If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
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!
I did all of the oven except the masonry base. I purchased the kit in April. I finished curing the oven about a week ago, and have achieved temperatures around 900 degrees F, with no cracking anywhere, even around the chimney. It's working perfectly, finishing pizzas in under two minutes, though I have a lot of work to do on the dough technique, especially in achieving very thin crusts. I think the recommendation is for credit-card-thin crusts; mine are about magazine thin, especially on the edges, which requires more care to avoid burning.
One other thing I lernded recently from my mason who runs a truck-borne, WFO pizza operation here in NJ- don't rush the heating. My oven can achieves dome temps in the 850 range in about two hours or so, but the floor takes much longer to heat adequately for rapid crust cooking.
By the way, the truck is a 1949 REO Speedwagon with a full brick oven aboard. Check it out at nomadpizzaco.com.
Good job! I have the Casa 100 and what I have recently learned is that my dome and floor are too hot at the max! I have to bring it up to "plasma" fire and then let it relax to about 800. Otherwise my pizzas are too charred. As far as the pizza dough, I really recommend the Caputo flour sold by Forno Bravo. It makes a very elastic dough. You may be overworking it when you form your circles. Learn to let gravity do most of the stretching so you rarely have to punch down or roll the top. You will get better at it I promise.