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Well, here I am in the Newbie Forum, starting from scratch. We sold our house (and our cherished Pompeii oven) several years ago. We recently bought an Ooni to satisfy our pizza cravings. The Ooni makes solid pizza, but it's small. And just not as fun as a WFO.
So... We're considering a Toscana 100. How is the heat retention for the Toscana? If we bake pizza the night before Thanksgiving, will we still be able to cook a full Thanksgiving dinner the next morning? We could bake in the Pompeii 2 days after pizza night (I attached my old Pompeii cooling chart). Does the Toscana come close?
So... We're considering a Toscana 100. How is the heat retention for the Toscana? If we bake pizza the night before Thanksgiving, will we still be able to cook a full Thanksgiving dinner the next morning? We could bake in the Pompeii 2 days after pizza night (I attached my old Pompeii cooling chart). Does the Toscana come close?
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