How does the underside of that conveyor belt hold up against the high temp stone? I know it's a second or 2 but it is hot. I think its Teflon which starts to break down at around temps much lower than the stones at neapolitan temp
Would you ever make a video on what flours people outside of the US should use? In the UK it’s really difficult to get king arthur bread flour/all trumps so what would be a good substitute? The issue with bread flours outside of US is that they always have less gluten and aren’t as extensible for pizza making.
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How does the underside of that conveyor belt hold up against the high temp stone?
I know it's a second or 2 but it is hot.
I think its Teflon which starts to break down at around temps much lower than the stones at neapolitan temp
When it's snowy and bitter cold outside, it's a great pizza day! 🍕 🇮🇹. Looks great Julian.
My oven with a pizza stone works great.
No need to spend money on more unnecessary appliances cluttering up the counter
That pizza peel has a max temperature. So…what temperature was your oven? 🙂
Perfecto 😊
You forgot to mention that the Totoven is an indoor pizza oven that reaches amazing temps
2 mixers 😮
I just looked up the price of a Totoven. I love a good pizza napolitana but I can’t justify paying $1200 for it. Yikes.
Nice Chef Julian!!! Thanks for sharing!!!
Would you ever make a video on what flours people outside of the US should use? In the UK it’s really difficult to get king arthur bread flour/all trumps so what would be a good substitute? The issue with bread flours outside of US is that they always have less gluten and aren’t as extensible for pizza making.