Wood fired oven - summertime pizzas

WoodovenAT · Jul 17, 2015

fishingpol said: ↑

I fire the oven towards the back because of the draft flow. When the oven is nearly at temp, I rake the coals out onto the bricks for a bit to get them hotter. I use a piece of angle iron when the coals are pushed back to keep the edges from burning. A few small splits on the coal pile help cook nicely on top. The heat of the dome will do it, but the active fire browns it nicely. I don't know the dome temps though, not hot enough to burn the pizza unless I leave it in there too long.

I am thinking of forging a small narrow iron wood rack to lift the last splits up over the angle iron. The angle iron cuts the airflow to the coal pile down. Having the wood elevated would keep them burning better.
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Maybe drill some 1/2" or even 7/8" holes in the angle iron for air. May work, may not..lol

WoodovenAT · Jul 17, 2015

Norky said: ↑

I find that adding extra sugar to my dough helps to brown the crust and make it more crispy on the bottom. Placing the pizza on a cooling rack when it's done helps too.
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Thanks, I'll give that a try.

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Wood fired oven - summertime pizzas

WoodovenAT

WoodovenAT