I mentioned experimenting with various cooking methods in the previous post. The pizza-on-pizza-tray-on-a-bed-of-coals method has been very successful. If there are a lot of coals, banking them around the outside results in the top burning before the base is cooked, so I have started to put most coals under the pizza tray, with less pushed into the corners. This is working well so far.
|The Steel Peel in Action|
Although I did a patch up with leftover clay, the crack has returned. It does not take much imagination to see the crack (which starts on one side of the door, goes around the back of the oven, and terminates on the other side of the door) as being like a boiled egg that has been cracked prior to taking off the top. I am learning to live with it. No extra heat or smoke escapes through the narrow gap, which is the priority. As the oven is Mark I it also seems to be OK to have some rustic charm.
...Geoff the pizza chef