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 our old Pompeii 2 days after pizza night. Does the Toscana come close?
[I posted this in the Newbie forum, but thought this may be a better place to post]
[I posted this in the Newbie forum, but thought this may be a better place to post]
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