Reddit reviews CDN 09502000954 ProAccurate Oven Thermometer, 1 EA, Silver
We found 4 Reddit comments about CDN 09502000954 ProAccurate Oven Thermometer, 1 EA, Silver. Here are the top ones, ranked by their Reddit score.
Thermometer precisely tests oven temperaturesMade of commercial grade stainless steel for long lifeWide base and two-way hook allow it to be placed anywhere in ovenMeasures temperatures from 150 to 550 degrees Fahrenheit (65 to 290 degrees Celsius)Large 2-1/4-inch dial with red indicator needle provides useful cooking zones
I did it! My first pizza that I actually enjoyed, and didn't fuck it up in any way.
I modified the recipe based on your last comments, I also increased the water a little bit:
100% flour
65% water
1% diastatic malt
2% salt
1.5% instant yeast
I'm not sure about the weights of the salt/yeast/DM, I'm positive now my scale isn't any good under 10 grams.
At the end of fermentation, this dough shocked me with smell of alcohol, way more than the last batch.
This time I made sure my oven thermometer read 550 F. By the end of baking (exactly 8 minutes) the temperature dropped to 425F. Without the upper flame (I think it's called a broiler in english) the oven can't stay close to 500F. I have to turn that off during baking. I think I got the stone hot enough based on the delicious result.
I have one comment or question about this new flour. With the old local flour I used a month ago, the surface of the dough ball stays smooth and semi circular in the bowl. It's tight. But with this flour (with both kinds of yeast I used) the the air seems to escape somewhere and the surface looks bubbly and deflated. Do you have any comments on this? Should this even concern me?
Get an oven thermometer, cheap tool that will really help all of your baking!
ATK liked this one
https://www.amazon.com/gp/product/B000095RC5
Meat thermometers often only go up to ~200 F, which is too low for baking. To really find out and make sure you're using the right temp for recipes I recommend getting an oven thermometer like this one .
Hello!
I use the French method because I like to make a few batches at a time and can’t be bothered to clean the saucepan for the Italian method, lol. I use silicone mats, I find that the Costco brand parchment paper crinkles when I let the batter rest on it. Do you have an oven thermometer? I use this one:
CDN DOT2 ProAccurate Oven Thermometer https://www.amazon.com/dp/B000095RC5/ref=cm_sw_r_cp_api_i_mLDADb9HW373N
I rest the shells for about 45 minutes to an hour. I tried to only rest them for shorter and the feet were terrible. Hope this helps!