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uneven cooking - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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uneven cooking

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  • uneven cooking

    I finally fired up the oven and cooked pizza for supper.
    I had a problem getting the middle of the pie and bottom cooked before the top started to get too dark.
    Since the problem seemed to be more at the beginning of the cooking, I am guessing that I did not have the floor hot enough.
    Still the last pizza had a more "doughy" taste and needed cooked more.
    How do I get the middle of the pie to cook without burning the top and outer crust?
    Gino

  • #2
    Re: uneven cooking

    I spread the coals (sans ash) on the floor for about 10 minutes before I prep the oven for cooking.

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    • #3
      Re: uneven cooking

      ok, I will give it a try, thanks
      Gino

      Comment


      • #4
        Re: uneven cooking

        I do the same as Tscar. and it works well, mid way throuhg a big bake I have raked the side coals back over the oven floor to recharge. A little messy to get mostly ash free, but it works

        Derk

        Comment


        • #5
          Re: uneven cooking

          Add that to the list of best practices!
          If I could only find my list...

          -Jeff
          Jeff
          My 42-inch build

          Comment


          • #6
            Re: uneven cooking

            You answered your own question. Make sure the hearth is hot! While an IR gun is nice the simplest way to know is to throw a teaspoon or so of flour onto the hearth and count seconds - like one thousand one, one thousand two, one thousand three and at three the flour should suddenly turn BLACK. If it is over four seconds the hearth is too cold and if it is two seconds the hearth is too hot. You can bake decent pies on cooler hearths, but...your problem is almost certainly your hearth is (still) wet.

            Dry your oven out and life will be much more predictable and pleasant!

            The ultimate answer is totally obvious once you think about it! If the top burns and the bottom is not cooked the hearth is too cold for the dome temp. If the top is not speckled and the bottom is burned the dome is too cold or the hearth temp. And if this is happening, FIX IT! Either rake coals over the hearth to recharge the hearth and rebalance the oven OR put in some fresh wood to get moree radiant heat from the dome!

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