Hearth Floor Too Hot

[tusr18a]

Re: Hearth Floor Too Hot

In our catering business, speed is essential. When you have 150 wedding guests hovering around the table, people start getting annoyed if the table is not full. With this in mind, I keep the oven temp way up there. Ideal cycle time is 30 to 45 seconds per pizza. Keeps us busy!

[david s]

Re: Hearth Floor Too Hot

Yes, I totally agree. I said "about two minutes" without qualifying my statement, sorry. Some cook it faster and some slower. Everyone has their own style and none of them are wrong, but if the bottoms are burning then the floor is probably too hot and the dome not hot enough, or the pizza is too overloaded on top. Many folk regard the thin based, fast, high temp cooking produces more intense flavours.

[shuboyje]

Re: Hearth Floor Too Hot

Keep trying. A pizza that cooks in around 2 mins is considered around the ideal temperature.

Thats a bit subjective isn't it? Neapolitan pizza is by definition cooked for less then 90 seconds, with the better examples hovering around a minute. Classic New York style comes in at 4 minutes plus. Lots of people here seem to lean toward the 2 to 3 minute pizza, but traditionally that is a no mans land. Make the pizza you like by all means, but it is hard to define an ideal.

[david s]

Re: Hearth Floor Too Hot

Keep trying. A pizza that cooks in around 2 mins is considered around the ideal temperature.

[Zeke]

Re: Hearth Floor Too Hot

Hi turs18a,
I cured this problem by approaching the heat management in two differnt fire starting ways in my primvera oven. 1st way - If I am only cooking pizzas, I build smaller fires say 5 logs only with small kindling as needed to kid flames going while the pizzas are cooking. 2nd way - I load more wood over 5 logs for a full day of cooking. The higher temperatures for quick searing and then a pot with various braising of meats. When the temperatures lower to the 500 to 600 degrees point, I start cooking pizzas at that point in time as well. I hope this helps.

[Wyatt Earp]

Re: Hearth Floor Too Hot

Got ya! Guess I am fortunate to have Central Milling Company in my back yard and and 50 lb of 00 flour on hand.

[tusr18a]

Re: Hearth Floor Too Hot

It is not the cost, it is more the supply. Due to refrigeration limitations, we can only produce so much dough at once. Each piece of dough that is sacrificed to the oven gods is one less pie to sell. Taking advice that I received in this thread, I pulled the fire to the side of the hearth about 30 minutes before the event. When I put down the first pizza, I did not burn it. The hearth had cooled enough to allow for a perfect bake. Before, I was pushing the fire to the side only minutes before I started a baking cycle. Thanks to all that help further my education!

[Wyatt Earp]

Re: Hearth Floor Too Hot

Time management and patience is best. I always have an old dough ball from the last time that is the sacraficed pie. Besides how much does your dough ball really costing you? One made with 00 caputo verses bread flour is still not relevant when you look at how much you have into your oven. Finding your rythum is key if you want a excellnet pie.

[AaronTheGeek]

Re: Hearth Floor Too Hot

I'm with Chip, a damp mop or a damp towel wiped over the surface. I'll sometimes wrap a damp towel over the end of a fire tending tool and then wipe the floor.

Chris

This works for me too. Sometimes I'll go over the hearth 6-8 times to cool the surface down as much as 100f.

~Aaron

[SCChris]

Re: Hearth Floor Too Hot

I'm with Chip, a damp mop or a damp towel wiped over the surface. I'll sometimes wrap a damp towel over the end of a fire tending tool and then wipe the floor.

Chris

[deejayoh]

Re: Hearth Floor Too Hot

cast iron pan with cold water in it

[mrchipster]

Re: Hearth Floor Too Hot

A damp mop could work for a quick cool down also.

Chip

[Mudologist]

Re: Hearth Floor Too Hot

Doctor, doctor, ...., it's hurts when I do this.


Then don't do that.

[Laurentius]

Re: Hearth Floor Too Hot

I was assuming that he was cooking bread rather than pizza, it that case a little misting and pizza placement can do the trick, especially if he's good in the usage of his peel.

[david s]

Re: Hearth Floor Too Hot

I always place the first pizza about halfway in the door where the floor is a bit cooler. Turn more frequently. Then for each subsequent pizza just push it in a little bit further