For the next firing which I won't get to for a couple of weeks, I am going to step down the front third of the oven ceiling to a height of 7.5 inches and locate it at the side opposite the fire in that front third of the ceiling. The door will be lowered to 6.5 inches to try and encourage the smoke to go up the chimney and not spill out the door.
Sounds excellent, Michael. Just to clarify, the chimney will be on the 7.5" step and be located the furthest possible from the fire, correct? If that's the case, then I'm very curious to see how this works, as I think, for this setup, that could be ideal.
I wouldn't normally say this, but, because you've built what could be the best mortarless pizza oven the internet (and possibly the world) has ever seen, you a have special duty to hone your pizzamaking skills to the highest level. You've made some phenomenal looking pies in the past, and I think you're pretty much there, but I just want to be absolutely certain everything is in order. Could you describe your doughmaking/fermentation process?
Ratio of ingredients?
This is red or blue 00 caputo, correct? It's got a photo of pizza on the front?
How long are you kneading for?
Are you kneading until smooth?
What size dough balls are you making?
Are you still using sourdough or switching between SD and IDY?
Do you have a cool place to ferment the dough? Craig is a big advocate of not refrigerating Neapolitan dough, and, while I've seen some good looking refrigerated dough Neapolitan pizzas, mirroring Craig, for now, wouldn't be a bad idea- if you can find a cool place or set up a cooler.
Btw, are you still blocking/partially blocking the door during the pre-heat?
Edit: I've also been meaning to ask- on the used angle iron- any signs of warping?