Experimented with Poolish Chefman indoor pizza Oven
I usually use cubed mozzarella but tried whole milk shredded from Sam's club. ( This was all an experiment)…
Oven settings lower 700 upper 650… Cook time 5 min.
by Puzzled-Pause-8762
4 Comments
Single_Pumpkin_1803
Perfect
Dynospec403
Looks good! I always use a poolish I find the flavour is great. I like to do an overnight poolish, then make the dough with it and bulk ferment about 4-5 hours at room temp, and then 72 hours in the fridge before dividing and balling it up.
How do you like the chefman?
Quick_Dig8208
Love this oven. What a bargain! At some point I’ll graduate to an Ooni or Gozney or something similar (when I’ve saved up enough allowance!), but this oven rocks for now. Your pizza looks great, btw. Is that your normal upper and lower temps?
4 Comments
Perfect
Looks good! I always use a poolish I find the flavour is great. I like to do an overnight poolish, then make the dough with it and bulk ferment about 4-5 hours at room temp, and then 72 hours in the fridge before dividing and balling it up.
How do you like the chefman?
Love this oven. What a bargain! At some point I’ll graduate to an Ooni or Gozney or something similar (when I’ve saved up enough allowance!), but this oven rocks for now. Your pizza looks great, btw. Is that your normal upper and lower temps?
Thank you for introducing me to the Chefman