Originally Posted by landarc
Looks like you got a little oven spring there.
Finally, I let all the brick and stone collect the heat all afternoon. Then started over. I also spritzed the crust with water 10, 20, & 30 second intervals like I do with French Bread. The steam promotes the crunch on the crust and adds color. This is not necessary in the wood fire pizza oven but I thought I would employ it in the Kamado. I still cannot attain the heat levels that I am looking for. I want the dome of the Kamado to be white hot. I am going to keep working on this or face the fact that this is not the vessel for what I am trying to achieve, And then build a brick oven for pizza and Artisan bread. My wife will kill (love) me eventually!