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PIZZA COOKING TEMP - TURKISH COOKING CLASSES - ART OF COOKING. Pizza Cooking Temp
Rev. 1.0 - The setup - firebrick below, pizza stone above with additional space for bincho-tan The idea here is to store most of the thermal energy in the firebrick below, directly upon which hearth-style baking can occur. Some thermal energy will also be stored above in the pizza stone, which is elevated from the top grate to allow for bincho-tan charcoal underneath. The bincho-tan will only be used for pizzas, where it is hoped that radiant heating from the bincho-tan will create an effect far beyond what the 550 degree temps that the oven can reach will normally do alone. *-*-*-*-* Here's my first attempt to simulate a hearth oven. The general idea is to provide a lot of thermal mass, represented here by the use of the pizza stone on top and the firebrick below. Space is also allowed under the pizza stone for the additional use of bincho-tan, which is intended to provide additional heat in the form of radiative energy. Hopefully this will allow for pizzas to cook as if it were in an oven far higher than the 550 degrees that this setup will reach by cooking by conduction via the 550 degree oven temp plus via the radiative effects of the bincho charcoal. The wires that you see were used for logging the temperature of the oven and firebrick. It turned out that it took a total of 4-5 hours for the firebrick to reach thermal equilibrium, not a very practical setup but a good starting point for future experiments... Rev. 1.0 - The setup - firebrick below, pizza stone above with additional space for bincho-tan Saturday, January 05, 2008 This Pizza No Longer Exists
Homemade pizza experiment time. Los Angeles is sadly totally bereft of decent pizza (at least, that delivers to our neighborhood) and thus, with a heavy heart I must resort to making it myself. This interferes greatly with my belief that pizza should be as easy and available as just opening your piehole and letting the pizza happen. However! Attempt #1 = not so bad! I think my dough recipe is no good - it was pretty tough. I used AP flour, and I read that using Italian 00 makes for a crispier, lighter crust, so I guess I have to source some. The top cheese was a little tough, too, because I don't think my oven was quite scorching hot enough, making the whole shebang cook a few minutes too long. I opted to try the Trader Joe's pizza sauce from a jar, and found it to be perfectly tasty for my purposes, so I'm not going to screw with making my own or anything. Lastly, I don't have a pizza stone and don't particularly want to invest in one, so I formed my pizza directly on a piece of parchment and then slid the parchment off onto a screaming -hot baking sheet that warmed up with the oven, and while it didn't brown as much as I wanted (again: temp. issues), it was easy-fucking-peasy and none of that cornmeal hooey. Next time: new dough, higher temp. Similar posts: moist methods of cooking pressure cooking dried beans food cooking videos microwave cooking books jeux de cooking mama en ligne basics of cooking vodka substitute in cooking chicken cooking temperature internal diabetic cooking guide cooking show cooking games |