thanks, i was fun and the event only lasted 1.5 hours , business luncheon. we were able to clear out in half of an hour.
chau, no this is not your dome, i used 4000g caputo 1000 kasl ,12 grams wet yeast 125 grams of salt,and hydration at 60%. i mix for 4 minutes add the salt and mix 4 more minutes. cover rise one hour, ball 9.5 ounces,and refrigerate.
john, i like the way the oven cooks, it hasn't hit Neapolitan pizza temperature yet. my floor was at 725 deg maximum. it has to be fed wood at all times to keep it up to temperature.thanks for the great price on the tools. i am sold on the round peels and i think i like the larger turning peel to. our next use will be Sunday Oberlin college graduation weekend.that should be interesting.
scott, my oven was built by a man from Canada his name is frank sabelli this is what he does for his hobby. he built it then delivered it to me here in Ohio. he also helped fasten it to my roller bed. the oven pulls away from the truck .
norma, you are famous now that slice covered you, your pizza has to be some of the best market pizza i have ever seen!!! our local market buys frozen crusts and canned sauce pretty sick!!! thanks for the compliment. encolse is a front shot of the oven.the stack is removable the oven locks and you drive away.