I am in the process of planning a wood fired oven pizza restaurant. I am having trouble selecting the right oven. I like the idea of Neapolitan style pizza but desire a little crisper middle bottom crust. I am interested in the stefano farrara ovens but one salesman told me that the farrara will only bake at 900 degrees and that would be to hot to get a crisper bottom. Is this correct? Anybody know?
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