I'm betting Scotty will create a very functional outdoor oven. Also betting there will be a lot more than pizza coming out of it!
You can use a pan in a wood fired oven I guess but a true wood fired pizza is stretched onto a wood peel with corn meal and a little flour under the dough, toppings applied and slid onto the firebricks ( a lot of practice and ruined pizzas ) that's what gives the crunchy bottom. Just never heard of going to the expense of having a wood fired oven and then using a pan to put your dough on. It's like buying a $600.00 chainsaw and using it only to cut up 3" branches.
I'll be using a lot of natural stone from the mountains by our house for most of the build, but I'll be buying a big thick piece of flagstone for the floor of the oven.....and my pizza will go right on that stone....
Nah, I think you misread his post Chopy - he uses metal tools to control the fire/ piece of angle to keep coals located, and the trivet/pans are for the other amazing dishes fishingpol creates. Wood fired pizza I imagine is right on the base just as you suggest.
You got it. Sure, 900 dome temp for pizza on the firebrick floor. 500 to 600 or so for Chicago deep dish in a metal or cast iron pans. The list goes on what gets cooked. Fajitas, bread, lasagna, meat pies, stews in dutch oven, roast chickens, pork loin on cherry planks, baked beans, rolls, cinnamon buns...
Scotty. I am ready to help you out when you need me there brother. Just give a shout when the first Pizza comes out! Your going to need help eating all the Pizza you can cook in that big oven. I'm here for ya man. Like usual.
