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heliman 12-16-2013 04:54 AM

Quick Bake..
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The oven is running smoothly after a good two week worth of use so I did a quick bake this evening. Using the FB 500: 325: 10: 3 mix I created a few margaritas and was quite pleased with the results. Fire was running about 425 C.

wotavidone 12-17-2013 10:18 PM

Re: Quick Bake..
Beautiful. If it wasn't currently 41 degrees as I type, I'd be inspired to go light the oven.
May I take it you are like me, in that you prefer to put your basil leaves on before you cook the pizza?

Greenman 12-17-2013 11:52 PM

Re: Quick Bake..
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Looks good! I have been using that FB dough recipe and it suits me fine. I have been balling it after the initial rise and putting it in the fridge for 3- 7 days in separate containers. Last weekend I tried stretching it straight from the fridge since the day was hot and found it worked a treat. I had been leaving it out for an hour before stretching it but was happy with the result straight from the fridge.

Do you make the dough and use it on the same day or 'age' it some?

I like the hi-rise crust and the fairly thin and crisp base. I am not sure it is perfection but as time goes on the outcome is refined and I am loathe to mess with it too much.

heliman 12-18-2013 03:50 AM

Re: Quick Bake..
I tend to prepare the dough the night before allowing a short bench proofing before balling and into the fridge. The latest batch I was in a hurry to test out my new Italian flour and so only allowed a few hrs bench proofing.

Looking at your crust it would appear that you are using a fairly low temp in the oven as there is no charring or leoparding visible. I personally run around 390C when using local flour but with the imported stuff I will be up around 480C which offers a better crust with the desirable characteristics and a 90 second bake.

Greenman 12-19-2013 03:20 AM

Re: Quick Bake..
Hey Rossco

That was cooked on the cool side but most of my pizza is around the 2 minute mark and I am not fond of char. I agree about the difference between the local flour and the imported stuff. I suspect that some of the grain from the imported flour was sourced from 'elsewhere' and the milling and processing has much to do with it. I have been using 00 flour with an Italian brand but I suspect that it may have been milled from Australian and other source durum wheat. Plenty of parts of the world grow high quality wheat and it ends up everywhere.

Regardless, what works best for you is the thing to go with.

heliman 12-19-2013 03:58 AM

Re: Quick Bake..
Hi Steve ..

Yes, the difference between local and Italian flour is night and day. I have got about 25 kgs of the local stuff still on hand and I am using that for baguettes and rolls but not for pizza.

The local stuff is really not suited to the Neapolitan style - despite much testing and collaboration with others trying to make it work due to the cost advantage of the local product.

Very impressive looking oven you have BTW!

Greenman 12-19-2013 05:40 PM

Re: Quick Bake..
Thanks Rossco

I am happy with the oven. Like everyone else, there are things to do differently if Mk 2 is ever built.

My thinking with the flour is finding the one that works and sticking with it. I saw an Italian recipe for a celebration cake/bread the other day that had 50/50 Manitoba and 00. The Manitoba is apparently King Arthur and other brands in other places.

I have been tempted to try some of the Bread Premix flour as an experiment. In the meantime my dough balls cost me about 50c each even when I pay the premium price for the Italian 00 flour and I am happy with that.

heliman 12-25-2013 11:54 PM

Re: Quick Bake..
Thanks for the feedback ..

Yes, basil must go on when the pizza is cooking. The 90 second blast somehow seems to preserve it and release the oils and flavour...


Originally Posted by wotavidone (Post 166961)
Beautiful. If it wasn't currently 41 degrees as I type, I'd be inspired to go light the oven.
May I take it you are like me, in that you prefer to put your basil leaves on before you cook the pizza?

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