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Post by blazerrose on Jul 18, 2017 5:00:05 GMT
I was baking some cranberry bread tonight and got a curious thought, kind of like which freezes faster, but not quite.
I wondered what would cool down faster - a pizza at 800 degrees, or a loaf of bread at 300 degrees. Part of me thinks it's the pizza since the ambient room temperature is so much lower compared to the bread that the convection would be super rapid.
Thoughts?
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Post by GTCGreg on Jul 18, 2017 5:15:23 GMT
The three parameters which would determine how fast each object would cool down would be its initial temperature, it's thermal mass, and its surface area. While the temperature of the pizza is higher than the bread, it's surface area would also be a lot larger. Also, I would think that the Bread would have a higher thermal mass causing it to cool down slower. Not knowing the specifics, it's hard to tell, but I would guess that you are correct in that the pizza would cool down faster, even though it's at a higher temperature.
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Post by the light works on Jul 18, 2017 14:33:41 GMT
The three parameters which would determine how fast each object would cool down would be its initial temperature, it's thermal mass, and its surface area. While the temperature of the pizza is higher than the bread, it's surface area would also be a lot larger. Also, I would think that the Bread would have a higher thermal mass causing it to cool down slower. Not knowing the specifics, it's hard to tell, but I would guess that you are correct in that the pizza would cool down faster, even though it's at a higher temperature. if your bread has more thermal mass than your pizza, you did something wrong. still, the listed parameters are valid. one factor that has been overlooked is what the ACTUAL starting temperature is. IS the pizza really 800 degrees, or was it just cooked in an 800 degree oven? - there is also the question of what the desired ending temperature is. if you eat your pizza at 180 and your bread at 160, that also factors into the equation.
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Post by GTCGreg on Jul 18, 2017 15:32:29 GMT
The three parameters which would determine how fast each object would cool down would be its initial temperature, it's thermal mass, and its surface area. While the temperature of the pizza is higher than the bread, it's surface area would also be a lot larger. Also, I would think that the Bread would have a higher thermal mass causing it to cool down slower. Not knowing the specifics, it's hard to tell, but I would guess that you are correct in that the pizza would cool down faster, even though it's at a higher temperature. if your bread has more thermal mass than your pizza, you did something wrong. still, the listed parameters are valid. one factor that has been overlooked is what the ACTUAL starting temperature is. IS the pizza really 800 degrees, or was it just cooked in an 800 degree oven? - there is also the question of what the desired ending temperature is. if you eat your pizza at 180 and your bread at 160, that also factors into the equation. 800º seems a little high for any food. I don't think home ovens go above 500 except maybe when self-cleaning.
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Post by the light works on Jul 18, 2017 16:15:04 GMT
if your bread has more thermal mass than your pizza, you did something wrong. still, the listed parameters are valid. one factor that has been overlooked is what the ACTUAL starting temperature is. IS the pizza really 800 degrees, or was it just cooked in an 800 degree oven? - there is also the question of what the desired ending temperature is. if you eat your pizza at 180 and your bread at 160, that also factors into the equation. 800º seems a little high for any food. I don't think home ovens go above 500 except maybe when self-cleaning. professional pizza ovens can be fired as hot as 800 degrees. - though if your crust is too thick, that would burn your toppings before the crust is cooked through. but the difference between oven temperature and food temperature is best illustrated in roasting: I bake the hams for the ham dinner at 325, but I only heat the ham to 150-160 - then it gets held in a tempering oven at 165.
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Post by mrfatso on Jul 18, 2017 23:15:09 GMT
As LTW says the large wood fired pizza ovens do get up to that sort of temperature, there's one at my rugby club it only takes around 30 seconds to cook a thin Italian style pizza once it goes in its so hot.
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Post by silverdragon on Jul 19, 2017 7:20:19 GMT
I am guessing because a Pizza is a large surface area compared to total mass, its going to cool faster.
Although.... the funny side of it is, "Not always"?...
If you got slices of fresh tomato on there?.
What is the problem with them [ducks]?.. what is it that they have to be at least three times the heat of anything else that has ever been in that oven?.. and at least the temp of a white dwarf star when they hit your mouth?.. And then when you get one, you dont get to bite through it, it drags the whole lot off the top to slap down against your chin and give you third degree burns that look like you got a Hickey off a camel that stays there for a week?..
In that case, the still burning remains of s supernova may cool down before the tomato on the top of a pizza cools off.
And dont get me started on Pineapple chunks either... "Hawaiian" style?.. I want a pizza, now how can I make it different, I know, lets chuck a bowl of fruit on whats supposed to be a savoury dish.... with other savoury ingredients.. Why dont they just let you eat molten sugar cubes instead?..
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Post by the light works on Jul 19, 2017 11:51:20 GMT
I am guessing because a Pizza is a large surface area compared to total mass, its going to cool faster. Although.... the funny side of it is, "Not always"?... If you got slices of fresh tomato on there?. What is the problem with them [ducks]?.. what is it that they have to be at least three times the heat of anything else that has ever been in that oven?.. and at least the temp of a white dwarf star when they hit your mouth?.. And then when you get one, you dont get to bite through it, it drags the whole lot off the top to slap down against your chin and give you third degree burns that look like you got a Hickey off a camel that stays there for a week?.. In that case, the still burning remains of s supernova may cool down before the tomato on the top of a pizza cools off. And dont get me started on Pineapple chunks either... "Hawaiian" style?.. I want a pizza, now how can I make it different, I know, lets chuck a bowl of fruit on whats supposed to be a savoury dish.... with other savoury ingredients.. Why dont they just let you eat molten sugar cubes instead?.. that is spoken like a man who has never has a s'mores pizza.
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Post by GTCGreg on Jul 19, 2017 14:15:16 GMT
that is spoken like a man who has never has a s'mores pizza. How can that not be illegal?
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Post by the light works on Jul 19, 2017 15:02:53 GMT
that is spoken like a man who has never has a s'mores pizza. How can that not be illegal? protection from job killing regulations.
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Post by GTCGreg on Jul 19, 2017 15:10:35 GMT
How can that not be illegal? protection from job killing regulations. I guess. Just don't use Swiss chocolate.
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Post by the light works on Jul 19, 2017 15:16:01 GMT
protection from job killing regulations. I guess. Just don't use Swiss chocolate. using quality chocolate violates everything s'mores stand for.
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Post by mrfatso on Jul 19, 2017 19:45:42 GMT
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Post by GTCGreg on Jul 19, 2017 23:20:56 GMT
I assume the "used to know" part had something to do with the pizza?
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Post by the light works on Jul 20, 2017 0:42:37 GMT
I like one of those oranges once in a while.
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Post by silverdragon on Jul 20, 2017 6:25:03 GMT
that is spoken like a man who has never has a s'mores pizza. How can that not be illegal? Never has s'mores at all... I know what they are, I just didnt get round to eating one yet.
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Post by GTCGreg on Jul 20, 2017 11:32:58 GMT
At what point is it no longer considered pizza?
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Post by the light works on Jul 20, 2017 13:48:51 GMT
How can that not be illegal? Never has s'mores at all... I know what they are, I just didnt get round to eating one yet. it is basically fluffed up molten sugar cubes.
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Post by wvengineer on Jul 20, 2017 18:08:16 GMT
Something else to keep in mind is the bread has a LOT of small air pockets inside. That sort of setup makes for pretty good insulation. That will help to increase the cool time. Pizza on the other hand, the toppings weigh down the dough and minize the size of the air in the crust. Depending on the type of crust and leavening used, that will also affect how will the crust will insulate.
Maybe one way to look at it, while I don't bake pizza at 800f... I usually bake pizza at 400-450 and bread 325-350. Once out of the oven and off the pan, a pizza will be room temperature in around 20-30 minutes. A loaf of bread will still be warm to the touch after an hour.
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Post by the light works on Jul 20, 2017 18:14:31 GMT
Something else to keep in mind is the bread has a LOT of small air pockets inside. That sort of setup makes for pretty good insulation. That will help to increase the cool time. Pizza on the other hand, the toppings weigh down the dough and minize the size of the air in the crust. Depending on the type of crust and leavening used, that will also affect how will the crust will insulate. Maybe one way to look at it, while I don't bake pizza at 800f... I usually bake pizza at 400-450 and bread 325-350. Once out of the oven and off the pan, a pizza will be room temperature in around 20-30 minutes. A loaf of bread will still be warm to the touch after an hour. the cooking time would also seem to be relevant in this. as I recall, it also takes longer to cook the bread. but I've never been able to measure the temperature of a loaf of bread after an hour.
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