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Floor prep? - 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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Floor prep?

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  • Floor prep?

    I have question that just popped into my head. My std oven pizza stone I have used over the years has a very nice oil "coating" that has built up over use and makes it very non-stick and easy to clean. Got me wondering about the oven floor. Has anyone ever lightly brushed their oven floor with olive oil and "baked it in" ?

    Should I just let it happen over time naturally?
    Wade Lively

  • #2
    Re: Floor prep?

    Hey Wade,
    Your oven is too hot. Everything just burns off -- every time. I love this part. Your brick oven cooks hotter than the self-clean cycle in your regular oven.

    I've put a pizza stone through the self-clean cycle, and it burns everything off there as well.

    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re: Floor prep?

      I was speaking with Salvatore Olivella of Olivella's in Dallas yesterday. In addition to his little restaurant, he has a consulting company that builds ovens. He was telling me about a few things he does...

      - for 2 days in a row, when the oven is not hot, he brushes extra virgin olive oil into the oven floor.

      - after cooking pizzas and the wood has burned down to ashes, he spreads the hot ashes over the whole floor and then throws some salt on them. The next day, he cleans out the ashes.

      Thought it was interesting...


      • #4
        Re: Floor prep?

        Tell us more. What do you think that does for the cooking floor?
        Pizza Ovens
        Outdoor Fireplaces


        • #5
          Re: Floor prep?

          The only time I ever had anything stick is when I tried to turn an 18-inch pizza before the crust was set. It ripped in half, and cheese was stuck to the floor as I flipped it upside down trying to get it out.

          I gave up, raked a bunch of coals over the mess, waited five minutes, brushed them away, and presto! A nice clean floor!

          Another handy fire tip:
          If the flames have died down and it's too dark inside the oven, and you want to see how the pizza is cooking, throw a small handful of semolina onto the coals. It will ignite in a blazing fireball, allowing you to see your food better!
          I'm building a Pompeii Oven in Austin, Texas. See my progress at:
          Il Forno Fumoso


          • #6
            Re: Floor prep?

            I like that, a blazing fireball. Could have used that trick on Saturday night when I attempted my first after dark cooking experience. Flashlight worked, but a blazing fireball would have been a nice effect.