#11  
Old 10-22-2011, 07:50 PM
Serf
 
Join Date: Sep 2011
Location: Aptos, California
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Default Re: Perplexed Oven Opening Guy

Tonight went well, we used really old, dried apple wood and the fire was seemingly much hotter. We also experimented with closing off part off the oven with fire brick and the combination of the two was great. Gourmet pizzas within about 7-8 minutes and that is good enough for me. Over some really vintage old vine zin. we all agreed that in real time there is not a real need for pizzas in less time. After all, half the fun is the socialization that happens around the oven. In the 2-4 minute pizza's, you hardly have time to chat. I guess a real plus is the end of the evening, with the fire, sizziling like a fireplace at Thanksgiving. We are good, & thanks for everyones input!!! Oh and by the way, the entire roof of the dome was "lilly white" tonight, maybe an omen.....You Think? The tired & retired Croatian Cop, As we say in Dubrovnik, "CHIVO"
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  #12  
Old 10-22-2011, 08:29 PM
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Les Les is offline
Il Pizzaiolo
 
Join Date: Sep 2005
Location: Carson City, NV
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Default Re: Perplexed Oven Opening Guy

Quote:
Originally Posted by Nick Brautovich View Post
Out of curiosity, what is your dome height?
Just a tad shy of 21 - I forgot to account for the plug being flat on the last course.
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  #13  
Old 10-23-2011, 05:31 AM
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Default Re: Perplexed Oven Opening Guy

Congrats on a successful Pizza Party! The social aspect of the oven really competes with the extraordinary food it yields! Sounds like you still have a bit of moisture left and a couple of more cookings/firings will have you all set!
Enjoy, enjoy enjoy!
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