I watched YouTube videos illustrating this new oven. It looked very impressive in the video. I went to Sur La Table to look at it in person. The stone is 14" but the opening can only fit a 12 in peel. I want to know if anyone here has tried it and what is your review. I use a 16" stone on the bottom rack of a 550 F oven. King Arthur bread flour 445gr water 10oz. IDY 1.5gr
sea salt 1.5 tsp. 2 min. mix 10 min. rest 9 min. mix with a Bosch Mixer. I get 2 12oz. dough balls oiled & stored in fridge 1 to 3 days. Pizza I use Escalon 6in1 right from the can , sprinkle w/dried oregano , basil & sea salt. Bella Gioso sliced Mozzarella from Costco. and BoarsHead Pepperoni. 9 min . Beautiful, delicious Pizza. I put leftover slices on small paper plates , cover them with foil, freeze them. I reheat them as needed in a toaster oven with a small pizza stone at 500F for 9 min without preheating, and they come out really delicious.