Q: I recently completed my pizza oven and its awesome. I cooked pizza in it last Saturday for the first time, and it went ok, but I really need some pointers to make the experience a little better.
I got the oven up to 700° (I tried to follow the directions on heating the oven) but the pizza cooked extremely slow, and I wasn’t able to get the crust crispy. It seemed to stay doughy.
A: The oven needs to be hotter (more fire wood) - around 900°+.
The doughy dough is an easy (rookie) fix. The dough is too thick. Wood fired pizza ovens require thinner dough- and go easy on the toppings. This ain’t a Chicago deep dish! Wood fired ovens use thin dough / crust and a decent (but not overdone) amount of toppings.
Also - Here’s a GREAT recipe for delicious Neapolitan Pizza Dough!