Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Other Oven Types

Like Tree4Likes

LinkBack Thread Tools Display Modes
Old 09-02-2012, 12:42 PM
Join Date: Aug 2011
Location: Amman - Jordan
Posts: 40
Default Re: Cast Refractory Pizza Oven Build

Been experimenting with some dough lately, and have obtained a sourdough from a pizza restaurant. Today I made a pizza with it and the recipe I used was 100% 00 flower, 65% water, 18% sourdough, and 1% salt.

After mixing, I autolyzed for 20 mins, and kneeded for 8 mins. I left in fridge overnight, and cut into balls and let rize for 3 hours.

Although the dough was too stretchy and extremely tough to handle, this is the first time I get the crust to get charred. I usually get the crust cooked, but was always very white.

I'm very pleased that I got the char I wanted, even though on the bottom it was burnt on some sides.

I think next time I could try 60% hydration and leave the balls to rize for a longer time.. and maybe not spread the coal on the oven floor for too long ..

Any thoughts on this??
Attached Thumbnails
Cast Refractory Pizza Oven Build-img_2920.jpg  
Reply With Quote
Old 09-02-2012, 03:34 PM
david s's Avatar
Il Pizzaiolo
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 5,159
Default Re: Cast Refractory Pizza Oven Build

My thoughts Are that it's making me hungry. My pizzas often have a little charring round the edges too. It is characteristics of wood fired. I like it. Your pizza looks perfect to me.
Reply With Quote
Old 09-02-2012, 04:05 PM
lwood's Avatar
Master Builder
Join Date: Jul 2009
Location: philippines
Posts: 642
Default Re: Cast Refractory Pizza Oven Build

Looks good to me too. Charring is more a function of your oven conditions. Cook more pizzas at various temps. Your dough is 65% h20 and 18% SD. It's hard to say what your actual h2O% is, but it is definitely higher than 65%. Getting it back to down to the 62% h2O level will make it more manageable. "Tough" that's strange... higher hydration levels should make it lighter and looser. But I certainly am not a SD person. Maybe look at some SD threads for recipes.
Our Facebook Page:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote

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
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 09:14 PM
New Pizza Oven in Beijing, China - Help! humble-mike Getting Started 12 05-16-2012 06:52 PM
Mobile refractory pizza oven build/design Jeremy M. Getting Started 3 03-17-2012 06:22 AM
Pizza Oven Build Question spbarr Getting Started 5 05-27-2008 10:18 PM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 03:48 AM

All times are GMT -7. The time now is 10:25 PM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC