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            Monday, January 21, 2013




They call me "Mr. Pizza"
 
Who says I'm an "all or nothing" personality?
Res Ipsa Loquitor

Hucker just delivered this Hobart 2-shelf pizza oven he had in the attic.  What's confusing me a little is the shelves are simple steel, and not that thick.  Since you know they do a fine pizza.  Hucker says they do, and he's a pro.  So, I ask myself, since my home oven will get just as hot, what's different between that and this?  We'll soon find out.  For now MoSup is just so delighted to have it in her kitchen.  Maybe I'll put it in the living room and surprise her.

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            stepping up here boss Posted by Rodger the Real King of France | 1/21/2013 07:41:00 PM | PERMALINK Back Link (12) | Send This Post | HOME
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"Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same."-Ronald Reagan

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Three words: Peet zah Stone.
 
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Pizza Steel kicks the crap out of a pizza stone.
 
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Food blogging. *clap*clap*clap*

"what's different between that and this?"

The Hobart won't have a 40º difference between top and bot. If you put your pizza on the top rack of the regular oven, it's the same. I don't do this because I don't like my pizza topping scorched and dried out and looking like Pelosi's face.

"What's confusing me a little is the shelves are simple steel, and not that thick."

Best to consult the pros when facing these 2-dimensional problems. You are dealing with temperature and moisture gradients.

Thickness is the enemy of heat transfer. More steel, stone, whatever means slower heating of the food. It's just insulation. Pizza is flatbread which should bake quickly. So a thin aluminum pan on a rack works best unless …

You need to deal with severe moisture content with lots of pizza toppings. Since I use a relatively cool EZ Bake Oven and load my pizzas like a chef's salad, I bake on a stone which is moisture permeable.

Here is the secret of a great loaded pizza: Use tomato paste. Forget that stupid pizza sauce recipe from America's Test Kitchen. One 6oz can of paste does 2 twelve inchers. Mix the sauce with a little water and chill overnight to bloom the spices. Dial up the contrast with some vinegar and sugar. I dice 1 plumb tomato along with onion, green pepper, roast pork bits, etc. on top. Grated parmesan under the veggies for flavor; mozzarella on top for glue.

We should chat about Pan de Jamón sometime, if you think you can handle that much meat.


 
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Helly, are you SURE that you don't like cock?

Casca
 
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Well done Helly, although if I'd thought about it, and looked at the contraption closer I could have saved myself your consulting fee.
The magic comes from heating elements on top, and under each shelve. Plus the thing is built like Hitlers bunker.

While I can find a schematic of later versions of the Model 017, I can nowhere find an instruction manual. But then, why would I need one? Plug in, put in dough, take out pizza.!

 
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Helly with the Alton Brown food class! The next Food Network Star.

Geo
 
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Helly ... The next Food Network Star.

WTF?

WTFF?!.
 
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WTF?....WTFF?!

Key words: "Alton Brown"!
Geo
 
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Helly, I want that recipe for the Pan de Jamón. Who do you want kilt to get it?

(not sure if kidding here)

Sir H the Comet
 
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I wish you many years of happy baking with the Hobart, Rodge. But if your saintly wife gets tired of the junkyard look, get a Breville Smart Oven.

Sir Comet, you can view my illustrated guide to Pan de Jamón here.
 
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Sorry, that page was not found.
 
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If you live near a Farm & Fleet store, I highly recommend the Wisco Pizza Pal Plus. $89, but you can get it on sale there for $59. Makes any frozen pizza taste great, just like the old bar back pizza ovens. And it's Made in the USA!

http://www.farmandfleet.com/products/469205-wisco-industries-inc-pizza-pal-plus-digital-snack-oven.html#.UQBNC2eoR8E
 
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