Thanks for sharing the link, Norma! And, yeah. Bake it in the pans until it "sets up" and can be safely removed. Then finished on the oven floor. The only reason I use WFO is that it's what my host venue has. I usually try to deflect any questions about it from press, because it's not what I'm going to use, and to me, the ovens/technique isn't what I want guests to focus on. For the eventual brick-and-mortar, it will be deck oven.