The Home Made Pizza Thread

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Andres Falconer

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I'm determined to figure mine out. I think a thicker stone (or steel). Favor the front with the stone and teh coals to the back. And maybe don't light the whole chimney!
Thinker stone and coals on the back, for sure. I found that throwing in the occasional handful of wood chips fires it up nicely, without overheating the stone, which cooks the pizza nice and quick, as if in a wood burning oven. But these are just cheap fixes for a cheap product...
 

applescrap

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It's a no brainer boys. The napoli (mine, now bertello since Kevin from shark tank bought in), and kodas are sweet. The new koda is sweet but mine I use wood. I heat with propane then nail with wood chunks, while subtle the wood is amazingly superior. Always wanted a roccbox, they are down in price, but am cool with mine. The cast iron burgers in it are silly good to. I have surely commented about these pretty voraciously over the years along with pics. But I made some a few weeks ago.
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