YES EXACTLY. After building our cob wood-fired oven, we'll never, ever be able to go back to anything else. Andrew and I haven't pinpointed the exact Thing that makes it so good--like you said, a combination of the smoke or bricks or wood--but it is SO GOOD. Your pineboard assembly "plate" is brilliant--that would certainly make our guests-over-for-pizza-nights go a little more smoothly! Gonna take that idea.
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The pine boards are big help. We just make sure to use lots of flour and make sure that sauce never hits the board. Then it slides right off into the oven.