Okay, here’s my blog post about my brick pizza oven temperature experiment:
So, I finally finished building that brick pizza oven in my backyard. Took me weeks, but it’s done! My first mission? Figuring out the perfect temperature for the best pizza.
Getting Started
First, I built a good, strong fire in the center of the oven. I used a mix of hardwood – some oak and a bit of applewood for a nice smoky flavor. I let that burn for a solid couple of hours, just feeding it more wood to get those bricks nice and hot.
Checking the Heat
I don’t have one of those fancy infrared thermometers, so I went old-school. I threw a handful of flour onto the oven floor. If it browned quickly and evenly, I knew I was in the ballpark. If it burned instantly, it was too hot. If it just sat there, it was too cold. Simple, right?
- Too Hot (Burnt Flour): Let the fire die down a bit, or spread the coals out to reduce the heat in one spot.
- Too Cold (No Browning): Add more wood and let it burn hotter for longer.
- Just Right (Golden Brown): Time to cook!
My First Pizza
After a few flour tests, I got it to where I wanted it – the flour browned in about 10-15 seconds. I pushed the coals to the back and sides of the oven, creating a hot spot for cooking. Then, I slid my first pizza in. I made a simple Margherita, just to keep things classic.
I kept a close eye on it, turning it every minute or so to make sure it cooked evenly. The crust started to puff up and get those beautiful charred spots. It only took about 2-3 minutes to cook! Seriously, that’s all it took.
The Results!
That first pizza was amazing! The crust was crispy on the outside, chewy on the inside, and the bottom had that perfect leopard-spotting. The cheese was bubbly and melted, and the sauce was hot and flavorful. My family love this! We made four more pizzas!
I’m still learning, but I think I’m getting the hang of this whole brick oven thing. It’s all about feeling the heat and adjusting as you go. Don’t be afraid to experiment – that’s half the fun!
