I just bought a slightly used Garland-CPO-12H and had a few questions. This is very similar to your baker's pride shown above and has two decks for cooking (one temp control). First, and guidance on temp, style and results that yield good quality results? I have some pretty good pizza knowledge, but want to understand how others have gotten these desktops to perform.
For example: Direct dough with lower protein Italian flour, temps and results?
Biga-style aged dough (mother slow rise etc.) higher protein (American flour), temp and results recommended?
Best NY style results.
Also, I am wondering if I overpaid, as the guy raised the price $80 on me claiming another offer after I called. Any thought on what is a good price? I saw one listed as new for $1519. Also, while a pretty small interior, any experiences trying to "brick-line" after the fact if not BL to start? This one is pretty well insulated, and lower deck has upper to radiate, but wondered if these decks work like brick or if adding a thin stone or other stuff inside improves performance.