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So yesterday I had my first bigger party, with about 40 people. Ended up making about 30 large pizzas in about 2 hours.
I was very worried the oven wouldn`t hold the temperature, since most of my test runs I could only get the hearth up to about 650 degrees. So this time I put a bunch of wood, about 8 logs around the very back and sides, and my main fire eventually lit the back. After heating it up for 2 hours the oven was so hot, above measurable 1000+ on the top and 900 on the bottom. Each large pizza 14 inches took no more then 90 seconds, some only 60 seconds to make, and most people said it was the best they had. Thin crust Napolitano, and Neo Napoliano style doughs.
After I started making pizza at 5pm, I never added any more wood, and still 7 hours later at midnight the oven hearth is at 850 degrees and the top at 900. I have enough hot ash in there still to probably cook for another 2 hours
I only used regular wood, no hard wood.
So I think adding all the logs in the back made a huge difference. I`ll never worry about not getting temperature again now. Thanks for the tips guys.
I love my little huge oven
I also build a heating lamp thing that I use to keep the dough balls warm, so if its cold outside I can keep them at room temperature, so you don`t have to wait 2 hours for the dough to relax. Works perfect, and its good to keep the pizza warm when its done. $15 materials. I attached a pic.
Chris
I was very worried the oven wouldn`t hold the temperature, since most of my test runs I could only get the hearth up to about 650 degrees. So this time I put a bunch of wood, about 8 logs around the very back and sides, and my main fire eventually lit the back. After heating it up for 2 hours the oven was so hot, above measurable 1000+ on the top and 900 on the bottom. Each large pizza 14 inches took no more then 90 seconds, some only 60 seconds to make, and most people said it was the best they had. Thin crust Napolitano, and Neo Napoliano style doughs.
After I started making pizza at 5pm, I never added any more wood, and still 7 hours later at midnight the oven hearth is at 850 degrees and the top at 900. I have enough hot ash in there still to probably cook for another 2 hours
I only used regular wood, no hard wood.
So I think adding all the logs in the back made a huge difference. I`ll never worry about not getting temperature again now. Thanks for the tips guys.
I love my little huge oven
I also build a heating lamp thing that I use to keep the dough balls warm, so if its cold outside I can keep them at room temperature, so you don`t have to wait 2 hours for the dough to relax. Works perfect, and its good to keep the pizza warm when its done. $15 materials. I attached a pic.
Chris
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