Author Topic: New brick oven that im having trouble with  (Read 1164 times)

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Offline gd125

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New brick oven that im having trouble with
« on: August 18, 2014, 12:41:24 PM »
Im knew to this forum and I was looking to buy a brick oven.  After some research I ended up getting  a gas/wood combo oven from PC brick ovens because i figured gas would be a conveninet feature..  I just cant seem to get the pies to cook right when i fire this thing up with gas.  how hot should i have the dome and how hot should the floor be. i have a tough time getting the floor hot enough?..Any advice would help?..i feel like top burns and bottom never cooks.
..the bottom link is example of my oven

http://pcbrickovens.com/

thanks
gary


Online TXCraig1

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Re: New brick oven that im having trouble with
« Reply #1 on: August 18, 2014, 01:04:23 PM »
My oven seems to work best when the deck is about 850F and the walls farthest from the fire are ~925-950F. I like having a flame rolling over the dome when I bake, so the dome temp is a moot point.

Burned top and under-cooked bottom is the opposite situation from what we generally see when someone is having oven problems. It's almost always a matter of not enough top heat or a too-conductive deck resulting in burnt bottoms and pale, undercooked tops.

How long are you pre-heating the oven and hot is the deck when you launch a pie?
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Offline gd125

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Re: New brick oven that im having trouble with
« Reply #2 on: August 18, 2014, 02:07:44 PM »
The top dome is reaching heat of 850-900. However it seems as though the bottom floor will not pass 350-400.  Do I need to heat it for a longer period of time?....I cranked it last time and got abt 500 floor temp and 800 high dome temp but it seems as though the floor temp cools down fast and my crust is not gettin that bake but jus rather raw.  or my top will burn and bottom will be somewhat barely done and the inside of dough is still not cooked.

attached is pic of oven

Offline gd125

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Re: New brick oven that im having trouble with
« Reply #3 on: August 18, 2014, 02:20:26 PM »
i forgot too mention ...it took me about an hour to get to those etmps mentioned above.

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Re: New brick oven that im having trouble with
« Reply #4 on: August 18, 2014, 02:21:03 PM »
The top dome is reaching heat of 850-900. However it seems as though the bottom floor will not pass 350-400.  Do I need to heat it for a longer period of time?....I cranked it last time and got abt 500 floor temp and 800 high dome temp but it seems as though the floor temp cools down fast and my crust is not gettin that bake but jus rather raw.  or my top will burn and bottom will be somewhat barely done and the inside of dough is still not cooked.

attached is pic of oven

It could take several hours - particularly with gas. With wood, the heat is right over the floor and can conduct straight into it. With gas, you rely on the conduction of air and radiant heat from other parts of the oven which is far less efficient. It might take 8-10 hours for all I know?

I think you should turn it on very early the next time you bake and see if you can get up to at least 750F. Your dome should probably be north of 1000. Take the deck temp after you remove the first pie too to see how much heat you really have built up. If it drops a lot, you will need to preheat even longer. You may find that 750 is not enough or too much depending on the construction of your oven and what you want to accomplish.
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Offline gd125

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Re: New brick oven that im having trouble with
« Reply #5 on: August 18, 2014, 02:41:28 PM »
i was thinking to just go ahead and try wood then.  I had a hunch that since the gas flame is in the corner that it may not be transferring efficiently enough to the floor like in a wood fire.  I will try and pre warm it early with gas and see if i can reach these temperatures.

  I also thought that maybe since i have a baking steel I can use that on floor because it absorbs heat very well and transfers it.

thanks

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Re: New brick oven that im having trouble with
« Reply #6 on: August 18, 2014, 02:44:07 PM »
Once you have it heated with wood, maybe you can switch over to gas.

You could try the baking steel. At lower temps with gas, it might work. Doesn't hurt to try.
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Offline Tscarborough

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Re: New brick oven that im having trouble with
« Reply #7 on: August 18, 2014, 03:07:55 PM »
Fire it with wood, then cook with the gas.  Best of both worlds.

Offline dineomite

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Re: New brick oven that im having trouble with
« Reply #8 on: August 19, 2014, 09:55:43 PM »
I agree with the above. fire it with wood first. The coals are going to help you heat that floor. Once you build a decent coal bed you shouldn't have a problem.


Offline caputo

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Re: New brick oven that im having trouble with
« Reply #9 on: March 10, 2015, 12:52:48 PM »
Have you had any luck getting the floor to higher temperatures.  I am considering by a PC Brick oven like yours, but using natural gas not propane.  Did you speak with Charlie, the company owner about the issue?

Offline misterschu

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Re: New brick oven that im having trouble with
« Reply #10 on: March 10, 2015, 04:59:15 PM »
I'd recommend going with wood for the initial heating, to get your floor to 800+ (you'll have to find the right temperature for the hearth material that you have) and then switch to gas like people have recommended. If the gas doesn't create the rolling flames like Craig mentioned you could try throwing in a couple pieces of wood to get a larger rolling flame.

Offline jhorace

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Re: New brick oven that im having trouble with
« Reply #11 on: March 18, 2015, 01:44:32 PM »
I agree with above. One trick I found in my oven (dont have gas, only wood) is to start the fire in the middle of the oven and let it get up to significant temp before moving the stack over to the side. This gets the area where the pizza will eventually be placed very hot..... then move the stack off to the left or right for cooking. The area where the stack was originally for :45 to one hour will stay significantly hot while you continue  the oven heat. 2+ hrs total heat up time is typical, but starting with a good burn of the wood in the center before moving assures the center floor heat will be significant.

John

Offline gd125

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Re: New brick oven that im having trouble with
« Reply #12 on: March 24, 2015, 04:44:59 PM »
Thanks everyone for the help and suggestions im finally able to control the heat and fire in this oven.  Its a long fire up time over the center of hearth and then i crank the gas on to maintain while having coals in the oven.  Takes around a good 2 hours to heat properly but 3 hours to get fully saturated.  Practice and  new techniques never ends and this is so addicting but full enjoyment once those pizzas come out and the company you have to enjoy it with. I attached a pic of some of my pies out of oven. 

Offline gd125

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Re: New brick oven that im having trouble with
« Reply #13 on: March 24, 2015, 04:47:26 PM »
Another pic of one of my pies

Offline gd125

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Re: New brick oven that im having trouble with
« Reply #14 on: March 24, 2015, 04:50:01 PM »
The wfo makes all the toppings on top have the freshest taste with a slight woodsy taste that you cant beat.  Ordered a blackstone to have fun with because sometimes firing up the oven and getting the heat just takes to long but once you have the finished product out of a wfo its amazing.  Feels good to post a few pics and thanks for everyones advice and info on this forum.