UDS for Bread or pizza baking
I've been looking at building brick pizza oven (Pompeii style) for a while. While reading the UDS mother lode thread (i'm only up to page 117) I noticed the high temps that are possible with a UDS.
Have any Brethern used pizza or quarry stones in a UDS to bake loaves of bread? I've seen a few posts that look like a BGE was used for pizzas.
My wife likes the idea of a UDS more than a Cookshack Amerique or stick burners I've been lusting after.
My goal is to winter build a UDS, just need to motivate my friend for some assistance. No way I can clean burn a UDS in town. My deep appreciation to the Brethern for creating an online community that feels like a real community.
I need to post my pics from last weekends smoke. Wouldn't call it pron, more like an adolescent coming of age flick.
Thanks for any insights
UDS, Weber Kettle,
#5 Kamado refurbished 'the Copper top'
Blue 'like my Smoke' Thermapen
IMBAS certified MOINK! baller, KCBS MCBJ & CTC