Maybe Pizza?
Gus's experiments in making pizza with very hot ovens.
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November 19, 2016

I bought a Waring WPO500 pizza oven for my birthday. It's a piece of junk, you shouldn't get one.

The elements are so weak that I was never able to get it up to its max temperature. There is no way to adjust the bottom heat temp versus the top, so you end with burnt pizzas on the bottom. And the amount of insulation it comes with is a complete joke.

I wasn't surprised though, I kind of figured this would be the case. My intention when buying this, was to beef up any insulation if it need it, add another element or two, and use my own stones in the oven. And that is exactly what I've done.

Pizza #3
Pizza #3

With my improvements, I'm seeing around a 30 minute warm up time and bakes that are a little less than 2 minutes. This is about double the amount of time it would take to cook my pizzas in Rocket, but they are still coming out great. In fact there's a certain… quality to the pizzas that I'm not quite able to put into words yet, but they seem to be coming out even better than they would in Rocket. I think it might have to do with using a more starter to get the dough going, but there's also a lot more volume in the oven chamber of the Waring oven, which might be contributing to the difference.

I haven't thought of a name yet, as it hasn't quite settled on a personality. But I'll keep on hacking on it, and eventually come up with something.