SMITTY wrote:I think I ate there before .... from what I remember it was the best pizza I ever had!
Ah, now we're talkin'! One thing about going to coal that secretly inspires me is pizza making is a hobby of mine. I have been doing 7 day cold ferment doughs for a year or so. People who try it refuse to eat at local pizza parlors anymore. (No locals do wood or coal fired mind you) My 4 hour real sauce and the crust make it easy to beat the locals. All say "OPEN A SHOP, you'll make a killing!" I use a 3/4" stove in a regular convection oven, preheated at 550 for an hour or so, and 550 is as good as it gets. BUT
, if I were to preheat a firebrick on the stove top as the stove preheated so as not to shock and crack it, then place it atop the coals, and put red coals on top to really heat stone, then push them off to the sides...It's a true pizza oven! Now we're talking true Neapolitan pies that cook in 2 minutes flat and have the lovely leopard char at the bottom.
Yes. pizza making is one of my favorite things, and going to coal will provide much fun and delicious experimentation as time goes on. Here's one of my pies in a regular oven, more heat is what I have always needed for the next level, I think I may have found the more heat part.
My important question on this. If you put these coals on a firebrick to get the brick to say 800 degrees, then remove the coals, is there anything toxic or bad in this coal to be concerned about?