web analytics
Almost there... - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Forum Issues Update

Things are progressing in getting things back in order on the Forum! User avatars should be showing up. Attachment and inline images are in the process of being uploaded. We are still looking for a migration path for the Photoplog gallery. Thank you for your patience!
See more
See less

Almost there...

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Almost there...

    Hey there everyone!

    My name is Liam and I am addicted to pizza I have recently decided to make my own pizzas from scratch, and my family is having a great time with it. At least once a week we all try to make our own pies, but we are having mixed results. In an effort to save money, we are using firebricks in our conventional oven. I just tried the FB dough recipe, and it was the closet I have tried so far to a good pizza but I am still having problems...

    The top of my pizzas are cooked and the bottom is definitely cooked, but the crust just underneath the sauce and toppings is still doughy...Does anyone know what may be causing this?? I let my dough proof for 90 mins, and then let the balls proof for another hour, but my house has been cold lately. Could this be the problem or is it a heating/cooking issue. I tried firebricks both above and below the pizza to cook more evenly...did I have the top bricks too close? I dunno...anyone??
Working...
X