Jimmy, things are looking great, nice work on the pies so far. I just wanted to chime in. I built a modified version of the Pompeii oven on the FB site. Mine just has a lower dome than described in those plans. While it is clear that you have done everything right to make a killer pie, I have to disagree and and say that regardless of the round type of oven you are using, there are a few reasons you should consider having the fire on one side of your oven instead of the back. I believe you could find an in depth explanation on the fb site, but the main reason is efficiency. You will use less fuel if the flames are not directed out the door by hitting the roof and aiming directly at it. Keeping the flame in the oven longer allows the bricks to absorb more energy. Secondly there is a certsin pattern of airflow that starts to happen when the fire is on the side, and the flames will begin to aim down directly at the top of your pizzas. Also venting is improved. Finally, when cooking in between coals and the right or left hand wall, the heat is more intense and more even than if you are in between the coals and the door, where all of the fresh air has to come in. It may be that you don't have the super long oven tools yet. I do not mean to come across as a know it all type poster, but rather aim to help you continue to excel at your hobby. Nice work indeed so far. Let me know if you try the side again. And thanks for the info on the desert toppings, I will have to give that a try. -marc
