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Raw Pizza - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Raw Pizza

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  • Raw Pizza

    My oven is reading 800 Degree's with the lazer. The top of the pizza is cooking well but the bottom of my Pies are raw. I let the coals sit for 30 minutes after the oven is 700 to 800 degrees. Not sure if using the Pizzeria Dough instead of making my own is an issue also?

  • #2
    Re: Raw Pizza

    How hot is the floor, is the oven insulated, is the oven cured, who really did shoot JR?
    The English language was invented by people who couldnt spell.

    My Build.



    • #3
      Re: Raw Pizza

      Thanks so much for the informative answer. I will keep trying!!


      • #4
        Re: Raw Pizza

        I'd suggest measuring the floor temp. Should be 650-700 at least to get nice leoparding on your crust. At that temp, pizza will cook under 2 minutes and no way it is raw!

        But if you are waiting 30 minutes after the oven hits 700-800 degrees - your floor temp has probably dropped to the 500 range. Check it with the IR. Also, you might want to read up on fire management. You need to have a live flame in your oven while you are cooking pizza or it will cool too much. There is a really good chapter on this in the book The Art of Wood Fired Cooking - which just happens to be available online from google books. Read that for sure!
        Last edited by deejayoh; 07-12-2013, 03:35 PM.
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