A D V E R T I S E M E N T


Author Topic: The Entire Pizza Making Process I use at the Garage  (Read 175082 times)

0 Members and 1 Guest are viewing this topic.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 22685
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: The Entire Pizza Making Process I use at the Garage
« Reply #380 on: October 30, 2017, 08:23:17 AM »
what's the Accunto like to cook in?  I have some experience cooking in a pre-fab Ferrara, and its marvelous....except the thermal efficiency can be a bummer sometimes. the mass on the bottom of your's looks like quite a bit more.

I don't know how to describe it. I love the oven. Yes there is a lot more mass under the deck as compared to a mobile SF.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


 

A D V E R T I S E M E N T