#11  
Old 08-25-2014, 08:19 AM
Tscarborough's Avatar
Il Pizzaiolo
 
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Location: Ausitn
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Default Re: Clearing Dome

You need to turn the coals upside down a few minutes before you remove them to get the floor up to full temp. Ash works as an insulation so unless you stir them you do not get the full effect.
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  #12  
Old 08-25-2014, 10:36 AM
Serf
 
Join Date: May 2014
Location: Michigan
Posts: 9
Default Re: Clearing Dome

So if we start cooking while the smoke is still black, would that contribute to the cheese browning too quickly? We're having a problem with the cheese (top of pizza) burning before the bottom of the crust is fully cooked.

The oven is only 2 months old and we've made 5-7 fires (not including the curing fires). Would the newness of the fire contribute to the black smoke (vs white)?

FYI -- We're making the fire 1-2 hours before we actually cook.
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  #13  
Old 08-25-2014, 08:16 PM
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Location: Minneapolis, MN USA
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Default Re: Clearing Dome

A couple of questions.

Do you know the temp of your floor and dome?
1-2 hours of fire depends on the size of the fire, dryness of the wood, type of wood, amount of wood.
Is your oven exposed to the elements, ie has the dome been rained on?
How long is your pie in the oven?
What kind of cheese?
What is the ratio of water to flour in your dough.

If you do not have an IR thermometer, try to get one. They can be had quite cheap on eBay.
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