I am going to build a wood fired pizza oven in my backyard. Any tips on what has worked, failed, etc. (more inside) [more inside]
So, I have an electric oven, and I sometimes make pizza by simply putting it directly on the grate inside. That means, of course, some cheese falls on the bottom of the oven, which I then have to clean. I was thinking about putting in a baking sheet to catch that stuff, but I was wondering if it will affect cooking time? Or increase power usage or something? The coil is at the bottom of the stove.
How much would you expect to pay for a used restaurant quality pizza oven? Where would you look for such a thing?
How do I reconcile operating a wood burning pizza oven with environmental friendliness? [more inside]
Does leaving a pizza stone in the oven make the oven more or less efficient? [more inside]