Sunday, July 5, 2009
When making pizza, consider keeping the fire on the side of the oven rather than in the back.
The advantage is your ability to see the area of the pizza closest to the fire, and that's where it will first begin to burn, but just before that happens, you can give it a spin. It is simply easier to monitor the bake with the fire on the side. With the fire in the back of the oven, often the pizza will begin to burn, and you may not see it happening.
Posted by Breadhunter aka Stu Silverstein at 8:50 AM