While obviously still a long ways to go (particularly my formation and loading skills), the people on this board have been invaluable to getting us started on our wf pizza oven journey - choosing an oven, curing, firing, tools, ingredients, recipes, tips & tricks, etc. etc. etc...
Surely will be more of a lurker than a poster, but fornographer prompted me for photos so here are several from our first two bakes.
Forno Bravo Andiamo 70
Cured for 10+ days, initially small paper and kindling, then a few days of slow burning 'real' charcoal, then chunks and 1 log, then 2, 3, eventually roaring blaze. Seems to have worked well, and the charcoal trick was great as was unable to be home and add to small fires every couple hours.
Best find/'value' so far - found a seller of a marble wash table for $40 of Craigslist, works perfectly for our needs, just the right size.
Tools from JConk007 are outstanding.
Able to get great ingredients (55kg Caputo 00, All Trumps hi gluten, San Marzano tomatoes, frozen bufala mozzarella, Grande or Polly-O mozzarella curds...) from a local central NJ restaurant supply company E&S Foods.
Initial doughs a hybrid of Craig, Bill & Marco's NP dough with Ischia starter recipes...probably closer to 3% starter ratio.
First batch bulk fermented in proofing box for about 48 hours in mid-60's wine cellar, balled and put in proofing box, then close to 12 at room temperature;
2nd bake was bulk around 36 hours mid-60's, balled and put into round plastic containers instead of proofing box, then 8 hours around 78 degrees.
The NY-style dough in second bake was made along with the first batch of NP, bulk fermented 48 hours, balled, then in the refrigerator for a couple days, then 8 hours 78 degrees.
Given my inadequate dough formation skills, was definitely easier approximating a round pie from the rounder doughs from the plastic containers, as the balls in the proofing box ran together into more square form.
No launching into the oven problems, but loading onto the peel trials and tribulations also attributed to various shapes and below amoeba pies. My youngest son got the the knack though, so probably switch to an assembly line where I form, he loads. Cooking/turning process ok...after a couple early that got too close to the coals, was interesting to witness how dough edges would catch fire just from touching a hot coal!
Also followed Chau's video and method for making homemade fresh mozzarella. First attempt foolishly followed the higher temp version from the Jersey Shore maker, but as was making a smaller batch the water temp was too high and cooked out all the butter fats. A few days later tried again, baking several batches adding max 160 degree water at end stages, cooked/melted beautifully...although as with doughs, have a ways to go to improve my formation skills.
Sauce - hand crushed San Marzano tomatoes, juices and pulp further smashed with potato masher
Cheese - on NP, 1/3 of the pies were made with bufala mozzarella and 2/3 from our homemade mozzarella...NY pies were from bag of shredded store bought mozzarella
Whenever added chili oil to a pie, especially the tre carne, it was elevated to another level
Overall pleased with our initial efforts - although visually far from perfection, they tasted great and we are incentivized to improve.
(hopefully will get lucky and the attached pictures will load on my first attempt...if not I'll try to figure it out and resubmit)