Using a portable outdoor oven - High Temp


I recently picked up an outdoor pizza oven (Pizzacraft Pizzeria Pronto Outdoor Pizza Oven - PC6000) that is powered by propane. This oven gets HOT, which is awesome! On a cold winter day in Chicago, I can get this up to around 800 degrees.

I used the master-dough recipe with the starter and I neglected to omit the diastatic malt. The first pizza I threw in the oven ballooned up like crazy, almost to the point where I couldn't get it out of the oven's opening. I never had this problem with my 500 degree conventional oven.

My questions:

How do I prevent the dough from ballooning out like that in the future and why did this happen? Does the malt cause the dough to rise like mad in high temperatures? Did I not stretch the dough out enough?

What alterations to the master dough with starter recipe to cook at temperatures that exceed 650?

M B.
posted over 2 years ago

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Low-diastatic malt aids enzymatic activity which means it converts starches into simple sugars which then in turn the yeast feeds on. That also means it is great for longer fermentation periods. Plus, malt is also a browning agent, like sugar for example.

To keep it simple, though, here's what happens when the dough (and yeast) hits the hot stone. The yeast basically takes its last breath and "exhales", if you will, gases in CO2 form. Its the same gas that makes the dough rise during fermentation. But, the early stages of baking those gases expand within the gluten network and gives the pizza its oven spring. In your case it may have been a little excessive oven spring.

So, omit the malt if you go higher than 650 F, as TG suggests, lower the yeast quantity a bit and reduce the hydration to maybe 63% instead of the 65% unless you like a crisper crust.

Hope that helps.

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Mike K.
posted over 2 years ago

Thank you very much, Mike! Your explanation is perfect and I know where to start investigating changes. Cheers!

- M   over 2 years ago

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