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40 second pizza - Forno Bravo Forum: The Wood-Fired Oven Community



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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40 second pizza

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  • 40 second pizza

    my first pizza

    Picasa Web Albums - Bob and Sue - Outdoor wood ...

  • #2
    Re: 40 second pizza

    Very nice pie. Turn the pizza once to get the door side as nice and browned and as the firside. Man I need a pizza now.


    • #3
      Re: 40 second pizza

      I agree, rotate at least once. was the crust done through, cheese melted? 40 seconds seems really quick to be totally done. The fastest I have done is about 80 seconds (with a 900+ F dome and 850+ F hearth) and I REALLY had to keep an eye on it (turned twice).



      • #4
        Re: 40 second pizza

        Pizza cooked through completly. Cheese melted.Pizza very tasty. But there was a problem - can you guess what it was ?


        • #5
          Re: 40 second pizza

          You burnt the base.
          Kindled with zeal and fired with passion.


          • #6
            Re: 40 second pizza

            Not enough pizza.


            • #7
              Re: 40 second pizza

              The base of the pizza was burnt slightly.The infrared thermometer read 650 degrees on the oven floor so I couldn't understand why. We carried on cooking pizzas after which my son pointed out to me that the infrared thermometor was set on Centigrade instead of Fahrenheit!!!


              • #8
                Re: 40 second pizza

                Holy cow you had the floor of the oven over 1200 degrees F.! No wonder you were able to get it cooked in 40 seconds.


                • #9
                  Re: 40 second pizza


                  Always good to have the son around to keep us focused

                  Thanks for the story, it brightened my day
                  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.


                  • #10
                    Re: 40 second pizza

                    Sounded like you had the whole neighborhood there... WOW I guess not enough pizza. lol.