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-   -   I cooked pizza last night (http://www.fornobravo.com/forum/f25/i-cooked-pizza-last-night-17973.html)

Jaronimo 06-26-2012 05:24 PM

I cooked pizza last night
 
and it came out good!
http://i379.photobucket.com/albums/o...ingtocrisp.jpg

Faith In Virginia 06-26-2012 07:52 PM

Re: I cooked pizza last night
 
Nice...good job.

Mr.Buckles 06-27-2012 10:33 PM

Re: I cooked pizza last night
 
Nice pie ! Looks perfect !

mrchipster 06-28-2012 05:50 AM

Re: I cooked pizza last night
 
Quote:

Originally Posted by Jaronimo (Post 133922)
and it came out good!

It took me 3 firings to get one that looked that nice, great job!!!!

Chip

Jaronimo 06-28-2012 06:01 AM

Re: I cooked pizza last night
 
Took me a little time to figure it out too. Actually, to be honest, every time I fire it up I learn something else.

I have done the "not hot enough" and the "too hot" where it was burning the crusts after about 10 seconds. I am also getting a better feel on when to add more wood to keep the temps stable and I found that splitting some thin pieces of wood, 2-3 inches thick and about a foot long, is a good size to just add every now and then. They burn faster and throw off heat quicker than the big, thick pieces of log, but obviously they don't last as long.

Aegis 06-29-2012 05:24 AM

Re: I cooked pizza last night
 
Great Job! Love the hot coals in the Pic.... That is one sweet looking pie!
I learn something every time I use the oven!

Faith In Virginia 06-29-2012 05:30 AM

Re: I cooked pizza last night
 
Just noticed your from Andover. I grew up in Greendell.

Still learning myself it's a never ending process (or perhaps I'm a slow learner and that' s why it's taking so long) ;-)

david s 06-29-2012 05:47 AM

Re: I cooked pizza last night
 
Quote:

Originally Posted by Jaronimo (Post 134055)
Took me a little time to figure it out too. Actually, to be honest, every time I fire it up I learn something else.

I have done the "not hot enough" and the "too hot" where it was burning the crusts after about 10 seconds. I am also getting a better feel on when to add more wood to keep the temps stable and I found that splitting some thin pieces of wood, 2-3 inches thick and about a foot long, is a good size to just add every now and then. They burn faster and throw off heat quicker than the big, thick pieces of log, but obviously they don't last as long.

Old Italian trick. Cast some semolina on to the centre of the floor after raking the coals aside and blowing the ash away. It turns black suddenly. 2 secs = too hot, 3 secs perfect, 4secs = not hot enough. It impresses guests too. It makes them think you know what you're doing.


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