#1  
Old 04-20-2014, 07:42 PM
Serf
 
Join Date: Apr 2014
Location: Florida
Posts: 4
Red face Burnt Pizza and Bread

Ok, so this contractor built a wood burning brick oven for me but here is what I can't figure out.

After you get the bricks piping hot, including getting a "white hot" ceiling, then what do you do with the burning wood?

Stupid question, right? Well not really. Don't we all think it is downright stupid to have the dough on one side directly in the like of fire of the piping hot wood ambers, while on the other side it is just the radiant heat from the bricks that will cook the dough?

Obviously one side of the pizza will burn while the other side cooks more slowly, with the dough on that side often sticking to the oven floor?

How in the world do you prevent this without having a massive often, where you can push the wood to the side and have the radiant heat from the bricks cook the pizza evenly?

The same thing with bread. You will never be able to produce a nice loaf of bread using these ovens where the oals are right next to the dough, but only on one side.

Anyone have a reliable technique for preventing this issue where the pizza and bread cook unevenly, and one side burns, because of the proximity of the burning wood?
Reply With Quote
  #2  
Old 04-24-2014, 03:22 PM
stonecutter's Avatar
Il Pizzaiolo
 
Join Date: Jun 2007
Location: South Carolina,USA
Posts: 1,840
Default Re: Burnt Pizza and Bread

That's what the turning peels are for. But are a multitude of reasons as to why you are burning your pizza, but not having a giant oven isn't the reason. Spend some time searching the forum, and YouTube for some help...it can be explained but you need to see different oven management techniques too.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Current WFO build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


When we build, let us think that we build for ever.
John Ruskin
Reply With Quote
  #3  
Old 04-25-2014, 11:17 AM
boerwarrior's Avatar
Journeyman
 
Join Date: Apr 2013
Location: Santa Rosa, CA
Posts: 395
Default Re: Burnt Pizza and Bread

allessior

I read your post here and also your 'exploding door' posts on another thread.

I have a suggestion for you: is there any possibility that you can visit someone with a WFO and watch what they door when they fire up their oven? It's really hard to figure some of this stuff out via the web - so seeing a working oven up close might help resolve a lot of things for you... just a suggestion! Good luck
Reply With Quote
  #4  
Old 04-25-2014, 01:42 PM
Master Builder
 
Join Date: May 2011
Location: South Australia
Posts: 550
Default Re: Burnt Pizza and Bread

Watch some vids on youtube. Pizzas are turned as they are cooked with a live fire in the oven.
The fire is removed and the oven allowed to cool when bread is being baked. I let mine get down to around 230C then steam it just before and just after I put the bread in.
Reply With Quote
  #5  
Old 04-25-2014, 04:30 PM
Greenman's Avatar
Master Builder
 
Join Date: Feb 2013
Location: Bundaberg. Australia
Posts: 683
Default Re: Burnt Pizza and Bread

Watching some videos will be a start on the mechanics of loading, turning and generally cooking pizza. It really is about getting to know your oven and becoming confident with using it. I heat mine for a couple of hours and leave it to settle and equalise with a bed of coals for a while. I then push the coals off to the side or back and brush the ash off the floor (or clear it with slapping the peel on the floor). Then it is about how hot things are and keeping the pizza turning to make sure the top cooks evenly and when the base is cooked enough you can lift the pizza up to the top of the dome to finish the top (if required).

That is the process I use but every time it is little different and that is where getting to how your oven behaves and applying that knowledge along with the standard principles of cooking should get you a result you are happy with.

I don't have much of a fire in the oven when I am cooking and certainly not a raging inferno happening in there.

Hope that is some help. It is all about gaining the experience. It would be good to watch someone with experience in action to get some tips. Easier to learn that way.
__________________
Cheers ......... Steve
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Build Thread
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Build Pics
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Forno Food Pics
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #6  
Old 04-26-2014, 07:47 AM
v12spirit's Avatar
Apprentice
 
Join Date: Nov 2011
Location: Syria
Posts: 201
Default Re: Burnt Pizza and Bread

We've got a subtle case here.
Quote:
Originally Posted by allessior View Post
How in the world do you prevent this without having a massive often, where you can push the wood to the side and have the radiant heat from the bricks cook the pizza evenly?
May I understand that your oven is not massive so you cannot cook after pushing the coal aside so the oven cools down rapidly after you push the coal? If your oven dome and hearth are 2"+ thick then your oven should retain heat provided it is well insulated. Henceforth, you can cook fine after pushing the coal aside.


Quote:
Originally Posted by allessior View Post
The same thing with bread. You will never be able to produce a nice loaf of bread using these ovens where the oals are right next to the dough, but only on one side.
Bread definitely cooks at lower temperatures than pizzas. To cook bread, wait the oven to cool down a little bit.

Quote:
Originally Posted by allessior View Post
Anyone have a reliable technique for preventing this issue where the pizza and bread cook unevenly, and one side burns, because of the proximity of the burning wood?
1-Rounded ovens are the best for 2 minutes pizzas because their geometry compacts the heat waves inside the oven. So when you cook you should keep your eyes on the pizzas because the whole mechanics happens in a short time and you should turn your pizza every 30 seconds to avoid the burns. (Youtube this: "Jamie Oliver shows you how to cook pizza in a wood fired oven")

2-Barrel vault ovens produce more loose heat waves so they are better for those like you who want to cook bread and don't like the char over their meals. Moreover, their geometry allows you to cook far from the coals and avoid direct burns.

3-If what you have already is a rounded oven and want to avoid burns I would suggest that you go to an iron fabricator to make a sheet of 3 mm thick steel formed like the drawing below and to bend it like a bow so it can support itself with the teeth downwards. After you push the coals aside, nest them with that sheet with the teeth downwards. This way you protect your meal from burns leaving gaps (between the teeth) in order for the air to circulate and keep the coals burning.

Don't forget to watch Jamie Oliver burning his pizza because he was a few seconds late to turn it.

Burnt Pizza and Bread-untitled.jpg

Hope that helps. If not ask again and I'll try again
__________________
Why is this thus? What is the reason for this thusness?
I forgot who said that.

Last edited by v12spirit; 04-26-2014 at 08:09 AM.
Reply With Quote
Reply

Tags
bread, burn, burnt, one side, pizza

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
My journey to prefect Hearth Bread banhxeo76 Hearth Bread and Flatbread 70 03-08-2013 12:13 PM
Pizza in a Bread Oven james Newbie Forum 17 04-24-2012 07:13 PM
Bread, Pizza and Coffee Economics (Or: Justifying the Cost of a Pizza Oven) FornoBravoNews Newbie Forum 3 11-28-2011 04:44 PM
Help - Burnt pizza bottom!! Tenorio74 Pizza 51 05-17-2011 03:15 PM
Bread vs. Pizza -- Thermal Mass? UnConundrum Getting Started 11 06-29-2009 08:33 PM


All times are GMT -7. The time now is 06:15 PM.

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