Firedome pizza oven prototype progressed at glacial speed; I was pursuing the ancient fired pizza with a more common piece of equipment. I was able to achieve around 700°F on most days. I knew however, that a higher temperature wasn't merely a bragging right, but a hidden process variable that resulted in a better crust. I forged onward.
The second Firedome is pictured above, the culmination of dozens of pizzas to date. More air, better fit to the bottom and super combustion. It was off the production line, edges polished and all in about 15 minutes. I closed up the opening a bit, left the flange intact, and left a door on despite the fact that, when opened, it enabled much greater temperatures. Keeping the door hinged on the dome allows one to lower the temperature if necessary. It has come a long way.
Tonight, I took a chimney full of lit briquettes and used it to catch about 6 lbs of Trader Joe's briquettes and reached a steady state of about 1100°F for at least an hour and, at that temperature, it's trivial to charge on the fly. Dry runs are frustrating, I didn't have any dough around, not even for a quick pita. Could this be too hot for cooking?? I will be sure to keep both of you posted on the first real run. I think it's a keeper and Firedome_3 should be the production model (minor modifications) and able to be fabricated in about 10 minutes.