or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Fire placement: Wood oven bakers
New Posts  All Forums:Forum Nav:

Fire placement: Wood oven bakers

post #1 of 2
Thread Starter 

For pizza and similar baked items like calzone, where do you prefer the fire:  One of the sides or in the back? 

What is your logic for this choice?

So far, I have preferred the fire in back.  When we are busy, we can place up to 4 pies near the fire, and I can easily turn and shift the pizza from the left to right while baking:  They enter on the left and exit on the right.

 

Also, I felt customers can see the flames and cooking pies better from their side of the counter.  (the entertainment of watching us cook next to real fire is part of the "sizzle" of our product. "sell the sizzle"

 

post #2 of 2

Your question was re-posted on Cheftalk's facebook page - it got a few responses. : )

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Fire placement: Wood oven bakers