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pizza crispy - 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 crispy

    So I am having a hard time getting the bottom of the pizza crispy. I let the oven heat up for about an hour (it is not a very large oven). The fire bricks are nice and hot but the top and sides start to burn and the bottom is still doughy. What am I doing wrong

  • #2
    Re: pizza crispy

    Do you have a thermometer? or have you tried to test the floor temperature by casting flour onto the surface?

    I use a laser thermometer but I am told that you can get a good "read" on your floor temperature by tossing some flour on the floor and counting how long it takes to turn black. < 2 seconds is too hot > 4 seconds is too cool.

    It also depends on the material that your hearth is made out of. I understand that Medium and High Duty firebrick will transfer heat more quickly, as will soap stone. But the "flour trick" should give you an idea anyway.

    Regards,
    AT

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    • #3
      Re: pizza crispy

      Is the pizza cooked and just not crispy, or is it raw? Does the bottom have any color, is it browned of spotted at all?

      Pizza cooked fast at high temperature will not be crispy, it is traditionally light, soft and floppy by design. To achieve a crisp pizza you need to lower the temperature and extended the bake time. In traditional styles Neapolitan is a 60 second bake and will be very soft and pliable. Fast baked New York style pizza is generally around 4-6 minutes and is chewy and foldable, stiffer then Neapolitan but still not crisp. New Haven Style is cooked about 6 minutes and is probably the fastest baked traditional style that you could call crisp. Once you leave traditional style you will find people doing 2-3.5 minute "hybrid" pizzas or Americanized Neapolitan that are crisp.

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      • #4
        Re: pizza crispy

        If I saw cooked pizza on top, and less than done pizza on the bottom, I'd conclude the cooking floor needed to be hotter. Fire with a little bigger fire or for 20 or 30 minutes longer with the smaller one. Then, put the fire to the side and let it sit for 20-30 minutes to equalize the heat (I put the door on for that time). 750 F is our preferred cooking floor temperature, its about 3-4 minutes to cook at that temp. Around 800+ F it cooks really fast. We cook with a small flame to the side, it keeps some heat in the floor and dome while you are cooking. HTH
        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.

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