So, after blood, sweat and many blisters from carrying CMU's, my oven is complete. The additional ceramic insulation is apparently effective! Capped it off last night with the uninsulated door (insulated one being welded now!) last night. It was 950 on the dome average, and nothing but embers on the hearth. This morning, 12 hours later, it was averaging 660 on the dome. Very happy with the results so far...I attached some pics.
So, after many years of working on NY style pies, and doing my best at Neo-Nea with rigged up home ovens, I feel like I'm a newbie all over again! So, a few questions for those of you not new to the WFO world.
1. Wood Selection. I've got a 1/2 cord of white oak, in smaller cuts for the oven. Working great, but what about flavor? Any other woods recommended for my next delivery in the Spring?
2. Best "Basic" formula. I've been using a 60% hydration dough, but it's been made with 50/50 Bread / AT Flour. Now with my high heat, could you all point me to your favorite formula you've had success with? I'll be using IDY until my starter takes hold (I lost my last one during the move in an ugly contest with the tile floor) - hopefully next week.
3. Homemade cheese. I have everything I need for homemade mozzarella. What have your results been in this regard vs. store bought?
4. Bosch mixer. Any bosch users out there that would recommend a Neapolitan knead time / speed that's been successful for them?
Again, thanks for all the inputs! Always great around here. I'll post first pies this weekend.