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  #11  
Old 03-05-2013, 10:20 AM
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Default Re: Hearth Floor Too Hot

cast iron pan with cold water in it
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  #12  
Old 03-06-2013, 09:01 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
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Default Re: Hearth Floor Too Hot

I'm with Chip, a damp mop or a damp towel wiped over the surface. I'll sometimes wrap a damp towel over the end of a fire tending tool and then wipe the floor.

Chris
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  #13  
Old 03-13-2013, 08:05 AM
Laborer
 
Join Date: Nov 2012
Location: Athens, WI
Posts: 75
Default Re: Hearth Floor Too Hot

Quote:
Originally Posted by SCChris View Post
I'm with Chip, a damp mop or a damp towel wiped over the surface. I'll sometimes wrap a damp towel over the end of a fire tending tool and then wipe the floor.

Chris
This works for me too. Sometimes I'll go over the hearth 6-8 times to cool the surface down as much as 100f.

~Aaron
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  #14  
Old 04-10-2013, 11:50 AM
Serf
 
Join Date: Oct 2012
Location: Northern California
Posts: 15
Default Re: Hearth Floor Too Hot

Time management and patience is best. I always have an old dough ball from the last time that is the sacraficed pie. Besides how much does your dough ball really costing you? One made with 00 caputo verses bread flour is still not relevant when you look at how much you have into your oven. Finding your rythum is key if you want a excellnet pie.
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  #15  
Old 04-10-2013, 01:50 PM
Laborer
 
Join Date: Mar 2010
Location: Grand Rapids MI
Posts: 95
Default Re: Hearth Floor Too Hot

It is not the cost, it is more the supply. Due to refrigeration limitations, we can only produce so much dough at once. Each piece of dough that is sacrificed to the oven gods is one less pie to sell. Taking advice that I received in this thread, I pulled the fire to the side of the hearth about 30 minutes before the event. When I put down the first pizza, I did not burn it. The hearth had cooled enough to allow for a perfect bake. Before, I was pushing the fire to the side only minutes before I started a baking cycle. Thanks to all that help further my education!
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  #16  
Old 04-10-2013, 02:05 PM
Serf
 
Join Date: Oct 2012
Location: Northern California
Posts: 15
Default Re: Hearth Floor Too Hot

Got ya! Guess I am fortunate to have Central Milling Company in my back yard and and 50 lb of 00 flour on hand.
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  #17  
Old 04-17-2013, 10:58 AM
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Join Date: Jun 2012
Location: Malden, MA
Posts: 12
Default Re: Hearth Floor Too Hot

Hi turs18a,
I cured this problem by approaching the heat management in two differnt fire starting ways in my primvera oven. 1st way - If I am only cooking pizzas, I build smaller fires say 5 logs only with small kindling as needed to kid flames going while the pizzas are cooking. 2nd way - I load more wood over 5 logs for a full day of cooking. The higher temperatures for quick searing and then a pot with various braising of meats. When the temperatures lower to the 500 to 600 degrees point, I start cooking pizzas at that point in time as well. I hope this helps.
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  #18  
Old 04-17-2013, 02:04 PM
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Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
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Default Re: Hearth Floor Too Hot

Keep trying. A pizza that cooks in around 2 mins is considered around the ideal temperature.
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  #19  
Old 04-17-2013, 07:29 PM
Journeyman
 
Join Date: May 2009
Location: Detroit
Posts: 400
Default Re: Hearth Floor Too Hot

Quote:
Originally Posted by david s View Post
Keep trying. A pizza that cooks in around 2 mins is considered around the ideal temperature.
Thats a bit subjective isn't it? Neapolitan pizza is by definition cooked for less then 90 seconds, with the better examples hovering around a minute. Classic New York style comes in at 4 minutes plus. Lots of people here seem to lean toward the 2 to 3 minute pizza, but traditionally that is a no mans land. Make the pizza you like by all means, but it is hard to define an ideal.
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  #20  
Old 04-17-2013, 09:29 PM
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Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
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Default Re: Hearth Floor Too Hot

Yes, I totally agree. I said "about two minutes" without qualifying my statement, sorry. Some cook it faster and some slower. Everyone has their own style and none of them are wrong, but if the bottoms are burning then the floor is probably too hot and the dome not hot enough, or the pizza is too overloaded on top. Many folk regard the thin based, fast, high temp cooking produces more intense flavours.
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