Pizza-oven rounds two and three

We gave the pizza oven another try for lunch and dinner tonight. It is too hot on bottom relative to the top. I think that’s because we’re not sufficiently controlling the flow over the top. But having some good radiative surface above the pizza would help too.

I insulated the chimney. It seems to have helped. Now the temperatures of the chamber under the metal plate get very hot. Like over range on the infrared thermometer. At that temperature, putting a pizza directly on the aluminum obliterates the bottom.

A video:

A shot of the chamber temp. Had to try a few times to get the right spot because many were over 999:

Here is the improved brick setup to constrain the flow:

After burning the bottom of some pizzas during lunch, Thuy suggested putting the grill on top:

Here are some pictures of the bottom using the grill method:

This one was slow cooked before we added the grill; it came out good but took a while: