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  1. Just by accident, when I was searching the net for a 12" pizza stone, I found a machine that intrigued me a lot. It's like a waffle iron with a stone base, and made by New Wave called Stone Pizza Oven. I read every review I could find, looked at every site that had it for sale, and ended up picking one up at Best Buy on a Veteran's Day sale. This really works for me because 90% of my pizza cooks are the small, personal size, so as much as I love pizza on the kamado, it often doesn't make much sense to burn the charcoal, go to the trouble, etc. when I don't have anything else I want to cook with the residual heat, I mean all I want is pizza! Here are some of the first pictures of my pizza, first a traditional pepperoni with bagged cheese, and this morning for breakfast a spinach/artichoke/parm base with ham cubes. I can hardly wait to make my next one. More later, I'm off for the day. I'm using my own dough with 1/2 OO flour and 1/2 AP, no sugar or oil, no knead counter rise for 6 hours, fridge overnight or as needed.
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