The spring in the crust was not as good as it should have been and no amount of experimentation in dough recipes seemed to be giving me all the results I wanted.
I needed a oven that would produce high enough temperatures which would cook the pizza in under 5 minutes. A brick oven seemed the best way to go.
Nirvana seemed to be a wood fired brick pizza oven.
I did not want to buy or build a traditional wood fired pizza oven, as this was overkill for the amount of pizza we make and eat in a year, even with the occasional pizza party.
Thus I began my quest to construct a simple but effective way of getting a hot oven and give me the results I was looking for, all this without sending me broke, or having to keep stocks of hardwood on hand to fuel the oven.
The dome shape helps to focus the heat from the BBQ and also retains heat within the bricks as well.
The pizza cooks in multiple ways. The base cooks mainly from the heat of the bottom stone, the top cooks from the radiated heat from the dome itself, and the hot air which comes from the back of the oven and through the front and then escapes through the small gap in the BBQ hood.