I haven’t made any pizza so far this year but I did buy an outdoor gas pizza oven this weekend, hoping to do a comparison in the upcoming weeks!
Waiting till its not -15 or -20 out though lol
havertyj
Looks great! Nice job!
AdditionalSeesaw1
Aha; I now get how those blocks work without overheating; you close all vents!
Few questions: What temp does it hover around? How high will it get? How long does 4” of coal in an ash bucket (level on top) last? How quick do your pizzas cook?
I just made pizzas last night on mine. I have it setup the same inside, where the place setter is feet up, the rack on that and then cook on a pizza stone. I find that air gap between stones helps ensure the cooking stone doesn’t overheat and burn the dough. The top vent wide open, bottom vent open about 2” which helps keep it at about 500-550. Over 600 I find it’ll burn pizzas. I can cook one in about 10 minutes and I’m starting to use less and less cheese so they cook quicker as I like a Neapolitan type dough that’s super light and thin.
I think I can get about 6 pizzas out over about 2 hours once it’s up to temp.
3 Comments
Looks good!
I haven’t made any pizza so far this year but I did buy an outdoor gas pizza oven this weekend, hoping to do a comparison in the upcoming weeks!
Waiting till its not -15 or -20 out though lol
Looks great! Nice job!
Aha; I now get how those blocks work without overheating; you close all vents!
Few questions:
What temp does it hover around?
How high will it get?
How long does 4” of coal in an ash bucket (level on top) last?
How quick do your pizzas cook?
I just made pizzas last night on mine. I have it setup the same inside, where the place setter is feet up, the rack on that and then cook on a pizza stone. I find that air gap between stones helps ensure the cooking stone doesn’t overheat and burn the dough. The top vent wide open, bottom vent open about 2” which helps keep it at about 500-550. Over 600 I find it’ll burn pizzas. I can cook one in about 10 minutes and I’m starting to use less and less cheese so they cook quicker as I like a Neapolitan type dough that’s super light and thin.
I think I can get about 6 pizzas out over about 2 hours once it’s up to temp.