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I've try'd a pizza steel and stone and all the other b.s. but it comes down to needing more heat. There's no way for me to own a brick oven for now. but im about a step away from ordering a bakers pride counter top model. Can I crank out "Neapolitan style" pizza at temps from 600 to 650? and also whats the real difference between NY style and Neapolitan pizza.
I cant install a brick oven in at my place. I dont mind spending a bit, but I would prefer some type of portable model that runs off gas and not a 220 power line. It has to 120v or gas i just cant seem to find anything that surpasses a 650 temp ceiling.
I have A wood oven in my back yard,sad to say I have not used it yet this summer. That Is how good the blackstone is
Wow.....I will really have to consider it. My only reservation is that the construction looked a little flimsy and also if anyone knows what is the re heat time for the stone between pie's??
i can see already that a bs is not for you d.
yes, just giving you a tease d.one of the forums top piemen shows you 3 remarkable pizzas and you THINK you might consider? just check out one of the bs threads for the facts....it is not a tin can pojunk.