I work at a coffee shop that not only roasts it's own beans in house, but also has a Forno Bravo wood fired oven. Working on one of these ovens is a first for me. I did manage a kitchen that had one that was gas-fired but as the manager I didn't really get to man the station so this opportunity is awesome.
Here's some cool info from the Forno Bravo website:
Although your Forno Bravo refractory oven may reach over 1,200 degrees F, you don’t have to hit that heat to start cooking your wood fired pizzas. Many chefs stay in the 600-800 degree F range for better control, especially when cooking multiple pizzas of different styles. Also, a little more time at a slightly lower temperature typically yields a slightly crispier crust that many people prefer. An example of style affecting temperature choice is the NY-style pizza, or Pizza Classica. The best temperature for these styles is 600-700 degrees F (or 315-370 degrees C.)
Likewise, the best temperature for making a Neapolitan pizza in a wood fired oven is 905 degrees F (or 485 degrees C.) At this temperature, you can bake the Neapolitan-style pizza the traditional way in about 60 to 90 seconds!
That's hot! We keep ours around 800 degrees F.
Have you ever worked with one of these ovens? Or at a pizza place? I'm learning a lot about dough and high temperature cooking, I just need a little free-time at work to experiment.
Here was my lunch today...
Done in about 4 minutes 🥇
