I am a long time wood fired pizza lover, first time oven owner. I've been curing my Forno Classico Piccolo 65 oven for 3 days and am getting ready to fire my first pizza. I'm hoping to learn much from this community. My all time favorite pizzeria is right here in my home state of Wisconsin. It's Il Ritrovo in Sheboygan, WI (one hour north of Milwaukee). I'm a foodie through and through, so the prospect of having wood fired delight at my fingertips is exciting to me. Thanks for letting me into the inner circle.