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Question about fire during pizza cooking. - Forno Bravo Forum: The Wood-Fired Oven Community



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!

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Question about fire during pizza cooking.

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  • Question about fire during pizza cooking.

    Ok guys, question for you. I have probably fired up my oven around 10 times to make pizza, and have consistently gotten better results each time. I have a question though about the size of the fire you guys keep while making the pizza. I tend to get the oven up to pizza hot, clear the dome, and let the fire rage for 45min-hour after that. My oven floor gets to around 900 degrees, and the dome over a thousand (thermometer reads max, goes up to 999). Once I bank my fire on the left of the floor and start pizza, I have been keeping a nice fire going, but nothing major. I have some flames licking the roof of the dome. I'm thinking I should have that fire blazing on the left as well? Do you guys keep an inferno going the whole time?


    Ducane 5 Burner Stainless / 34 Inch WFO

  • #2
    Re: Question about fire during pizza cooking.



    • #3
      Re: Question about fire during pizza cooking.

      Hi Ernie,
      Welcome to the fun of experimenting with your WFO. I find after a 45 min soak with a pretty good fire on the side, I'm ready to cook pizza. Once in the pizza mode, I keep one or two sticks of wood flaming. This does two things; first it keeps the oven at pizza temp 650-900F depending on how fast you want to cook pizza. Second, it gives you flames to char the pizza appropriately. You just don't get the same char w/o the flames. I don't have flames all the way to the top of the dome, typically. Maybe 3/4ths up the dome. That really depends on what you prefer, how fast you want to cook the pies, how many pies you cook at one time, I also have a large low-dome, etc, etc, etc. But definitely not a full raging fire. One or two pieces works for me. I can maintain temp. and get the nice leoparding char we like and more crispy crust. Hope that helps.
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      • #4
        Re: Question about fire during pizza cooking.

        Unless you have a really BIG oven having a big fire on both sides (or even a small one) wouldn't leave much room to cook! Definitely one side only IMO but try it. The attempt won't scar your oven and you can always rearrange the fire and go back tot he conventional one fire way.


        • #5
          Re: Question about fire during pizza cooking.

          I think you may be overdoing it. Remember, the same refractory materials and insulation we use are used in kilns and blast furnaces. It's theoretically possible to bring your oven up to red heat if you use a forced air feed, but that would be completely useless for any cooking task.

          As for me, as soon as the dome clears, it's time to rake the fire aside, and let the dome temperature moderate so the first pizza isn't black on the bottom. I keep my dome flames going with just small pieces of wood.
          My geodesic oven project: part 1, part 2