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Re: Refiring to Pizza temp after roasting
I fired the oven in the morning and let it cool for couple of hours with the door open. When the temp was about 250c, i put the pork in a ductch oven type pan (covered ). After 2 hours it was ready ( i was checking th fluids every now and then but it needed not any addition, the porks fat was enough). Then i fired the oven again to reach 400+ and make the pizza. It all turned out really good and the guests were amazed by the pizza.
I fired the oven in the morning and let it cool for couple of hours with the door open. When the temp was about 250c, i put the pork in a ductch oven type pan (covered ). After 2 hours it was ready ( i was checking th fluids every now and then but it needed not any addition, the porks fat was enough). Then i fired the oven again to reach 400+ and make the pizza. It all turned out really good and the guests were amazed by the pizza.
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