Hi fellow pizza enthusiasts!
Last weekend I baked for the first time in my new oven: http://www.pizzamaking.com/forum/index.php?topic=24542.0
Its a cheap oven I bought directly from a factory in Portugal, its around 800 USD including shipment to Denmark where I live. The edge of the walls are around 15 cm - did'nt measure exactly.
Today I used all the advise I got in http://www.pizzamaking.com/forum/index.php?topic=24542.0
-I fired up the oven 8 hours prior to use.
-2 hours before baketime, I removed all the small coals and ashes, in order to prevent too much insulation as last time I had issuses with floor temperature.
I then build a new coal deck with "large" wood pieces, and during bake I put on smaller bits.
No temp problems today
My floor was 850F - 930F during the bakes. The walls were even hotter.
The dough was as last time the same as Craigs, with one little change; I did double the amount of ischia, and fermented the dough in 24 hours total (balled up right away). I placed the doughballs in boxes and left them our in my outhouse. Day temp around 60F and night temp around 40F. It prooved all right.
Baketime: the first on the picture was 44 seconds(!) - it went so quick it almost overrumpled me. The rest around 1 minute or so.
Enough talk - here are some pictures, including our appetizers: