The control dial is on the back? I'd like to stack a few of these, that would probably not go well? And what's with the terrible door design? Removing an extremely hot door and putting it somewhere just seems like a terrible idea

Precisely. should be 400 degrees plus on actual stone not the oven temp to get perfectly cooked base. If stone sits above 400 it takes only about A min to cook and base would be crispy perfect.

You can upscale this channel greatly using a mic, it feels like the only thing that's missing from making this a top tier channel. Also, work on the Pizza stretching technique and toppings (Italian Pizzaiolos on YT, plenty of quality material) Thank you for the upload

I suppose this won't be sold in the U.S.

That temp dial looks on the piss

Great video. Thanks!

Thanks for test, hope you work on your pizza shaping skills. Type 00 flour, semolina when baking out, and fresh half dry mozzarella

how long did that take?