I used the Carbon oven. I had both the main flame and under stone flame set to low, because I wanted a little longer bake than I would have for a Neapolitan. The dough was naturally leavened, and had been in the refrigerator for a few days. As such, it would probably not have been strong enough for a loaf, but it worked well for pizza.
Your inspectors definitely agree!
speaks to me.
What's your oven and baking method?
I used the Carbon oven. I had both the main flame and under stone flame set to low, because I wanted a little longer bake than I would have for a Neapolitan. The dough was naturally leavened, and had been in the refrigerator for a few days. As such, it would probably not have been strong enough for a loaf, but it worked well for pizza.
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