Just what it says - bread ovens may not be perfect for baking pizza, however I am not
that that last 5% of pizza makers who cares about tradition etc. If I can produce a 95%
high hydration wood oven baked margherita style pizza I will be happy.
I got the pizza bug bad and have spread it to my family members - we are considering a
wood oven at our country home. I would prefer not to spend 3-5K for a pre-fab kit and
would find the homegrown approach more satisfying yet having read many posts and info
some people seem be believe that a nonround oven is less than ideal for some types of
I haven't heard anyone on this board complain about their ovens only that they wish they
were larger - can anyone share some performance opinions and state whether or not your
oven is pre-fabbed or home built from bricks.