I'm making dough according to Peter Reinhart's formulas, but I don't have my oven yet. I might be asking the obvious, but....will the oven make all the difference? I am a fairly competent self taught chef. My pizza at home just has that "Certain Nothing". I guess I just need reassurance. Do you think your home baked brick oven pizza is as good or better than the places you used to go to buy it?
No announcement yet.
Will the oven make all the difference?