Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Oven Management > Heat Management

Like Tree5Likes

Reply
 
LinkBack Thread Tools Display Modes
  #11  
Old 09-01-2012, 06:29 AM
Peasant
 
Join Date: Dec 2008
Location: Louisville, KY
Posts: 46
Default Re: Got it too hot last night! 2nd time

Cooked up a batch last night, and they came out perfect! My new technique is to move the fire off of the soapstone ASAP so it doesn't overheat, and I cooked the pizza farther from the heat (on a section that registered 650 degrees); any hotter than that and they want to burn. I don't think I can do a true Neapolitan pizza if the floor temp is any hotter. Thanks for all of the input!
Reply With Quote
  #12  
Old 09-01-2012, 10:21 AM
Journeyman
 
Join Date: May 2009
Location: Detroit
Posts: 400
Default Re: Got it too hot last night! 2nd time

Happy to hear you have a result you like!

I think you will need a higher temperature to do a true Neapolitan pizza, but you will also need a Neapolitan dough to go along with it. Your current dough is not made for a high temperature oven, it is closer to a new York style dough, and cooked at 650 I'd assume your result is too.

Last edited by shuboyje; 09-01-2012 at 10:23 AM.
Reply With Quote
  #13  
Old 09-02-2012, 05:32 AM
Peasant
 
Join Date: Dec 2008
Location: Louisville, KY
Posts: 46
Default Re: Got it too hot last night! 2nd time

That's the first time I've heard that the doughs are that different! I would like to do a true Neopolitan (that's why I made it so hot two fires ago) but the risks seem to be not worth it. I've tried 00 Italian flour before, but never saw much difference for the cost, so I've stuck with KA. Do you know what the ingredient(s) are that would make Italian flour stand up to a 750+ degree floor temp?!
Reply With Quote
  #14  
Old 09-02-2012, 06:42 AM
Journeyman
 
Join Date: May 2009
Location: Detroit
Posts: 400
Default Re: Got it too hot last night! 2nd time

The Italian 00 flours are unmalted. Malt is a sugar and a source of browning. At high temperature it is a source of burning. My personal experience is that a malted flour can work, but you don't want to add any other sugar to the dough, and you need a high hydration to help prevent burning
Reply With Quote
  #15  
Old 09-10-2012, 04:59 PM
lwood's Avatar
Master Builder
 
Join Date: Jul 2009
Location: philippines
Posts: 642
Default Re: Got it too hot last night! 2nd time

Glad to hear you got it under control and didn't remove the soapstone. Soapstone is a great surface for cooking for just the reasons you are having problems. As pointed-out previously, soapstone has better heat transfer characteristics and transfers the heat faster than firebrick. It's kinda like the difference in driving a Ferrari and a Ford Taurus. It takes some getting used to. You have a great cooking surface, play with it and see what works first. You obviously can cook pizza at lower temperature than the rest of us with a firebrick surface. Don't worry, be happy.
__________________
Our Facebook Page:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
First pizza night wotavidone Pizza Stone Baking 12 11-09-2012 11:27 PM
From oz. First time user. Please help. symon Australia 24 11-29-2010 02:40 AM
13 pizza night Chef What You Cooked Last Night 4 09-28-2008 11:08 PM
How much resting time after refrigeration? jwnorris Pizza 10 07-31-2008 06:01 PM
Bread Night in Jabia...dueling doughs Xabia Jim Hearth Bread and Flatbread 1 01-12-2007 12:14 AM


All times are GMT -7. The time now is 12:32 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC