[BBB333]

We have a very high output oven - gas - and make really great pizza several times a week.

The oven, with a large pizza stone in it, preheats at 500F for almost an hour.

We don’t have much buildup of ook in there.

Our old oven - we did the self-clean thing - - - once.

[Little Bill]

I have a pizza stone to bake bread. One of the problems of baking is the temperature gradient across an oven, hot in back warm in front, a pizza stone solves some of that.

My OOK comes from baking Breads with a high butter content along with the fats from the meats. My breakfast is a Modified Casa Teillo heart attack food.