#1  
Old 03-11-2013, 08:14 PM
Serf
 
Join Date: Feb 2013
Location: poulsbo wa
Posts: 2
Default pizza crispy

So I am having a hard time getting the bottom of the pizza crispy. I let the oven heat up for about an hour (it is not a very large oven). The fire bricks are nice and hot but the top and sides start to burn and the bottom is still doughy. What am I doing wrong
Reply With Quote
  #2  
Old 03-12-2013, 10:56 AM
ATK406's Avatar
Apprentice
 
Join Date: Jul 2012
Location: Michigan
Posts: 206
Default Re: pizza crispy

Do you have a thermometer? or have you tried to test the floor temperature by casting flour onto the surface?

I use a laser thermometer but I am told that you can get a good "read" on your floor temperature by tossing some flour on the floor and counting how long it takes to turn black. < 2 seconds is too hot > 4 seconds is too cool.

It also depends on the material that your hearth is made out of. I understand that Medium and High Duty firebrick will transfer heat more quickly, as will soap stone. But the "flour trick" should give you an idea anyway.

Regards,
AT
Reply With Quote
  #3  
Old 03-12-2013, 05:20 PM
Journeyman
 
Join Date: May 2009
Location: Detroit
Posts: 400
Default Re: pizza crispy

Is the pizza cooked and just not crispy, or is it raw? Does the bottom have any color, is it browned of spotted at all?

Pizza cooked fast at high temperature will not be crispy, it is traditionally light, soft and floppy by design. To achieve a crisp pizza you need to lower the temperature and extended the bake time. In traditional styles Neapolitan is a 60 second bake and will be very soft and pliable. Fast baked New York style pizza is generally around 4-6 minutes and is chewy and foldable, stiffer then Neapolitan but still not crisp. New Haven Style is cooked about 6 minutes and is probably the fastest baked traditional style that you could call crisp. Once you leave traditional style you will find people doing 2-3.5 minute "hybrid" pizzas or Americanized Neapolitan that are crisp.
Reply With Quote
  #4  
Old 03-13-2013, 06:58 AM
Lburou's Avatar
Il Pizzaiolo
 
Join Date: Dec 2010
Location: DFW area, USA
Posts: 1,121
Default Re: pizza crispy

If I saw cooked pizza on top, and less than done pizza on the bottom, I'd conclude the cooking floor needed to be hotter. Fire with a little bigger fire or for 20 or 30 minutes longer with the smaller one. Then, put the fire to the side and let it sit for 20-30 minutes to equalize the heat (I put the door on for that time). 750 F is our preferred cooking floor temperature, its about 3-4 minutes to cook at that temp. Around 800+ F it cooks really fast. We cook with a small flame to the side, it keeps some heat in the floor and dome while you are cooking. HTH
__________________
Lee B.
DFW area, Texas, USA

If you are thinking about building a brick oven, my advice is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Our One Meter Pompeii Oven album is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

An album showing our Thermal Breaks is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


I try to learn from my mistakes, and from yours when you give me a heads up.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

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
Crispy Pizza bottom mrgweeto Pizza 33 07-04-2013 11:42 AM
FAT pizza cobblerdave Australia 1 07-30-2011 11:38 PM
First Pizza & Cracks! Lburou Chit Chat 14 06-18-2011 06:00 AM
***More Pitsa Facts*** ThisOldGarageNJ Humor 0 09-19-2009 06:48 AM
This man needs help jengineer Chit Chat 3 07-02-2008 03:55 PM


All times are GMT -7. The time now is 06:01 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC