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Taggato: fire management, pizza oven
Hi, I just got my new ardore oven. My results have been mixed. I’m not sure any temperature management is possible. I have had a lot of temperature at the top but not so much at the bottom. My first results were overcooked at the top and had to take them out of the oven before getting burned, whilst the bottom was completely undercooked (white, soft and now dark spots at all). How do you all get the oven to your desired heat? Do you preheat at maximum temperature? Do you keep the flame at maximum when baking, or reduce during bake? Have you ever tried to make a non neapolitan style pizza, one that is a bit browner and crunchier at the bottom? Thanks for your help, I’m trying to learn.
make max fire 30min heating, make a the medium fire and when you put the pizza, make max fire
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