web analytics
extra bricks keep pizza edge from burning - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse
1 of 2 < >

Forum Issues Update

We are continuing to work diligently to resolve the issues currently being experienced with the PhotoPlog. Thank you for your patience!
2 of 2 < >

Dome Installation Video - Casa / Premio / Modena

Hello,

For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

Check it out on our You Tube Channel.

https://www.youtube.com/watch?v=-7q7...jSniYogfUra06Q

If the link doesn't work, simply go to You Tube and type Forno Bravo Channel. The video title is How to Set your Forno Bravo Oven Dome Pieces.

Thanks for participating in our Forum. We will have more video content available soon.
See more
See less

extra bricks keep pizza edge from burning

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

  • extra bricks keep pizza edge from burning

    Just a tip here. We were having trouble with the edge of our pizzas getting too done before everything else. constant turning was necessary to turn out a good looking pie. Radiant heat, directly from the fire to the pizza was the problem. We put 4 extra firebricks, on edge to "corral" the fire, and obstruct the direct radiant heat. Now the heat goes up and accross the oven ceiling, radiating down, cooking the pizza more evenly with less turning and burning. The bottom crust gets more done as well.

  • #2
    Re: extra bricks keep pizza edge from burning

    Thanks for that tip. I've run into that problem too and I would imagine this happens more frequently in smallish ovens where pizza is placed very close to the coals.
    George

    My 34" WFO build

    Weber 22-OTG / Ugly Drum Smoker / 34" WFO

    Comment


    • #3
      Re: extra bricks keep pizza edge from burning

      I have seen a metal divider used in Italy, even a short section of Rail Road track.
      I came across commercially manufactured metal ones for sale on a web site.
      I would like to know what this divider/separator is called.
      I've Googled wood, brick ovens with fire walls, ash guards, log holders, etc.

      Thanks for any help
      Carl
      Enjoy life! It's limited, you only get as much as you take.

      Comment


      • #4
        Re: extra bricks keep pizza edge from burning

        Originally posted by Optionparty View Post
        I have seen a metal divider used in Italy, even a short section of Rail Road track.
        I came across commercially manufactured metal ones for sale on a web site.
        I would like to know what this divider/separator is called.
        I've Googled wood, brick ovens with fire walls, ash guards, log holders, etc.
        You can get a 2 or 3 foot length of flat steel bar stock at Home Depot and make a couple of bends in it so it'll stand upright. That should work equally as well.
        George

        My 34" WFO build

        Weber 22-OTG / Ugly Drum Smoker / 34" WFO

        Comment


        • #5
          Re: extra bricks keep pizza edge from burning

          I use a similar set up. A 1" piece of flat bar bent into the shape of a D. The curved side sitsvagainst the bottom of the oven. It also helps to remove about half the coals, if your oven is small and this will give you more room for cooking. The steel D with fire contained can be easily moved to the other side giving you a new hot floor area.
          Kindled with zeal and fired with passion.

          Comment


          • #6
            Re: extra bricks keep pizza edge from burning

            Originally posted by Fourlix View Post
            Just a tip here. We were having trouble with the edge of our pizzas getting too done before everything else. constant turning was necessary to turn out a good looking pie. Radiant heat, directly from the fire to the pizza was the problem. We put 4 extra firebricks, on edge to "corral" the fire, and obstruct the direct radiant heat. Now the heat goes up and accross the oven ceiling, radiating down, cooking the pizza more evenly with less turning and burning. The bottom crust gets more done as well.
            Aaa all have to try that so it won't happen agian....thanks....gorpoo

            Comment

            Working...
            X