Quote:
Originally Posted by Russic
Here's the odd thing about my pizza oven that sounds a bit like your situation... it's always performs way better in the cold. My thinking is that while you can get the air inside the oven in the 700-900 degree sweet spot, the stone is getting hotter. I find on a regular day my first pizza is perfect, and then they get progressively harder to control from there (the bases burn and the tops don't melt enough). When it's cold out, I think the stone doesn't get too out of control. That's my guess for the time being at least.
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I think you are right, we had the inlet air wide open on Friday and it was burning bases once we really got it going. Dialing back the inlet air last night made things a lot more consistent.
What kind of oven do you have, if you don't mind me asking? My long term plan is to build a backyard stone oven for pizza and bread.