Test Run on Pizza Cave Prototype

[rat88]

I had some spare time today (read that as.. " didnt feel like working on anything else") and decided to fab up a 16" x 16" pizza oven. First run was on a Charbroil "Commercial" IR with all 3 burners on high. The crash test dummy was a $4 store bought pepperoni with instructions to cook at 425 for 10 to 15 minutes. After a 20 minute pre heat, the bottom plate was around 530 and the top plate around 450. At 5 minutes the crust had a (not) good char on the bottom but still half gooey and cheese melted. Rotated 1/4 turn. Pulled at 8 minutes and let cool. Turned middle burner down to medium and loaded the next victim. Same style pizza.. cooked the same amount of time with lower center temp. A little better but not "OMFG" pizza. Other than the novelty of cooking pizza outside or not wanting to heat the indoor oven, either I am missing something or dont fully understand the concept. My wife like the thin crunchy crust. I prefer the light buttery crust of a pan pizza. The reason for all of this is that I have always wanted to do a true BBQ thick crust pizza with pulled pork, brisket, rib tips and BBQ sauce, maybe throw on a little diced onions and peppers. That would be easy to cook in the oven, but it deserves the respect of being cooked on a smoker... or at least an out door grill.
Looks like I will be eating alot of test pizzas until I get this figured out

[Thunder77]

Can we see some pics of the oven? Maybe the we could offer some suggestions. I have heard that some people use your second method. You get the thing rip-roaring hot, then turn off the burner under the stone or steel, so you can get a better top without burning the bottom.

[rat88]

I tried to load on first post but the camera icon is gone, had to do it as attatchment

[rat88]

Not sure this even works

[Jerod Broussard]

That is groovy as all get out!

[rat88]

Next test will be around 4 minutes on the inside and 4 on the top deck at closer to 400

[RonB]

All I can see is a box. Is there a back, or is it open? The reason I ask is that it looks like all you are getting for the top of the pie is radiated heat. The bottom is getting conduction heat which looks to be more intense than the radiated heat from the top. It might help if you had some way to direct hot air through your box to supply some convection heat. That will cook the top of your pie faster so that it will hopefully be done before the bottom is over cooked. My first thought would be to use some foil to direct the heat into the back of your box so it could travel through and exit out the front. That hot air looks to be the key to me.

All the pizza gizmos I have seen for the Weber not only use conduction and radiation, but also convection.

[rat88]

The box is closed on the back. The top plate was in the 450 range on cook 1 so there was some radiated heat going on. The bottom is not attached and can be used as a cooking steel. I had contemplated running a short ridge around the top and place hot charcoal on it for a dutch oven kinda thing. I might also add some 1 1/2" holes in the back corners for air flow.

*** well crap, I forgot I cut the bottom plate 14" x 16". There is a 2" gap all across the bottom in the back***

[RonB]

The box is closed on the back. The top plate was in the 450 range on cook 1 so there was some radiated heat going on. The bottom is not attached and can be used as a cooking steel. I had contemplated running a short ridge around the top and place hot charcoal on it for a dutch oven kinda thing. I might also add some 1 1/2" holes in the back corners for air flow.

*** well crap, I forgot I cut the bottom plate 14" x 16". There is a 2" gap all across the bottom in the back***

That gap may be a good thing. Use foil to make sure the heated air has to go through that gap.

[martybartram]

Are you using any smoke? That is an essential element for me.

[RonB]

I agree just a hint of smoke adds greatly to the taste.

[rat88]

I did toss in a little cherry chips on the second one. Wasnt sure what kind to use and how much smoke needed for a 8 minute cook

[Thunder77]

Some folks here have mentioned oak for the smoke.

[rat88]

I need to make more oak chips. I am down to apple pellets and cherry chips. I have a pile of stuff seasoning, I just have not got around to hacking them up. I have been cutting apple chunks as needed