Can a pizza pan be used easily in these ovens for those of us who prefer a thicker pan crust versus thin & crispy?
Can the heat be somewhat controlled by feeding so many pellets at a time? Have you experimented with this?
Thanks for the great comments everyone. I am so impressed with the taste on these wood fired pizzas. They are just so good!
Well the pizzas I made were not thin and crispy. They are just comparable to regular crust. Not thick like pan however.
The problem is with a pan you are not getting direct thermal contact with the steel floor to the dough. So the pan will take several minutes to get hot. By that time the top of the pizza will be burned to a crisp as the 800F degree air temp cooks the pizza.
Possibly a pre-heated pan might work, or a perforated pan. You could also pre-cook the dough on one side and then flip it into the pan, make your pizza, and then bake.
There is a slide to reduce the air to the flame. But it is still pretty dang hot in there.
Maybe a variable speed fan would work. So a DC voltage controller wired into the fan could allow you to regulate the fan speed thus reducing interior temps.
The pellets are gravity fed so as the others burn and collapse they are replaced by fresh pellets. There is no real way to control the pellet feed without modifications.
