++ ATOT official NEF thread part IV ++

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eldorado99

Lifer
Feb 16, 2004
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They will last longer than a month. I usually make one a week. I'd rather make them in batches than all the time. Your chefman goes to 800F. That's good as this is a Neapolitan style crust. It will like that high heat. I use my apartment's oven and a pizza steel. I think I measured it 610F at launch one time. This last pizza, I heated for 30 min at 500F, 30 minutes at hi broil. I then turned back to bake at 500F and launched via parchment paper. At 2 minutes, I pulled out the parchment and set it to high broil for the last 3 minutes. Let cooled on a wire rack for 5 minutes, cut & serve. I suppose yours will be different with the high heat. You're going to have to figure out how it works for you, adjust and repeat until you got a good product.
Sounds like you've got your technique down. A lot of steps but worth it :cool: