Chef, not a fan of all purpose flour. Prefer 00 high protein flour like Americana Super ~15%. Do you have recipe for these flours and baked in a pizza oven capable of much higher temps than home oven? TIA
I like the screen and the peel. You can slide the pizza screen in without using any flour or corn meal. Easily rotate the screen every 15 seconds. Once the top is done, you slide the pizza off the screen, and place it on the stone. Turn off all burners and let it sit on the stone for an additional 15 to 25 seconds. No one will know. If you are using a home oven just use parchment paper and cut off the excess portion. But I highly recommend a propane pizza oven, as the stone heats up in about 10 minutes vs 1 to 1.5 hrs. Pizza suddenly becomes super easy, fast and yum, yum!!
18:45... would be easier to just leave the dough ball on the counter and put the bowl over it. it won't dry out i've seen it done hundreds of times, you don't even really need the oil at that point but doesn't hurt.
Месяц назад
What a brilliant breakdown. So very grateful. Thank you.
@thepizzagarage Thank you so much for your reply. I bought a scale and will definitely wiegh it out next time. Your videos are great, and I really appreciate your passion for your work.
Parchment paper also prevents oil from soaking into the pizza stone. Pizza stones are made of porous material, so they will absorb the oil into the stone and it eventually go rancid. It will also make your pizza stone difficult to clean. Oil also leaves a strong smell when it burns off.
It's Fine To Heat Parchment Paper to High Temperatures In the Oven. The paper won't release noxious chemicals, and will not burn. Most parchment paper is rated for use at temperatures no higher than 420 to 450 degrees. But we occasionally recommend using this liner for bread and pizza baked as high as 500 degrees.
Not to mention that it is better to make your own pizza dough than getting the store bought ones. The store bought ones don't have a lot of gluten and can be tricky to shape it to the pan.
In my experience the stone never gets as hot as it does when it's on the lowest rack in a conventional oven. My new oven even in regular bake mode still uses a fan whereas a conventional oven has a raging hot gas flame on the bottom. Obviously putting the stone on the highest rack (above the fan) makes it hotter than on the lower rack settings but I miss the slightly charred, crispy crust from my old oven. I think you are right about using the regular bake mode though. The crust gets mildly crispy but the cheese doesn't brown. This of course can be remedied by a few minutes under the broiler. I do preheat the oven to 550 degrees for one hour.
You hit a homerun on this topic. I was brought here as I was looking for info about the "W", but thoroughly enjoyed the full video. Tackling a topic like this is not impossible, but doing it with a spectacular balance of professionalism, history lesson, knowledge content, natural flow, and your personal charm have woven together to make an amazing video. Thank you and Well done Chef Leo!
