u/gogosch

I finally upgraded to a gas oven (Burnhard Tony) about a month ago, after only baking in a home oven at 250°C. It usually costs around 250€, but I got it with a discount for 190€.

It's a really good oven for the price. It has an L-shaped burner and fits a 30cm pizza perfectly. The only downside is that there isn't much space inside the oven for turning, but overall it's been a game changer!

This was a 48-hour cold ferment using a Poolish preferment and Caputo Cuoco flour at 70% hydration. The crust came out exactly how I like it.

Toppings:

• Tomato Sauce base
• Parmigiano Reggiano
• Fior di Latte
• Chorizo
• Stracciatella
• Hot Honey