Author Topic: forgot how chalenging thr primevera 70 can be.  (Read 1366 times)

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Offline thezaman

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forgot how chalenging thr primevera 70 can be.
« on: November 11, 2014, 03:11:55 PM »
 after cooking in a full size wood oven, a blackstone, and a 2 stone i decided to make a few pies in my p70. high temperature, a very close flame,and high hydration dough make a very tricky cooking situation. 50 seconds and i had to get the pies out .the biggest problem was the front cooking to fast and the dough not set enough to turn the pie. the metal shield that Omid uses might allow a little longer bake to allow the dough to set.still, the most relaxing cooking experience.
« Last Edit: November 11, 2014, 03:13:51 PM by thezaman »


Offline Mangia Pizza

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #1 on: November 11, 2014, 05:46:35 PM »
I agree.....

In smaller ovens, it is much more difficult to achieve a beautiful, pleasing to the eye pizza..... unless of course you are Omid.....

This is what I typically get in my Forno Piccolo.....
(http://i100.photobucket.com/albums/m30/BostonDMD/IMG_1827_zps9652c8a4.jpg)
Paolo

Offline thezaman

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #2 on: November 11, 2014, 10:23:52 PM »
 have you tried the metal bar like Omid uses? I'm going to give that a try

Offline TXCraig1

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #3 on: November 15, 2014, 10:23:22 PM »
I think you would be better off without the fire up on that fireplace rack. Without it, you will get less oxygen to the wood, and it will be a lot less intense IR blast on the pie. I would bet that the shield will make absolutely no difference at all with the fire elevated like that. The IR will shoot right over it.

I've used a small oven a couple times recently, and I didn't think the close heat was a problem nor do I think a shield would have helped from a heat perspective, but it would have been handy to be able to push back and hold up the coals some giving a bit more room to work.
Pizza is not bread.

Offline JConk007

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #4 on: November 17, 2014, 12:19:55 PM »
I also did the P70 no grate very happy with results. Problem I had was have enough room after heat up unless I removed a few good scoops of ashes. Love the way that oven cooks when heated up. We used to have another member  ;) who did some magnificent things with the P70 but has been MIA ??
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline thezaman

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #5 on: November 25, 2014, 07:23:34 PM »
 Thanks Craig will give it a try.

Offline mitchjg

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #6 on: November 25, 2014, 07:34:17 PM »
Larry:

FWIW, this is sort of "in between".  I have found it useful to keep the fire more sequestered from the pie.  The ashes and coals are not walled off but the logs are "in their place"  You can sit them right on top of the coals or you can move the log a bit to give it more oxygen.

I like it for both reasons but the primary one is to keep the logs (and really the coals) from encroaching on the baking area - my oven is 27 inches across so it is about the same size.

I bought it here:
http://shop.fgpizza.com/page51.html

- Mitch

PS This shot was after the fire had died down and I was ready to close it up.



Offline Neopolitan

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #7 on: November 26, 2014, 02:14:52 AM »
Hi Mitch,

I think I spotted Some pics of Your  WFO.
Did You post on Your WFO on this site before?
How big is the hearth?

I'm planning for A long time to build my Own Forno in my small apartment.
So I try to keep it small butt good enough for Pizza Napoletana.
now I'm thinking around 70 maybe 75 cm.=27.6" and 29.5"

greets from Amsterdam,

Case
« Last Edit: November 26, 2014, 02:19:05 AM by Neopolitan »

Offline mitchjg

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #8 on: November 26, 2014, 10:02:50 AM »
Yes, I have posted pictures of my WFO on this website.  Here is a photo of my oven that is actually on the website of the seller (Antoine).

http://www.breadstoneovens.com/collections/residential-ovens/products/mobile-oven-cart-1

It is made in France.

- Mitch

Offline Neopolitan

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #9 on: November 26, 2014, 11:16:05 AM »
Aah It is A Breadstone oven.

I geuss 70cm since the model is called 700 (700 millimeters)

Do You like the hearth space? does the Logholder make  A big difference?
 the question is also to the author of this post.

Greetings,

Case.
« Last Edit: November 26, 2014, 11:19:24 AM by Neopolitan »


Offline mitchjg

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #10 on: November 26, 2014, 01:36:45 PM »
Yes, it is 70 cm.
I would prefer if it was bigger, but I manage ok.
My log holder makes a difference but it is not a big difference. 
- Mitch

Offline Neopolitan

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #11 on: November 26, 2014, 06:51:30 PM »

I've used a small oven a couple times recently, and I didn't think the close heat was a problem nor do I think a shield would have helped from a heat perspective, but it would have been handy to be able to push back and hold up the coals some giving a bit more room to work.

That reminds me of the video from Carmine Bello (Squid) and Mirko Rizzo, In wich top Pizzaiolo Ciro Salvo demonstrates he can cook in a small oven (80cm) just as well as in his big Forno Napoletano he uses in his Pizzeria.
In the video You can see how close to the fire he places and turns the pizza in the Subito Cotto 80:

Then again I bake pizza in a oven with a 39x38cm = 15.4x15" floor and 6.5cm =2.6" height!

Greetings,

Case
« Last Edit: November 26, 2014, 07:00:54 PM by Neopolitan »

Offline dellavecchia

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #12 on: November 28, 2014, 09:37:18 PM »
I would usually push the coals in a ring around the left and back walls - very tightly. Then I would place a small, fresh log on the left against the wall and let the flame lap the dome. Placing the pie all the way over on the right would usually give me around 60-80 seconds without going too far. The space is really tight in the p70 but you can still get a great bake.

John

Offline mitchjg

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #13 on: November 28, 2014, 09:43:19 PM »
I have only put the coals on the left.  I will give that approach a try.  Thanks.

and......

Very nice to see a post from you.  A warm welcome back.  - Mitch

Offline csafranek

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #14 on: November 29, 2014, 08:47:38 AM »
John!!!! Great to have you back!!!!! Hope all is well.

Chad

Offline Pete-zza

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #15 on: November 29, 2014, 05:37:10 PM »
John!!!! Great to have you back!!!!! Hope all is well.

Chad
John,

 ^^^

Peter

Offline deb415611

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #16 on: November 29, 2014, 05:42:10 PM »
John!!!! Great to have you back!!!!! Hope all is well.

Chad

 ^^^

Offline JConk007

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #17 on: November 30, 2014, 09:26:46 AM »
Hope I did not tease you  back john , but the first thing that comes to mind with a P 70 is Dellavecchia ! Your P 70 work and other knowledge has inspired so many it has  been Missed ! should have taken a collection $ for you for a new Blackstone !!
or are you holding out  ;)
John C
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline dellavecchia

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #18 on: December 01, 2014, 02:01:41 PM »
I hopefully will have my P70 moved to a new location soon so I can get back into this thing of ours. I have not run my fingers through flour since April - and I really miss you all. Maybe things will fall into place.

John

Offline daprezioso

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Re: forgot how chalenging thr primevera 70 can be.
« Reply #19 on: December 04, 2014, 02:07:52 AM »
John

I just joined the site. But wanted to say I hope to see you get your hands on some flour again soon and post some :drool: mouth watering pics of those amazing pies you produce!! You're one of the reasons I was inspired years ago to drive forward into making Neapolitan pizza at home.

David


 

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