0 Members and 1 Guest are viewing this topic.
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 fixed it
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