Why I Oughta...

The notion of building a wood-burning oven in our backyard is one that I've mused about for years.  Dating back to our first house in Elmhurst, I dreamed up how I could build one and where it would go in the landscape.  I've posted about it a few times since we moved to Downers - including here in 2017 and again in 2020 and then one month later (also) in 2020 .  The first post in 2020, I talked about planning for a pond and oven .   That last post in September of 2020 , I mentioned building it on *top* of our large drywell.   When I go back and read those posts, I can see the evolution in thinking - from close to the patio to utilizing the lower elevation on the northside to placing it on the drywell to deal with any potential heaving.  They all make sense.  And, that's what I've been thinking the past few weeks as I've moved into real planning mode. I'd like to call 2024 the year of the pizza oven.  Or, at least...the pizza oven foundation and stand.  Let'

Thanks to a tip from the Santa Barbara Baker - who runs a great Ooni pizza oven-centric YouTube channel - I've changed the way that I'm using my Ooni Pro 16 outdoor oven.  Historically, I've used the burner FULL-BLAST, but he turned me on to low-and-slow .  I preheat the oven for at least 30 minutes to get the floor temperature up then, right before I slide the pie off the peel, I turn the temp down to like 1/3rd of the flame power.  This allows for a much longer bake and a crispy, flop-free bottom.  I then turn the burner back up to full power and finish the top off for 30 seconds or so.   I haven't quite figured out or solved the final cheese mix on these low-and-slow Ooni bakes - this one above is about 90% fresh mozz with a few little sprinkles of Fontina.   I've also totally abaondoned the Ooni Pro 16 door because it kept extinsuishing the flame from the burner - due to (I think) - the lack of oxygen.  Maybe...if I modify the door in some way - like drilling h