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!
Backyard Disasters are my specialty. “I do not agree with what you have to say, but I'll defend to the death your right to say it.”
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
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Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!