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


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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).


    • #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