Well, the vent has been welded up and bolted on to the front some time ago and I have been doing some curing fires.
Yesterday, I was going do another curing fire and at the last moment I thought: "I should cook some pizza.."
Wasn't really prepared for that but made an emergency Neapolitan dough using Caputo and I happened to have some reasonably active starter on the bench.
So made dough for two balls only:
Caputo 00 - 100%
Water - 61%
Salt - 3 %
Ischia - 13%
Bulk ferment (if you can call it that for 550 grammes) for 6 hours at 27C and 3 hours balled at room temp (21C)
It's been three years since I last made a pizza so I got my oven tools out of the garage and dusted them off.. quite exciting!
I didn't have any topping ingredients for "proper" pizza, so I made do with what we had in the house.
First pizza: thinly sliced potato, fresh rosemary, salt, EVO.
Second pizza: crushed canned tomatoes, salami, some roasted red peppers, grated Dutch Maasdam cheese, salt , EVO
Bake time about 65 secs...
I should have let the temperature in the oven stabilize for a bit longer after moving the coals because the floor was too hot compared to the dome.
Not the best pizzas I've ever made, but hey, its good to be back in the saddle, so to speak..
Sorry for the mediocre picture quality; they were taken using the crappy phone camera.