Never had Jets, but I do a Detroit Style pizza and put a Chicago spin on it in my conveyor and it’s the best! Caramelized cheese on the edge of the crust. It’s on my website homepage slideshow third picture in, if you want to check it out. http://grinderspizzeriasf.com/has anyone had good results trying to make a pizza similar to theirs in a conveyor oven? I would like to offer this as an option but can’t get it down.
That looks really good Joe, how much information about your recipe and process would you be willing to share? What conveyor oven are you using and what is the finger set up as well as the time and temperature?Never had Jets, but I do a Detroit Style pizza and put a Chicago spin on it in my conveyor and it’s the best! Caramelized cheese on the edge of the crust. It’s on my website homepage slideshow third picture in, if you want to check it out. http://grinderspizzeriasf.com/
Sent you a PM about it. Let me know how it goes. My dough is very low hydration like Cracker Crust recipes. Not sure what you have or it will make a difference.That looks really good Joe, how much information about your recipe and process would you be willing to share? What conveyor oven are you using and what is the finger set up as well as the time and temperature?
We do have the same product and it cooks perfectly in our conveyor ovens. Time and temp are crucial.has anyone had good results trying to make a pizza similar to theirs in a conveyor oven? I would like to offer this as an option but can’t get it down.