#11  
Old 06-02-2008, 10:28 AM
Serf
 
Join Date: May 2008
Location: Santa Cruz
Posts: 5
Default Re: just a few basic questions...

cooked on Saturday night and the oven took about 2 hours to go completely white, did help getting it up to full temp. Cooked again sunday and only took 1 1/2 hours to heat. Did notice that after about 2 hours of cooking the floor temp dropped to 600 F, pushed some coals over for 10 minutes and it came right back up to 700 F. Would this be normal?
Also in a pinch used the dough from trader Joe's, not bad but the dough made with Caputto is much better...had less of a problem with sticking to the peel but I still have some learning to do on this...considering a wood peel to place in the oven???
Reply With Quote
  #12  
Old 06-02-2008, 10:45 AM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: just a few basic questions...

I use a wood peel to place pizzas. The sides get a little dented up from collisions with the edge of the opening, but it works fine.

Rather than move your fire around to keep your floor hot, try keeping some small wood burning brightly on the top of your coals when your cooking: this will keep your heat up more predictably. It seems counterintuitive, but most of the heat in the oven comes from the top.
Reply With Quote
  #13  
Old 06-02-2008, 10:57 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: just a few basic questions...

Quote:
Originally Posted by dmun View Post
Rather than move your fire around to keep your floor hot, try keeping some small wood burning brightly on the top of your coals when your cooking: this will keep your heat up more predictably. It seems counterintuitive, but most of the heat in the oven comes from the top.
Agreed -- the heat from the flame definitely bounces off the dome and helps keep your cooking floor hot.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #14  
Old 06-02-2008, 11:10 AM
Serf
 
Join Date: May 2008
Location: Santa Cruz
Posts: 5
Default Re: just a few basic questions...

kept placing a log on the coals every 20 minutes or so but the floor temp just gradualy drops...also found with a fire burning the cheese on tops melts nicely...
Reply With Quote
  #15  
Old 06-02-2008, 11:14 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: just a few basic questions...

Hey Wood,

If you keep a serious fire going -- the flame lapping past the halfway point (apex) of your dome, the floor should never cool down. You can cook pizza indefinitely, the same way the wood-fired pizzerias work.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #16  
Old 06-02-2008, 11:17 AM
Serf
 
Join Date: May 2008
Location: Santa Cruz
Posts: 5
Default Re: just a few basic questions...

James,
Will try that this weekend...thanks!
Paul
Reply With Quote
  #17  
Old 06-02-2008, 11:26 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: just a few basic questions...

Excellent. I am also guessing your oven is still drying out for the season, and will cook better and better as the summer progresses. I think you get more sunshine than we do -- we are fog-central.
Enjoy!
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #18  
Old 06-03-2008, 04:08 PM
Master Builder
 
Join Date: Oct 2007
Location: Sacramento, CA
Posts: 575
Default Re: just a few basic questions...

Quote:
Originally Posted by dmun View Post
corn is what's sweetening that cola in your hand.
I don't think that's a cola in Dave's hand.

dusty
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
Bread Making - Questions Galore! DavidK Hearth Bread and Flatbread 24 04-06-2008 02:52 PM
Questions, Questions, Questions Dan94550 Tools, Tips and Techniques 28 10-23-2007 09:10 AM
Hearth Questions El Puaco Introductions 12 11-25-2006 11:55 AM
39.3" round cooking surface oven Questions? southpaw Pompeii Oven Construction 1 02-01-2006 12:41 PM
Questions re: cladding and insulation George_in_MA Pompeii Oven Construction 7 01-03-2006 04:38 PM


All times are GMT -7. The time now is 05:28 PM.

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