Right here:

https://lemmy.world/post/17827945?scrollToComments=true

I’ve taken it much further than this, and if you are interested I can do an “update” post, because while I haven’t made any more changes to the oven, I have made some more changes to how I throw and burn the pies.

I just did a friends wedding yesterday using this set up. 16, 16 inch pizzas, in about 3 hours. One hiccup was that some rain came through, and that suuuuucccckkked the heat right out of the oven (since its all metal). Like, i had the temperature cranked after the rain (which is usually ~1100 degrees), and like, it didn’t even cook. I had to pull that pie and burn the oven for almost 20 minutes to get back up to temp.

On Saturdays, I take my rig to the side of the road (well not last Saturday -friends wedding and all), and I sell pizzas from 12- sunset down by the local beach. Pretty much sell out. And I feel like I’ve got the burn figured out to the point where, I don’t really mess up pizzas any more, and like, its always a 8/10 - 10/10 crust.

Like I said, if you want a more detailed breakdown, I’d be happy to put up another lemmy post updating my progress with that oven. It was a little pricey, and at first I didn’t like it, but now that I’m burning on steal, not stone, and I’ve got it “figured” out, its fine.