Friday, June 5, 2009
If you're primarily doing flat breads and pizzas than your oven will probably need to be larger than it would have been if your main focus were raised loaves. The reason being that flat breads and pizzas do best if you're maintaining a fire in the oven while they bake, and a fire takes up quite a bit of space. You'll need lots of room to maneuver your pizzas around to get them to bake evenly.
Posted by Breadhunter aka Stu Silverstein at 5:25 PM