Has anyone tried this?

[Chicago Bob]

Peter, you've got the 1/2" steel, which, with your oven, will give you any non Neapolitan bake time your heart desires.  You can certainly look at your broiler and see if it can do Neapolitan, but the odds are astronomical that it can't. Assuming this is the case, 1/2" steel, in a fixed position, will give you everything this oven is capable of giving you. Enough of this hot hearth moving madness 

I could'nt have said it better myself....

[scott123]

 

I fixed it 

[Chicago Bob]

I fixed it 

  I'll bet your power of persuasion could indeed get a horse to drink from the well..

[scott123]

Well, maybe but that's not what I'm saying. When I say I 'fixed it', it means I fixed my post to reflect your previous comment:

http://www.pizzamaking.com/forum/index.php/topic,22795.msg233140.html#msg233140

[Chicago Bob]

Well, maybe but that's not what I'm saying. When I say I 'fixed it', it means I fixed my post to reflect your previous comment:

http://www.pizzamaking.com/forum/index.php/topic,22795.msg233140.html#msg233140

I know, but hey...my stuff gets passed over all the time so I'm conditioned to not sweat the small stuff...but ...any time I can mess with the pizza version of Dr. Norman Vincent Peale...I'll take my best shot!!