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Message: [QUOTE="ClifSpliffy, post: 4394882, member: 9260"] '[I]when they get it right'[/I] i have an older f650 that is an absolute workhorse. best dumper on earth, [I]when it starts, [/I]which, at times, is an iffy thing. 'ok, boys, forget her today. where's the chevy? hey julio, ur gonna see the USA today in the chevrolet...' 'but i don't want to... we're not nutz like you, and we like a/c, and it's broken in that one -when u going to get that fixed?' 'ur choice. we can jump the ford, and u can pray it starts again, or, u can sweat a little while up on the interstate.' they always choose 'starts.' almost always, my (and many, many other folks) homemade za is equal to and often better than a lot of pizza shacks. 2 inch rise bubbles of doughy goodness, perfectly 'burned' bottoms without coal dust all over everything, notblack pepperoni, garlic singed but not into little rocks, cheese properly and tastily melted, not like that dark mess pictured above, and a crust that is delightfully chewy with spirited resistance upon chomp, but notsomuch depth of burn that it eats and sounds like 'scorched wasabread.' growing up, lots of folks made abitz in my neighborhood. i had the best teachers. tools of my za game. wood stove in the house when the weather is cold, 'pizza/bread/roasted meats' oven outside when warmer, made out of a bunch of rocks, some bricks, and such mostly found picked up off the ground, like in the days of ancient Rome. heck, if u practice, it doesn't take long to get it [I]similar, [/I]tho not the same, with just a stone insert, and a conventional oven. turning on the broiler at the right moment can turn a good one into great. surface 'char' an all that. [/QUOTE]

Verification: First name of men's bb coach