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Help - Burnt pizza bottom!! - Forno Bravo Forum: The Wood-Fired Oven Community

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  • #46
    Re: Help - Burnt pizza bottom!!

    I use 20%+- whole wheat pastry flour

    If the oven is over 750F I use a pizza screen. I never burn pizza any more but I don't cook much over 750F. I can do 800F but above that your playing with fire. I don't think that the flower/water mixture makes much difference....I never measure any more anyway. Buy, a cheep pizza screen and try it on the first pizza see if that helps....also it shakes through any excess flower on the bottom
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    • #47
      Re: Help - Burnt pizza bottom!!

      Jim,

      Nice to see you're on track. I second Jays comments, and will add that Margheritas are IMO the pizza that cooks best (especially at higher temps) because of the pie's lightness (sorry if I am repeating myself from another part of this thread).... I just have a blast making them more than any other pie.... they are much less heat sensitive (I add to the list many 1 topping pies. Unfortunately my menu is mostly specialty pizzas with 2-3 toppings).

      Sauce wetness and dough proofing are big on my crispness factor. Over-proofed dough gets wet very easily, the gluten breaking and water coming to give a surface shine (kudos to Jay for helping me identify proper rising stages).... I just enjoyed using it because the balls were much quicker to open at the hydration I use (61%) as long as we are hand mixing at the pizzeria (we just got a second hand mixer btw but haven't been able to try it out yet). When I start with the mixer I will raise hydration to get more pliable dough at it's proper proofing stage.

      Pizza is an art that demands practice, and our pizza can vary a bit; there is a threshold I think when working at artisan level especially when you have to do 40+ pies in a straight rush. Your floor temp will vary (mine raises) with a 3 hour constant pizza fire if your don't have time for breathers. Maybe I just lack experience or a proper oven...

      Sorry for the ramble, I think you're well on your way....

      Cheers,
      Tenorio
      May your Margheritas be always light and fluffy.

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      • #48
        Re: Help - Burnt pizza bottom!!

        Hi Tenorio,
        Even though you are thousands of miles away in Peru (probably over-looking Machu Picchu or something) and me in the Philippines, we are going through the learning curve at about the same time. I see some of your comments and they are things that I can relate to because just went through that...ie 40+ pies in a rush . Getting to know how the oven reacts and maintaining the right conditions.

        As I remember, you started a little after I did and I think you have passed me a while back. Your getting daily experience and I'm just doing it on week-ends (by choice, I could do it everyday of the week if I wanted). Until I get a cook full-time cook, my wife will only let me take reservations on Thursdays, Fridays, Sat. and Sundays. This is definitely is a process and the longer you do it, the better you get.

        May your Margaritas always be light and fluffy and never have to start a cold oven. Good luck Amigo in Pizza
        Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

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        • #49
          Re: Help - Burnt pizza bottom!!

          I always use the 3sec semolina test for the floor. If it's too hot then I cook the pizza more in the entry. Always find the first pizza is not perfect, just like the first pancake. For this reason I usually start with a Margareta. I also find it somewhat amusing when the greediest one who has to have the first pizza gets the less than perfect first one. There is justice in Pizza Land.
          Kindled with zeal and fired with passion.

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          • #50
            Re: Help - Burnt pizza bottom!!

            Originally posted by lwood View Post
            Hi Tenorio,
            Even though you are thousands of miles away in Peru (probably over-looking Machu Picchu or something) and me in the Philippines, we are going through the learning curve at about the same time. I see some of your comments and they are things that I can relate to because just went through that...ie 40+ pies in a rush. Getting to know how the oven reacts and maintaining the right conditions.

            As I remember, you started a little after I did and I think you have passed me a while back. Your getting daily experience and I'm just doing it on week-ends (by choice, I could do it everyday of the week if I wanted). Until I get a cook full-time cook, my wife will only let me take reservations on Thursdays, Fridays, Sat. and Sundays. This is definitely is a process and the longer you do it, the better you get.

            May your Margaritas always be light and fluffy and never have to start a cold oven. Good luck Amigo in Pizza
            My friend,

            Thanks for your kind words and wishes. I don't believe I have passed anybody, much less you for that matter. I think we all learn the things our customers demand, and our individual learning is unique to ourselves and what we do and where we do it.

            Unfortunately I am nowhere near Machu Picchu, I am in grey Lima... I know you have a better view than I do!

            I am still learning (and will be for a long time I believe), and trying to figure things out every day (like how to stop my oven from oveheating, and how to get my waiter to process multiple tasks at once)

            May also your Margheritas always be light and fluffy and never have to start a cold oven (get someone else to!!)

            ps. I will steal the margherita phrase for my signature with your permission!
            May your Margheritas be always light and fluffy.

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            • #51
              Re: Help - Burnt pizza bottom!!

              Absolutely Ten.
              Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

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              • #52
                Re: Help - Burnt pizza bottom!!

                Great! Done.
                May your Margheritas be always light and fluffy.

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