When of the things I dislike most about baking pizzas in my home oven is that it takes a long time to heat up (especially with a baking stone), which is made even worse during summer, when it really heats up the kitchen.
I was excited by the pita oven since it can be used outside and is fast heating to boot (10 minutes of preheat).
It's higher temp also allows baking more Neapolitan style pizzas (Neapolitan pizza texture is a lot like this of a good fluffy pita).
I baked 3 pizzas this time.
Classic margarita - fresh crushed tomatoes, mozzarella. Olive oil and basil post bake. This one got a little torn when I removed it from the oven.
Tomato curry and chickpeas with mozzarella, coconut cream, red Thai curry paste, cardamom, ginger, garlic, chili, cumin. (Yum!)
Parmesan, pistachios, onion, rosemary. Lemon juice and pepper post bake.
Bake time was about 2 minutes each. I'd like them to char more, but the cheeses and toppings were threatening to get overcooked, so I preferred to take them out a tad pale (overcooked fresh mozzarella is a sad thing). The bottom of the pizzas was more charred and had a nice smokey flavor from the semolina that fell from the pizzas and burnt.
I think I'll try to set up a deflector to aim the heat away from he center and towards the rim.
