Off Topic Hobbies > Cooking

Pizza Bases

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Marco:
Curious no one has cobbled together an electrically heated steel/stone, a convection oven can probably match the top heat input of a stone oven at significantly lower temperatures, just need to match the bottom then.

That said, I prefer Detroit pizza which needs nothing much special base or oven wise ... shame about the calories.

Yellofriend:

--- Quote from: Marco on November 18, 2021, 03:13:05 pm ---Curious no one has cobbled together an electrically heated steel/stone, a convection oven can probably match the top heat input of a stone oven at significantly lower temperatures, just need to match the bottom then.


--- End quote ---

If you look at the G3 Ferrari type oven there isn't very much to it.

A heating element (maybe 1200W) at the bottom, under the pizza stone, and same heating element on top. Heat control is optional, mine is sort of stopping at 400°C - that is good enough for a ~3 Minute pizza. I don't have that brand but I am telling you this type oven makes REALLY good pizza.

Psi:
Update:

The  1/4 cup potato flakes + 4x their weight in water added to dough made the dough a bit too wet and harder to roll.

It also expanded lots more than usual making a thicker base.  Some of that is just due to being a wet dough.
But i think next time i will cut the added water for potato flakes down to 2x weight.
Might also make a smaller amount of dough and roll it a bit thinner.

But i do think it made the base softer. which is what it's supposed to do.

T3sl4co1l:
Would that work, make balls instead and now you've got potato rolls?

Tim

Psi:

--- Quote from: T3sl4co1l on November 19, 2021, 03:47:54 pm ---Would that work, make balls instead and now you've got potato rolls?

Tim

--- End quote ---

It's more bready than potatoy at the quantity i used.
The potato flakes just gives it a bit more softness. They're also often used in bread loafs to make them softer.

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