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Cooking pizza - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Cooking pizza

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  • Cooking pizza

    I'm having a problem with browning the bottom of my pizza pies. I heat the floor of my wood fired oven to 700 degrees, the tops seem to be cooking faster than the bottom. Any suggestions?

  • #2
    Re: Cooking pizza

    Originally posted by rjplourde View Post
    I'm having a problem with browning the bottom of my pizza pies. I heat the floor of my wood fired oven to 700 degrees, the tops seem to be cooking faster than the bottom. Any suggestions?
    Thats an interesting problem if its happening consistantly. 700* should be cooking the bottom of that pie perfectly in under three minutes. In my particular oven my bottom is done prior to the top and I have to sometimes dome it for a few seconds to finish. My total cooking time always under 3 minutes normaly around 2 minutes in my 42" WFO with 17" ceiling.

    A few questions:

    What is your total cooking time when the bottoms not done and the top is?

    What is your ceiling temp?

    Are you sure your floor is 700* ?

    P.S. This thread probably belongs in the Get Cooking Section of the forum
    Last edited by hodgey1; 06-18-2014, 09:32 AM.
    Chris

    Link to my photo album:
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    Link to my build: http://www.fornobravo.com/forum/f21/...nia-19366.html

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    • #3
      Re: Cooking pizza

      Thanks for the reply Chris.
      The total cooking time is about 2min. I'm sure that the temp on the floor is 700 or greater. The ceiling temp is around 700 or above. I'm wondering if the cornmeal is insulating the bottom, I'm going to switch to a little bit of flour.

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      • #4
        Re: Cooking pizza

        Originally posted by rjplourde View Post
        Thanks for the reply Chris.
        The total cooking time is about 2min. I'm sure that the temp on the floor is 700 or greater. The ceiling temp is around 700 or above. I'm wondering if the cornmeal is insulating the bottom, I'm going to switch to a little bit of flour.
        I'm certain that its not your corn meal causing your issues, thou I would recommend using semolina flour instead. Semolina is way less course and seem to disappear rather than leaving the crunchy bit behind like corn meal.

        On the under done pizza bottom, your floor temp has to be plummeting once you introduce the pizza to it, there's no way at 700* and two-three minutes time that the crust isn't done. Your problems could be that your not preheating long enough and saturating your floor brick. Or like others have suggested that your not insulated properly or possibly you have a moisture issue in your slab?

        A lot of NY style pizza is cooked in the 550-600* and cooked in the 5 to 7 minute range.
        Chris

        Link to my photo album:
        https://www.flickr.com/photos/hodgey...7646087819291/

        Link to my build: http://www.fornobravo.com/forum/f21/...nia-19366.html

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        • #5
          Re: Cooking pizza

          I once had he same problem with my x-oven. I then realized that I was not saturating it. I started baking after 40 minutes from match. I should have waited for 90+ minutes that the dome starts to radiate, kinda signal that you can start cooking.
          Why is this thus? What is the reason for this thusness?
          I forgot who said that.

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          • #6
            Re: Cooking pizza

            Thanks everyone for the suggestions. I think the reason why this is happening is because, as so many have suggested, I'm not saturating the floor of the oven. I've been cooking pizzas for many years in gas and electric ovens and never had this problem but now that you mentioned it I AM throwing the pizza in as soon as the bricks reach 700 degrees.

            Thanks again....

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            • #7
              Re: Cooking pizza

              Originally posted by rjplourde View Post
              Thanks everyone for the suggestions. I think the reason why this is happening is because, as so many have suggested, I'm not saturating the floor of the oven. I've been cooking pizzas for many years in gas and electric ovens and never had this problem but now that you mentioned it I AM throwing the pizza in as soon as the bricks reach 700 degrees.
              I would highly recommend reading a book called " The Art of Wood-Fired Cooking". One chapter of the book is specifically targeted at the actual firing of a wood fired oven and is very helpful. The process they describe as a "Italian Method" is very effective at properly saturating your oven for cooking pizza.

              One of the last stages before cooking, they advise to take all of the coals created in the firing process and spread them across your cooking surface to totally saturate the floor. My total firing time for my oven is in the 2hr range start to ready for pizza.
              Chris

              Link to my photo album:
              https://www.flickr.com/photos/hodgey...7646087819291/

              Link to my build: http://www.fornobravo.com/forum/f21/...nia-19366.html

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