So if you have one oven with 27 cubic feet heated by a 8200 BTU/h source and another oven with 21 cubic feet heated by the same source, you think the temperatures are going to be the same? Also if someone can't see yellow or orange, knowing to look for white isn't going to help them much as the spectrum will be blurred in that region.
Haven't got a clue?Maybe you can answer Arthur's question better?
How about providing a temperature where the pizza actually goes instead of wildly taking temperatures all over the oven? Put a pizza stone in the oven where you would normally have it and measure the temperature of the stone. Or if you prefer, since you know about how long a pizza should bake for in a wood fire oven, measure the delta (change) in temperature of a metal pan @1 min, @2 min, @3 min, etc. Just be sure it's a common pan so that anyone else can use the same pan for accuracy. This will give information of not only how hot things are on the inside surface of your oven, but also of how much mass-energy there is for cooking a pizza after the first minute.
I don't need to, as i'm familiar with my oven . What good would that do anyone else anyway as my oven and it's performance wil have it's own set of characteristics and variables (some) of which are controlled by me?The Pizza is placed at different points for different reasons and for varying results during cooking
Or maybe I will just use a thermometer and give people a temperature. You said, "Point taken" but given this sentence you don't seem to understand my point. I took issue with your statement that a thermometer was a crutch. If I designed an application that accepted all those variables and gave you a result, it would just be another crutch IYO.
Thanks. Arthur (as others ) will be pleased to get a final and educated decision on this,instead of my half assed input.
You know it's supposed to be 60 degrees outside today,but i'm bloody freezing.I'm not going to turn the heat on though.........