[nissanneill]

Hi Jerald,
I have no experiences with cooking on a pizza stone but it looks to me like you are definitely in need of a Pompeii oven.
No fussing around with that relatively inferior electrically heated cooking when compared to the heat and humidity in a wood fired oven.
I can't get over the efficiency and minimal times needed to cook in a 'hot' wood oven. Just watching it rise and brown with the cheese bubbling away is a sight to behold, I can smell it now.
Electric cooking of pizzas (we cook small pizza toppings on plain or wholemeal muffins which are cut in halves for a quick and easy winter lunch or snack) is not the same as those coming out of the Pompeii, You can then cook the breads and my favourite, the hot spicy fruit buns. Usually, the traditional sunday roast lamb goes in and halfway through, turn the meat and the vegies. If it is cold, then a fruit pie or pudding goes in as we take out the roast.
I hope this gets your juices going to jump in and construct a real oven and enjoy, ENJOY!!!


Neill