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Upgrading a La Hacienda Lorenza Pizza Oven


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I picked this up off Gumtree the other day for a few quid.


It's ok, but i think it could be better. It's all very well placing the pizza on a stone in the oven but the pizza doesn't brown to well because the "upper" is steel & loses to much heat. My Bakerstone which is great, has ceramic stone on the roof to direct heat back down on the pizza. I'm wondering whats the best way to line the internal of the oven to ensure the heat is retained & direct on the pizza to heat some browning on the topping?

Any Ideas?


Cheers n Gone Nick 

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