Well. That was a roller coaster ride with whiplash!
Making pizza in a wood fire oven is like a dream come true, but it's very, very challenging. We made some good ones, some not so good, but it was great fun.
I was worried about lack of heat saturation but that turned out not to be an issue. Because I have no experience, high heat is much more difficult to manage than low heat. The temp range spanned 700-900 for the night and I found I made the best pies at 730. At 800+, I can't turn the pies fast enough to keep it from toasting.
I thoroughly enjoyed the rotation procedure and "doming". The guests totally dig doming!
1. Dough was pretty spread and with little elasticity after a 17h room temp ferment. My culture wasn't active enough so I felt acidity / lack of strength setting in.
2. The oven setup. The oven is made by Mugnaini. Four quadrants put together. It's Tuscan.
3. Fire at around 750F