#11  
Old 09-17-2006, 09:24 AM
tgm tgm is offline
Peasant
 
Join Date: Jun 2006
Location: Erie PA
Posts: 42
Default Fire balance

We cook with a hot floor and no flame and they cook perfect. We cook on the left middle with the fire/coals on the right. As we cook we keep adding a few sticks here and there to keep the dome hot. As I understand the dome shape should drive the heat to the floor. Our pizza teacher taught us to cook when the oven dome is white and all black is gone. That's all we do for fire management as we do not have a thermometer or IR gun. When the dome is ready you can add wood here and there and see tinges of black soot trying to collect as the fire swirls overhead but with the dome hot it just instantly burns off and keeps white/clean.
When we first start the oven cold you can see the soot collect on the oven dome. As the oven slowly winds up to temp you can see the soot track diminish from right to left. When all soot is gone you are ready to cook. At that point we start cooking and the technique has not failed us.
As Roberto says.......'good friends and a simple life', that's what pizza making is all about.

I have a batch ready to go, gotta run...........

Tom in PA
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