Ive been making pizza for a couple of months now in an outdoor wood fired oven. Ive settled on 68% hydration and pizza is pretty good.
Struggling to keep the oven at a steady temperature, i get it up to 900 degrees, first pizza will burn then it will make 5 good pizzas and then its too cold.
Any tips on keeping temperature steady, ive closed vents and either kills fire so leaves it smokey
by addy5802
2 Comments
Just from BBQ experience, don’t completely close the vents just 75%
That opening is huge haha