does anyone know anything about ovens??

[cofi]

can someone tell me if this is reasonably safe to do or just crazy internet talk

"The Oven: I've got my oven cranked up to over 800 F. Use this section with caution: i.e. no lawyers please. I'm just telling you here what I did. I'm not telling you what you should do. You are responsible for whatever you choose to do. In Naples, Italy they have been cooking pizza at very high temperatures for a long time. There are some real physics going on here. The tradition is to cook with a brick oven. I don't have a brick oven. So this is what I do: On most ovens the electronics won't let you go above 500F, about 300 degrees short of what is needed. (Try baking cookies at 75 instead of 375 and see how it goes). The heat is needed to quickly char the crust before it has a chance to dry out and turn into a biscuit. At this temp the pizza takes 2 - 3 min to cook (a diff of only 25F can change the cook time by 50%). It is charred, yet soft. At 500F it takes 20 minutes to get only blond in color and any more time in the oven and it will dry out. I've cook good pizzas at temps under 725F, but never a great one. The cabinet of most ovens is obviously designed for serious heat because the cleaning cycle will top out at over 975 which is the max reading on my Raytec digital infrared thermometer. The outside of the cabinet doesn't even get up to 85F when the oven is at 800 inside. So I clipped off the lock using garden shears so I could run it on the cleaning cycle. I pushed a piece of aluminum foil into the door latch (the door light switch) so that electronics don't think I've broken some rule by opening the door when it thinks it's locked. "

from
http://www.varasanos.com/PizzaRecipe.htm


i

[BigDee]

I wouldn't try this.

[losttrail]

Only a matter of time until:

1. Film at 11;
2. A Darwin Award candidate

[CO Hugh]

Only a matter of time until:

1. Film at 11;
2. A Darwin Award candidate

+1

[hollohas]

I would not do that. But there is some truth to the statement that really high temps make a good pizza. Outdoor wood-fired pizza ovens get HOT.

I use my gas grill, all burners on high, with a pizza stone to cook homemade pizzas. It doesn't get up to 800deg, but it does get up to 650-700, MUCH hotter than the regular oven. Produces good results for me.

[cofi]

I would not do that. But there is some truth to the statement that really high temps make a good pizza. Outdoor wood-fired pizza ovens get HOT.

I use my gas grill, all burners on high, with a pizza stone to cook homemade pizzas. It doesn't get up to 800deg, but it does get up to 650-700, MUCH hotter than the regular oven. Produces good results for me.

thats an interesting idea....what kind of cook times are you getting? edit im in the low 6s with my oven at 525 for an hour and then turning the broiler on

[hollohas]

thats an interesting idea....what kind of cook times are you getting? edit im in the low 6s with my oven at 525 for an hour and then turning the broiler on

I like a little thicker crust so this method cooks in around 5 minutes.

[wctriumph]

Nope, not wise at all. I have baked motorcycle parts at 500F to cure hi-temp paint on cases, cylinders and heads. That is good enough I think.

[hobowh]

You can get a small pizza oven for the back yard for 1200 to 1800 or build one starting around 500 dont risk your house over it.

[Dave]

Doing that oven mod not only voids the warranty (if any left) but your insurance as well. Even a thousand dollar oven is cheaper than home repairs after a fire. I have considered a wood fired brick oven under my awning since I have a brick patio for pizzas and other baking. Not a bad SHTF item to have either.