Search results

I recently purchased an xlt 3870 oven and am making a NY style pizza, 22" pie with 32oz dough cooking on custom 22" lloyd’s quick discs. The product is good but I’m trying to get a darker browning of the crust. The real New Yorkers want it almost burnt. Presently the oven is set at 465 with 5:45...

We make a NY style crust and played around with a press but found it did not work well with our recipe. It seems a press is better for thicker style crust. NY crust is thin and we use a combination of hand stretching and rolling pins. The comstock castle ovens are ideal for concession operations...

The first thing you do when analyzing any dough recipe is spell it out in bakers percentage. Here’s what your recipe looks like: 25# flour: 100% 1.5g waterx8.35#/gallon: 49% sugar, 12oz: 3% yeast, 12oz: 3% (you didn’t specify the type of yeast) oil. 16oz: 4% Salt, 8oz: 2% Here’s the recipe for...

Hi Dan, I have been operating a mobile pizza business for 14 years. The type of oven partially depends upon the type of pizza dough you are planning on using. For many years we par baked our crusts with a braided edge. We cooked them in Castle Comstock PO18 ovens with 3 stones per oven. These...