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/)
-   -   Oven temp issues - quest for holy grail (http://www.fornobravo.com/forum/f17/oven-temp-issues-quest-holy-grail-19516.html)

pizzafun 06-11-2013 11:20 AM

Oven temp issues - quest for holy grail
 
Hello,
STruggling with my Andiamo 70.
My first couple experiences were that the top of the pizza was cooking but the bottom was not.
My next experience was that I put a pizza in the oven & it it immediately caught fire on the bottom.
I do have an infrared temp gun & I am looking for 850 degrees.
I let the oven cool for about 45 minutes after I burned the pizza with no door on & the bottom was undercooked & the top of the crust was not cooked enough.
I use a log holder & good wood.
suggestions? or am I far away from getting there?
thank you.

david s 06-11-2013 02:19 PM

Re: Oven temp issues - quest for holy grail
 
Try casting about half a teaspoon of semolina onto the floor prior to placing the first pizza. It should turn black in 3 secs. 2 secs= too hot, 4 secs= not hot enough. I always cook my first pizza with about a third of it in the entry, because the oven floor is way cooler there. Subsequent pizzas can be placed a little further in.

pizzafun 06-11-2013 02:23 PM

Re: Oven temp issues - quest for holy grail
 
forgot to mention that I do not use the door in the front at all, i did not use a burning log but rather very hot coals from the wood that burned, I do not move the coals back & forth while alternating the places I put the pizza (maybe I should), I have the coals sit in the back & side

david s 06-11-2013 02:25 PM

Re: Oven temp issues - quest for holy grail
 
Maintain a flame, with your fire on the side, that extends to the top of the dome. This will cook the top of the pizza better and give you an oven light.

pizzafun 06-11-2013 02:26 PM

Re: Oven temp issues - quest for holy grail
 
thanks for your help! I will try the flour test. Should I move my coals from the left to the right for each pizza? Is 800-850 the target temperature? I assume I can add wood during the process if I am cooking 9-12 pizzas? any other tips?

david s 06-11-2013 03:02 PM

Re: Oven temp issues - quest for holy grail
 
I usually don't move the fire at all. If cooking lots of pizzas I just fire up for longer, like 3 hrs. If only doing about 5 pizzas then 1.5 hrs is usually sufficient. But every oven is different. Keep firing and cooking. If you cast a vermicrete insulating slab it may not be properly dry yet and that may be a contributing factor to the floor cooling off fast.


All times are GMT -7. The time now is 06:55 PM.

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