They also use dry sliced Mozzarella instead of fresh. Instead of arguing about horsepower people are arguing surface mount cabinet door lock oven temp. It was comparable to the last bread flour batch that rose for 3 days, but not as good as the one that was 6 days old. I have a procedure I call tomato rinsing to remove some of the bitterness. So always shake just surdace. These brands are much cheaper than the Raytec. In fact, even the dough has formed more of ball, if you let it sit, it should spread out a little and look a little limp.

Sprinkle a yeast packet into warm water between F and put in a teaspoon of sugar to feed it. Wait for it to foam up or 'proof'. Add all your flour to a Kitchen Aid heavy duty mixer, then add the yeast and salt. Now mix until it pulls away from the side of the bowl. Coat with oil and leave in a warm place until it doubles in bulk, about hours.

Punch down, spread on a peel with some cornmeal to keep it from sticking and put it on the magical pizza stone that will make this taste just like Sally's in your F oven. I assure you, this will not make anything like a real pizza. It's weird - even chefs whose other recipes all come out pretty good, like Emeril, simply pass around more or less this same terrible recipe.

Pizza is a true specialty item and a real art. It takes passion to make it right. I wasn't a restaurateur when I started out. But I did have a passion for doing this right. I'm not going to give you the 'easy home version'. I'm going to give you the version that makes the best pie I know how to make, even if it takes a bit more effort ok, more than just a bit.

There are a lot of variables for such a simple food. But these 3 FAR outweigh the others:. The kind of yeast culture or "starter" used along with proper fermentation technique. All other factors pale in comparison to these 3. I know that people fuss over the brand of flour, the kind of sauce, etc.

I discuss all of these things, but if you don't have the 3 fundamentals above handled, you will be limited. My dough is just water, salt, flour and yeast. I use no dough conditioners, sugars, oils, malts, corn meal, flavorings or anything else. These violate the "Vera Pizza Napoletana" rules and I doubt that Patsy's or any great brick oven place uses these things. I've only recently begun to measure the actual "baker's percents" of the ingredients.

Use this awesome spreadsheet to help you. The sheet allows you to track your experiments. Here's a basic set of ratios. The truth is that a lot of these recipes look the same and that you can vary these ingredients by several percentage points and it's not going to make a huge difference. You really have to learn the technique, which I'm going to explain in as much detail as I can, and then go by feel. Really, I just measure the water and salt and the rest is pretty flexible.

The amount of flour is really, "add until it feels right. Weights are in grams. Both methods are attempts to make the recipes scalable. If you use Caputo or any 00 flour, you may find that it takes a lot more flour for the given amount of water.

One reason I like to feel the dough rather than strictly measure the percent hydration is that with feel you don't have to worry about the type of flour so much. It's the feel that I shoot for, not the number. I vary wetness based on my heat - higher the oven temp, the wetter I want the dough.

I've heard it said that NY has the best pizza because of the water. This is a myth. Get over it. It's not the water. The water is one of a hundred factors. I filter my whole house with a huge 5 stage system, so I use that. That will do it too. Salt only the final dough, never your permanent sourdough culture. For that matter, your culture is fed only water filtered or Dasani and flour. Never add any other kind of yeast, salt, sugar or anything else to your permanent culture.

The place has been there for 80 years. Buy the book "Classic Sourdoughs" by Ed Wood from www. The term sourdough does not necessarily mean that this has a San Francisco Sourdough flavor. The term sourdough just means any yeast other than "baker's yeast" which is what comes in the dry or cake form. There are 's of types of yeast. But the commercial products are all the same strain Saccharomyces cerevisiae regardless of the brand you buy or whether it's dry or cake form.

Commercial or "baker's yeast" gives a fast, predictable rise, but is lacking in flavor. All other yeasts are called sourdough. San Francisco sourdough is one strain. But there are 's of others. I doesn't have to taste sour, like San Francisco, to be called sourdough. It's just a term. You can "create your own" culture by leaving some flour water out on the counter.

There are lots of kinds of yeast in the air in your kitchen right now and one of them will set up shop eventually in your flour water and begin growing. What will it taste like? Well, it's like setting a trap for an animal and waiting for dinner. It could be a pheasant. It could be a rat. You have no way of knowing.

Do yourself a favor and skip this part and just buy or obtain a known high quality starter. I've seen many bogus things about the use of starters.

A classic is that you can start a wild culture by setting out some flour, water and baker's yeast and the baker's yeast will 'attract' other yeasts. This is alchemy. It's like saying I put out dandelions and they attracted peaches. It makes no sense. Another myth is that you can get the same flavor out of packaged yeast as you can out of a sourdough culture if you handle it right. This is also alchemy. Can you get parsley to taste like thyme if you handle it right?

These are distinct organism, like spices, that all have a different flavor. If you use a starter, and you should, then learn from Ed Wood. A sourdough starter actually consists of 2 separate organisms which exist in a symbiotic relationship.

There is the yeast and the lactobacilli. Here's the cliff notes version of what's happening: All flavor really comes from the lactobacilli, all the puff from yeast. The yeast operate well at high temp.

The lactobacilli at any temp. Therefore, to develop highly flavored dough put it in the fridge. The yeast will be mostly dormant, giving time for the lactobacilli to produce flavor. The flavor takes a day or more. So you have to keep the yeast on ice that long. Then you take it out of the fridge and let the yeast take over and produce gas. The yeast only needs an hour or two to do this part.

This can happen very quickly in a warmer. There is no need for a gradual rise, because at this point the flavor is there. You can smell the alcohol in the dough. The yeast are just adding the bubbles at this point. This technique of refrigeration is called a "cold rise".

There are warm rise methods that work too, but I have not gotten the best results with them after numerous attempts. In Naples they virtually all use a warm rise, so I don't doubt the technique can be made to work well.

I may revisit this section later. The lactobacilli and yeast exist in pairs. Not every flavorful lactobacilli has a competent yeast partner. You may find that you've got a culture that has a great flavor, but the puff is not there. No problem. Give it a boost with plain old Baker's yeast, which has little taste but plenty of puff. There are 2 ways to ferment the dough: you can use a 'warm rise' or a 'cold rise'. The warm rise is harder.

You simply leave it out at room temp and wait for it to rise. This is hard to control because it could take 10 hours or 24 hours. Tiny, tiny variations in room temp and the amount of yeast you started with will make all the difference. And if it's not risen optimally when you use it, the dough may end up flat and lacking in oven spring. So timing a pizza party this way is hard.

By far the easier way to ferment the dough is the cold rise. And the results are just as good if not better. I prefer to age my dough at least days in the fridge. I've aged it up to 6 days with good results. However, my culture is very mild. With some cultures 24 hours is the right amount of time and 2 days would be too much.. You have to get to know your culture. They are all different.. There's more on this technique down below. Personally, I think this focus is misplaced. Of course, it's important to use high quality ingredients.

But improving your dough making technique is much, much more important than hunting down the exact right type of flour. The truth is that almost all flours sold are pretty high quality especially compared to what was available 60 years ago when Patsy Lancieri was making amazing pizza.

That alone should tell you something. I actually think that you can buy any bread flour available at your local supermarket and you'll be ok. Let me give you a quick flour primer. You can do a lot more internet research if you want, but here's the basics. There are two variables I want to focus on, the Percentage of Protein or 'gluten' and the type of mill.

This chart will give you some typical ranges. However, there are no governing standards, so some vendors may call their flour High Gluten, for example, even though the product would fit into another category in this chart:. I've used AP successfully as well. The kneading seems to be more critical. This information sent a lot of people off ordering expensive mail order flours.

This confirmed what my own tests had Lock For Kitchen Cabinet Door Glass shown me all along. Bread flour from the supermarket is just fine for making pizza. It has certainly been proven that you don't need high gluten flour to make highly structured bread. Ed Wood from sourdo. In Naples they use 00 flour which has less gluten than AP. I've had great and horrible pies with all kinds of flours from all kinds of pizzerias. And I've made great and d horrible pies with all kinds of flours myself.

Kneading and overall technique is more important than the flour in my opinion. Since putting up this site I've been urged to try other flours. I've made pies with at least 20 flours including these:. Giusto's Artisan Unbleached - I can make a nearly identical pie with any of these except for the Italian 00 flour. It's mostly technique. I'm not saying that the type of flour makes no difference, but I am saying that it's a small difference and I've had great pies from restaurants with varying types of flour.

Don't get too hung up on it. One is not 'better' than the other, it depends on the style you want. Caputo gives bigger bubbles and a lighter spring. But I prefer to mix it with Bread flour to give it more strength.

In Naples, the dough is very soft and hard to hold and often eaten with a knife and fork. NY street pizza is easily folded and held. They typically use a strong Hi Gluten Flour. My pies are closer to the Neapolitan, but not quite. You can still hold it, but sometimes it flops a bit at the tip. The 00 has a finer mill and also it will absorb much less water than the other flours. The 00 flour really is quite different than the others. If you are baking at under F, you should really not use It will never brown and you'll have much more luck with another flour.

The ratio of Flour and water can dramatically change the characteristics of the dough. I do it strictly by feel. Lately my dough has been much much wetter than ever before. Wetter dough stretches easier with less pull back. It seems to develop faster in the fridge. And it provides more steam for more puff in the final baked crust.

The higher the temperature of the oven, the wetter the dough should be. At super high heats needed to make a pie in 2 minutes or less, you need a lot of moisture to keep it from burning and sticking to the baking surface. Follow along carefully. There are recipes on the net that say you dump all the ingredients together, turn the machine on and you will have a great dough.

It's not true. But once you understand these steps your dough will transform into something smooth and amazing. I started a little revolution on PizzaMaking. The DLX is easier to use. You can make a dozen pies or more in it at a clip, no problem. And you can really just let it do it's work alone. With the KA you sometimes have to stop it and pull the dough off the hook and continue. So I like the DLX. But I know many of you have already bought Kitchen Aids.

As long as you follow the process carefully, you should be OK. The DLX takes a while to get used to, but now I'm really rocking with it. See Dough. Join groups. I will put up photos of this process at some point. Some one else has posted a video of a DLX. I call this process Wet-Kneading. It's the key to great dough:. Autolyse - Autolyse is a fancy word that just means one simple thing.

The flour and water should sit together for at least 20 minutes before kneading begins. Some say that you should mix just the flour and water together, then after 20 minutes add the salt and yeast, then mix. Others say you can add all the ingredients at the beginning. I have found very little difference. Everything should be room temperature or a bit cooler. There is no need to dissolve the yeast in warm water or feed it sugar. The yeast feeds on the flour so you don't need to put in sugar.

The proofing step that you see in many recipes is really an old wives tale at this point. Mix on lowest speed for minutes or until completely blended. At this stage you should have a mix that is drier than a batter, but wetter than a dough. Closer to batter probably. Cover and Let it rest for 20 minutes. One of the most important things I've found is that these rest periods have a huge impact on the final product.

I've seen so much arguing online about the proper flour for making pizza. People argue endlessly about brands and minor changes in flour blends, types of water, etc. A lot of this is myth and a big waste of time. The autolyse period is FAR more important to creating structured gluten development than is the starting protein percentage. Autolyse and knead properly and AP flour will produce a great pizza with a lot of structure.

Do these steps poorly and bread or high gluten flour will not help you at ALL. This step reminds me of mixing pie dough. After you add the water to pie dough, it's crumbly. But after sitting for 20 minutes, it's a dough. The water takes time to soak in, and when it does it transforms the pie dough. It's really a similar thing here with pizza dough. Start Mixing on Low speed for 8 minutes. This part is critical and it's something that I did not understand at all until relatively recently: Even if the dough is very sticky - that is it does not have enough flour in it to form a ball and it is still halfway between a batter and a dough - it is still working.

This is where MOST of the kneading occurs. The gluten IS working at this point even though it's not a dough yet. If you are using a KA, and you lift the hook, the dough should fall off by itself.

The hook should look like its going through the dough, and not pushing the dough around. It should be that wet until nearly the end. With the DLX you can play with the scrapper and the roller, pressing them together to allow the dough to extrude through the gaps.

This really works the dough. The DLX mechanism is totally different than a regular mixer. After the first minutes increase the speed of the mixer slightly. You should add most of the remaining flour. But you still want a very wet dough, so don't go crazy. At some point during this process the dough should be getting much firmer and should form more of a ball. This is why it's so important to do most of the mixing at the earlier, wetter stages.

Once the dough is at this point, it is done. It's fine to use the spreadsheet or other measures as a guideline, but you have to judge how much flour goes into the dough by feeling it. Do NOT force more flour into the mix just to reach a number. If the dough feels good and soft and you still have flour you have not put in, don't sweat it. Leave it out. In the end you need a wet dough. In fact, even the dough has formed more of ball, if you let it sit, it should spread out a little and look a little limp.

This is what you want, not a tight ball, but a slack, wet soft dough. One of the best ways to see how your dough is doing is to sprinkle a little flour on in and just feel it. It should feel baby bottom soft. If you don't sprinkle flour it will just feel sticky and not look smooth. But sprinkle a tiny bit of flour and now its soft and smooth. This is what you want. This is a much gentler recipe than most and it shows in the final dough. With Hi Gluten flours a commercial mixer and a dry dough, you will find that the dough is tough to work and consequently both the machine and the dough will get very hot.

Commercial bakers compensate by starting with cool water and by measuring the temperature of the dough as they go. The procedures I'm outlining don't require this. The wet knead technique and the lower protein all but eliminates the friction.

You can expect the dough to heat only about F while mixing, so it's not an issue. Let it rest for minutes. If you were to do a window pane test before the rest, you might be disappointed. Afterwards it will test well:. Yes, this dough is so thin, you can read right through it. This is what is meant by "windowpaning". You never actually stretch it this thin when making a pie. But I just want you to see what is achievable. In fact, you can make an excellent pie without getting it this well kneaded.

But you should know how to do this as part of your overall repertoire. This dough would never rip or fight with you when being stretched to perfect pizza size. This dough was made with King Arthur Bread Flour, not high gluten flour. You can achieve this windowpaning even with All Purpose flour. In my opinion, these are very, very minor factors. After the dough has been kneaded and rested for a few minutes, the deed is done.

It's either going to spread well or it isn't. You can't fix it that much at this point by adjusting rise times and temps. If you are using a Kitchen Aid Mixer you may notice that the ball sticks to the hook and kind of just spins around and doesn't seem to be really working. Mixing an extra 20 minutes seems to do nothing because it's just spinning helplessly on the hook.

Mix at a wetter more pliable stage and you can fix this problem. Pour out onto a floured surface and portion into balls with a scrapper. I use a digital scale. The dough at this point should be extremely soft and highly elastic. I use g per 13" pie. The more elastic the dough, the less you need. I store the dough in individual 5 cup Glad plastic containers as you see below.

I wipe them with an oiled paper towel - super thin coating. This will help them come out of the container. But I don't want any oil in the dough. The rules for "Vera Pizza Napoletana" say no oil. I probably have literally one or two drops per ball. Oil the container and not the dough. You only need a drop or two of oil cover a whole container - you can kind of polish it with oil using a paper towel. In contrast, you'd need a teaspoon to oil the dough because you can't spread it so thin.

Also the ball would probably need oil on both sides, which is bad because by oiling the top of the dough which will end up being the bottom of the pizza , you are going to get oil on your pizza stone which will burn at high temps in an unpleasant way.

Since you want to minimize the amount of oil, oil the container. For similar reasons, I don't use zip loc bags. Use a container. How wet should the dough be? I think many will be surprised to see just how wet I have my dough. With each of these, you can click the photo to enlarge.

I'm showing these because I want you to get a sense of how that dough should look and feel. This high level of hydration is not necessarily best for low temperature ovens. But if you are cooking at F, like Patsy's, this is what you want:. This dough has rested for 20 minutes in my DLX mixer. You can see how wet it is. This is enough for 6 balls of dough. It almost pours out with a little push from a spatula. But you can see how easily it stretches and how wet it still is.

This is the unshaped mass. Next I sprinkle a little bit of flour on it and knead it by hand for 30 seconds, just to reshape it. In just a few seconds it looks totally different. The outside is drier because it has been sprinkled with flour. Inside it is still very wet and as I cut it with a dough scrapper into balls, I have to sprinkle a little more, just to keep it from sticking to my hands. I cut it and put it into these easy to find Glad containers.

I've got like 15 of them. They are perfectly sized for individual dough's. I strongly prefer these to plastic bags. They are sealable and that keeps in the moisture. They stack easily in the fridge, and the dough comes out easily and without deflating the dough in the process.

I spread the container with a drop or two of olive oil. This is how the final ball looks when it goes into the fridge. I let them rest another 10 minutes, then put them in the Fridge for days. If your dough is very wet it may start out as a nice looking tight ball, but over time in the fridge it looks like it's sinking into a disk.

This may appear worrisome. When you see dough sinking there may be several causes. But if you've followed these instructions this is not the reason your dough is sinking.

The sinking is caused by the fact that the dough is very wet. Don't worry about it. It's probably going to be very good. This is the dough several days later. It's been sitting out warming up for about an hour. Notice that it has not risen that much. But it's also changed shape - it's so wet and soft and when it rises it kind of just spreads out.

This dough is ready for baking. Most recipes say that the dough should double in size. This is WAY too much. It would seem like the more yeast bubbles in the dough, the lighter the pizza will be. This is the intuitive guess. But it's not true.

The yeast starts the bubbles, but it's really steam that blows the bubbles up. If the yeast creates bubbles that are too big, they become weak and simply pop when the steam comes resulting in a flat dense, less springy crust.

Think of blowing a bubble with bubble gum. How tight is a 2 inch bubble? It depends: As you start with a small bubble and blow it up to 2 inches it's strong and tight. But at 4 inches it's reached it's peak.. Now if it shrinks back to 2 inches, it'll be very weak. So a 2 inch bubble is strong on the way up and weak on the way down. You want bubbles on the way up. If the dough is risen high, the bubbles are big and the dough will have a weaker structure and will collapse when heat creates steam.

Some people start with a warm rise for 6 hours or so, and then move the dough to the fridge. I'm not a huge fan of this method. Once the bubbles are formed, I don't want the dough to get cold and have the bubbles shrink. This weakens their structure. What you want is a steady slow rise, with no reversals. Always expanding, just very, very slowly. My oven takes about 80 minutes to heat up. The dough finishes rising in about the same time. So I take the dough out and start the oven at the same time.

Here is where experience will make a difference - I look at my dough a few hours before bake time and I make an assessment. If the dough has not risen much in the fridge I will take it out earlier than 80 minutes. If it's risen too much, I leave it in the fridge till a few minutes before bake. It really takes a good eye. You can make a last minute adjustment to speed it up by warming it. Before I turn my bottom oven on the cleaning cycle, I warm up my top oven to about 95F. If I think I need to speed up the dough, I can then place it in the 95F environment for while before baking.

It's a little harder to make an adjustment the other way. If I find that it's rising too fast and my oven won't be ready for an hour, I'm kind of out of luck.

I could chill it, but it's going to weaken if I do that. So I try to err on the side where I still have some control. The softer the dough, the faster the rise. It's simply easier for small amounts of carbon dioxide to push up on a softer dough. If the dough falls a little after rising, you've waited too long and you will find it's past it's prime.

Ideally you should use it well before it's at it's peak. This takes experience. You are better off working with a dough that is under risen, than over risen. When you spread the dough, you will find that it's not great for spinning over your head.

It would have been really great at this when you first did the windowpane test. But now that it has risen it's soft like butter and just stretches easily. Don't worry about the spin.

If you want to impress everyone with spin, make a drier dough with a hi gluten flour and more salt and let it age for just a few hours and you can spin all you want. Never use a rolling pin or knead the dough or man handle it. You are just popping the bubbles and will have a flat dough. Build a little rim for yourself with your fingers,. Can you see how smooth this dough looks? Spread the dough on the counter and then move to the peel.

Marble is the perfect surface for spreading dough. One goal is to use very little bench flour, especially if you are cooking over F. At high temps, the flour will turn bitter, so you are better off shaping on the counter, then moving to the peel, which will result in less bench flour. With a very wet dough this takes some practice. You don't necessarily have to use a lot of bench flour, but it does have to be even. You don't want the dough sticking to the peel, of course.

I put flour in a bowl and dunk the dough lightly, getting all sides including the edge, then move it to the granite counter. I put just a tiny amount on the peel, which I spread evenly with my hands.

When I move from the counter to the peel, most of the flour on the dough shakes off.. Once on the peel, shake it every once in a while to make sure the dough is not stuck.

Always shake it just before placing it in the oven, otherwise you may find that it's stuck to the peel and falling off unevenly onto the stone. At that point you probably can't recover well and you'll make a mess. So always shake just beforehand. When I make the pie, I work quickly, so as not to let the moisture in the dough come out through the tiny dry flour coating.

Then, and this is important, I shake the peel prior to putting it in the oven, just to make certain it's loose. In fact, you can shake it at any time during the process. If you are taking too long to put on the toppings or there is some delay, shake again. Make sure it never sticks. Don't resort to using too much flour or any cornmeal or semolina.

It just takes practice to use very little flour, yet still keep it from sticking. If you've made the dough correctly you should be able to spread it with no problem. If it is pulling back on you and trying to shrink, you have not mixed it enough. If you've done half the steps above, you should not be experiencing this problem at all though.

You can spread the dough a bit at a time. Do it half way, then wait seconds, then spread a little more, then a little more. Be gentle with it. This photo is from the same pie as this one. This pie was very interesting for many reasons.

Although I have a lot of practice handling wet dough, this is the first time I've tried to hand knead in at least 5 years. I did a 12 minute autolyse, 6 minute hand mix with a spoon, adding flour along the way and 15 minute post mix rest. Then I hand kneaded for 1 minute.

Did another 5 minute rest It didn't feel smooth, so I wanted to rest it again , then another 30 second hand knead, then shape. I know that is very high for a hand kneaded dough and it takes some practice. But it didn't stick to my hands at all because I've gotten used to how to handle high hydration dough. The trick is to keep the outside dry with just the thinnest coating of flour. Actually, I only keep the side near my hands coated, the other side is wet. Then I pull the dough expanding the dry side and close it in towards the wet side.

This is repeated over and over. As the dry side stretches, it gets a little wetter, then your just dip in in flour again and continue. This baked for The cheese, unfortunately, was Polly-O dry mozz as I was desperate. Use this section with caution: i. I'm just telling you here what I did. I'm not telling you what you should do. You are responsible for whatever you choose to do.

In Naples, Italy they have been cooking pizza at very high temperatures for a long time. There are some real physics going on here. The tradition is to cook with a brick oven. I don't have a brick oven. So this is what I do:. On most ovens the electronics won't let you go above F, about degrees short of what is needed. Try baking cookies at 75 instead of and see how it goes. The heat is needed to quickly char the crust before it has a chance to dry out and turn into a biscuit.

It is charred, yet soft. At F it takes 20 minutes to get only blond in color and any more time in the oven and it will dry out. I've cook good pizzas at temps under F, but never a great one. The cabinet of most ovens is obviously designed for serious heat because the cleaning cycle will top out at over which is the max reading on my Raytec digital infrared thermometer.

The outside of the cabinet doesn't even get up to 85F when the oven is at inside. So I clipped off the lock using garden shears so I could run it on the cleaning cycle. I pushed a piece of aluminum foil into the door latch the door light switch so that electronics don't think I've broken some rule by opening the door when it thinks it's locked. Brick ovens are domed shaped. Heat rises.

There is more heat on top than on the bottom. A brick oven with a floor of F might have a ceiling of F or more, just a foot above. This is essential. The top of the pizza is wet and not in direct contact with the stone, so it will cook slower. Therefore, to cook evenly, the top of the oven should be hotter than the stone. To achieve this, I cover the pizza stone top and bottom with loose fitting foil. This keeps it cool as the rest of the oven heats up.

When I take a digital read of the stone, I point it at the foil and it actually reads the heat reflected from the top of the oven. When it hits , I take the foil off the top with tongs and then read the stone.

It's about Now I make my pizza. Perfect for pizza. Different ovens have different heat distributions. I experimented extensively with foil to redistribute the heat.

I tried using one layer, multiple layers and I adjusted the amount I used on the top and the bottom. I also played with using the shiny side up or down, etc.

Eventually, I worked out a simple system for myself. Some have tried to get high heat using a grill. This can produce high heat, but all from the bottom. One could adjust the differential, by playing games with foil. But an oven with heat from above is better. The exact temp needed depends on the type of flour and the amount of water.

The more protein, the quicker it burns. Hi Gluten flour may burn at these temps. In general, I recommend higher gluten flours for lower temp ovens. This will yield a more NYC style pie. For a more Neapolitan pie I recommend lower protein flours and a hotter oven. Caputo Pizzeria 00 flour has even less protein than KA bread. See my report below. Also the drier it is the more it burns.

So in general, at high temps you need a very wet dough. I make sure that I cover any oven glass loosely with 2 layers of foil because it will shatter if a drop of sauce gets on it. With the foil it's fine. I make sure the foil is loose. If it's fitted to the glass, it will transfer heat too quickly and the glass is still in jeopardy. Another problem is that once the cleaning cycle starts, it just pumps heat into the oven and I can't reduce the temp.

If I get a late start my guests are late or my dough needs another 30 minutes to rise , I can't just shut off the oven and then start it up again in 15 minutes. Once I cancel the cleaning cycle, I can't start it up again until the oven cools below F at least on my Kitchen Aid oven. Therefore I have to wait and cycle back around. It's like an hour ordeal.

But I have worked around these issues and I now have enough experience that I can pretty much control my temperature. I can cool the stone, for example, by placing a metal sheet pan on it for a minute or so.

It will absorb a tremendous amount of heat very quickly. I never do this with Teflon which releases unseen toxic chemicals over F. I Remove this pan with the peel, rather than with oven mitts to prevent burns. Occasionally I also place something in the door jam, like a meat mallet, for a few minutes to let heat out. Brick Oven vs. Other Ovens : I have a list of my favorite pizza restaurants at the bottom. All but one of these use coal fired brick ovens.

But interestingly, the number 1 place uses a regular old gas fired oven that you see in any pizza store in NYC. This is Johnny's in Mt. Vernon, NY. Worth a pilgrimage for sure. They also use dry sliced Mozzarella instead of fresh.

Go figure. That place is an enigma. They are also very secretive. I can tell you they definitely use a sourdough culture because I obtained it from pizza place across the street yeasts can take over a neighborhood but it died out. I'm going to get it again someday.

You don't need a brick oven to perfectly char a pizza. This was done in an electric. Patsy's is 2 on my list. It used to be 1 but my last 3 trips to were disappointing. There is a new guy working the oven and the pies are coming out like dry crispy flatbreads. It was NOT good. And I saw a review in a magazine that had a photo of a Patsy's pie and that one also looked dry and crispy and the article even described it that way.

The reviewer at SliceNY. So this means that Johnny's, which used to be tied with Patsy's, now sits alone at the top of my list. Frankly, if they don't shoot the new cook, Patsy's could drop from my top 5 because right now it's resting on it's laurels.

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Replace or upgrade an existing mortise lock set, tubular latch or rim locks with one of our faithfully reproduced parts. You will find the door lock parts you need from deadbolts to hard to find skeleton key locks for your renovation project here. Wrought Steel Single-Cylinder Deadbolt. Sign Up For Special Offers. Current Operational Status. Cart 0. For items with delayed shipping, an email will be sent notifying you of a delay and the estimated shipping date on the specific products affected.

If a delay notice is received and the estimated ship date is acceptable, there is no action needed. If you would like to modify or need support for your order, please call or email us at: customerservice houseofantiquehardware. Center to Center 3-in. Cast Iron Vertical Rim Lock.

There are no added processing or handling fees! Applies to ground service anywhere in the contiguous US. Expedited shipping options are available for an additional charge.

You'll find even faster shipping options and estimated shipping fees displayed in the shopping cart. We do. Our Shipping Policy gives details on shipments to international destinations. For more information about our Save on Shipping program, check our complete Shipping Policy or call Customer Service at Results of Sort by Name. Sort by Price. The set comes complete with two brass skeleton keys and is reversible for left- or right-hand doors.

When using this as a replacement lock, it is important to measure existing cutouts on your door, including the backset, face plate, and mortise pocket. Some modification of your cutouts may be required. The solid brass face plate, standard strike and included T-strike come hand-finished with our living antique patina for an authentic look. Precision components provide silky-smooth operation and the high quality, heavy duty materials ensure long lasting performance. The solid brass face plate, standard strike and included T-strike come in a full range of finishes for matching up with other hardware.

For added elegance, our exclusive Antique by-Hand finish ages gracefully over time into a beautiful natural patina. The set comes complete with two brass skeleton keys and is reversible for left or right-hand doors. This set comes complete with two brass skeleton keys and is reversible for left- or right-hand doors.

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