The cast iron is gonna be the pain to find. Anyways, you basically want to build a kiln. You build the firebox with flue then you lay down refractory lining then you build a "popup" which is really nothing more than an arch directly over the fire box with the cast iron plate to distribute the heat properly. If you want doors for it, you can buy them at Tractor Supply Company, but they aren't absolutely necessary.
While many pizza connoisseurs swear by the traditional thin crust pizza, many modern critics now prefer the so-called deep dish pizza that originated in Chicago. Although pizza has its origins in Italy, America has made the pizza a household dish - and one of America's most favorite and most favorite popular dishes.
If you trace the origin of the pizza back to its Italian origins you will see that the thin crust is how it was meant to be made. Apart from that, the ingredients were kept to a minimum. the focus was on fresh ingredients and on having the right flavor. The classic Martguerita has only 3 toppings and all of them are fresh and made from natural produce.
When you look at the American pizza, its almost the exact opposite. Firstly, the crust is thick and almost like a piece of bread. It usually has a lot of toppings - where more is better. You will rarely find fresh ingredients on these pizzas and all the sources, the cheese and even the dough are pre-made in some factory.
So, which one is better?
I think both has its place. American pizzas are part of the fast food culture and most of the popular fast food chains thrive on putting virtually everything on their pizzas. Chicago style pizzas does not have to be just a fast food wonder. Many of the top restaurants in Chicago can whip up a deep dish pizza that will make any food critique happy.
In my opinion, Italian thin crust pizzas are a different kettle of fish altogether and comparing the two is not really fair. Although it is considered "fast food" in Italy, the fresh ingredients, the wood fired oven and the love and care with which its made makes it a meal and not just a pizza.
[simpleaffiliate source="chitika" results="0"][/simpleaffiliate] our wood burning stove is great but the window turns black so quickly so what can help slow this process down?
everytime our wood burning stove comes on it is great and soooooooo warm however the window on it turns black sooo quickly we have looked round on the internet and the only possible soloution is to clean it with oven cleaner etc...... is there a soloution that can help slow the process down of the window turning black?!?!?!?!?!?!??!?!!??!
DO NOT USE A wet paper towel or newspaper to clean a hot glass window.... BANG craaack.
I use a scraper{paint scraper or razer style} while the stove is hot. Then every couple of weeks I let the stove go out and cool down then use either a glass cleaner or what I found out that works real good is wd40. I've been burning wood for 20+ yrs and have never had a perfect way to keep the glass clean all of the time. The scarper is probably your best bet in between a good cleaning.
