I had this very issue on Saturday.
Will be more careful with any excess semolina but will scrape the stone between cooks.
Type: Posts; User: Byron
I had this very issue on Saturday.
Will be more careful with any excess semolina but will scrape the stone between cooks.
Having used a weber stone on a e410 for a year, I have been really pleased with the results although I now have a Koda 16 which will get it's first run out tomorrow.
I tend to make my own dough...
where would you recommend buying a pizza oven? i assume it is purchased in kit-form and built and cured on site?
Running through some ideas for our back garden and keep coming back to the idea of...