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Post by albacore on Aug 23, 2016 20:47:15 GMT
Does anyone apart from me find that it is very easy to burn the edge of the crust if you are not watching like a hawk? Lance |
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Post by oblertone on Aug 24, 2016 6:30:39 GMT
Burnt crusts are just the handles thoughtfully provided to allow you to eat the rest of the delicious pizza; or, a little too hot in there ...
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Post by chas on Aug 24, 2016 6:57:34 GMT
Does anyone apart from me find that it is very easy to burn the edge of the crust if you are not watching like a hawk? Lance They're generally a feature of mine, to the point where we make the thinnest possible, with a smear of tomato paste and mozzarella chunks, adding any other (pre-cooked) topping afterwards. Cooking a thicker crust, with other toppings needing cooking has proved impossible with a pre - heated oven floor... which rather begs the question: what techniques do others employ to produce variety on occasions? Can you bake a thicker, loaded crust over a relatively cool floor but with a lively fire around? Has anyone a schedule of floor temps for different 'effects'? Chas |
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Post by downunderdave on Aug 24, 2016 20:52:22 GMT
Does anyone apart from me find that it is very easy to burn the edge of the crust if you are not watching like a hawk? Lance They're generally a feature of mine, to the point where we make the thinnest possible, with a smear of tomato paste and mozzarella chunks, adding any other (pre-cooked) topping afterwards. Cooking a thicker crust, with other toppings needing cooking has proved impossible with a pre - heated oven floor... which rather begs the question: what techniques do others employ to produce variety on occasions? Can you bake a thicker, loaded crust over a relatively cool floor but with a lively fire around? Has anyone a schedule of floor temps for different 'effects'? Chas A burnt edge, as shown is characteristic of a wood fired pizza. Some people enjoy slight burning some don't. If you don't like it you don't have to eat it, the dogs will. The pizza should be turned at least once during its cooking to reduce uneven heat to one side. Wood fired ovens suit a thin base because of the high temperature. If you want thick bases the floor and dome need to be a bit cooler. Cooking time around 5 mins instead of two. |
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