1. Straight bread flour= gummy inside crust but browned nicely
2. Bread flour+cake flour= white crust, no gummy layer
3. Bread flour+cake flour+dry baking milk= brown crust perfect pizza
4. Too much water causes steamed doughy inside, and pizza to blow like a volcano.
5. Always dock dough.
6. I've ate 20 pizzas figuring this out!!!!
Here's another:
1. Straight bread flour= gummy inside crust but browned nicely
2. Bread flour+cake flour= white crust, no gummy layer
3. Bread flour+cake flour+dry baking milk= brown crust perfect pizza
4. Too much water causes steamed doughy inside, and pizza to blow like a volcano.
5. Always dock dough.
6. I've ate 20 pizzas figuring this out!!!!
Here's another:
heathyoung
100 kW
Only 20?
Looks good...
Looks good...
JinbaIttai
100 W
Because of this thread, I am going to make a batch of pizza dough when I get home tonight.
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