Hi,
I have done a search on the forum videos and the FB Youtube page, but can't seem to find the videos I need.
Can someone kindly link a video on how to properly manage and cook pizzas (Neapolitan style 65 -75%).
I am mainly struggling with knowing how much coals and flame I need to maintain the required heat both top and bottom to be consistent. When to add more/less flame, etc.
It is a metal WFO Barrel oven about 700 x 700mm, (27 x 27 inch), cooking 1 pizza at a time, and I normally do about 36 pizzas at our family gatherings, which can take 5-6 hours, which I would love to do quicker too.
Once the fire is going, the floor can get up to over 450c (750-800F), but the challenge is to maintain constant temps long enough, and at a good range not to burn the base, etc. Some days are great, but others I cook like a NOOB!
So I am really trying to find the best way to balance floor and flame heat to get the consistency I need, and cook the proper way.
Any guidance would be great.
Thanks.
I have done a search on the forum videos and the FB Youtube page, but can't seem to find the videos I need.
Can someone kindly link a video on how to properly manage and cook pizzas (Neapolitan style 65 -75%).
I am mainly struggling with knowing how much coals and flame I need to maintain the required heat both top and bottom to be consistent. When to add more/less flame, etc.
It is a metal WFO Barrel oven about 700 x 700mm, (27 x 27 inch), cooking 1 pizza at a time, and I normally do about 36 pizzas at our family gatherings, which can take 5-6 hours, which I would love to do quicker too.
Once the fire is going, the floor can get up to over 450c (750-800F), but the challenge is to maintain constant temps long enough, and at a good range not to burn the base, etc. Some days are great, but others I cook like a NOOB!
So I am really trying to find the best way to balance floor and flame heat to get the consistency I need, and cook the proper way.
Any guidance would be great.
Thanks.
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