I picked up a Camp Chef Italia PZ90 on craigslist this week. It had been used one time, and was being sold by its owner who received it as a gift but "isn't a pizza guy". I was unaware of it, the LBE, and the other recent commercial and DIY pizza oven possibilities out there. I have been making thin crust pies and strombolis on my GrillDome and my inlaws BGE for almost 10 years, at several ~30 pie pizza parties per year. For the last year or so, I have been playing with a hearth oven built in a weber genesis gasser out of firebrick with a kiln shelf for a top.
I was anxious to try it, and made a poolish with One Degree sprouted organic wheat flour (couldn't wait any longer to try Peter Reinhart's suggestions on this), my well water, a little dry malt extract, and Saf-Instant yeast, and let it work for several hours. I kneaded it briefly, using lots of all purpose flour, did some tartine folds, and rolled it out to about 1/16".
I set it up on a Camp Chef Expedition stove, but on the right side, since the left hand burner looks a little melted. The right had burner was producing a yellow flame I couldn't correct with the air adjustment, so I'm thinking there's a spiderweb partially clogging the orifice. I gave it a good half hour to heat up, and got the dome reading as high as 700*F. I had neglected to collect my IR temperature gun from the lab, so I'm not sure what the stone temperature was.
I did our usual BGE-too hot stone not hot enough dome cracker crust pre-bake, then topped and baked several pies. I know I'm inclined to say this with almost every pizza made outside, but I thought these had the best cracker character I have experienced in hundreds of pies. Not really happy with the low light photography of these, but I'll read the sticky and try to get them properly sized and posted.
These were cheeseless pies for shakedown purposes: jerk sauce with chicken, balsamic reduction with roasted red pepper, Bufalo chipotle sauce with cut corn, malt syrup, no topping.
Fired it up again and cooked some flour tortillas for grins, this time with IR temperature gun in hand. The stone clocked at 475-500*F with this setup.
I have a pretty good assortment of burners to try this out with, quite a few fish/turkey fryers burner stands, 32-jet wok burners, Chinese duck burner, banjo burner, Chinese Super Stove 3-ring, and Thai bucket stoves. While reconditioning the Expedition, I am going to try it out on an old Dekane gasser with the lid removed.