That's the one I was looking at. Hmm will have to have a think about it then as I could keep my corderite stone for baking if I did go G3.
Share Your Best Pizza Dough...
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That's the one I was looking at. Hmm will have to have a think about it then as I could keep my corderite stone for baking if I did go G3.
mozzarella ... well it is true there is not that much variety available in the supermarkets , maybe I need to ask in an authentic pizza restaurant hidden suppliers ?, but flavour that comes from a sourdough base choice (you will not go back) and occasional cirio tomato's is significant, the mozzarella is one of the blander components and adding some cheddar or parmesan shavings (perhaps not authentic) makes it more interesting. ?
Associate
I'm back and I bring photos of my first venture with the G3 (Un-modded) 
1st attempt
2nd
3rd
I used the Seriouseats new york dough and I have to admit that I was pretty impressed. I found that the best way to cook them was tro pre-heat on max setting and then lower the dial (Which pulled off
) to 2 as any hotter burns the base (As I found on the 3rd attempt)
Out of all of them the second attempt was the best as the first was slightly under and the last was perfect on the top but burnt on the bottom. My only issue was trying to get the topping cooked as well as the base but I'm sure it will be a fun learning curve.
Side note, when cheese falls on the stone in stinks and fills the house with smoke
1st attempt
2nd
3rd
I used the Seriouseats new york dough and I have to admit that I was pretty impressed. I found that the best way to cook them was tro pre-heat on max setting and then lower the dial (Which pulled off
) to 2 as any hotter burns the base (As I found on the 3rd attempt)Out of all of them the second attempt was the best as the first was slightly under and the last was perfect on the top but burnt on the bottom. My only issue was trying to get the topping cooked as well as the base but I'm sure it will be a fun learning curve.
Side note, when cheese falls on the stone in stinks and fills the house with smoke
Man of Honour
Looks like a good first attempt 
To help with the cheese issue try patting down the middle of the base before applying toppings. You'll obviously get less of a rise there, which then helps the lip around the edge (I've forgotten the proper name - starts with a C) hold in the toppings.
That's what I have and I've only done the most simple of mods (thermostat which essentially involves taking the knob off, breaking a bit of plastic and putting it back on) and adding an aluminium foil tray behind the heating element on top to act as reflector. About ten minutes work total. It'll produce good results without even doing that though.
I think you can taste the difference in higher quality mozzarella in dishes where it is eaten fresh personally. For pizza I tend to do as you've suggested if I want a stronger/more cheesy flavour - add a little cheddar or similar.
To help with the cheese issue try patting down the middle of the base before applying toppings. You'll obviously get less of a rise there, which then helps the lip around the edge (I've forgotten the proper name - starts with a C) hold in the toppings.
That's what I have and I've only done the most simple of mods (thermostat which essentially involves taking the knob off, breaking a bit of plastic and putting it back on) and adding an aluminium foil tray behind the heating element on top to act as reflector. About ten minutes work total. It'll produce good results without even doing that though.
I think you can taste the difference in higher quality mozzarella in dishes where it is eaten fresh personally. For pizza I tend to do as you've suggested if I want a stronger/more cheesy flavour - add a little cheddar or similar.
Associate
I'm back, this isn't a dough question but is related to the oven. When I used it last week the temperature dial broke off and despite my efforts in contacting Amazon/G3Ferrari I can't get a replacement. I don't suppose anyone here has any ideas on this as it's a bit of a pain using pliers to get the dial to turn
Man of Honour
Personally I always have the temp dial set to max so it wouldn't be an issue for me...
Might be best asking in Home and Garden and phrasing it as a general "broken knob" (snicker) issue. Presumably there's some generic ones the right size you can get somewhere.
Might be best asking in Home and Garden and phrasing it as a general "broken knob" (snicker) issue. Presumably there's some generic ones the right size you can get somewhere.
Associate
I shall post it over there ASAP, I think you may be right as "broken knob" may cause GD to come looking for mePersonally I always have the temp dial set to max so it wouldn't be an issue for me...
Might be best asking in Home and Garden and phrasing it as a general "broken knob" (snicker) issue. Presumably there's some generic ones the right size you can get somewhere.
Man of Honour
I'll resist the temptation to move your post over to GD and/or change the thread title....probably 
Associate
Oh good heavens, what can of worms have I openedI'll resist the temptation to move your post over to GD and/or change the thread title....probably
Soldato
Anyone have any recommendations for a cast iron skillet/pan? 14 inch or larger preferred.
Soldato
Lovely batch of 5 day cold ferment on the go. Breaking out the pizza oven for the first time this year on Saturday!
FIRE!!!!!!!!!!
FIRE!!!!!!!!!!
Associate
I'll probably do the same next week (Replacement arrived this week), must get some dough ready so it wil probably be some sourdough as everyone is trying it at the moment
Sourdough is a lifestyle choice ... cannot go on holiday any more unless you find someone to look after it, keep a reserve in the freezer - initially took me a couple of weeks (10 years ago & different country) to get starter going.
.. by the way where did you get replacement temp control FOC ?
.. by the way where did you get replacement temp control FOC ?
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Associate
Amazon, sent them an email about the issue so they sent another full Pizza maker gratis, they also let me keep the other (I'm just going to jetmelt the control on
)
Man of Honour
Wow...that's pretty impressive.
If mine is still in warranty maybe I'll accidentally "break" my temp controller knob too
Tbh you've got the perfect stuff there to build a properly modded oven.
If mine is still in warranty maybe I'll accidentally "break" my temp controller knob too
Tbh you've got the perfect stuff there to build a properly modded oven.
Soldato
Bread sourdough sure, but for pizza a few days in the fridge it will be sourdough - The best peak is 5 days, past that it declines, before that you get less bubbling/inflation when cooking. At 3 days it's still pretty yummy though!
Over the next few pizzas I'll be trying a good few unique dough recipes I've come up with, and recording all results in a spreadsheet! PIZZA SCIENCE
I've tried the whole keeping my baby alive thing, I neglected it and it stank of alcohol
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Soldato
This is how your dough should look by the way if you're doing a cold ferment.
https://drive.google.com/file/d/1zFpaBNzzhMNhvkQUVW5MjqRs7CK9XeOS_g/view?usp=sharing
https://drive.google.com/file/d/1D9-eXl3zxGB-qfVT7Mcm_SbrxbywcIPTPA/view?usp=sharing
Those are just air bubbles. Imagine once that puppy hits 900c!
I'm trying a new design today, I've staggered the oven so that it steps down to the front with 2 steps, should keep the heat in the dome.
https://drive.google.com/file/d/1MY8nflZ3yaQOoTs2cg0am4DVoCo6Ur0rUw/view?usp=sharing
https://drive.google.com/file/d/1fGpTiY9GGMd0VMwK6Q1NPDxaQ_ALsBd4-w/view?usp=sharing
https://drive.google.com/file/d/1zFpaBNzzhMNhvkQUVW5MjqRs7CK9XeOS_g/view?usp=sharing
https://drive.google.com/file/d/1D9-eXl3zxGB-qfVT7Mcm_SbrxbywcIPTPA/view?usp=sharing
Those are just air bubbles. Imagine once that puppy hits 900c!
I'm trying a new design today, I've staggered the oven so that it steps down to the front with 2 steps, should keep the heat in the dome.
https://drive.google.com/file/d/1MY8nflZ3yaQOoTs2cg0am4DVoCo6Ur0rUw/view?usp=sharing
https://drive.google.com/file/d/1fGpTiY9GGMd0VMwK6Q1NPDxaQ_ALsBd4-w/view?usp=sharing
Associate
That dough mix looks similar to the New York one that I use, lovely big bubles. Have you got any pictures of the rewards from your staggered oven?
Soldato
That dough mix looks similar to the New York one that I use, lovely big bubles. Have you got any pictures of the rewards from your staggered oven?
None post production... they went a bit fast
Oven fired
https://drive.google.com/file/d/1vkoPIviCJEx2VNvkpjcsqnPJ0j11iNoZMw/view?usp=sharing
Pizza in
https://drive.google.com/file/d/1ySTzzJ6fB_s6uI887b9na0VbVmaL7v2TmA/view?usp=sharing
Floor stayed steady around 300C, actual oven was over 900c