Round #3 With The Roccbox - Working On Temp Control…
I started today’s session determined to establish some baseline control settings for certain temps, but wasn’t very successful. Here are my notes:
5:30 on 7/3/22 - 86° and somewhat humid
10 minutes on high: 250°
20 minutes on high: 580°
10 minutes on lowest: Just short of 700°
5 minutes @ 7:00 on dial: 730°
5 minutes @ 8:00 on dial: 780°
~ 15-20 minutes llater - almost 900°
I wanted to cook at 800, but that didn’t work out. 8:00 on the dial is only 1/3 of the way up to the max setting, but I still ended up at 900°. I guess my next attempt will be to just leave the control on low for an hour and see where it levels out. Somewhere in this process it occurred to me that perhaps the built-in thermometer isn’t super accurate, although I don’t care as much about the ultimate number as just being able to keep the temp at a workable level, and an indicated 900° leaves very little room for error.
I also learned a lesson about dough. Today I used the "I slept in but still want pizza tonight" recipe from "The Element of Pizza", which proofs for 4 hours after balling, and the dough wasn’t nearly as good as Gozney’s "Simple Pizza Dough" which proofs for 8 hours after balling. Note that I did adjust the hydration down to 60% on the "TEOP" recipe since the book is written for home ovens.
Anyway, I learned more about this wonderful little oven, and the pizza was still very good. Cheers!
5:30 on 7/3/22 - 86° and somewhat humid
10 minutes on high: 250°
20 minutes on high: 580°
10 minutes on lowest: Just short of 700°
5 minutes @ 7:00 on dial: 730°
5 minutes @ 8:00 on dial: 780°
~ 15-20 minutes llater - almost 900°
I wanted to cook at 800, but that didn’t work out. 8:00 on the dial is only 1/3 of the way up to the max setting, but I still ended up at 900°. I guess my next attempt will be to just leave the control on low for an hour and see where it levels out. Somewhere in this process it occurred to me that perhaps the built-in thermometer isn’t super accurate, although I don’t care as much about the ultimate number as just being able to keep the temp at a workable level, and an indicated 900° leaves very little room for error.
I also learned a lesson about dough. Today I used the "I slept in but still want pizza tonight" recipe from "The Element of Pizza", which proofs for 4 hours after balling, and the dough wasn’t nearly as good as Gozney’s "Simple Pizza Dough" which proofs for 8 hours after balling. Note that I did adjust the hydration down to 60% on the "TEOP" recipe since the book is written for home ovens.
Anyway, I learned more about this wonderful little oven, and the pizza was still very good. Cheers!
Attached Files
Comment