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I use wooden peels as well. If I think the dough might sit on the peel a bit too long before placing it in the oven I'll sprinkle a little semolina flour on the peel before placing the dough on the peel and building the pizza. The semolina doesn't burn like 00 and offers a bit of added crunch.
It was a busy day today. Took off the forms for the oven roof, finished the veneer bricking on the front and side of the steps and completed the surface bonding cement on the base. Good progress but exhausting.
Long but productive weekend. I got most of the exterior veneer on. I just need to put on the vertical bricks around the base and finish the sides. Then, mortar all the joints. I’ll probably have to save the base front until next year.
At long last, I can finally say it’s done. Finished up the brick and mortar on the face of the base. I never thought this day would come. Need to do some maintenance of water proofing and still need to get the oven door but what a ride.
Impressive brick work. Great volume of wood storage. I was shooting for that amount of counter space but my eventual site would not accommodate it...envious. Enjoy!
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