New deck oven w upper and lower temp controls

Discussion in 'The Think Tank' started by Marco Vincenzo, Sep 6, 2019.

  1. Marco Vincenzo

    Marco Vincenzo New Member

    Joined:
    Sep 6, 2019
    Messages:
    1
    Likes Received:
    0
    Location:
    Boston
    i always used a wood fired, or in a previous life a gas deck with single temp control. I’ll be helping a friend dial in a new deck oven he purchased with upper and lower temp controls. I’ve usually used 625-650F for “NYC style”, but curious what people have been doing with dual temp controls (leave the top off, top vs bottom ratio, etc)?

    Thanks in advance
     
  2. Tom Lehmann

    Tom Lehmann Well-Known Member

    Joined:
    Jun 13, 2006
    Messages:
    2,893
    Likes Received:
    248
    It sounds like you will be working with an electric oven. Since all ovens are different as are dough formulas and cheese browning characteristics I like to start out using only the bottom heat and then adjust the top heat only to provide the desired characteristics to the top of the pizza.
    Tom Lehmann/The Dough Doctor