 Re: The size of the pie
There are a number of people here who are more experienced than myself, but I think it is important to understand that the high temperatures at which mos of us work works best for thinner pizza than one finds in most current pizza establishments. (But then I've never had an NYC pie, so anyone can correct me on this.)
Of course you can moderate the temperatures to accomodate a thicker pizza.
Pie diameter is largely an issue of ease of handling. If your oven door is wide enough, you can work with the larger pie. But it is just easier to shape and handle a smaller pie. I believe those are the issues at hand.
But these ovens are a kick to use, and don't take long to master. Go for it!
Okay, you NY-style pizza pros. Let's hear from you guys!
Michael
aka PizzaMan |