Teplota a čas pečení pro styl Cihlová pec na dřevo
Pandough odhaduje výchozí bod pro neapolský styl při hydrataci 60%: vzduch 455 °C, pečicí povrch 455 °C a čas přibližně 75-100 sec. Jedná se o modelové odhady pro tuto pec, nikoli o specifikace výrobce.
A catch-all entry for unbranded, self-built or inherited masonry ovens. Pick this if your oven is a brick or refractory dome fired with wood and you cannot find the exact model. The numbers here describe a typical garden dome of roughly one metre: high thermal mass, about 90 minutes to saturate, and a floor that recovers almost instantly between bakes. Adjust the temperature to what your own deck actually reads.
Známé také jako: Brick oven, Masonry oven, Forno a legna, Holzbackofen, Piec opalany drewnem, Horno de leña, Four à bois.
- Enormous thermal mass, so the floor barely drops between pizzas
- Live fire gives leoparding and flavour no electric oven matches
- Holds usable heat for hours after the fire dies down
- Around 90 minutes of firing before the first bake
- Temperature is managed by fire and instinct, not a dial
- Fixed outdoor installation, weather dependent
- Specs here are typical values, not your specific oven
- Give the deck the full 90 min. Air temperature lies. The stone is slower.
- If the base burns before the topping is ready, check the cooking surface with an infrared thermometer and let it cool before the next pizza. There is no separate bottom-heat control.