Introducing the Slow and Sear Pizza Oven

[NorCalJeremy]

I wonder if the SNS rotating grill grate would give that height needed for easier peel access?

[Koy Schoppe]

I was more thinking about it during the stretching, pulling phase. Before the long rest in the fridge. I definitely used some when doing final shaping and for sliding off the peel.

[Breadhead]

+1^... Baked pizza dough will not stick to parchment paper.

[RonB]

Koy Schoppe - Think of it this way - you are not actually incorporating more flour into the dough. It sits on the surface to help with handling the dough. Just brush any excess off the top before you apply toppings. The bottom has to have something to allow the dough to slide off the peel. It can be flour or cornmeal, or parchment. But even if you use parchment, you don't want the dough to stick to that, so something is still necessary to prevent sticking. Just remember that with a wet dough, you have to act fairly quickly so that the moisture in the dough doesn't have time to make the additional flour wet and sticky.

[Breadhead]

Dr ROK ... The popular 00 flour brand is Caputo. They've extracted most of the natural sugar out during processing to allow it to cook at 800° or hotter. Less sugar, less carmelization. I would use Chef Jacob's recipe for Neapolitan pizza dough. I NEVER need to modify his recipes.👍 Yes... You can use 00 flour in your current recipe.

[Dr ROK]

Guest, I've never used 00 and it's not sold around here, so it's Amazon time. Is there a brand U recommend? Is your dough recipe the same one as the one on Stella or did you make some modifications? Also, do you think I could just substitute 00 for the bread flour in the recipe I'm using?

[Koy Schoppe]

RonB I thought I should do that, but then the other part of my brain said, "you carefully weighed out all these ingredients, so be careful with how much flour you add to it now"

[RonB]

That's a great looking pie Dr ROK. I hope to take another wack at 'za this week with a setup similar to yours.

[RonB]

When we go out for pizza, (rare now), I like to watch them make the 'za. I have seen shops that keep a bowl of flour on the counter that they dip the dough ball in before stretching it out. Using lots of flour will make the dough much easier to stretch.

[Breadhead]

Brilliant... Add lots of wood chunks right before you put the dough on. Get flames shooting up over those bricks.👍 If you're using 00 flour.

[Breadhead]

Doc... Add some coal under your stone and take the temp up to 800°. Use 00 flour instead of bread flour and cook that pizza in 90 seconds.😆 That would be fun to try on a Weber kettle.👍

[Dr ROK]

Here's what my suspended ceiling will look like.

[Dr ROK]

Breadhead Yes, I was happy with the leoparding on this one. Way too much char on the first couple. Stone was around 650+ on my IFH. 700+ closest to SnS.

[Breadhead]

Nice pizza Doc... The leoparding on the bottom is a good thing. I use a IFH thermometer to see how hot my stone is. With AP or Bread flour I like to put it on the stone at 500° to 550°. Your cooking temp might be as high as 650° at that point too. It takes your stone a while to heat up.

[Breadhead]

@Koy ... AP will work fine too if you're out of bread flour. BF has more protein than AP so it's easier to develop the gluten strands.