This may be a bit off topic but this discussion and the following quote from Firing Your Oven reminded me of a post I've been meaning to make.
Quote:
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Originally Posted by james for fire-in-the-oven cooking, including pizza. The thinner split catch fire faster and put out a good flame.
James |
Is pizza cooking the Pompeii or Casa etc best done with fire in the oven? Does this reduce the oven's capacity much?