Time to take the dough out of the fridge to slowly warm up to room temperature. Should be ready by the time the oven is ready. #pizza
@dadegroot how long do I have left to magically discover a teleportation device to transport myself over to your deck? ;)
@GustavinoBevilacqua It's just wood from my property. It's all down to thermal mass of the oven, and insulation. The design ensures that the heat is trapped inside for the most part, and the bricks are refractory bricks, so they happily soak up and store the heat (and can take the high temperatures). The room of the oven was about 570ºC, but I've had it up to around 650ºC before.
@GustavinoBevilacqua Yep, but thankfully not that hot, otherwise my aluminium pizza paddle would be in real trouble ;-)
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