Hello! I'm just registered to the forums though I've been lurking on and off for a year or two now. Most of my experience comes from a home oven with a stone. In November my friend made me a steel and I've been using that since. At home I generally stick to neapolitans -- pan pies when I'm feeling lazy, though. I've been making pizza for 8 years, starting in one of those crappy aluminum counter top ovens that only go to 450, store bought dough and sauce. Moved to a pizza pizzazz at some point which was even worse. Since then I've used a range of home ovens, built a brick oven and cooked in it. I've also spent a day cooking for a commercial venture, in a trailered wood fired steel oven.
I just got a new apartment with a backyard, for the short term I'm going to build a frankenweber on a 22.5" and see how it goes. long term I'd like to build a brick oven but that will have to wait until the summer when i can clear a space in my yard.
