Originally posted by AJ S.:
I think a bit of smoke would "Adhere" to the pizza, even if cooking it for just a couple minutes. Just my opinion..
Yes it does. I've tried it with 4 chunks of oak and definitely did the trick.
Originally posted by AJ S.:
I think a bit of smoke would "Adhere" to the pizza, even if cooking it for just a couple minutes. Just my opinion..
I think the wood is to add some authentic wood oven flavor, the charcoal heat does the cooking.
Yep. It is flaming and it does seem to raise the air temp inside quite a bit. I have seen a similar effect when my masonry heater is burning down - the coals produce a lot of heat but not much radiant energy - even a tiny flame puts off much more heat from a distance than the big pile of coals.I would think that you would have too much air getting to the wood. Seems like it would just be flaming. I guess that blows my theory out of the water!
This kind of testing involves eating a lot of pizza (it's too good to let it go to waste and reheating doesn't help if you're already making the next pizza) so I have cut the amount of cheese down by 50%![]()
Originally posted by AJ S.:
Would any of you folks divulge your dough recipe? Also, what kind of flour do you use and if its special, whaere you buy it from, etc.
Please and thanks.