Rocket oven update...

I have found for me the perfect fuel for my rocket oven is bolivian sunflower stalks.     It burns like card board thus fast and hot when they are dry, and give me an even burn that keeps the temp ate 300 - 350 degrees with ease.

I also found that starting the dough in the bread machine then dropping on the pan rolloing out putting in the oven before I put toppings on makes for a much better crust for me.

I timed myself from start the fire to pulling pizza out was 35 min, which is awesome.

35 minutes is super fast!

I think your pizza would be tastier if you get the temperature up closer to 500 degrees, but the speed of your fire is impressive.

Julia Winter wrote:35 minutes is super fast!

I think your pizza would be tastier if you get the temperature up closer to 500 degrees, but the speed of your fire is impressive.

I do like it when I hit 400 deg it does have a different taste with the veggies.     This is not as insulated as it should be so I do loose a good deal of heat.    

The fuel that I use Bolivian sun flower stalks has to be continually fed to keep the flame at peak.      But the real advantage of the stalks is they are all straight  10 - 15 foot long stalks so no processing of the stalks for the fire.

I was about to build a cob oven, but I am so glad that Permies did the kick starter for the design of this.    Mine is not exactly to spec,  but would not take much to fully insulate  this.

When I was done with the pizza I had all kinds of coals left.    I turned that into biochar.     Multiple functions from a rocket oven is superb thing.

Today I insulated the front door of the oven.    HUGE difference.     I will need to cut back on the wood as this burnt the edge of my pizza in short order.

That looks great!  I'm glad your oven is working so well.