Pizza Rotation – Mountain Series
Cooking Education: Pizza Rotation for Multiple Pizzas
With a basic understanding of a few key points, cooking pizzas in a Wood Stone Mountain Series stone hearth oven is easy.
The following example represents a Mt. Adams 5′ gas-fired oven, but the concept can be adapted to any Mountain Series oven. The Mt. Baker 6′ and Mt. Rainier 7‘ ovens will have larger zones, while the Mt. Chuckanut 4′ will have smaller zones. Pizzas shown are approximately ten to twelve inches in diameter.
|1. Position pizzas P1, P2, and P3 in the Raw Landing Zone. P1 will go in first..||2. Let pizzas bake until the leading edge is sufficiently colored and caramelized.|
|3. Rotate each pizza’s less-baked side towards the burner flame while positioning in the Finishing Zone as shown.||4. While pizzas from the Raw Landing Zone can move to any position in the Finishing Zone, we recommend placing P3 towards the back and P1 towards the front. As P1 was the first pie in the oven, it should be the first to come out.|
|5. After rotating P1, P2 and P3 into the Finishing Zone, place P4, P5 and P6 in the Raw Landing Zone.|| 6. As your first 3 pizzas complete baking, rotate P4, P5 and P6 into the Finishing Zone. Repeat Steps 3–5 to place Pizzas 7–9 and so on.