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Pizza Stone Oven - 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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Pizza Stone Oven

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  • Pizza Stone Oven

    I cooked some pizza last night, some extra ingredients being caraway, sesame, and poppy seeds. Also fresh ground whole wheat, plus bread flour.



    Here is the bottom view.


    It tasted good, second pizza was crispy with chewy centre. The toppings where requested by my son.

    Rod

    here is the oven.
    Last edited by Fish Wheels; 04-01-2010, 03:37 PM.
    I would have a shot at the answer, if I had the appropriate question.

  • #2
    Re: Pizza Stone Oven

    Experimented with some pizza stones in the barbecue.





    The bricks I used where very warm hours after they where heated. I wish I had a Point-and-shoot infrared thermometer to check the various temperatures. My first test pizza got burned on the bottom.

    All in all it was a good experiment. A little closer to a pizza oven that I'm not yet able to build

    Rod
    I would have a shot at the answer, if I had the appropriate question.

    Comment


    • #3
      Re: Pizza Stone Oven

      Continued Pizza Stone experiment.







      The loaf had a burned bottom. The pizza was good but it wasn't a fast cooking pizza, about 8 minutes.

      Conclusions... I still want a dome oven.

      Rod
      Last edited by Fish Wheels; 04-18-2010, 03:22 PM.
      I would have a shot at the answer, if I had the appropriate question.

      Comment

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