Connecticut oven

[Bob C]

A long way from my first pizza in 2005

[Bob C]

[Bob C]

James,
Thank you for your input as well. You and Jim, and the other members of this forum have provided a great deal of info. at all stages. And, yes, the pizza is great.(no more waiting in line in New Haven for me)! I find, as with many other things, the more I cook in the oven the results become better and better. I have yet to venture outside of pizza making...with 3 teenagers and a 7 year-old...pizza rules.

Thanks again,

Bob C

[james]

Hi Bob,

Here's another vote for fire on the side. There's some good logic. First, it promotes a circular convection airflow. Second, the air is heated faster (on the side, not the back). And third, you can see the side of your pizza (or other food) to see when it is brown and ready to turn.

Isn't the pizza incredible? Have fun.

James

[Bob C]

Thanks Jim,

I agree...I will try that next weekend. It is great to see the kids "devour" the pizzas as they come out of the oven.

Bob

[ColonelCorn76]

CT Rules!

Nice job Bob. You might want to try it with the fire one the side. Makes it a little easier to watch what it's doing to the crust then when the fire's in the back.

Jim

[Bob C]

a few pizzas and, yes, some chocolate chip cookies...