Anything Pizza

Wish i had 2 olives for eyes now..

 

I just checked something, the side cooker box I just put on my smoker fits a pizza stone almost perfectly. I may need to trim a little piece off the stone but not much to close the lid all the way, its open just a bit.

 

Dough be rising. Going to make a thin crisp crust with green olives and shrooms.

 

Dough also be rising over here!

 

Have you checked to see if you can calibrate your oven? Also, oven temps are just an average. At 350 desired temp, your oven will swing 4-5 times before it is somewhat settled. Normal operation will swing like a pendulum and get as hot as 385/390, then drop down a similar amount below your target temp, like 305/310, rinse and repeat. This usually happens 3-4 times but can happen more.

They’re not regulated, so they’re either hot or cold, it can’t self regulate to maintain a temperature setting, hence the pendulum of temps.

 

^^ i'm going to bake my pie with the igrill in the oven.

 

I havent checked that but a 5 degree swing I can deal with, a 25 degree off is way too much. Might get a new one this summer,

 

25-35 is normal swing range for all manufacturers.

I’d check into calibration on your oven if the settled temp range is low, a new one isn’t necessarily a fix in and of itself.

FWIW, I’m an appliance repair technician.

 

Mmmm

 

Dough proofing today, will cold ferment overnight and then into pies tomorrow.

 

so for instance, if I set our oven for 350 I think it should get to 350+ or - 5, so 345 to 355. If we set it to 350 it barely reads 325 on a separate oven thermometer...thats just on an empty oven, but if you put something in there to cook/bake it drops even more. I would think that is too much...

 

Normal.

I verify temp. using a DVMM with a temp unit and ignore the first full temp swing, record the next 5-6 before I can get a trustworthy reading. Not before then can you really condemn an issue. That’s how they’re manufactured, how they’re programmed to work, etc. Most can be calibrated, like I said, so you can usually decrease or increase temps by 25-35 degrees on either side, so if your oven sees 350* and the actual temp is more or less, you can dial it in to where YOU want it. It’s a pretty common complaint, actually.

 

Nice view!

 

Built...


Baked!

 

I had the back off of it but there wasnt anything that looked like it could be adjusted. just a couple sensors and access to the temp gauge.

 

PM and the model number and manufacturer. I’ll see if I can find any technical info.

 

Pm sent thanks!

 

That looks great!

Dough recipe?

 

Standard Neapolitan dough. 20 oz flour, 13 oz water, some salt and yeast. Mix to combine, let proof for 8 hours or so and then into the fridge for a while. 2 to 3 days seems to be best. I only let these proof overnight.