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Broiler vs. Simply Upper-Oven - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Broiler vs. Simply Upper-Oven

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  • Broiler vs. Simply Upper-Oven

    Prior to getting my Primavera 70 I cooked pizza on a stone in my oven (probably like everyone other WFO owner). When the outdoor weather is bad, I still use the stone.

    Indoors, I have always cooked on the upper oven grate, but never used the broiler function as the heat source. You'd think the broiler-stone combo would give a lot better results than a standard oven bake at 550F, since the stone and oven ceiling would get much closer to 800F. Is this true?

    I don't want to burn a pizza by trying the broiler method. And I don't want to crack my stone due to the rapid heat application from the broiler.

    If anyone has experience with a broiler-stone pizza, I'd like to hear it.

  • #2
    Re: Broiler vs. Simply Upper-Oven

    Lots of people have had success with broiler + stone cooking. Check out the pizzamaking.com forum, there are a lot of posts on the technique. There's also an interesting technique with a cast iron skillet preheated over high on a stove then placed upside-down under the broiler, seems to work well in a conventional oven (haven't tried it personally).

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    • #3
      Re: Broiler vs. Simply Upper-Oven

      I place my oven racks in 2 places. One in the top third and one in the bottom third with a pizza stone on it. Oven at 500 degrees.

      I prepare the pizza on a pizza screen and place on the top rack for about 8 minutes.

      Peel off the screen and place on stone for about 4 minutes. Perfect crust and toppings every time. No broiler. I would think that the toppings would burn before crust was cooked.
      Album https://plus.google.com/photos/10154...CKP9op6ilID7eA

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