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My first pizza - 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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My first pizza

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  • My first pizza

    Attached is a picture of my first pizza in primavera 60 oven. I am using 6 oz dough balls, stretched to 10+ inches. Having some trouble holding high temperature in the oven. The surface was 600 + F and dome was 800 + F. I need bigger fires and i guess the oven will cure a bit more, though i have already cured it for a week.
    I am also using roller to stretch the dough instead of doing it by hand. using original san marzano tomato sauce and shredded mozzerella cheese. Any suggestions for improvement?

    Thanks

  • #2
    Re: My first pizza

    Originally posted by Ck_b2001 View Post
    though i have already cured it for a week.
    1 week is no where long enough, with regular use it will start to come good in a month or 2.

    You WILL know when its cured properly....
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

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    • #3
      Re: My first pizza

      Hello there!

      Congrats on your oven! I don't have a wood fired oven but hope to one day have one.

      The rolling pin basically destroys any chance of a decent crumb, so if possible I would suggest stretching by hand, is your dough not relaxed enough to do this? From your picture I noticed some topping shift, did you have a bit of trouble getting your pizza in and out of your oven? Everything does shift towards the center of the pizza as it cooks, so I tend to not load up the center of my pizzas with toppings.

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      • #4
        Re: My first pizza

        I agree on the rolling pin. I used to do that a long time ago. Watch some of the videos of Matt Molina, Kelly Whitaker, or Peter at the Cass House Inn stretching the dough. If you let it come up to room temperature out of the fridge for at least 2 hours, it should be ready to stretch easily. Put flour on your hands and let a combination of gravity and a little stretching do the work.

        Let's see your 2nd, 3rd, 4th pizzas. They'll just keep getting better I'm sure!

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