I have been planning a build and I have been shrinking the planned size of the castable dome in order to reduce the width of the stand and weight. I also am moving away from using a fitness ball to using a sand mold. Can someone please comment on the minimum size internal diameter that would be acceptable for cooking one 10-12" pizza at a time? I see some small commercial examples but i'm not sure what the drawbacks are. I found the post on the 600mm cast oven and it looks great but there is no follow up on the oven's performance.
Thx,
J
Thx,
J
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