Thanks for the Reply Jet Deck! Well, if your wondering about melding the best of both worlds, the biggest
obstacle in creating "street pizza" is the issue of creating a a sufficient amount of bottom heat while
having a good amount of top heat. In order to combine the best of both worlds from the LBE/MBE threads
the Propane fired rotisserie threads, it requires us to think how pizza is even cooked in the first place.
=== Top heat ====
Wood Fired Ovens-Predominantly Radiant heat and Convections
Deck Ovens-a little bit more convection and a little less radiant heat balance.
=== Bottom Heat ===
Wood Fired Oven, Deck Ovens-Conductive Heat.
Currently my new projects, in the traditions of the Pizza Hacker and Caseys Pizza, is to one day and "go renegade"
and expand my pizza to the unknowing public in Orange County, CA (hopefully make it consistent enough to make my friends
fat and glutton like). Since a Woodfired oven is not always allowed at small farmers markets, i am in the process of making
a WFO alternative that is basically a bigger version of the 2stone (to make 16 inch neapolitans?) while also allowing me to create
New York Style Pizza's. I really like your mods and incorporate that into the future. (the big experiment is making sure the top of the
pie cooks by almost pure Radiant heat as i believe the top of the pizza's cook a bit differently with a radiant heat source that is present.
Here is a picture of the design in its planning stages.
