09-18-2006, 11:33 PM
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| Apprentice | | Join Date: Apr 2006 Location: Virginia
Posts: 165
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 Here's what I recall.
Quote: |
Originally Posted by james Hey Fio,
This makes sense. The more I do this, talk with oven owners, and we all share our experiences, I conclude that keeping/getting the floor hot enough is one of the biggest issues. Unlike a pizzeria, where the the oven is hot 365 days a year, we need to heat up the floor from scratch each time.
Do you remember how long your fire burned and how hot the floor was when you started coooking?
Did it fall off too fast, or perhaps, was it not hot enough from the start?
If you are willing, it would be interesting to see a series of floor temperature readings after pies 1, 2, 3, etc.
James |
I was impatient. I burned the fire in the center for maybe a half hour or maybe less, then I kicked it over to the side. That must have been the mistake. I didn't measure the floor temp before putting the pizza on; it was as high as 700 degrees during the course of the night, but that may have been "surface" temperature, not very deep. To get deep heat, I think the thing to do is let the fire burn on top of it for a good hour or more.
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There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had. |