I am from Brasil and the majority of us use wood burning brick ovens. Gas/Electric are very rare as are walk in freezers (Very hard to find/expensive). I’ve got some concerns about cooking the Pan Pizza in the brick oven. Never have done it before. Any tips?
My concerns - heat from the burning wood. I will need to rotate the pan in the same way I would a pizza I am burning directly on the stones. I could use a perforated pizza disk and place the Pan on top, to help distribute the heat properly? Does anyone here currently cook a pan pizza in a brick oven and if so is there any tips you can share, dough management concerns I should take and any particular recipe I should use that is better suited for this type of oven?
Some of the things that you might want to do are as follows:
- Don’t add any sugar, milk or eggs to the dough formula as these will only increase the chances of the crust burning.
- Place some type of a heat break under each pan in the oven. Typically we would use one or two aluminum mesh screens to accomplish this.
- Depending upon the design of your oven, you may get too much top heat to the pizza before the crust can get properly baked. If thei is a problem with your oven, corrective action would be to cover/lid the pans for a portion of the baking time, then remove the lid to complete the bake and achieve the desired top bake properties.
Tom Lehmann/The Dough Doctor
Thank you for your reply. I will post my results as soon as I have a chance to test my recipe in the oven along with your recommendations.
Cheers and happy holidays to everyone.