Fired it up using oak, and black locust. The locust needed some coals to take off. I had the oven cranking with heavy rolling flames. These pizzas take about an hour to cook. I don't have many firing pictures as the toppings took a while to prep. I liked the steak and cheese calzones from a few weeks ago. I tried again this time in a deep-dish but made it a steak bomb. Cooking the shaved steak, peppers, onions, salami, cheese and seasonings on the flat pan ready to load it in the crust. Adding the cheese while it was cooking guaranteed better cheese coverage. The dough rose almost to well. It was ready well ahead of the toppings and the oven being ready. The second one was a deep-dish bratwurst, onion and cheese. Steak bomb. Both fit in the oven just fine. I did not use mozzarella cheese, so it was not too stringy. Both were really good.
Of course I find this thread and the great pictures when it is time to go to bed. Looks really good. Did you line the pans with the dough or just pushed the topping into the dough in the pan? the picture of the fire rolling away in there is pretty neat.
I pushed the dough up the sides. That batch of dough rose almost too good. The flames were rolling out the door on that firing. It was quite a firing. I split the wood into smaller pieces which probably did it.
