Neapolitan in Four Grand Mere 700 C Raised

[breadstoneovens]

Good evening everyone,

I know there has been quite a few question on heating the floor on a Four Grand Mere Raised dome option. So I chopped some wood last night, got the oven going and most importantly managed to take some pictures.
First of all the basic information, the oven is the FGM 700 C Raised. I started the oven cold, about 60 F and fired the oven for about 1,5 hours. The wood was a little damp from the recent rain, I know shame on me, so it took a little longer than usual.
Then I spread the embers over the entire floor for about 30 minutes, picture bellow. I then moved the fire to the side and gave the oven about 20 minutes keeping a nice fire to the side, second picture bellow.
Started cooking the pizza with the floor at about 70 F and the dome right around 850 F while keeping a good flame.
Pies cooked in about 2 minutes, I know not the standard 90 seconds, and I almost burned them taking pictures 

[Chaze215]

They certainly look good from here! I also love the pics of the flames inside the oven...kind of mesmerizing.

[JConk007]

Loooking good Antione!
John

[Pete-zza]

Antoine,

Did you mean the floor at 700 degrees F rather than 70 degrees F?

Peter

[breadstoneovens]

Antoine,

Did you mean the floor at 700 degrees F rather than 70 degrees F?

Peter

Yes, the floor at 700 F, missed a 0 there 

[breadstoneovens]

They certainly look good from here! I also love the pics of the flames inside the oven...kind of mesmerizing.

Thank you, here is one more just for the flame.

[FacciaPizza]

Very nice. What size are the pies?

[breadstoneovens]

Very nice. What size are the pies?

The pies are between 10" and 12".

[Chaze215]

Thank you, here is one more just for the flame.

 

[breadstoneovens]

Here is another picture show how well the fire travels across the dome rather than out and up the chimney.

Antoine

[Reep]

Looks great Antoine.  Do you notice any significant difference in baking NP between the raised and non-raised dome?  Not so much in the heat up, but that actual impact on the top and bottom of the pizza while cooking.

[breadstoneovens]

The difference is very slight. The pizza cooks just as well, top and bottom, with either oven, but if I want to have a nice colored top, personal preference, I tend to keep a bigger flame in the raised option.
Also I personally like the raised option because I see better inside the oven.

Antoine