Re: Chefman/Costco Indoor Pizza Oven

Quote from: GlennM on Today at 06:49:28 AMCan you get a great rise with NY style?  The times I have used the NY setting I get less rise and a more even color.  I don’t use sugar or oil in my dough, make mostly sourdough recipes and I have used KA 00 but seem to get more rise from KA bread flour.  I usually use 62% hydration but this time I upped it to 65. 

For NY style, I use 625f top, 550f bottom, 7 minute bake.  I am also using a 12x12x0.25″ steel in lieu of the stock stone but they both work fine with the steel giving a darker bottom color. My dough is 0.1 thickness, 61% hydration all trumps, 2.5% salt and my starter.  I bake for 4 minutes on screen on steel then 3 minutes direct on steel. The crust gets a great rise depending on my hydration and how much dough I leave in the rim.  If I were launching direct on the steel it would be even moreso.