Hi guys. Having spent quite literally ages trying to get my oven floor perfect and going through my 300 bricks for the very best specimins, alas it seems that to make a perfectly flat (no edges to catch a pizza peel) oven floor without somekind of after grinding is the stuff of dreams.
Can I ask; am I going mad over nothing, or are little edges really quite annoying when using the oven and have an impact on its usability? And if people did grind their oven floors, what did they use and how did they feel it worked out? Any pitting?
All help appreciated, thanks!
Can I ask; am I going mad over nothing, or are little edges really quite annoying when using the oven and have an impact on its usability? And if people did grind their oven floors, what did they use and how did they feel it worked out? Any pitting?
All help appreciated, thanks!
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