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I tested all of the recipes for my Pizza book when I was in the states, using my 1940s O'Kieffe & Merritt gas stove. Gas ovens work well as you can place an extra pizza stone on the floor of the oven to help radiate extra heat. While you can't get to the wood-fired temps of over 700°F, you can still get it pretty hot, maybe 550°F.


Many people have wood-burning ovens, especially in the old country houses like ours.

Here is Gaetano Cannetiello teaching a pizza class at my house. Our oven is at least 300 years old...gallery_20096_121_1096016242.jpg

Edited by pamela in tuscany (log)

Pamela Sheldon Johns

Italian Food Artisans


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