>>20210712On a BQQ sounds interesting, never tried it, it should give an interesting taste. While we're at it, THE most important thing that's always underrated or forgotten is the oven's power output. Before, I was a normal-kitchen-oven fag, you know, barely going up over 280°C, and the pizzas were honestly disappointing. I invested 80 bucks into one of those little red pizza ovens (G3 Ferarri, Ariete 909, and all the other clones), ones that go at 400°C (a bit more with a simple mod), and GOD DAMN it was a different world altogether. Quite honestly the best investment I made these last 3 years. It changes everything. The secret is going as high T° as possible for as little time as possible. Mines are done in 2minutes - 2min20sec top so the ingredients don't get burned too much and keep their taste, while the rest is cooked as it should. Ideally a pizza shouldn't be in the oven for more than 1min30, but then you're looking at exponentially more costly equipment.
The Holy Grail being a true classic pizza oven, but it's a lot of work, charcoal and all, plus the long ass time it takes to heat up, and you need the actual outdoor space.
