Winnipesaukee Forum - View Single Post - Pizza

Sal · 10-01-2019, 01:38 PM

Thanks Gatto, but I have purchased a stainless steel oven, made in Italy.
I've used it about 6 times so far and IT functions beautifully. The chef, however, needs practice. I've burned the bejeepers out of a calzone and also a mushroom pizza . . . . but practice makes "better" if not "perfect".

I am surprised by the difference in heat generated by very dry hardwood and by dry softer wood (not pine)). The dry hardwood pushes the interior temp to over 800f. The softer wood gets it up to 550f or so. Practice, practice, practice. Is there a Symphony Hall for pizza?

10-01-2019, 01:38 PM	#39
Sal Senior Member Join Date: Apr 2004 Location: Moultonborough Posts: 311 Thanks: 103 Thanked 169 Times in 53 Posts	Thanks Gatto, but I have purchased a stainless steel oven, made in Italy. I've used it about 6 times so far and IT functions beautifully. The chef, however, needs practice. I've burned the bejeepers out of a calzone and also a mushroom pizza . . . . but practice makes "better" if not "perfect". I am surprised by the difference in heat generated by very dry hardwood and by dry softer wood (not pine)). The dry hardwood pushes the interior temp to over 800f. The softer wood gets it up to 550f or so. Practice, practice, practice. Is there a Symphony Hall for pizza?