You love Neopolitan-style pizza, but don't want to invest in a brick oven.

[StrayBullet]

Been making pie since early 70s and have figured out most difficulties by trial and error. One idea always sticks: Simple is best! If something seems novel, it likely has already been tried and discarded - look to a good pro in the pie only business.  

Making pie is not rocket science and, unless you are very anal, you will find few critics talking when the pan hits the table.

Lock up the forum, it's all been done and written about before....

[BobBill]

Not what I meant.

What goes around comes around. No one ever pays attention, few seem to learn from experience of others.

Like I said before, an observation, as some stuff here is fun to watch.

Even Cooks messes up, le meme avec moi. No biggie.

Hey! I have learned quite a bit from the site, and thank for the help. No problem, don't be so defensive, was not flaming.

[StrayBullet]

No worries, I hear 'ya ....I say the same thing about Sales; everyone trips al over themselves to get the latest greatest books, techniques, etc...when in reality, Sales hasn't changed since a caveman sold the first wheel

Mark

[Tman1]

I've looked over this thread, I think you should see how I overcame this problem for under $100.
http://www.fornobravo.com/forum/f43/building-oven-14269.html

Or, a  slightly more attractive version...
http://www.fornobravo.com/forum/f21/foundation-first-pizza-4-1-2-a-6653.html

or here...
http://spbc.info/galleries/Albums/2009-05-22/


While it doesn't look pretty, I can assure you, it makes pizza at high temps (my first cooked in 40 seconds). Now, I need to focus on the dough and stretching.

[BobBill]

Whatever! Who might complain?