Greetings from Oregon
I want to thank everyone for all the information on the forum. I am looking to start my oven in the next year. Nothing like a little time pressure ;) My goal is to make a bread food oven that can also make pizzas. I have a ton of questions regarding the approach I should be taking to start my design. Especially given the end goal. For example, I have read about soapstone being a wonderful surface for pizza but would it also be a good surface for any other cooking/baking.
Looking forward to putting up my design and ideas when I get past the information gathering stage.
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