Recent content by Brayshaw

I opened my shop 3 weeks ago and it has been amazing… I am in the UK BTW… I joined Twitter and searched myself and what do you know…staff bitching about the cleaning/jobs they have been asked to do…staff saying ‘I am pissed off that I am here at work on a weekend’…‘gotta clean the toilet’… I...

Thanks for replying George, I am in the UK and the oven is an imperial with stone decks. Paul

Hi guys, I have been cooking pizza in a home enviroment but very shortly I will be doing it in a commercial oven. The oven is a twin deck electric oven that tops out at 900 degrees F, I can adjust the top and bottom heat in each deck independently, I will obviously play around with different...

PM me buddy.

Thanks Tom, I have a digital probe thermometer so I will keep a check of the temps. I will also leave out the large rest periods I was using and mix as you have recommended. I will make some pizza tomorrow (in my home oven sadly) but I will keep you posted on how it turns out. 😃 Thank you, Paul

If it gets a thumbs up from you (flour and mixer)then I guess it doesn’t get much better than that! thanks! I am just discussing on Pizzamaking.com about a mixing method as I am going to ‘break’ my new mixer in tonight at home and mix up a large batch of dough just to see how it performs. I have...

Tom, that is some brilliant advice there! thank you! The flour I am using is this: http://www.carrs-flourmills.co.uk/sillo … white.html and it is the ‘Maple Leaf’ Canadian flour. This is the email the rep sent me when I asked him about protein content: Hi Paul, Thanks for your enquiry. Based on...

Tom, that is a very helpful post and I will take the info on board. Can’t wait to have a play around with it now! 🙂 I posted a link to the oven Tom. Cheers, Paul

Pizzanerd, https://www.buycatering.com/pizza-equip … 5d167.html that is the oven and I will be making a NY style pizza in the UK. Cheers guys.

So, I am a day or two away from getting my hands on a new twin deck electric oven you can control the temp of the floor and ceiling in both decks and it has a max temp of 500C on both the floor and ceiling. I will be baking straight on the deck (no screens) with a fairly highly hydrated dough...

Hi there, I’m a newbie so sorry if this is a silly question… I will be baking my pizzas in a electric pizza oven straight on the stone deck, how do you guys get the excess flour out of the oven in between baking pizzas? is there a proper tool for the job or is it just a case of dusting it out...