Hey everyone,
I have taken over a new chef position, and have started working with a Roma Commercial Pizza oven that is gas ... not woodfire.
I have never used a pizza oven like this. The restaurant was currently cooking pizza's at 500 degree's Fahrenheit.
I find the pizza is not crispy up enough. I have tried turn the oven up to 750 degrees Fahrenheit, but the bottom of the pizza burns before the dough is fully cooked.
If anyone has any suggestions or information on working with this oven, it would be greatly appreciated. I understand woodfire ovens are "better", but I have to work with what I have.
Thank you,
James
I have taken over a new chef position, and have started working with a Roma Commercial Pizza oven that is gas ... not woodfire.
I have never used a pizza oven like this. The restaurant was currently cooking pizza's at 500 degree's Fahrenheit.
I find the pizza is not crispy up enough. I have tried turn the oven up to 750 degrees Fahrenheit, but the bottom of the pizza burns before the dough is fully cooked.
If anyone has any suggestions or information on working with this oven, it would be greatly appreciated. I understand woodfire ovens are "better", but I have to work with what I have.
Thank you,
James
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