You are reading a single comment by @TTM and its replies.
Click here to read the full conversation.
-
the modulation with gas isn't as refined as I'd like seems to be full gas or it turns itself off
That hasn’t been my experience, so possibly related to low gas.
I heat the oven at full blast for about 20 mins until the stone is approx 350 degrees, then turn gas down to about half when the pizza goes in.
TTM-
Why turn it down? I want the oven over 450degrees when I put pizzas in.
The technical standard for a Neapolitan pizza oven is 485 centigrade
-
good to know, will hopefully get a gas top up tomorrow, there's no way i could get my wife to eat pizza as frequently as you are, if it was up to me id be experimenting every day!
what are you using for temperature?
dancing james
Sainsburys_Ed
The Karu got its first run out on Friday and delivered two very good pizzas (despite a bodge job on the dough as it had been put in the fridge by the baker in the house) but a peel is desperately needed to help with turning and removal, my only complaint with the oven is that the modulation with gas isn't as refined as I'd like seems to be full gas or it turns itself off as not enough gas flows through (this might relate to low gas levels).
The big disappointment was going to light it on Sunday to cook some naan breads but sadly id run out of gas, off to try and find some more gas this afternoon...