++ ATOT official NEF thread part IV ++

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Pohemi

Lifer
Oct 2, 2004
10,877
16,960
146
@Red Squirrel if you've had wood stoves before, I don't need to tell you that they bone-dry the air and produce considerable dust and particulates.

Pizza convo: Do you use a baking stone? Cornmeal or corn flour on the stone to prevent the crust sticking?
 

Red Squirrel

No Lifer
May 24, 2003
70,560
13,801
126
www.anyf.ca
A humidifier is a must in winter, even with forced air as winter is really dry. I can only set it so high though, or the windows will fog/frost up. My cat's fur, especially the orange one, seems to produce lot of static electricity lol. Lights up like a lightning storm when I pet him at night.
 

eldorado99

Lifer
Feb 16, 2004
36,324
3,163
126
Fig spread, goat cheese, arugula pizza with 00 flour dough... it is a copycat recipe from our local pizzaria. I really feel like I need to work on my dough recipe. This is not a bigboxes dough recipe but I want to try that soon for an upgrade.
pizza.jpg
 
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bigboxes

Lifer
Apr 6, 2002
42,216
12,415
146
Fig spread, goat cheese, arugula pizza with 00 flour dough... it is a copycat recipe from our local pizzaria. I really feel like I need to work on my dough recipe. This is not a bigboxes dough recipe but I want to try that soon for an upgrade.
View attachment 95471
That looks really good. What temperature did you cook it at? It's 00 flour so you must have had it hot. What does it look like when it's cut? The crumb? How long did was your cold fermentation?
 

eldorado99

Lifer
Feb 16, 2004
36,324
3,163
126
@Red Squirrel if you've had wood stoves before, I don't need to tell you that they bone-dry the air and produce considerable dust and particulates.

Pizza convo: Do you use a baking stone? Cornmeal or corn flour on the stone to prevent the crust sticking?
My pizza oven has a stone that is made for it so I use that. I use semolina flour to make it not stick, apparently cornmeal works great too.
 
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eldorado99

Lifer
Feb 16, 2004
36,324
3,163
126
That looks really good. What temperature did you cook it at? It's 00 flour so you must have had it hot. What does it look like when it's cut? The crumb? How long did was your cold fermentation?
Thanks! I set the oven at 800F at the top and 650F on the bottom element. I tried the pre-set for Neapolitan pizza but the temp on the bottom is too high and it seems to burn it. I can't comment on the crumb or side profile of the crust because it's all eaten up already LOL. I will take pics next time. I cold fermented the dough for 24 hours. I'm not super impressed by my dough recipe that I followed that came from the bag of 00 flour I used. So I am planning to experiment.
 

bigboxes

Lifer
Apr 6, 2002
42,216
12,415
146
Thanks! I set the oven at 800F at the top and 650F on the bottom element. I tried the pre-set for Neapolitan pizza but the temp on the bottom is too high and it seems to burn it. I can't comment on the crumb or side profile of the crust because it's all eaten up already LOL. I will take pics next time. I cold fermented the dough for 24 hours. I'm not super impressed by my dough recipe that I followed that came from the bag of 00 flour I used. So I am planning to experiment.
You're going to want to cold ferment a little longer. 48 hours minimum. More flavor and more gluten structure. Like I said before, knead your dough at least once during the cold fermentation process.
 

eldorado99

Lifer
Feb 16, 2004
36,324
3,163
126
You're going to want to cold ferment a little longer. 48 hours minimum. More flavor and more gluten structure. Like I said before, knead your dough at least once during the cold fermentation process.
I will add that to my next batch of dough then. I was surprised how not good the dough turned out. It was fine but not great.