hi there...i just got a primavero 60....loving it.....we did our first firing sat. night....about 20 pizzas.....great success...the next morning we made bread and then beer can chicken...everything came out great....we were real impressed with the oven and our goodies that came out of it..2 questions for you veterans please..first....at what temp is ideal for bread baking the next day? my oven gauge was reading about 400, but the dome and floor was in the 500's....it worked, but i was wondering why the discrepancy in temps?...also steam or no steam in the oven?...everything i'm reading is saying steam, but water can also crack the cement,no?....thanks..
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new primavero 60 owner