Hey Serious Eaters, I have some pizza oven questions I'm hoping you can help me answer!
My mom is going to be out of town for the month of August, and Dad and I are trying to surprise her with a pizza oven when she gets back. I've been following the "My Pizza Oven" columns over on Slice for a while and have a very general knowledge, but dad and I have a few questions we're still trying to work out.
1) Brick ovens are more expensive than the pre-formed material kind. Any real difference in cooking experience? We only have a month and want to make sure its done when she gets home, so we think the preformed dome is the way to go. Thoughts?
2) For someone who wants to use this a couple of times a month to do a few pizzas and maybe roast a chicken what size would be best?
3) If we are trying to match existing square flagstone as overlay can we do a domed oven and take care of flagstone at finish out? We're trying to make it match the rest of the outdoor kitchen.
Any advice or pointers are much appreciated! Thanks