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Old 10-04-2010, 03:01 PM   #3
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

I suspect that the stone is a little large and not allowing enough flow from bottom to top. Did you have the vent open to create heat convection from bottom to top? I also think either heat mass or reflective material (foil) would help redirect heat to help with the pizza toppings.

One of the key things in a wood oven seems to be getting the heat to swirl through the oven and create a hot air cushion over the pizza. This really means getting the exhaust balanced with the heat source.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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