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Been lurking around this site for a few weeks as I am just getting into making pizza. As of now I use a stone in the oven at 550 with the convection going... I figure I will try to get the sauce/cheese/crust down now, then build an oven at some point, this summer if all goes well. Anyway looking forward to sharing some thoughts and ideas on all of this.
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Welcome Huskerguy
Without going into last week's Capitol One Dissappointment, let me welcome you here and encourage you on the decision to build a Wood Fired Oven.
Bon voyage
Go Big Red!Lee B.
DFW area, Texas, USA
If you are thinking about building a brick oven, my advice is Here.
I try to learn from my mistakes, and from yours when you give me a heads up. -
Re: Merry Christams
HAHA Thanks... I passed the time drinking and making pizza...Comment
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Re: Merry Christams
Sorry to have missd this until now. Welcome aboard and to the madness of WFO building then cooking. It is a blast.Comment
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