Same question for you, as in my #26.
Nice leoparding char is A Good Thing.
Are you making your own doughs? A high-temp recipe?
Minimum 2 hours to get up to temp. I usually give it 4 or 5 hours, I’ll light it lunchtime for use for dinner. Once it’s lit it doesn’t take much attention, just throw a couple of logs in every few hours.
If I’m having a party and cooking lots (20-40) pizzas I’ll light it in the morning so the whole thermal mass is up to temp.
It holds heat great, it’ll still be 350 deg or more the next morning.
It’s also great for pulled pork and ribs, I let it cool down put the meat in at night, shut the door and in the morning it’s cooked to perfection.
I do make my own sourdough dough, makes a thin crust. Standard recipe. I like the Caputo pizzeria flour, wife and daughter prefer King Arthur.
It’s just flour, water, salt and a little olive oil.