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Update to my oven - 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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Update to my oven

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  • Update to my oven

    Well I tried to fire my oven today. At first it started as an "let's see what happens". But as my fire got better and hotter, I decided to go for the gusto. At two hours into y fire, I realized that my floor was a lot hotter than it had gotten before, and I was starting to see a little bit of whiteon the ceiling. Wahoo! I ran in the house and whipped up some pizza dough. Spread the coals around to the sides and kept adding fire. Before long, my ceiling was completely white and my floor was around 750-800. When my dough was ready, I threw in a couple of pizzas and they cooked in like 2 minutes! I was so excited.

    However, it's obvious I need help with my pizza peel skills. My first two pizzas went in fine. The last one, however, stuck to my peel despite the flour on my peel. I had pepperoni, banana peppers, black and green olives, and cheese. When I wasn't to slide my pizza in, my toppings went, but my pizza did not. That was a big mess. Ah well, I guess I need to get some semolina or, corn meal. Maybe that will help.

    Seven hours later, my oven floor was still 261 degrees. I'm hoping when I get the outside insulated, I'll be able to do some bread. We'll see.

    Shannon

  • #2
    Re: Update to my oven

    Glad to see that you will have a workable oven. Now we need to work on your dough, because there ain't no way you will have good dough by whipping it up. You need 12 hours for a good dough, 24-48 for a great one.

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    • #3
      Re: Update to my oven

      Well, it took 2 hours. I let it rise once, the rise a second time. But I'd love to learn a new dough technique. That's the first one I tried. It's okay, not great.

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      • #4
        Re: Update to my oven

        "When I wasn't to slide my pizza in, my toppings went, but my pizza did not."

        A little trick you might want to try. Move the pizza ahead on the peel so that an inch or so overhangs the end. When placing the pizza in the oven, this overhang "grabs" the floor and you just slide the peel back out. The peel should be well floured as well.

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