OK tonight was the maiden voyage of my new to me woodfired pizza oven. It's a Campo Italia "Smarty" oven.
The first pizza I made was a disaster (of my own doing). I forgot to put cornmeal on my pizza board and it was a mess. The second pizza turned out great though and I also made some steaks and chicken in the oven which also turned out fantastic.
I've got a couple questions though. What is the best way to clean the mess on the bricks that I made with my first pizza? Also I need to invest in a good temp gauge to put inside the oven.... does anyone have any suggestions about that?