Bella Grande Series
Owner’s Manual ©Forno Bravo, October 2018
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If the bottom is ready, but the top is not quite done, you can lift your pizza up with your
peel for the last few seconds, holding it closer to the dome. The heat of the dome will
act like a broiler, and quickly finish baking your pizza.
Multiple Pizzas:
If you are cooking multiple pizzas, not all of the pizzas can be placed
directly across from the fire. You will want to think in zones. Start your pizzas in the zone
closest to the fire, then move them to the outer zone to finish baking. You will find a
rhythm where you will take one pizza out, move a pizza from the starting zone to the
finishing zone, and place a new pizza in the starting zone.
Hint:
Don’t forget to keep adding wood to your fire to keep the flame active for best
results. You can warm the wood slightly by placing it in the oven away from the flames
for a few minutes before gently placing it on the coals. This will cause the wood to light
quickly with little smoke, and will help keep oven temperatures consistent.
Finishing:
The perfect pizza is bubbling on top with completely melted and browned
cheese, has a brown outer crust, and a dark brown
or “leopard spotted” bottom. The crust
is crunchy on the outside and soft and delicate on the inside. Everything is steaming hot.
Throw on some fresh basil and a drizzle of quality olive oil. Then using a pizza cutting
wheel, cut your pizza into six or eight pieces, and enjoy!
Summary of Contents for Grande Series
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