Got this oven 3 weeks ago. I upgraded the stone to a 13”x13”x0.6” Unicook cordierite stone. It’s thicker than the original stone so I’m able to do multiple pizzas back to back with the stone retaining heat. The stone is also 1” larger which gives more wiggle room in the oven.
I_STOP_FOR_SOURDOUGH
My dude has toppings prepped and trays ready for slicing- you’re a god damned hero.
Kig-Yar-Pirate
What recipe do you use for the crust? Your sauce also looks really good.
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Got this oven 3 weeks ago. I upgraded the stone to a 13”x13”x0.6” Unicook cordierite stone. It’s thicker than the original stone so I’m able to do multiple pizzas back to back with the stone retaining heat. The stone is also 1” larger which gives more wiggle room in the oven.
My dude has toppings prepped and trays ready for slicing- you’re a god damned hero.
What recipe do you use for the crust? Your sauce also looks really good.