web analytics
Newby need info on how NOT to burn pizza crust - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Newby need info on how NOT to burn pizza crust

  • Filter
  • Time
  • Show
Clear All
new posts

  • Newby need info on how NOT to burn pizza crust

    I am using AP Flour with a 65% humidity recipe. My oven is a Firerock Oven and I am getting it up to 800 degree F. Once the flames go down and I have nice hot coals, the oven side temps are about 800 degrees and the floor is around 770 degrees. I really have to work hard and fast to rotate the pizza as it bakes. Even after doing this my crust is still burning. Charring in some cases. What do I need to do to coorect this? I am looking for a more all around brown crust. I have found that I have to also add the cheese to the pizza at the very end of cooking to prevent it from burning. I HATE THE CARBON taste! Please help!

  • #2
    Re: Newby need info on how NOT to burn pizza crust

    After you pull the coals to the side of the oven, let the floor cool for 15 minutes or so. Before you put a pizza in the oven that you intend to eat , push out a piece of dough and just top it with a little sauce. Put the dough round on the floor. Leave it there for several minutes until the dough is heavily charred. What you are doing here is taking some energy out of the floor. Remove the charred dough and discard. Now place the pizza that you want to eat right in the same spot where you just burnt the first pizza. By using this process, you should see less char on the bottom of the pizza.

    Don't be tempted to move the pizza around on the floor. Leave it in the same spot. Rotate the pizza about half way through the bake leaving the pizza on the same part of the floor. You do this because the other parts of the floor are hotter and will cause more char.

    As you bake more pizzas on that same area of the floor, you will see less char.

    With respect to cheese burning, it sounds like you are using a grated mozzarella cheese that comes in a bag at a grocery store. This type of cheese has a lower moisture content and is prone to burn in the WFO. Use a fresh mozzarella ball that has been soaking in its own brine. I use Grande brand. Other brands will work too. This should solve your charred cheese issue.
    Last edited by tusr18a; 06-20-2013, 09:19 PM.