Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Heat Management (http://www.fornobravo.com/forum/f17/)
-   -   Got it too hot last night! 2nd time (http://www.fornobravo.com/forum/f17/got-too-hot-last-night-2nd-18052.html)

Bama 07-12-2012 09:55 AM

Got it too hot last night! 2nd time
 
Cooked 5 pizza'a last night. Started the fire about 3 hours before eating. Wife had friends over and I cooked for them. I was planning on a 2 hour warm up but they didn't want to eat until later so I just kept feeding wood. Well, the botton of first 3 pizza's were burned but everyone said they tasted great. I did take a wet rag and try to cool down a bit. The last two came out perfect.
So many things to think about that can vary. Also, need to cook more often so I stay in tune.
Do y'all experience mishaps when you get out of practice?

david s 07-12-2012 01:47 PM

Re: Got it too hot last night! 2nd time
 
Try casting some semolina into the middle of the floor next time. It should go black in 3 secs for correct temp.

david s 07-12-2012 02:11 PM

Re: Got it too hot last night! 2nd time
 
And then maintain a fire on the side while you cook the pizzas. We always find the first pizza, like the first pancake, is often a bit of a dud. You can also cook that first one closer to the oven door where it should be a bit cooler.
I always chuckle because it's usually some greedy little fat kid who demands to have the first pizza and they're usually less than perfect. (i mean the pizza not the kid)
True justice.

Bama 07-12-2012 06:53 PM

Re: Got it too hot last night! 2nd time
 
Lot's of retained heat this morning and I cooked some rustic bread. Put a couple logs on tonight and cooked 3 more pizza's for supper. I didn't get but 2 slices last night. The best pizza's yet!
I've got a whole chicken in the oven right now cooking in a cast iron skillet with the cavity stuffed with fresh herbs.
This is fun stuff.
With a hot oven this evening it took very little time to get up to cooking heat.
Going to put a pork shoulder in tomorrow morning and slow cook with low retained heat.

luca 08-29-2012 04:30 PM

Re: Got it too hot last night! 2nd time
 
My new home built oven has a soapstone floor, and I too burned the first 3 pizzas like you Bama (unfortunately, I then ran out of dough!). Has anyone else installed soapstone as the cooking surface and do you have any tips? I'm tempted to take out the soapstone and install firebrick--assuming that this solves the problem--but am curious whether the burn problem is more related to making the fire on the cook surface and overheating the base rather than the nature of the base itself. Any suggestions?

Les 08-29-2012 04:58 PM

Re: Got it too hot last night! 2nd time
 
Quote:

Originally Posted by luca (Post 137517)
My new home built oven has a soapstone floor, and I too burned the first 3 pizzas like you Bama (unfortunately, I then ran out of dough!). Has anyone else installed soapstone as the cooking surface and do you have any tips? I'm tempted to take out the soapstone and install firebrick--assuming that this solves the problem--but am curious whether the burn problem is more related to making the fire on the cook surface and overheating the base rather than the nature of the base itself. Any suggestions?

What temp are you at? Heat is heat, shouldn't make much difference on the product. Last night, after the dome cleared, I was ready to cook and I realized I still had the balls in the fridge. Waited 1/2 hour at room temp and I cooked the best pizza to date. Forgot to shoot the floor but I am thinking it would have been around 700 deg (usually I cook at 750). It went a little slower but worth it.

luca 08-29-2012 08:19 PM

Re: Got it too hot last night! 2nd time
 
I used soapstone for the floor because it has the highest heat retention capacity of any material, even firebrick. So the temperature got to 950+ degrees (my laser thermometer maxed out!) I put the pizzas in around 770 degrees after waiting 20 minutes, but that was obviously too hot, and I burned another! I'm thinking I may have to "cool" the stone with a wet cloth, since letting the fire get low cools the overall oven temperature.

You can see my floor and build at:
Pictures by Conteparker - Photobucket

Les 08-29-2012 09:09 PM

Re: Got it too hot last night! 2nd time
 
Quote:

Originally Posted by luca (Post 137523)
I'm thinking I may have to "cool" the stone with a wet cloth, since letting the fire get low cools the overall oven temperature.
[/url]

Just learn how your oven behaves. You should be able to let the fire " go low" and still maintain a good hearth temp. If it takes a while for your hearth to get to temp for pizza just plan for it. The fact that you are on the high side is a good thing!

shuboyje 08-30-2012 06:21 PM

Re: Got it too hot last night! 2nd time
 
Soapstone is much more conductive then firebrick, therefore it will transfer more heat to your pizza at a given temperature. That said 770 doesn't seem like it should lead to excessive burning, that leads me to think the issues aren't with your oven, but your dough, shaping, toping, bake time, and expectations about high temperature pizza.

High temperature Neapolitan pizza is a very different animal then american pizza, even most pizza sold in America as Neapolitan isn't even close. At extreme temperatures sugar can lead to burning. Malted flour can lead to burning. Low hydration dough can lead to burning. Skins formed too thick can lead to burning. Long bake times can lead to burning. Even if everything is right many american do not consider real Neapolitan pizza "done". They over cook it trying to achieve a dryer and crisper product...which leads to burning, lol.

So tell us more about your dough and workflow.

luca 08-31-2012 12:06 PM

Re: Got it too hot last night! 2nd time
 
Not much to tell; I'm using Peter Rhinehart's 65% moisture recipe with King Arthur all purpose flour. I've tried overnight cold rises as well as 3-4 hour day of preparation short rises. Today for example, I started making the dough ala Peter at 2 pm and fired the oven at 3. I'll be making pizzas somewhere around 7pm when everyone is good and hungry. My plan today is to cool the floor with a damp cloth to 650 as 770 definitely burned my last batch. On the plus side, my pizzas did cook in about 90-120 seconds, so the heat is definitely there!!


All times are GMT -7. The time now is 06:19 PM.

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