Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
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-   -   should I go wood? (http://www.fornobravo.com/forum/f37/should-i-go-wood-4496.html)

Zeneise 07-05-2008 05:32 PM

should I go wood?
 
Your site is amazing. It has really inspired meI am very serious about opening a small Lombardi's style pizzeria in my gentrified town (lots of pizza, all suck) I want to do more of a NY type place versus a European/Neapolitan place. Amano, for example is too European and I think that type of place would be over the heads of the residents of my town. A really good Lombardi's type place with atmosphere that does only good pizza, a good antipasti, a few salads, and cannolis will do well. I need help though. I, like you am a pizza purest. I worked at the premeir pizzeria in Ramsey, NJ all through HS and college as a pizzailolo and chef. We had typical Bari gas ovens and made our dough with no sponge or starter just a day in advance using the cold rise method. After having some of the pizzas in Napoli and in NYC, I realized how bad our pizza was. I have been teaching middle school for the past five years now and more than anything want to run a small pizzeria of my own. I am fully aware of the committment and just have a few questions...I want to emulate Lombardis and Patsy's. I know that they both use coal. I am leaning towards using a wood oven from fornobravo, but have considered the modena series that uses gas w/an open flame that is supose to simulate a wood fire. My establishment is going to be 900 square feet. I am planning on doing about 50-75 18'' pizzas a day. We will be open from 11-till we run out of dough. I want to do two sizes, a 10'' (for lunch only) and a 16-18''. I plan on having two helers who will alternate days so there will always be two guys in the kitchen, one pizzaiolo and another who preps in the kitchen. Do you by chance know how much wood I will go through in a week? During lag hours (3-6) can you let your oven cool off a little? I know it depends on the size of the oven, but could you give me a ball park figure? How big of an oven should I get? DO you think the cost of running the wood oven will be comperable with running a gas oven? Could you simulate a Lombardi's pie using a good flame gas oven? I know these are a lot of questions, but any advice you could give would be much appreciated.

krosskraft 07-05-2008 08:26 PM

Re: should I go wood?
 
I can only give you a bit of a ballpark for me. When I do a pizza fire-up for several hours (about 5) I have used about 10 fairly large pieces of wood. A lot of times I get by on six. I would think if you are going to fire the oven daily you would wants lots of insulation, but that would take longer to heat it up everyday. Good luck with your plans....I dream about that very thing but have settled for an oven in the back yard.

nissanneill 07-06-2008 05:38 AM

Re: should I go wood?
 
HI Zeneise,
It looks like you are planning on something like Russell jeavon's Pizza restaurant. Check out the posting I put up at:

http://www.fornobravo.com/forum/f27/...outh-1930.html

He cooks over 100 pizzas a night using wood as the fuel and has written a very popular book on how to build your own wood fired pizza oven.

If you like, I could find the answers to your questions if you don't find them in this posting.

Good luck.

Neil

Dutchoven 07-07-2008 04:44 AM

Re: should I go wood?
 
Coal ovens these days seem to be made with gas or infrared burners to balance the heat. If you are in the Ramsey area you can check it out at a place called Agnello's in New City NY. They are also kind of dangerous and you have to burn hard coal which can be pretty expensive. You'll make a great pizza with a gas/wood combination manufactured by Forno Bravo. Here is a link to a wood consumption document, it reflects usage for a wood burner only.

http://www.fornobravo.com/PDF/wood_consumption.pdf
Best
Dutch

FloridaPizzaGator 07-10-2008 01:06 PM

Re: should I go wood?
 
There is a large oven at the beach I go to and when asked about the oven the person said the fire never really goes out. The place is open every day from 4 until close at 11 pm. When they get in to prep at noon the oven is still at a little below 400 degrees. When asked how long it would to really cool down, the response was the oven was installed over 5 years ago and it has never cooled down since!

Its a pretty big oven (maybe 75 inches but is insulated heavily and was not using more than a 5 good sized logs an hour.

:cool:

angel40204 07-18-2008 04:51 AM

Re: should I go wood?
 
if you never did . i advise you not to. you will find that is very hard to maintain good consistency with wood ovens . the best pizza now in europe are made with electric ovens. also, take in considerations , you have to turn the pizzas , you have to have a very dry good wood, one wrong supplier and it is over , it is also very dirty, more on the insurance premium .
very labor intensive.
unless you want to spend thousands on an oven for technology you do not need.
the only thing good about the wood today is the illusion that you made some ancient artisan pizza. it is very psychological for people who do not know , not for the pizzaiole who know what happens behind the curtain .
in one word , a lot of wood oven here in the usa , they all suck bad, inconsistency in the baking of the crust, including the famous listed in book places here in the usa . went there and tried and i can tell it is joke and rather a insult to the real gourmet pizza maker .
your flour is also very important .

DrakeRemoray 07-18-2008 06:57 AM

Re: should I go wood?
 
Quote:

Originally Posted by angel40204 (Post 37487)
wood oven here in the usa , they all suck bad

:eek:
Those are fighting words...not that we flame much here...

I tend to agree that most pizza in the USA is crap, but the one good place we have near me is wood fired. And of course, the wood fired pizza at my house is most excellent.

South of France huh? I will be in St. Remy for 2 weeks in October...any reccomendations?

Drake

CajunKnight 07-18-2008 07:49 AM

Re: should I go wood?
 
Being consistant with a product wether it be wood fired or electric or gas is up to the operator. If you have someone running the oven that is there only for a paycheck then you will have poor product. If I were you I would run the oven myself or make sure a dedicated person does. Dedication to quality is the key to success regardless of fuel source.
I gave the recipe for a BBQ sauce to a friend that owns a restaurant here locally. When he makes the sauce its great but when an employee makes the sauce its bad. Any idea what made the difference?

Oh yeah and the trick on the wood is to have somewhere to store lots of it so it has time to dry if not already dried properly.

But to answer your question: If you have the resources go wood.

Jim Bob 07-30-2008 04:36 AM

Re: should I go wood?
 
I recently finished my oven in the backyard and of course it is WFO and am really loving it. One note of interest for you though, the big chain restaurant, Macaroni Grill here in the midwest(and it may be all over the USA) all have those brick ovens, but only a few left that are wood fired. Most of them are gas fired. The one in our Memphis neighborhood is wood fired and the owner told me that he sincerely wished he had gas for one main reason and that was the convenience. They too never let the wood fire go out and it is apparently more work to keep a supply of wood, feed the fire, and regulate the temp than they want. But I can tell you they do make good pizzas. They do not use Caputo flour though. And after cooking a few pizzas on my new oven with Caputo, believe me there is one heck of difference in the taste. It makes great pizzas. Not sure whether they are using bread flour or have a special one they buy.
Anyway, just wanted to pass on those thoughts about Macaroni Grill.
Jim Bob

margepadgitt 02-10-2009 03:18 PM

Re: should I go wood?
 
My opinion is that no matter what the cost difference is or the hassle of using wood that wood-fired pizza is absolutely the best and you can't compare taste to gas-fired. If you want the best tasting pizza wood-fired is the way to go.

Marge Padgitt
HearthMasters
Kansas City, MO


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