Pizza at altitude - Forno Bravo Forum: The Wood-Fired Oven Community

stuart · #1 (**permalink**) 06-11-2008, 03:12 AM

I've got a friend who was thrilled with the pizza I made for him not long ago. He has a cabin in the village of Lake Louise in the Canadian Rockies where he spends the summer and wants to build an oven.

I recall while living in Utah that baking required special adaptations to the recipe for altitude. What problems would he have at altitudes of 5,500 feet and how can they be overcome?

Thanks!

DrakeRemoray · #2 (**permalink**) 06-11-2008, 01:49 PM

I would say none! I live in the "mile high city" and like everyone else on this forum, I have had to relearn a lot of baking when it comes to using a wood fired oven. In general, the bread I am making is superior to most (but not all) bakeries around Denver. I think those baking adjustments are more important for things like cakes, cookies and such...

Drake

stuart · #3 (**permalink**) 06-11-2008, 06:01 PM

Thanks Drake!

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