Hi guys - I have only been looking all winther - but now spring is starting to come together here in denmark.
Since last - I sold my iron cast oven and bought a brick wfo - tonight was the first bake after curing the oven. And it did'nt go as well as I expected
I made the dough as of Craigs recipe - however I only fermented for a total of 30 hours due to lack of time...
-I can't seem to get enough heat on the floor (or walls) - I turned it on 2-3 hours prior to bake. When I put in the first pizza the floor was around 690 and the walls 850.
This first pizza was the best. Then even if I put more wood on, the floor dropped to 500-550 and the walls only a little warmer. I even changed side inside the oven do get warmer floor under the pies - not much help.
-with this "cold" floor, my tops get finished way before the bottom, as the baketime is around 3-4 min.
-If I close the door, the flames are "burning out" - I can only get flames in the dome with an open door.... perhaps this is causing cold floor?
Enough talk - here are all the pictures I took. Please comment and come with advice. You guys were the reason I changed the oven