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["Lynda" <lurine AT softcom.net>]

DH says you would be correct.  He learned from his father who immigrated 
from Naples.

I, on the other hand, learned from Noni who immigrated from Tuscany.  I use 
a thicker bread type dough.

Lynda
----- Original Message ----- 
From: "Rob" <becida AT comcast.net>
> I 'think' the thin crust, really hot oven is called a Napoli style
> pizza, like 2 or 3 min tops to cook it.
> For the wood fired outdoor oven you really need to take a look at the
> book "The Bread Builders".
> http://www.amazon.com/Bread-Builders-Hearth-Loaves-Masonry/dp/1890132055
> Dan Wing (one of the two authors of the Bread Builders) has an oven
> on a trailer and had some good advice (somewhere) on building one of 
> those.
>
> Rob
> becida AT comcast.net
>
>
> > The
> > man is chef and restaurant owner  Vincent Guerithaul who owns
> > Vincent's restaurant on Camelback Road in Phoenix, a genius both in
> > the kitchen and at the business desk. I suspect the reason he was
> > personally making pizzas at his outside farmers market/Saturday brunch
> > extravaganza is because he was making money faster there than at any
> > of the other food stations. He had a temperature "gun" and showed me
> > that at the back of the oven the temp was over 1,300 degrees. Just
> > inside the domed opening it was 850 on the floor and 550 about six
> > inches higher in the air. He said it took about two hours to get the
> > oven fired and ready to go. Once he started making pizzas he never
> > used the door.
> >
> > I normally bake my thick pizzas, with pre-baked whole-wheat skins, at
> > 500 degrees for about 12 to 15 minutes on a pizza stone. Vincent was
> > cranking out these thin things in two minutes flat, the bubbly dough
> > and cheese visually delighting the customers. At seven dollars per
> > puny little pizza he was making money at a rapid rate. He usually had
> > two in the oven at a time. He was using those long pizza peels that
> > are flat, thin metal shovels attached to a five-foot sturdy wood
> > handle. He showed me how he turned the pizzas around at about forty
> > seconds, so they did not burn on the side toward where the fire wood,
> > red and smoking was pushed. There was a flu near the middle of the
> > domed opening; the entrance dome was perhaps fourteen inches deep. I
> > couldn't tell what the floor was made from, perhaps a custom fired
> > tile. It was about a half inch thick.
> >
> > He said that he bought the inside metal shell--it looked ash gray and
> > bumpy inside--and had a tile guy mud it over and add the tiles. I put
> > my hand on the tiles and they felt cool. A few inches inside it was
> > over a thousand degrees.
> >
> > The main reason I share this is because it occurred to me that a tile
> > covering would be one way to make the outside waterproof, so our
> > homemade clay ovens wouldn't melt if left out in the rain. That would
> > allow full latitude on where we build ours and would obviate the need
> > for a roof or tarp. The guy who tiled this one made it square. A domed
> > shape would be so much prettier and would shed rain even better.
> >
> >   I took a bunch of digital photos but someone needs to tell me how to
> > get them onto a site where you can see them.
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