web analytics
Our chimney and our first pizzas - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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!

Forno Bravo
See more
See less

Our chimney and our first pizzas

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Our chimney and our first pizzas

    The oven was too hot of course, and I should have removed more wood...

    My wifes crust was a little thick, mine was hand tossed and paper thin (so it didn't matter that it was TOO hot).

    It was still AWESOME!

    We also burned the hell out of some breadsticks trying out cooking in the oven before adding the pizza. Insides still raw, outsides burnt.. yet somehow still tasty.. a bit.
    --
    Tarik

  • #2
    looks great, but you gotta get yourself a peel! it's not quite the same cooking with a pan as it is straight on the cooking floor. glad to see your oven in operation. bon appetit!
    -Paul
    overdo it or don't do it at all!

    My 2005 pompeii build

    Comment


    • #3
      Tarik:

      Glad to see you enjoying your pizzas!
      Nice oven.
      In a brick oven with a brick hearth the pizza MUST be done directly over the bricks :-)
      Better oven spring, better taste and shortest time to be done.
      Try it!

      Luis

      Comment


      • #4
        My wifes we did directly on the bricks with only aluminum foil under it (no parchment). For mine, I got lazy and used a perforated pan.

        Actually my problem is mastering getting the darn thing on and off the peel when the dough is raw without the dough sticking to the peel and creating a sloppy calzone.

        Once it cooks a little, np. I'm sure I'll learn this in much the same way as I learned to toss my pizza dough...

        --
        Tarik

        Comment


        • #5
          Tarik- One of the things I learned on the pizzamaking.com web-site was after putting flour on the peel, lift the edge of the pizza up and blow a little air under the pie and the pizza will almost float off the peel. Good luck ---Mel

          Comment


          • #6
            also, if you are using a wooden peel, you can give it a quick scoot--to get the front lip onto the cooking surface--then pull the peel out from under it, using quick but short jerking motions. with my aluminum peel, i have to do it all in one motion, almost like throwing it off the peel, but it's really easy once you get the hang of it. either way, just make sure the peel is TOTALLY dry.
            -Paul
            overdo it or don't do it at all!

            My 2005 pompeii build

            Comment


            • #7
              Originally posted by paulages
              also, if you are using a wooden peel, you can give it a quick scoot--to get the front lip onto the cooking surface--then pull the peel out from under it, using quick but short jerking motions. with my aluminum peel, i have to do it all in one motion, almost like throwing it off the peel, but it's really easy once you get the hang of it. either way, just make sure the peel is TOTALLY dry.
              I just got a 5 foot aluminum peel (my normal peel for inside the house was just too short for how hot we had the oven) and we tried again.

              It's not so hard after all, but I did shove some breadsticks back into the ashes in the very back of the oven. Need to practice!
              --
              Tarik

              Comment

              Working...
              X