Baker's Pride GP-61 deck oven at market 9/20/2011

I had a member that did ask me about how my Baker’s Pride deck oven is made and works.  I did send the member this document and it shows on page 10 how the GP-61 Baker’s Pride deck oven is put together. http://www.bakerspride.com/specs/Instal%20ops/Counter%20Top/GP-51-61%20Inst-Op%20U4128A%201-08.pdf 
The member asked me if I could take some pictures of where the burner is, how the side channels go up to let hot air over the pizzas and also the decks.  I said I couldn’t take pictures of the burner, because it is behind a lot of panels and if I took it apart, I never would get it back together again.  I told the member I would take pictures of the Baker’s Pride deck oven, when the oven was cold.

I also took pictures on Tuesday morning when the pilot light was lit.

Norma

Second Attempt for a Luigi's pizza-San Diego Calif. 9/20/2011

The attempt at a Luigi’s #2 formula went well today at market.  Using the Luigi’s #2 formula seemed to give the crust a much better taste all around.

Steve, my taste testers and I thought his second attempt was much better than last week.  I did add a pinch of Vitamin C in the formula.

This is a video of the pie being cut.  http://www.youtube.com/watch?v=fJ4kppHSaDM

This is the Peter's (Pete-zza) Luigi's # 2 dough formula, I used for this attempt.

http://www.pizzamaking.com/forum/index.php/topic,14928.msg153311.html#msg153311

Norma

Mellow Mushroom Pizza Attempt 9/20/2011

The attempt at the Mellow Mushroom pizza went well Tuesday, but I don’t have any idea if the pizza Steve and I made tasted anything like a real Mellow Mushroom pizza.  The only problem I had was I forgot to use the cornmeal to coat the crust and used regular flour instead.  Steve and I had to make some more pies for customers, and I had the cornmeal on the shelf, so somehow I forgot to use it.

The dough ball didn’t look like it had fermented very much until this morning, so I took it out of the pizza prep refrigerator and left it at room temperature beside the oven for about 3 ½ hrs. to ferment more. The dough ball was very easy to open and a rim was formed before the skin was stretched out, and after the skin was stretched out, while it was on the peel.


The attempt at the Mellow Mushroom pizza went well today, but I don’t have any idea if the pizza Steve and I made tasted anything like a real Mellow Mushroom pizza.  The only problem I had was I forgot to use the cornmeal to coat the crust and used regular flour instead.  Steve and I had to make some more pies for customers, and I had the cornmeal on the shelf, so somehow I forgot to use it.

The dough ball didn’t look like it had fermented very much until this morning, so I took it out of the pizza prep refrigerator and left it at room temperature beside the oven for about 3 ½ hrs. to ferment more. The dough ball was very easy to open and a rim was formed before the skin was stretched out, and after the skin was stretched out, while it was on the peel.

I used part-skim mozzarella as the cheese, 6 oz. of my regular tomato sauce, and pepperoni that was baked in the oven on a pan and with a parchment paper to get rid of some of the grease in the pepperoni.  The baking the pepperoni in the oven on a pan, which the pepperoni was put on parchment paper, seemed to work out well.  The pizza after it was baked was brushed with garlic powder in melted butter, and then was sprinkled with Parmesan cheese.

The crust had a little sweet taste to it, but it wasn’t too sweet.  The rim was somewhat moist.  Steve, my taste testers and I enjoyed this different pizza.

Peter’s formula seemed to work out well.

Formula I used is at http://www.pizzamaking.com/forum/index.php/topic,3940.msg153527.html#msg153527




Norma

Failed Attempt at a Thin and Crispy Pizza 9/18/2011

Another failed attempt at a cracker style pizza.  I don’t know what I did wrong this time, but the crust wasn’t crispy.  The crust didn’t taste bad, but as can been seen on the pictures the crust sure wasn’t crackery.  When the pie was cut, there was a definite crunch, but that didn’t mean the crust would be crispy.

The skin was left at room temperature today to warm-up for 2 ½ hrs.

The pie was dressed with sauce, a blend of mozzarellas, and pepperoni. I would rate the pizza decent in final taste, but it wasn’t what I was looking to accomplish.

Norma