#11  
Old 04-29-2013, 05:10 PM
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Default Re: Oven floor cooling to quickly

David i think because your oven is small the direct contact of flame on the dome is what burns off the black, even though its not fully saturated.
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  #12  
Old 04-29-2013, 08:44 PM
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Default Re: Oven floor cooling to quickly

Quote:
Originally Posted by V-wiz View Post
David i think because your oven is small the direct contact of flame on the dome is what burns off the black, even though its not fully saturated.
That is possible, although a bigger chamber simply allows a bigger fire. Don't you have the whole chamber full of flames when your fire's really going?
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Old 05-05-2013, 12:00 PM
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Default Re: Oven floor cooling to quickly

It is not the direct flame contact that burns off the black but high temperatures. When the oven comes up to temperature, that is what burns off the black. I tend to light my oven about 2 hours or so before I am going to start cooking pizzas in it. I have a large fire, scrape the coals off to the side and will add a little bit of wood later to keep the heat up if I am cooking a lot of pizzas. When I start cooking, I usually have a pretty big bank of coals on the side. If the oven is really hot, I can cook the first pizza in 45 seconds, or if not careful, burn it in 30.....
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Old 05-05-2013, 11:09 PM
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Default Re: Oven floor cooling to quickly

I always cast some semolina on to the middle of the floor before the first pizza. 3 secs until it turns black is right. Two secs = too hot. 4 secs = too cold. If it's too hot I either wait a bit or place the first pizza half in the oven and half in the entry, then for each subsequent pizza push them further in.
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