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Pizza in a Bread Oven - 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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Pizza in a Bread Oven

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  • Pizza in a Bread Oven

    Last night we fired up the oven for just 3 pizzas. I usually like to have more things to cook but the day just got away from us and the new sourdough mixture was not ready for bread....and I want to try breadsticks too!

    this was a three course meal...pizza-pizza-pizza.

    We tried a new whole wheat pizza dough recipe that was just too wet and sticky (like batter but that is what was called for). I could see no way to use that without multiple peels so we added some white flour to stiffen up the dough a bit and made 3 different thin pizzas, two on cornmeal and one on flour.

    Anyway, I decided to put one pizza in when the dome was just a bit white and the hearth was just baking temperature of about 350 degrees. If I had more things going I would have had more patience and heated it up more as I usually use long firings to generate thermal mass. It cooked up fine and the other two followed in succession, moving them around the hearth to cook and avoid burinig on the fire side.

    Now, all three pizzas were consumed except for some burnt crust edges. I think the pizzas were in longer to cook the crust since the hearth was cooler and this caused the tops to brown nicely with the overhead fire. I'd say a 15 minute bake.

    So I don't discourage you from trying Pizza at bread oven temp (at least the cooler hearth) but you may find that the top cooks up faster than the crust!
    I'd consider a piece of foil over the top after it was toasted if the crust was not done enough.

    Jim
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!
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