Define a "Clear dome" in your oven please

[stonylake]

Re: Define a "Clear dome" in your oven please

the $25.00 for the thermometer is a good investment, but it's more for entertainment than anything else.. guests will use it more than you will....my kids grab it and get the cats to chase the red dot around the floor

[Dino_Pizza]

Re: Define a "Clear dome" in your oven please

You got that right Stonylake: the temp gun gives guests something to do (I've got to 'release' and let others make some pizza's but I just can't is there a wfo therapist in the house?)

And John (GianniFoccacia) I'm not sure what temp the chicken pic is. It was an earlier pic and you can see it's burning a bit on top and uncooked at the bottom. I'm actually quite embarrassed by that pic. I now do my chickens in a shallow metal pan to get color/crispness from top to bottom and I'm better at heat management for the type of food. But I must admit it was that temperature laser gun that got (is getting) me there.

I tend to burn my pizza crusts if I don't keep my floor at 650 to 725 deg. I find I'm either cooling my oven floor off (damp mop) or raking the coals back on to re-charge. My pizza dough is very wet (high hydration) and usually 100% sour-dough risen so I think it's a bit more 'tender' and wants the cooler floor. But that's another thread .

I really enjoy everyone comments on how they cook...what temps: I'm always learning more things or challenging what I "thought" was correct or working out for me.
-Thanks, Dino

[lwood]

Re: Define a "Clear dome" in your oven please

Yes, as Dino pointed out, it will be around 800 - 875 deg F always and forever. You can place thermocouples in strategic places or use an IR thermometer to give you an absolute temperature. But I think I speak for most of us in saying that the dome clearing is our best and only indicator of when it's time to cook Pizza!!! You will find out where your sweet and not-so-sweet spots are in your oven once you've cooked in it for a while.