I have used the wood-fired pizza oven (Premio) about 15 times now, with generally great success. 900 f on the oven floor seems to be too hot and the pizza tends to be done too quickly and easily burned. I have one of those guns which takes the temperature to guide me.
Where do others take a snapshot to determine the right temp? 900 on the floor means almost 1050 at the dome. What floor temperature should I aim to hit? Cheers everyone!
Where do others take a snapshot to determine the right temp? 900 on the floor means almost 1050 at the dome. What floor temperature should I aim to hit? Cheers everyone!
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