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Pizza pans for a WFO - Forno Bravo Forum: The Wood-Fired Oven Community

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Pizza pans for a WFO

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  • Pizza pans for a WFO

    My WFO oven was delivered a week or so ago and I made my first batch of pizzas. To each their own but 2 of my children do not like the charred crust which comes with the high temp of the WFO. That is my favorite part. I wonder if I should make their pizzas on a pizza pan to reduce the bottom char. I am concerned of whether some of the pans I have seen on-line can stand up to temperatures of 900-1000 degrees. Any suggestions??

  • #2
    Using pizza trays tends to trap moisture between the tray and the pizza base.resulting in a soggy pizza. It also uses up more oven heat to heat the tray and requires double handling if you put it back in the oven to try and crisp the base.
    Some people like the char, it adds a little bitterness; some people hate it. It is characteristic of wood fired pizza though. It's not compulsory to eat that bit, you could give it to the dog, charcoal reduces flatulence apparently.
    Kindled with zeal and fired with passion.

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    • #3
      David,

      Give it to the dog, never heard that one before, made me smile.............maybe that will work for me too, LOL.
      Russell
      Build Link............... Picassa Photo Album Link

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      • #4
        This is great news - I can tell my wife I need to bake more pizza in the WFO so I can reduce my flatulence.

        David - great explanation on the moisture causing the soggy pizza. I have seen some of the pizza pans which have the holes on the bottom. Would that work in terms of keeping the crust from getting soggy but yet prevent the pizza from charring on the bottom?

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        • #5
          I use pizza screens prepare on them and load into oven then transfer to the floor after a few moments. No sticking to peel etc. you can leave on screen for full time if you wish. My brother sets on screen on another if the floor is to hot

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          • #6
            Originally posted by tommytrojan View Post
            This is great news - I can tell my wife I need to bake more pizza in the WFO so I can reduce my flatulence.

            David - great explanation on the moisture causing the soggy pizza. I have seen some of the pizza pans which have the holes on the bottom. Would that work in terms of keeping the crust from getting soggy but yet prevent the pizza from charring on the bottom?
            Yes,
            I think that is the idea of the holes. I prefer to use a wooden peel well floured with a pitch or two of semolina to help it slide off straight onto the oven floor.
            Kindled with zeal and fired with passion.

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            • #7
              G'day
              I use the ones with the holes for those folk who like to overload pizza. Your right the holes stop the moisture from making the bottoms soggy. Trays tend to buckle in the heat retarding the base cooking though. I like to unload the pizza off the tray as soon as it sets because of this. I like the idea of those screens though I've not used them myself.
              Regards dave
              Measure twice
              Cut once
              Fit in position with largest hammer

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              • #8
                Dave here is a link if you want further info http://www.pizzasupplies.com.au/pizza-mesh-screens/

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