Make sure you have a thin base rolled out. In a normal oven a thick base will take too long to cook and as the temperatures are not as high as with a Wood Fired oven, you will get tough baked outsides with stodgy middles. Not nice!
So keep it thin, thin, thin!
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Well it has been a while coming but our new website is finally up and running. There will be changes as we move forward and updates as well as useful Pizza tips and insight. Be sure to keep coming back to find out what is happening.