Got to say - I've been like a big kid this week. My Primo 60 oven arrived on Thursday and, with some help, I put it in place yesterday. We had a fantastic evening of making pizza (I prepared the dough on Thursday night in anticipation!). Still got some work to do on the base - rendering it, painting, and potentially adding arches to the front - but right now as happy as Larry!
Planning to fire up my tandoor this weekend (after eventually basically rebuilding it due to being left out in the rain a couple of years ago) so will be trying naan bread and tandoori rotis in the Pizza oven while I make tandoori chicken in the tandoor. Reason I'm not making the breads in the tandoor is nerves that the sides might come off with the bread
Change of plans. We're now having the family over for pizza tomorrow. My dad makes sourdough bread every couple of days, and gave me a starter. Tomorrow's pizzas will be with a sourdough base - will be good to see what the difference is. I'll post photos...
Sourdough pizzas turned out nice - no photos, too busy cooking and eating I'd made two batches, one with just sourdough starter and one with sourdough starter and dried yeast. I think the mix was better - it was lighter whilst still having the sourdough taste. Even made some sourdough rolls at the end with the left over dough balls.
We still really like our Primo 60. I suppose the deciding factor might be whether you intend cooking more than one pizza at a time. To be honest, they cook that fast I'm more than happy to do one at a time, so the size of the Primo suits us. I haven't ventured further to cook roasts, breads etc - just pizzas. After a couple of teething problems (cooking too early - it's important to make sure the oven is at temperature before you start) - we get fantastic pizzas every time. Hope this helps.
Roasting is done using retained heat and not 'live' fire. Pizza cooking temp is around 450-500c and most ovens need a stick or two to maintain this temp for an extended pizza cooking session, but this is far too high for any sort of meat dish; most of which need to be below 200c. Insulation is key to providing this long and slow cooking period as it maintains the heat gradient or stops your oven cooling too quickly. Hope this makes sense.