pizza furnace with wood

[secanix79]

Hi guys, am new user for this forum, this is my first topic
so, I wanna ask about pizza furnace with wood, how its works, how do I make fire.....

[Matthew]

Hi guys, am new user for this forum, this is my first topic
so, I wanna ask about pizza furnace with wood, how its works, how do I make fire.....

What's a pizza furnace?

Matt

[JConk007]

Its the one where you make Pizza while heating your house? I would use a match for the fire.

[Pete-zza]

If I had to guess, I would say that secanix79 means a wood-fired oven for baking pizzas.

Peter

[JConk007]

I think so too. I was just kidding.I make the fire in the oven and let it burn keeping it going for 2 hrs. before cooking. then push coals and ashes to the side sweep and COOK. Will fire this sunday going with 65 % ish on the hydration this time.
John

[Pizza Rustica]

Matt, take a look at this link it should help you out.

http://www.mugnaini.com/ovens/demo/fire

[secanix79]

that's great, thanks alot

[Matthew]

Matt, take a look at this link it should help you out.

http://www.mugnaini.com/ovens/demo/fire

Wrong person; I know how to fire my oven; just wasn't sure what a pizza furnace was.

Matt

[secanix79]

can somebody give me more tips about wood furnace? it's new and i start birning for the 3rd day but the temperature is about 120*c. is it normal?

[Bill/SFNM]

can somebody give me more tips about wood furnace? it's new and i start birning for the 3rd day but the temperature is about 120*c. is it normal?

120C (248F) would be much too low for baking any kind of pizza. However, a new oven needs to be broken in slowly, so it might be good thing right now. What does the manufacturer or builder say about breaking it in? What kind of oven? What style of pizza are you trying to cook? What are you using to measure the temperature and where are you measuring it?

"Normal" temps of the floor of the oven for baking pizzas range from ~280C to as hot as ~540C depending on what kind of pizza you are trying to make.

Before you ask more questions, please give us more information about your oven and objectives.

[BurntFingers]

I build a small fire in the front of my oven in the morning and slowly move it back as the bricks get hotter.  Then I add longer pieces of wood as the fire increases in intensity.  I watch the dome and walls of as they go from black to white. White bricks means it is close to 1000 degrees F to me.  Usually before 3 or 4 PM the entire oven is hot enough to begin the party.  My rule of thumb is to have the firebricks white all around.  At that time I push the remaining wood and coals to the back of my oven.  It is roughly 3ft by 3ft with a vaulted dome of fire brick pretty much after the Alan Scott design.  Which is taken from really old designs as mentioned in his book.  Then I brush the hearth floor with a brass wire pizza oven brush and then mop it down with a damp cotton mop. Sometimes I throw some semolina flour in and see how fast it burns up or just turns brown.  I close the door and start forming my first pie.  Usually it will cook in less than 30 seconds.  Depending on how many pies I need to make will determine how long I keep the coals and fire going.  Very low tech and mostly an eyeball technique.