Back in post #2819 I reported my great success with my first use of the Blackstone. Last night was the second time and it didn't go as well, although I guess it was my fault.
The first time I used it, the temp on the thermometer only got up to about 450°. Maybe I didn't have one of the valves all the way open. But last night in about 15 minutes, the needle pegged at 800°. The flame roared like a blowtorch on high. I have no idea how much hotter it really was since the needle couldn't move any more. Since I've read that the wood fired ovens in Naples are at about 1000°, I put the pie in. Flames actually came out from under the pie, and it was blackened in about a minute.
So for the next pie, I turned it down to around 450° and that worked fine. Has anyone else had this experience of too much heat?
For what its worth, this pizza had mozzarella and ricotta, thin sliced potatoes, leeks, and rosemary. Its very good when its not burnt to a crisp.