This is a hard question to answer without knowing the brand and model of the oven in question. Another question that begs to be asked is; do you know what the finger configuration is if this is an air impingement oven?
I’ve been doing a lot of work on hearth baking profiles in the air impingement ovens lately. If you have a Middleby-Marshall or Lincoln air impingement oven, a good finger profile to start with is full opan across the bottom and open across thew top with just the last finger closed.
Set the temperature at 485 to 500F (you will need to experiment a little with temperature) and baking time at 6-minutes (again, you will need to experiment a little). Formulate your dough without any sugar, milk, whey or eggs as they will cause the dough to color up too fast. Bake your pizzas on the new, Hearth-Bake Disks from Llody pans. These are a new product that are designed specifically to give a New York type of bake. We domo’d these pand at the NAPIC Show in February and we had people convinced that the pizzas were baked in a deck oven. Actually, we used one of the new, Lincoln Fast Bake ovens. If you’re into a hearth bake and haven’t yet tries these disks, you’ve got to give them a try, they are far superior to the regular perforated disks, and they’re light years better than a screen.
Tom Lehmann/The Dough Doctor
