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Message: [QUOTE="storrsroars, post: 3018067, member: 2500"] Since you brought it up, here are a few pies I've made with the thing (including an apple/gorgonzola), also a foccacia and stuffed mushrooms. [ATTACH=full]38925[/ATTACH] Like any pizza oven, it is sort of a one-trick pony, and at $800 you have to really like making and eating pizza for it to be of value. But they do sell. I've sold one to a guy who put it in his man cave. It works exactly as advertised - the key is the top element where you can control the inner and outer rings depending on if you want a lighter crust or the leopard-spotting as with a Neopolitan (which it'll do in 2 minutes at 700F). Biggest drawback is that it's limited - there's no headspace for making rising breads. OTOH, if you can fit whatever you want to "wood-fire" in the provided deep dish pizza pan (e.g. splatchcocked chicken, pork chops, veggies, etc.) it does a great job on those. No BBB coupons on this one, it's on the website or at Williams-Sonoma only until April. Again, I get no compensation for this. If it's against BY policy, please feel free to pull it down. [/QUOTE]