Hey Pizza master,
I have made 100’s of pizzas in my oven since I built 3 years ago
My sister just can not help from overloading her pizzas, as much to my chagrin.
and she hates burn crusts, I saw on one of the other posts that some people were using an alluminum pizza pan, to cook a pizza in. I hate the thought of it but may solve the problem of her poor pizza making performance. Anyone in pizza land using a 2inch deepdish or shallow alum pan for their pizza oven.
Thanks in advance