 Sounds right to me
James,
I start the fire in the middle of the oven, then when it is going well, build it out to the sides and back. That way you do a good job of driving heat into the dome and into the cooking floor.
Watch the carbon burn off, and you are ready to move the fire.
I was talking with an experienced oven owner who was using full size (4"x6") pieces of wood when cooking, and after going over it agreed that 2"-3" diameter wood is better when you are keeping the fire hot for pizza.
Would folks agree with that?
James |