Quote Originally Posted by Too Tall View Post
We really want to hear about that oven bro. Someone start a pizza thread yo. FWIIW I almost went down that road with pre-cast oven parts from a MN supplier. The only thing that stopped me was the time required to heat the oven. I'm hoping my lifestyle will someday support having the time to sit around the oven and get smashed on homebrew. Someday maybe.
While we're talking about no-knead and pizza, I just made a pizza a couple nights ago with a no-knead dough (1:1 flour/water by volume and a bit o' salt). After the long wait, I just covered my hands in herby butter and pressed it out in a 12" cast iron skillet, topped it with some left over sauce from the VSalon spaghetti recipe and some pepperoni and mozz (this was for the crowd, not for me), burner for a few minutes, oven hot as it can go for 10 or so.. Pretty unbeatable for junk food-style pizza.