 Agreed
Hey Fio,
This makes sense. The more I do this, talk with oven owners, and we all share our experiences, I conclude that keeping/getting the floor hot enough is one of the biggest issues. Unlike a pizzeria, where the the oven is hot 365 days a year, we need to heat up the floor from scratch each time.
Do you remember how long your fire burned and how hot the floor was when you started coooking?
Did it fall off too fast, or perhaps, was it not hot enough from the start?
If you are willing, it would be interesting to see a series of floor temperature readings after pies 1, 2, 3, etc.
James |