That's one GR8 Looking pizza!

Yeah they are a great little unit.  I tried one for my rectec, but it did not fit very well, so did not get as hot as it should due to covering part of the firebox.  I did not have time or energy to modify it to line up properly so I sold it to a GMG owner that loves it.  Nicely put together little units!

Good looking pizza!  Does it pick up any smoke flavour or is the temps too high for that?
I use parchment indoors on a pizza stone at 500° for bread and it works great without any burning.

I dont think there is much smoke flavor @ those temps especially with only 3-4 minutes of exposure.

I'm wondering, a commercial wood fired oven has the nearly the same time and temp, although the fuel is right there as opposed to being in the firebox below and still essentially indirect with this.....and is a smoke flavor the most desirable aspect of a wood fired pizza oven, or is it high temperature remembering out east and elsewhere they use coal in a similar commercial ovens?

The heat is the #1 aspect to this type of cooking.  There may be some smoke/wood flavor imparted, but the heat making the char and flashing the water to steam (bubbles in crust) are the primary factors.  That is what gives it the unique texture and flavor.  Pizza ovens back east typically run 900-1200 500-500* I think?  Neopolitan are 900-1200*, that is why many guys with these high temp cooks will make their own dough, takes a specific %water to work properly and not instantly burn.

Coal or wood.  I just think it was the fuel source, was not intended to impart a flavor any more then gas or electric would be expected to.  Did it?  Probably, when compared to the latter 2, but I guess you have to look at the American History of the Pizza.  I think Lombardi's in New York was the 1st to do coal and I think that was 1895 or 1905, can't remember.  I would venture to guess that a gas fired oven was not even invented at that time, but I maybe wrong.

>Pizza ovens back east typically run 900-1200*

New York style pizza is typically baked in the 500-550 range.

>Pizza ovens back east typically run 900-1200*

New York style pizza is typically baked in the 500-550 range.

Ahh good call, I was thinking NY cooked hot like Neopolitan.  Thanks for the correction!! 

MY Current setup is in that range, no wonder I have been enjoying it!

oops, didn't realize there was a thread on GMG about the pizza oven. I just posted info in the Accessories area.

Anyway, I agree that this thing works great and info here is spot on.

How long does it take for the oven to get up to cooking temp and at what temp are you setting it at?  Thanks.

How long does it take for the oven to get up to cooking temp and at what temp are you setting it at?  Thanks.

I set it to 375 and it takes about 20-30 mins depending on how cold it is outside.

Do you cook the pizza with the lid up or down? 

Do you cook the pizza with the lid up or down?

I cook w/the lid down

I found that if I used pre-made pizza bases (or tortillas) the bottom would burn before the cheese melted.

Last weekend I put an extra (non-GMG) pizza stone on top of the GMG stone and it evened out the top/bottom cooking time.

The downside was a longer cook time, but only from 3 minutes to 5 minutes.

It's great for birthday parties where the guests build their own pizzas.