Hi Everyone,
I haven't been posting for a while but have something to share about Pizza Party "Adore".
It's a great, probably the best amongst the small, non-electric ovens and I I love mine.
However, I always had the minor problem of getting the top of my pizzas burned a bit while the bottom was still lacking any Leoparding.
I'm aware that having less headroom in small ovens is a disadvantage over large, professional ones.
The temperature I usually worked with was just over 400C (750F-800F
maybe 850F)
I just got the solution by accident.
It was a windy day and I somewhat, partially covered the opening with a slotted metal "thing", but leaving lots of
space for oxygen to enter and heat to escape, just kind of leaned against.
I was prepared for a 30-40 minutes preheat, but when I checked after only 20 minutes the temperature was already
app. 520C (950F+) on the floor. (Saputo bricks). That's more than I ever had!
I put the pizza in and like magic
as it supposed to be
top nicely done with a few spots AND spots across the bottom,
nicely balanced, like from a professional oven. Just over 60 sec.!!
For your information: I'm after Neapolitan/Margherita, so burn marks but softer inside. (eat with knife & fork!)
Just thought I share that. (and of course, never completely cover the opening!)
So, if you experience the same ... heat up that floor!!!
Ciao Belli!!
