The Pizza Therapy Forum and Pasta Therapy Forum

[qiatsu]

I have two wood ovens. One is a Premio 110 from forno Bravo the other is a Rosito Bisani. The Premio is a great utilitarian oven great for pizza, bread or roasted meats, fish and game. This oven has a higher dome, larger hearth and bigger door than the Bisani. The Bisani has a lower dome, smoother stone and much smaller door....this oven can crank out the pizzas it stay hotter longer and with less wood cooks more evenly. But I love the Premio!!! This oven is fun to use and looks great too!

[pizza]

First of all you are making me drool thinking about those pizzas coming out of the oven.

Can you tell me a little bit more about the pizza oven process?

What kind of wood do you use? I would imagine you can oly use a hard wood such as oak, or maple.

How long does it take to fire up the oven so it is ready to start cooking pizza? Again I would imagine you have to get a roaring fire going and then you bank off the coals.

Do you need to keep adding wood to the oven as you cook the pizza?

How long does it take to cook a pizza? Is it the same process when you are cooking bread?

thanks in advance.

albert
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[qiatsu]

Since my oven is in a restaurant I personally keep my oven hot all the time as it saves me 1/2 cord of wood a month. In the morning the oven is at about 550 so I prepare bread dough from the day before to bake loaves when the loaves are ready by 1 or 2 pm the oven is about 475 so i bake the bread when finished I clean the ash from the day before and stoke the fire to a stone floor temperature of 850-900 by 4pm. I keep the temp here all through the evening by continually adding wood as I cook. I do keep a flame while cooking to produce the "El Tigre" look to my crust. I use only oak.....alot of people around here use orchard wood such as almond but I am not convinced of the pesticides disappearing in the flames. My pizza takes 90 seconds or less depending on the toppings. Occasionally I will have a pizza that takes longer but this is not a true Napoletana pizza. Firing the oven from dead cold takes about 6 hours to bring the stone to an even temperature over 800 degrees. Hope this was enlightening