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thin edge to crust - 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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thin edge to crust

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  • thin edge to crust

    Starting to get better with the whole process, but would like to know if there is a way of getting the crust on the edge the same thickness as the base? It seems where the dough is exposed i.e where there is no topping the sides rise approximately 3 times the base thickness, is there a way to minimise this?

    Any help much appreciated

  • #2
    Re: thin edge to crust

    Most people would consider the cornicione you describe as a success. But, I suppose you could take a rolling pin and force the gas out of the dough to get less cornicione. Its my favorite part of the pizza

    CORNICIONE: Italian term for the "lip" or the outer puffy edge of the pizza.
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

    Comment


    • #4
      Re: thin edge to crust

      Originally posted by Tscarborough View Post
      Press it out all the way, then sauce and cheese it out to the edge.
      That will work. When you do it that way, take care to keep your peel and oven floor clean, or spills on the peel or oven floor will cause problems cooking pizza.

      I made an offering to the pizza gods this afternoon when the pizza stuck to the peel and got all over the oven -it was a masterpiece too- making it impossible to cook another pizza before thoroughly cleaning the oven floor. :downer:
      Lee B.
      DFW area, Texas, USA

      If you are thinking about building a brick oven, my advice is Here.
      Our One Meter Pompeii Oven album is here.
      An album showing our Thermal Breaks is Here.

      I try to learn from my mistakes, and from yours when you give me a heads up.

      Comment


      • #5
        Re: thin edge to crust

        Originally posted by Lburou View Post
        thoroughly cleaning the oven floor.
        Just crank up the oven.....
        The English language was invented by people who couldnt spell.

        My Build.

        Books.

        Comment


        • #6
          Re: thin edge to crust

          Try covering the floor with coals, wait 10 mins and it will burn clean.
          Kindled with zeal and fired with passion.

          Comment


          • #7
            Re: thin edge to crust

            Thanks for the replies. I had the oven very hot the other night, when finishing off the pizza by holding near ceiling of oven the pizza caught on fire. Hmm nice and crispy!

            Comment


            • #8
              Re: thin edge to crust

              Originally posted by david s View Post
              Try covering the floor with coals, wait 10 mins and it will burn clean.
              That is what we did....I was just recommending precautions to keep the peel clean and slippery, which will preclude the need to clean the oven floor. Generally, for most of us, that means keeping the toppings and sauce away from the outer edge.
              Lee B.
              DFW area, Texas, USA

              If you are thinking about building a brick oven, my advice is Here.
              Our One Meter Pompeii Oven album is here.
              An album showing our Thermal Breaks is Here.

              I try to learn from my mistakes, and from yours when you give me a heads up.

              Comment

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