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36" Corner Build in Minnesota

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  • Looks excellent!! After first experience with the aluminium peel, I am also considering moving to a wooden peel!
    The biggest issue for me is moving the pizza from the preparation area on to the peel. I always mess them up, so I started making them on the peel itself. Does not seem right, but, hey, it works!

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    • Originally posted by Mr. Slowhand View Post
      Looks excellent!! After first experience with the aluminium peel, I am also considering moving to a wooden peel!
      The biggest issue for me is moving the pizza from the preparation area on to the peel. I always mess them up, so I started making them on the peel itself. Does not seem right, but, hey, it works!
      I have a few tricks that are working well for me in order to get successful launches:
      • Lightly sprinkle cornmeal between the peel and dough, shake the dough on the peel a bit to ensure it is not sticking to it.
      • Parchment paper below the pizza dough also facilitates the launch process in my gas oven, not sure how that may work with a live fire, though.
      • i also agree with using a wooden peel to launch, but I only have 3 wooden peels currently, so I prep the pizzas ahead of time on parchment paper, with a sprinkling of cornmeal between paper and dough, so I can then transfer the uncooked pizza to an available wooden peel prior to launching into the oven.
      if it's worth doing, it's worth doing to the best of your ability!
      Sixto - Minneapolis

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      • That sounds like a cool trick Sixto. (Parchment paper) Must try that.

        For ease of pushing the peel in under the pizza on the granite bench, I find a light sprinkling of semolina flour works as it acts sort of like miniature ball bearings. That, along with the lightly dusted steel peel and I find the pizzas slip on and off real easy.
        My 42" build: https://community.fornobravo.com/for...ld-new-zealand
        My oven drawings: My oven drawings - Forno Bravo Forum: The Wood-Fired Oven Community

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        • I finished up the enclosure and waterproof yesterday. I fired it up again tonight and made three more pizzas. Still working on the fire up and transition to production process. The oven was ready in about 90 minutes from when lit with a clear ceiling. 920-950 on the ceiling. It feels like the optimum floor temp is ~700-725 with the pizza done in ~2-2.5 minutes.

          BTW… I love the feedback on “launching”. I have had the best luck with lightly floured wooden peel. I have worked and stretched the dough on counter, placing on the peel, give a little shake to make sure no sticking and made the ‘za on the peel.

          Click image for larger version

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          Chris

          My Build - https://community.fornobravo.com/for...d-in-minnesota
          My Album - https://photos.app.goo.gl/KsnadqNYJqHMYxme7

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          • The oven looks great! have you finished the enclosure? Following closely as I am trying to figure out how to enclose our corner oven.

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            • Originally posted by MnDude45 View Post

              BTW… I love the feedback on “launching”. I have had the best luck with lightly floured wooden peel. I have worked and stretched the dough on counter, placing on the peel, give a little shake to make sure no sticking and made the ‘za on the peel.
              The only two problems I've had "launching" are 1) overload of toppings and 2) flour on peel getting damp. When flour gets wet, either with a little spilled sauce or other liquid, it can get pretty sticky. That's the reason many folks use corn meal or rice flour (my favorite) to keep the pizza from sticking to the peel...neither one absorbs water and becomes gluey like flour. Your oven looks great! Lots of years of good food & entertainment headed your way!
              Last edited by SableSprings; 10-31-2022, 11:30 AM.
              Mike Stansbury - The Traveling Loafer
              Roseburg, Oregon

              FB Forum: The Dragonfly Den build thread
              Available only if you're logged in = FB Photo Albums-Select media tab on profile
              Blog: http://thetravelingloafer.blogspot.com/

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