If this thread is still going, Id like some info please, it would be greatly appreciated.
I realize that HEAT is a huge, huge factor inmaking New York style nabladan hybrid. Other than a coal oven, what oven can provide this type of heat....I would think 800 degrees would be a starting point.
I know Apizza Scholls swears by his ELECTRIC deck oven..... I know electric gets hotter, but I need more info before Im convinced.
DiFaras uses a plain ole gas deck oven, if Im not mistaken.
I don't think a wood oven is the right type either.....I may be wrong, but I think a wood oven is great for AUTHENTIC Naples style pizza, California style pizza, both with a thick,softer dough......no?
Varasano, whos dough website reflects many many years of research and experimentation, uses an oven called "Pizzamaster", I believe that may be electric also.......
And lastly, I have read that Terry is getting his oven from Sweden, is so, would you mind telling me the brand, so I can do proper research? I would greatly appreciate it.
Well, thanks for your imput, and I am looking forward to hearing from you.