Forno Bravo Andiamo 60-W-FA, Инструкция по установке и эксплуатации

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Installation and
Operating Manual
Forno Bravo
info@fornobravo.com
www.fornobravo.com
Residential Assembled Ovens
Primavera, Napolino. Andiamo, Strada
17
©Forno Bravo, LLC 2021. All Rights Reserved. Ver. 3.1
Vera Pizza Napoletana
A quick word on oven temperature. There has been
a lot of discussion on oven temperature ever since
Forno Bravo first translated the original Verace Pizza
Napoletana document a number of years ago. Since
then we have received many emails and phone calls
asking our opinion on cooking temperature, and
whether the 900°F mentioned in the document is
essential.
First, it is worth noting that there are multiple
documents and web sites that mention Pizza
Napoletana, and that there really is not a “correct”
temperature. The VPN association in the U.S. says
800°F, and other Italian sites mentions 750°F.
Our thinking is that there is more to temperature than
a single number. As a pizzaiolo, you have to manage
dome and cooking floor temperature, as well air
temperature and the heat of your flame. Focusing on
one a single number misses the point, and everyone
we have spoken with in the Pizza Napoletana
community concurs. It’s sort of like saying “mine goes
to 11.”
What everyone does agree on is that a high heat,
wood- fired oven is the best and only way to bake an
authentic pizza, and that the quality of your finished
pizza relies on the technique you use when making
your dough and dough balls, the quality of the
ingredients you use, and how delicately you shape
and assemble your pizza – along with how well you
manage your oven.
13. Pizza Baking
Your oven is fired, the dome is white, and the cooking
floor is clean. You have assembled your first pizza,
and you are ready to go. Test to make sure you pizza
is not stuck on your peel by moving your peel forward
and backward using short jerks - it should slide easily
around. If it does stick, lift it up on one side using
your fingers, and throw a little flour underneath. Slide
your peel back and forth, and that should loosen it
up.
If your pizzas consistently stick to the peel, use
more flour underneath your pizza dough before you
start decorating. Also, if you have a group of people
assembling pizzas, and one sits for a while before
you place it in the oven, there is a large chance it will
stick.
Next, choose a target roughly centered between the
fire and dome wall – at least 6" away from the edge
of the fire. The best way to place your pizza is to push
your peel toward your spot, then stop it just short
that spot, allowing the pizza to slide off the peel. Pull
the peel backward as the pizza slides forward.
You will know that your oven is hot enough to bake
correctly when the cornicione of the fresh pizza puffs
up almost immediately.
After about 60 seconds, slide your turning peel under
the pizza and turn it 180 degrees, so that the side that
was furthest from the fire is now facing it. The Forno
Bravo round turning peel has a hand glide that allows
you to rotate the peel under the pizza in order to
easily rotate it.
If your pizza is burning on the side facing the fire, you
should turn it sooner. After another 45-90 seconds,
your pizza should be done. You can also try turning
your pizza twice, rotating it in thirds. Experiment, and
stick with what works best for you.
Optionally, you can lift your pizza up for the last few
seconds with your peel, holding it closer to the dome.
The reflecting heat of the dome will quickly finish
baking your pizza if the top is not quite done.
If you have a larger oven that can hold four or more
pizzas, not all of the pizzas of the pizzas can be placed
directly across from the fire. In that case, you should
start you 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,