Author Topic: dry fit oven  (Read 445 times)

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Offline peteH

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  • Location: CT
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dry fit oven
« on: November 23, 2013, 04:14:24 PM »
So I made this dry fit oven based on the Garden Fork Youtube video and the pizza came out very nice (New York style cooked in 6-10 mins).  I pulled the coals back onto the cooking surface while we ate the pizza that was just done, drank our beer, and made the next pizza (made 4 pies this way).  This method worked very well but was not high throughput.  Do you have any suggestions on how to improve while keeping with the portable theme and the simplicity.  fyi - I used full size fire brick all around, roof supported by angle iron, floor to ceiling height is 13" high and the oven width is 25",  no chimney, the floor supported by 1/2" cement board, fired it up for about 70 mins before we started cooking.  Thanks, Pete