So -- are you writing that you do not need one of those clay dome ovens to make this happen?
I had building one on my bucket list.
No Sting. More asking if anthracite coal is typically used, since my knowledge of coal types goes back 5 days. Also I write to see if anyone here ever tried this in a stove unit as all I saw mentioned was being at places that make coal fired pies in standard ovens, and if it's too poisonous as opposed to say Kingsford, and now add for you if you knew one or some of those answers could you have maybe thrown the info in either before of after the rolled eyes!?
Also thought it might spark up interest with pizza aficionados, this being the cooking section, due to the parallels with high heat/coal stoves/pizza cooking.
There is only one type recommended, as it turns out, for flaming up a pie on.
In the old days, they cooked with bituminous coal. It’s soft and dusty. It was banned for environmental reasons in the 1970s.
So you only use anthracite coal, which is shiny, hard, smokeless and has no dust.
This link is broken, either the page no longer exists or there is some other issue like a typo.
So know we know that. All that remains in question now is do these stoves retain enough top
heat to make the pizza right, so don't throw away the list yet Gordon, ya still might need the dome for just that reason.