Do you think the difference in pizza is because of the ferrara oven's low dome vs forno piccolo tuscan dome?
Dear Rockmes, it is not easy for me to specifically ascertain the causation underlying the visual differentiation between the sourdough pizza baked in the Ferrara (see the 2nd picture below) and the sourdough pizza baked in the Forno Piccolo (see the 4th picture below). I do not know with certainty. However, since the dough for each pizza was formulated, prepared, and treated the same way, I hypothesize, in a general
manner, that the oven-type
is responsible for the difference, rather than specifying
the dome height as the cause.
Unlike the Ferrra, my Forno Piccolo is a small oven, which has an internal floor diameter of 25 inches. Throughout the bake process in the Piccolo, the pizza sits adjacent to the fire (about 1 or 2 inches distance to the fire). And, I run my oven dome and wall exuberantly hot, with the flames always making a porch over the pizza on the floor. Therefore, the pizza is more directly
exposed to the onslaught of the flames from the above and left side, and more directly
exposed to the radiative heat emanating from the wall to the right of the pizza. In contrast, I believe the exposure is not as direct in the Ferrara oven. (However, based on my certain experiences with both the Piccolo and Ferrara, I have certain doubts about this tentative conclusion.) I think the "direct exposure" might be one principal contributing factor amongst others. Good day!