What's in your (PIZZA) oven?

albula said:
When you par bake those in your house oven are you using a pizza stone?
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Yeah, not sure one's needed, but I do it that way and like the results. I think it does help quite a bit in getting the underside of the dough crispy. Heats the bottom of the pan up much faster. I've never tried without the stone, but I imagine I wouldn't get things nearly as crispy without it.
 
Came to the realization last night that making pizza is a lot like tying fully dressed Atlantic Salmon flies. When you are getting started you learn something new on each one. This one has some warts but it will fish. 😋
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albula said:
Came to the realization last night that making pizza is a lot like tying fully dressed Atlantic Salmon flies. When you are getting started you learn something new on each one. This one has some warts but it will fish. 😋
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@Evan B seems to have taken to it real quick. It took me YEARS till I felt good and confident. I've been doing this on my own in a wood fired oven since about 2017. But I also worked in a pizza shop for 4-5 years as well, obviously a different situation.
 
Evan B said:
That pizza would impress anywhere it was served.
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Coming from you I consider that a compliment, perhaps not entirely deserved but a compliment nonetheless. Since you have been so generous with answering questions I have yet another. When you are par baking your doughs does the crust recede significantly from the side of the pan? When I went to finish my pizzas last night it seemed like there was a fairly major gap around the crust.
 
albula said:
Coming from you I consider that a compliment, perhaps not entirely deserved but a compliment nonetheless. Since you have been so generous with answering questions I have yet another. When you are par baking your doughs does the crust recede significantly from the side of the pan? When I went to finish my pizzas last night it seemed like there was a fairly major gap around the crust.
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Not when baking, no. It tends to pull back after the first stretch, but when baking, it should rise if anything.

One thing I've been doing is after stretching the second time in the pan, I set the pans on top of the stove while the oven heats up. This gives a much more significant rise/expansion than at room temp. Then when putting in the oven, it should puff out even more.
 
Evan B said:
Not when baking, no. It tends to pull back after the first stretch, but when baking, it should rise if anything.

One thing I've been doing is after stretching the second time in the pan, I set the pans on top of the stove while the oven heats up. This gives a much more significant rise/expansion than at room temp. Then when putting in the oven, it should puff out even more.
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Thanks. I'll have to McGyver something as my oven is in the wall and has no stove above it. Maybe I'll try getting the cooktop slightly warm and placing the pans there.
 
albula said:
Thanks. I'll have to McGyver something as my oven is in the wall and has no stove above it. Maybe I'll try getting the cooktop slightly warm and placing the pans there.
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Hmm that does create a challenge. Do you have a warming drawer maybe? That drawer on the oven most people stack their baking pans in and never use 😂. That on the lowest setting could work
 
Evan B said:
Hmm that does create a challenge. Do you have a warming drawer maybe? That drawer on the oven most people stack their baking pans in and never use 😂. That on the lowest setting could work
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Or a heating pad on the counter, set to low?
 
Think I have a solution. When I did a remodel a couple years ago I put heat in the tile floor in my new bathroom. It is set at about 85 degrees so is warm to touch. May actually get too hot under a pan but I guess I could put a towel down. Lavatory pizza prep. What could possibly go wrong? :unsure:
 
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I have a double wall oven. With the lower oven light on, the upper oven stays around 72deg when pretty cold in the house. With the lower oven light on it gets to around 100deg inside.
 
Okay so maybe everybody knows this and it is common procedure but I have recently become real fan of Detroit or Sicilian pizzas and living by myself I always have a good portion of a pie left over even if I make only one. Tonight I took a couple slices from last night and put them in the air fryer at 375 for 4 minutes. It was like they were born anew. Crunchy top, bottom and edges and chewy in the middle. I might have been able to tell the difference between straight out of the oven and the leftovers but I may not. Added some fresh basil and a couple sprinkles of newly grated Parmigiano Reggiano and with a fresh salad it was a meal I will look forward to in the future.
 
albula said:
Okay so maybe everybody knows this and it is common procedure but I have recently become real fan of Detroit or Sicilian pizzas and living by myself I always have a good portion of a pie left over even if I make only one. Tonight I took a couple slices from last night and put them in the air fryer at 375 for 4 minutes. It was like they were born anew. Crunchy top, bottom and edges and chewy in the middle. I might have been able to tell the difference between straight out of the oven and the leftovers but I may not. Added some fresh basil and a couple sprinkles of newly grated Parmigiano Reggiano and with a fresh salad it was a meal I will look forward to in the future.
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I don't have an air fryer, but a cast iron pan on med low heat, covered, can really breathe some life into leftovers.
 
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