Re: Road to the perfect Canotto
That’s great – thanks so much for the replying to an old thread. I’m not on here so much, so
Read moreThat’s great – thanks so much for the replying to an old thread. I’m not on here so much, so
Read moreWow what a crust!! Keep ‘m coming!
Read moreExtremely insulting sir, i am blue now!! No, just kidding! When i tried that the picture shows up while i
Read moreDidn’t do anything different but stone hit 900f after 25 minutes. Baked a 1:50 whole wheat pie. Even at that
Read moreQuote from: goosta on Yesterday at 09:50:26 PMI’ve never heard of that but now I am intrigued! I will have
Read moreQuote from: TXCraig1 on Yesterday at 09:24:40 AMHave you tried it with kettle cooked potato chips on top? One of
Read moreQuote from: b0b on Yesterday at 08:41:19 PMThat Max is looking good! I kind of wish it had a real
Read moreQuote from: Globalksp on July 24, 2024, 03:47:07 PMFollowing up to my own post to comment that ordering from Brick
Read moreHi everyone As you might know- BrickOvenBaker.com is back up and running! We have been serving members of this community
Read moreQuote from: Potato551 on Yesterday at 09:33:01 PMI also only have aluminum baking sheets and ceramic/glass bakeware until my Llyod
Read more