Recently, i noticed my pies were not baking fast enough. As i went from my "new york setup" to my "neapolitan Setup", i did
the following:
New York setup
Stone would slowly heat up, with both a bottom deflector and top deflector, and would usually not bake hot enough.
It has the deflector near the heat source and another unintended deflector in my rotation modificaiton.
Neapolitan Setup
This setup can easily go up to 600-700 as it is directly exposed to the flame. As the heat damn mod create heat that is
100 degrees hotter than the front temperature, at 1/4 power i can get my 800 degrees air temps. No "deflectors" at all!
Using a combination of a top stone, heat damn mod, and rotation mod, i was able to cook a pie (just for trys) at 1/4 bayou power
at starting stone temp of 650 ish and they would cook within 2.5 minutes. As shown in the pictures, you'll see a picture of a 1/4'' screw and
aluminum foil all over it. In the current mod, the aluminum foil is not just on the outside near the edge of the upside down pizza pan.
On another photo, you'll see the upside down pizza pan in which the cordierite stone rotates on.
As you definitely lose some heat when you lift up the lid to check on the pie, the rotation mod allows me to rotate the pie every 5-10 seconds to get some even cooking.
Hope that helps.
