www.woodfiredovens.online

Very nice 

Raisins, pine nuts and garlic make a great addition to pasta so I see it on pizza as well. Rum

Craig’s combination of cheese, rum soaked dried cranberries, sausage, jalapenos, and hot honey is pretty tasty. Plus the chef gets

Yuvalvv,My total process was the same as I have used several times before: 690g Caputo Blue Type 00 flour, 448

61% Caputo blue 24 hour rt baked on Gozney arc xl at around 830-850 90 seconds.

Hey Matt, nice to see you posting, hopefully you’re back.

Quote from: kori on Today at 10:59:39 AMCould you elaborate on this Scott? If you use a rolling pin or

This is all great advice, dont worry about temperatures, that will be almost meaningless to you due to different ovens/materials.

I have always left a good size rim on my pizza’s ( maybe too much ) but i just happen

I do wonder whether i should cook with the oven door open and move it around every 15-20 or so?