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Hi again, it's a very nice pizza ..really. Can you please tell us all the procedure and the ingredients? How high was the upper and lower temperature and how long it takes (backing time)? . -
Labbo.
User deleted
Thank you very much!
The dough:
800g Caputo blu
490ml water
25 g salt
1,5g fresh yeast
(Mixed with a Kitchen Aid on slow speed)
Starting with the water and the yeast, adding a bit of flour, afterwards adding the salt and the remaining flour. Kept mixing until I had a nice looking dough ball. Afterwards I let it rest for about 10 min then again kneading for about 15 min.
Then about 18 hours fermentation in a more or less cold room about 20 degrees. (dough covered)
Now I formed the panielli (?) about 250-270 gramms and let them rest for again 5 hours.
While heating the oven I covered the stone with aluminum foil. Upper heat was 500 and lower 300 degrees (during the whole backing process) After heating up for about 30-40 min i removed the foil, now the baking time was about 90-100 seconds.
greets Marvin. -
.Thank you very much!
The dough:
800g Caputo blu
490ml water
25 g salt
1,5g fresh yeast
(Mixed with a Kitchen Aid on slow speed)
Starting with the water and the yeast, adding a bit of flour, afterwards adding the salt and the remaining flour. Kept mixing until I had a nice looking dough ball. Afterwards I let it rest for about 10 min then again kneading for about 15 min.
Then about 18 hours fermentation in a more or less cold room about 20 degrees. (dough covered)
Now I formed the panielli (?) about 250-270 gramms and let them rest for again 5 hours.
While heating the oven I covered the stone with aluminum foil. Upper heat was 500 and lower 300 degrees (during the whole backing process) After heating up for about 30-40 min i removed the foil, now the baking time was about 90-100 seconds.
greets Marvin
thank you for the detailed explanation but i still don't understand what do you mean with "I covered the stone with aluminum foil". How could you cover the stone ? Can you upload a picture where we can see what do you mean ? thank you. -
Labbo.
User deleted
I will take a picture tomorrow.
I made a plate of aluminum foil by folding it. afterwards i placed this plate on the stone.
Now the aluminum foil is on-top of the stone preventing it from overheating, cause that happens most of the time without foil. -
.I will take a picture tomorrow.
I made a plate of aluminum foil by folding it. afterwards i placed this plate on the stone.
Now the aluminum foil is on-top of the stone preventing it from overheating, cause that happens most of the time without foil
Thank you, i am really curios to see .. I still don't understand the reason. Actually the stone shoul be very hot .. Lets say around 480• .. This was the temp last time i backed my pizza but you place the foil on the stone. How can the stone get the right temp ?. -
Labbo.
User deleted
Yeah you're right.
the point is I really have problems with the original stone when it is too hot. Everytime the pizza burns down.
Thats why i try to protect the upper side of the stone. as a result the stone has a homogeneous heat of about 400 degrees. maybe with an other stone i can test higher temperatures but with the original i'm not able to handle these stone temperatures. -
.Yeah you're right.
the point is I really have problems with the original stone when it is too hot. Everytime the pizza burns down.
Thats why i try to protect the upper side of the stone. as a result the stone has a homogeneous heat of about 400 degrees. maybe with an other stone i can test higher temperatures but with the original i'm not able to handle these stone temperatures
I understand what you want to tell me and honestly i had similar problems in the past. Now i'm using a modified traditional kitchen oven.until i will receive the famous biscotto sorrentino. The time will tell 😊. The brother mastanto is using the biscotto and he is very happy.. -
mr-sub.
User deleted
Hi Labbo,
Why don't you uses an Infrared thermometer to know when put the pizza in the oven ?
That's what I do in my G3Ferrari without thermostat and it works very well !. -
Labbo.
User deleted
That's indeed a great idea.
Should I use the above mentoined 480° as stone-temprature? ?. -
.That's indeed a great idea.
Should I use the above mentoined 480° as stone-temprature? ?
well, all the pizza teacher here suggest to use 480° as stone temperature and in my point of view i also suggest you to buy a pyrometer that you can find on amazon (see the topic where we talk about the normal oven in the kitchen)
http://laconfraternitadellapizza.forumfree...63210683&st=210.
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