Skagg2000 Posted July 21, 2020 Share Posted July 21, 2020 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 Quote Link to comment Share on other sites More sharing options...
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