When I was a child we visited my Nona in a small umbrian village and ate pine nuts from pine cones gathered from the side of the street. These pine cones had already opened. Were they "unripe" pine cones they put in the oven?
Drake, your oven is performing impressively - I've found my oven at 380 the next morning with the door on overnight (coals raked out though) and no snow
I usually begin baking a few hours after pizza, sounds like you could start dough the night of the pizza bake (use any leftover dough as a biga) and bake in the morning. I'm having trouble seeing my bread at 8pm.