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Pizza
Jul 28, 2021 11:18:32 GMT -6
Post by drez on Jul 28, 2021 11:18:32 GMT -6
I'm way late to the thread, but regarding pizza dough: I've had excellent success getting spongy dough with 2-hr rises. One thing I do is use my microwave oven as a proofing chamber, with the dough resting/rising in tupperware bowls. This is especially helpful in the winter, when our kitchen is on the cold side, and helps make sure the dough rises evenly. If looked at from the side, the risen dough has a tight honeycomb pattern to it, which I take as a good sign. Once proofed, the resulting dough stretches pretty easily; i can usually get it to stretch properly and avoid needing to deploy a rolling pin. (I much prefer hand-stretched pizza dough to dough rolled out via rolling pin). Are you just using the micro as an insulated appliance or are you heating it first?
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Pizza
Jul 28, 2021 11:44:24 GMT -6
Post by bklmt2000 on Jul 28, 2021 11:44:24 GMT -6
Are you just using the micro as an insulated appliance or are you heating it first?
Just as an insulated appliance.
In the winter/cold months, I add a Pyrex measuring cup of hot water to the microwave, along with the tupperware bowls of dough, to ensure the dough rises. If I left the dough just sitting out on the counter to rise on its own, there's a good bet it wouldn't proof properly (our kitchen can get a bit cool in the winter).
In the summer/warm months I forego the Pyrex/hot water approach and just let the dough proof in the microwave on its own.
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Pizza
Jul 28, 2021 11:57:21 GMT -6
Post by drez on Jul 28, 2021 11:57:21 GMT -6
Are you just using the micro as an insulated appliance or are you heating it first?
Just as an insulated appliance.
In the winter/cold months, I add a Pyrex measuring cup of hot water to the microwave, along with the tupperware bowls of dough, to ensure the dough rises. If I left the dough just sitting out on the counter to rise on its own, there's a good bet it wouldn't proof properly (our kitchen can get a bit cool in the winter).
In the summer/warm months I forego the Pyrex/hot water approach and just let the dough proof in the microwave on its own. Got it. I actually like proofing in the winter because we have a pellet stove so the bowl goes on a shelf over that and it gets very happy!
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Pizza
Oct 11, 2021 7:13:31 GMT -6
via mobile
Post by drez on Oct 11, 2021 7:13:31 GMT -6
Took my modified Ooni for a ride yesterday and did 5 pizzas. The rotating stone is a game changer for me. Made it so easy to crank them out.
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Pizza
Oct 11, 2021 7:21:18 GMT -6
Post by Ken on Oct 11, 2021 7:21:18 GMT -6
Man, that looks amazing. How long before you open your own pizza place?!
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Pizza
Oct 11, 2021 16:48:49 GMT -6
Post by bklmt2000 on Oct 11, 2021 16:48:49 GMT -6
Took my modified Ooni for a ride yesterday and did 5 pizzas. The rotating stone is a game changer for me. Made it so easy to crank them out.
Hell. Yes. Looks like a pie I'd pay cash money for.
And as it happens, tomorrow night is pizza night at our casa. Will try to remember to snap pics.
Also, kudos on the oven gloves (I have a pair of the same).
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Post by tommymorris on Oct 11, 2021 17:29:36 GMT -6
I’m definitely jealous!
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Pizza
Oct 12, 2021 7:12:11 GMT -6
Post by drez on Oct 12, 2021 7:12:11 GMT -6
A pizza and beer place sounds good. I could have pretzels on for apps:)
bklmt2000 - I must have 5 pairs of the ove gloves in various places, they work great!
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Pizza
Oct 12, 2021 7:48:19 GMT -6
Post by Ken on Oct 12, 2021 7:48:19 GMT -6
So Drez, tell us what you did to modify the oven. Did you build a rotating platform so the pizza is spinning in the oven for more even cooking? Interesting. I guess I'm comparing that (maybe incorrectly) to a convection oven where the air is constantly moving with the goal being the same... quicker and more even cooking.
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Pizza
Oct 12, 2021 8:29:15 GMT -6
Post by drez on Oct 12, 2021 8:29:15 GMT -6
I am not sure if this will work www.facebook.com/drez77/videos/362015489003916I put the motor from a grill rotisserie under the oven. I had to drill a hold and make something to hold the new stone in place. The way the oven was designed you need to move the pizza a 1/4 turn every 15-30 seconds or it will burn. I have burned a fair amount of crust because I was not able to watch it. This takes that out of the equation. I can have a pizza in the oven while I am preparing the next one to go on. It makes pizza day a LOT less stressful.
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Pizza
Oct 12, 2021 8:38:55 GMT -6
Post by Ken on Oct 12, 2021 8:38:55 GMT -6
Cool. I actually thought I saw small metal wheels on the bottom of your stone thinking that it was "rolling" but not the case, right? Cool. You're a master tinkerer!
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Post by drez on Oct 12, 2021 8:46:50 GMT -6
Cool. I actually thought I saw small metal wheels on the bottom of your stone thinking that it was "rolling" but not the case, right? Cool. You're a master tinkerer! No, no metal wheels. The shaft from the motor comes up to a metal "collar" that I drilled and taped 4 holes for 4 pieces of threaded rod. The stone sits on those and there are copper "clips" I made that keep the stone in place. I will replace those with SS once I am sure how I want them. The best part is there is nothing more than a hole added to the oven. If I ever want to just use it as it was designed I can put the OG stone back in and the hole is covered and good to go.
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