Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (
-   Pizza (
-   -   Confused (

Timmy Pizza Man 08-09-2009 11:45 AM

Ok, so yesterday I set an entire day to cooking pizza, trial and error style. I live in an apartment in Chicago so I can't have a wood fried oven. This is what I did. I grabbed some red clay bricks laying around (6 of them) and washed them with soap and water. I rinsed them clean and let them dry in the sun. The I heated up the charcoal grill with wood chip coals for about 1.5 hours. I made my dough (3.5 cups of 00 flour, 2 packets of yeast, 1 teaspoon of salt, 3 teaspoons of sugar, 1.25 cups of warm water, a little cornmeal and a splash of milk) I let the dough rise for 3 hours. I prepared the dough and and put on some sauce and cheese and floured up my peel and put it on the bricks. The first one turned out ok, the second one was great. The third one was a complete disaster. This time I used 5 teaspons of sugar and half wheat flour. Was that my mistake? The pizza stuck to the bricks and it was a complete mess not to mention I wasted about 5 dollars worth of mozzerella. I had to throw the bricks away because they were covered in nasty pizza. Anyone have any tips? Thanks. Oh and I'm striving for a thick crust, browned, crusty and soft.

Jed 08-09-2009 02:34 PM

Re: Confused

When you say it was the third pizza, you also say you have modified the recipe for the dough. Is this all in the same cooking event? You heated up the bricks one time and cooked three pizza? I don't think the changes you made to the third dough created the change in the BBQ.

My guess is the bricks had cooled down, by the third pizza, and didn't have the heat to give to the pizza.

I am used to making a pizza dough that is not 'enriched'. I use flour, yeast, salt and water; and don't use milk or sugar. These additions make the dough less able to tollerate the heat of a WFO.

And to bad you tossed out the brick; one of the beauties of this style of cooking is the 'self cleaning' aspect of the high heat environment.


Timmy Pizza Man 08-09-2009 03:47 PM

Re: Confused
Jed, thanks for responding to my post. I wasn't clear. I actually added more coals and started a new fire. It was definitely hot enough because I waited 1.5 hours to start cooking. As for the bricks, I only tossed two because they were completely trashed with pizza that I could not peal off. Should I try your recipe? Could you give it to me? No sugar? Thanks. PS I am well aware of the seasoning and self cleaning because I have a deep dish stone pan that I have been using and I have made about 60 stuffed pizzas in it. It now has a nice blackened look to it.

dmun 08-09-2009 05:37 PM

Re: Confused
Two packets of yeast for 3.5 cups of flour? 3 1/2 cups of flour is 440 grams. I use 1/2 teaspoon of instant dry yeast (about a quarter of an envelope) for 500 grams. It raises enthusiastically.

I also second the "ditch the sugar, corn and milk" advice. Sounds like a good recipe for parker house rolls, not so much for pizza.

Timmy Pizza Man 08-09-2009 05:44 PM

Re: Confused
Wow, interesting. So how does this sound for a recipe:

3.5 cups of 00 flour

.5 teaspoon of yeast

4 tablespoons of virgin olive oil?

no sugar, no cornmeal, no milk

1 teaspoon of salt?


brokencookie 08-09-2009 09:01 PM

Re: Confused
Search for the forno bravo pizza recipe on the forum. I think your measurements are about right, but leave out the olive oil. Sugar and oils are added to commercial pizza so that they will brown at a standard house oven temperature. If you are using your barbeque, you are probably in the 500 to 650 F temperature range. The oil and sugar will just burn your crust. Oddly enough, adding a little EVOO on top of the pizza will not have this effect.
At these temperature ranges you are probably cooking for about 4 to 6 minutes. A soft browned crust can be achived without the added sugar/oil though good dough handling techiques. I rountinely cook a thick crust pizza @ about 675 F. My wife likes it very bread like with lots of toppings. So I cook it with very few toppings and then add them on top during the last 3 minutes of cooking. This works great without making a sloppy unevenly cooked pizza. Keep on cooking. I am convinced the secret is perservance and uh uh uh .. not quitting :D

texassourdough 08-10-2009 06:40 AM

Re: Confused
An earlier email from Timmy referred to "seasoning" a stone/hearth. The hearth should NEVER season for the fires you build should vaporize anything that gets on or in the hearth. The coals from the fire will/should get rid of all organics and leave you with a perfectly clean surface. If you are building up "color" on your hearth something is wrong.

Timmy Pizza Man 08-10-2009 08:36 AM

Re: Confused
Hey Texassourdough, I'm sorry I am the one creating confusion. I was referring to my deep dish pizza pan not the hearth or oven. I have been "seasoning" or coloring the pan since I bought it by cooking with it and not washing it thoroughly.

Jed 08-10-2009 10:13 AM

Re: Confused

Originally Posted by Timmy Pizza Man (Post 61411)
Should I try your recipe? Could you give it to me? No sugar?

Hey Timmy,

Looks like the fella's have addressed your questions. I use the recipe from Forno Bravo. I'll adjust the water to get the consistency that feels right, but the basic is just a high protein flour, yeast, salt and good water.

The one suggestion I might add is that you get set up to weigh the ingredients. I find it easy to adjust the size of the batch to meet the needs of the event; more people, just increase the quantities of the ingredients by the same percentage and you can make any quantity that you need. Generally more accurate than measuring the ingredients.


Timmy Pizza Man 08-23-2009 08:15 AM

The recipe...
So I used that recipe (4 cups of 00, 1/2 teaspoon of yeast, 2 tspns salt, water) and the pizza turned out like cardboard. it didn't rise at all. I cooked it on quarry tile over charcoal. Now I'm confused. Its like it had no substance. Every one else is saying use oil, sugar, a little more yeast.

All times are GMT -7. The time now is 07:20 PM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC