The first pizza went in the oven at 450 degrees. I don't imagine the bottom of the pizza was very crispy, and you didn't show us the bottom of either pizza, which is critical to a good pizza, and a good oven.
That's great feedback Timothy! Thank you for bringing that up. I shot myself in the foot by not including that on the video. I shot it but it didn't make the cut. I'll be shooting another pizza video (in Shorts format) and I'll be sure to include that information for potential buyers. Also, I used a laser thermometer to see the hot spots in the stone and I got more accurate readings with it. I continue to play with oven and the cooks are getting more consistent. Thanks again for your input. It will definitely make my next pizza video check off all the boxes. Cheers!
I'm confused because the advertisement from the company says 5 minutes to get to 800 F. It took you a half hour to get to 600 F ? Is the company false advertising? I do understand it matters what wood you use because I have used a wood stove for a decade to heat my house. I have sugar maple and oak on my property. The whole reason I am interested in using a pizza oven would be to get to that 800 to 1000 F oven temp to get that perfect Neopolitan pizza dough texture. I use a pizza stone in my electric kitchen oven cranked at 550 F with convection setting which is the hottest I can get it. It does a damn good job that way but I'm hoping for that 60 second Neopolitan texture. I hoped a 1500 dollar investment would get me that extra 200 F temp increase and wood fired taste. Any input on your experience would be helpful. Thanks
Thanks for the feedback! I have a commercial brick oven at my restaurant and I use this one for smaller, private events. One important thing to remember: the temp on the thermometer and the temp on the stone are always going be different. Also, maintaining temp, as you probably know from using a wood stove, requires to keep feeding the fire. I use a laser thermometer to temp different sides of the stone to insure consistency. As far as wood, oak burns hot and long and is my choice for cooking. You're blessed to have it on your property, mine has to travel over 700 miles to get here. But I digress. The cheese pizza did cook in about a minute, but I made the mistake of not filming the bottom to show the crust. I need to do a "Where are they now?" video to show how well the oven is doing after all this time. I'll definitely get better video of the crust. It comes out pretty good at 600⁰ to 700⁰ but you have to be fast or you'll burn it. One last observation, pizzas come out nicer when there is a flame rather that just embers. I hope this helps. Be on the lookout for the follow up video. I'll work on that soon. Cheers!
@@ChefRulis thanks that's good feedback as well. I've been debating on just building one from scratch but I may sacrifice some thermal mass efficiency for mobility. I have a plan to build a wood fired double wok station. It's a great way to cook outside and it also allows for big batches of real pork belly cracklins as well as being really a nice alternative set up for sugaring instead of using a traditional american style evaporator.
@Obligate Carnivore mobility is nice for me because I cater events outside the restaurant, but I mostly use it on the patio. I guess the question is how often are you actually going to move it?
