Q: I recently completed my pizza oven and its awesome. I cooked pizza in it last Saturday for the first time, and it went ok, but I really need some pointers to make the experience a little better.
I got the oven up to 700° (I tried to follow the directions on heating the oven) but the pizza cooked extremely slow, and I wasn’t able to get the crust crispy. It seemed to stay doughy.
A: First… the oven needs to be hotter (more fire wood) - around 900°+.
And second, the doughy dough is a rookie mistake we ALL make. The dough is too thick. Wood fired pizza ovens require thinner dough - and go easy on the toppings. This ain’t a Chicago deep dish! Wood fired ovens use thin dough / crust and a decent (but not overdone) amount of toppings.
We are all accustomed to large Papa Murphy or Costco size pizzas… thick dough, heavy sauce, lots of toppings and extra cheese (that also require lots of baking time). But in a wood-fired oven, you want to keep your dough thinner side and keep your sauce and toppings light. This way, your dough (and the pizza center) is always baked to a perfectly crispy crust that only a real wood-fired pizza oven - using real firewood oven can deliver.
Here’s a GREAT recipe for delicious Neapolitan Pizza Dough!