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Thank you Gav
Unfortunately I don't yet have a high-pressure LPG cylinder and regulator from which to run it, and it's rather unimpressive when run from my low-pressure setup, so I have to experience the real pleasures of 40kw Chinese cookery ...** Phil.
So sorry, Gav, I inadvertently modified your post rather than quoting and replying to it. I have tried to put it back as it was, but please correct any errors I have made in so doing.What I intended to add in my reply is (1), yes, that is exactly the sort of thing I had in mind (how much, though ?!), and (2) I don't think I ever saw the mobile pizzeria van man in Horsmonden rotate the pizzas (he definitely used a wood-burning oven) but perhaps I just wasn't paying attention.** Phil.
Not really into DIY pizzas ('though I love those from the mobile pizza vans with integrated wood-burning ovens) but the one thing that strikes me from watching both the video above and those from Gozney is that a fortune awaits the man who successfully integrates a motorised turntable into those things. I know that I have to rotate my kebab seekhs by hand, but then so do the professionals, whilst a professional pizza chef just sticks in the pizza and it cooks evenly whilst the DIY home chef has to keep rotating the d@mned thing by hand ...
Kenzi-Lopez (SeriousEats) compares the two.https://www.youtube.com/watch?v=WDK762aVaMI
According to Gozney, the Roccbox comes in at just under
I have looked around in the online enthusiast groups and see a lot of small pizzas with burnt edges coming from these 12