I think the main problem is as its a bottom fed steel pizza oven the stone get up to temperature but the rest isn't. Iv added furnace bricks with the hope of regulating the temperature.
In all honesty iv bought a cheap product and the results amplify that but something makes me want make it...
Thanks for the answers / questions.
I've just successfully made a plain dough creation that I added garlic butter too along with a pizza of sorts that was well done under and just about done done on top .
My thinking now is to concentrate on smaller pizza with a smaller stone in the fire...
Or should I cook at a lower temp for longer ? I was trying ro recreate a classic pizza oven temp bit obviously the stone was too hot and the rest wasn't. New to this and feel a bit lost tbh.
I'm definately going to get an ooni . The metal wood burning Ovens seem to be a lot more trouble for pizza . Good for other things I would think . Thinking of moving soon so can't justify a dome type .
Charcoal base and a perfect top or cooked base and undercooked top . Help please . Using a morrisons wood fired oven I've replaced the supplied stone with a bigger one and added a cou0le of furnace bricks to retain the heat . Had the stone up to 500 today but it drops quickly .
Any odd bits of wine left over (not often) get added to a jug in the kitchen with some muslin over the top and turns into a vinegar in about a month or so.