“The future ain’t what it used to be.”

-Yogi Berra

  • 122 Posts
  • 8.14K Comments
Joined 2 years ago
cake
Cake day: July 29th, 2023

help-circle








  • TropicalDingdong@lemmy.worldtoPizza@lemmy.worldwell, shit.
    link
    fedilink
    English
    arrow-up
    10
    ·
    21 hours ago

    Right here:

    https://lemmy.world/post/17827945?scrollToComments=true

    I’ve taken it much further than this, and if you are interested I can do an “update” post, because while I haven’t made any more changes to the oven, I have made some more changes to how I throw and burn the pies.

    I just did a friends wedding yesterday using this set up. 16, 16 inch pizzas, in about 3 hours. One hiccup was that some rain came through, and that suuuuucccckkked the heat right out of the oven (since its all metal). Like, i had the temperature cranked after the rain (which is usually ~1100 degrees), and like, it didn’t even cook. I had to pull that pie and burn the oven for almost 20 minutes to get back up to temp.

    On Saturdays, I take my rig to the side of the road (well not last Saturday -friends wedding and all), and I sell pizzas from 12- sunset down by the local beach. Pretty much sell out. And I feel like I’ve got the burn figured out to the point where, I don’t really mess up pizzas any more, and like, its always a 8/10 - 10/10 crust.

    Like I said, if you want a more detailed breakdown, I’d be happy to put up another lemmy post updating my progress with that oven. It was a little pricey, and at first I didn’t like it, but now that I’m burning on steal, not stone, and I’ve got it “figured” out, its fine.


  • TropicalDingdong@lemmy.worldtoPizza@lemmy.worldwell, shit.
    link
    fedilink
    English
    arrow-up
    34
    arrow-down
    1
    ·
    23 hours ago

    Yeah so you gotta do a very long, slow heat up. Then if it gets rained on, cooked again.

    The other issue with stone that I’ve experienced is that it takes a very long time to reheat/ heat transfer. You end up loosing a lot of heat capacity each pizza you cook. Then it takes a very long time for it to get back up to heat. First pie is often a throw away because its so hot it burns instantly (metal grill grate can help with this), the second pizza is great, and by the third and fourth the stone has lost so much energy its not cooking well.

    If you are insistent on stone/ wood fire, look at the italian designs. Instead of the fire being below the stone and relying on convection, they put the fire on top. They use a volcanic clay to form their surface and has lower heat transfer, but it doesn’t have the scorching issue some modern synthetics have.

    I’ve tried all of these and I just use steel any more. Way more reliable. Way more durable. Way faster to get started. Way faster to shut down. I do have to adjust my burn a bit in terms of style because I do lose energy between pies, but I can kick out a pizza about ever 10 minutes from my oven.







  • Did you build the bot?

    Are you sure you know what you are seeing? Because its pretty obvious that you dont.

    The bot didn’t take action until after this post was up. The bot also cites this thread as the justification for the action. Its obviously scripted to just do whatever a mod/ admin tells them to do.

    Again. No credible evidence of vote manipulation has been presented.

    Just one user from a single user instance providing their conjecture, and some mod acting on that conjecture.