Makers of the revolutionary Hot Rocks Pizza Oven, the first stone conveyor oven to hit the pizza industry. The Hot Rocks pizza oven offers the ideal blend of speed and quality. Thanks to its granite stone conveyor, you’ll be able to ramp up your production capacity without burning a single pie - ever. The result is a crowd-pleasing pizza that boasts exceptional consistency and perfectly crispy crusts, dished out in record time.
These seem like nice ovens but look very wide. Can you guys post some more videos showing how the underside is cooked and can you use pizza screens in these ovens
Hi Brandon. Joe had a wire mesh conveyor before the Hot Rocks. His clients were used to this type of pizza. He was actually looking at expanding his menu to offer stone baked pizza. Goes to show how the Hot Rocks can fit your needs.
Exactly what I was thinking. I mean, I’m a woman who owns a pizza restaurant & I cook them too. Jeeze, how many times can you say Pizza Man! Let’s just go with Pizza Baker.
Hi, As promised, the dough recipe that we used in the video. - 10lt water - First there is 9lt water in the kneading machine and 1lt outside in a cup - Adds 170gr salt - Adds 30gr yeast - Mixes a little bit to melt salt - Adds flour 20 pound bag - Adds 1lt water slowly after the flour mixes a little - Spray some water from time to time to cool the dough down because it heats during the kneading process. The dough should stay cold in order not to fermentate during the kneading - The dough should go to the sides of the kneading machine from the center by itself, it shows that the dough is in good shape for pide - The dough should be kneaded for almost 22 minutes - Then it should be left to rest for 10-15 minutes as cold after spraying some water on it - There should be no bubbles even after the resting - Dough can be divided into required pieces after the resting. - Divided dough pieces are left to fermentate to a certain amount. - Then you can add the topping and bake the pide.
