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Message: [QUOTE="storrsroars, post: 3018110, member: 2500"] I saw something at BestBuy where it's a dome you put on top of your gas range. Around $200 IIRC. Says you can get upwards of 700F. No idea if it works well. Or where you store the thing when not in use. It ain't small. Anyway, the pizza oven has some presets - Neopolitan, thin crust, NY style, deep dish, but also a manual option. I've been using 00 for my Neopolitans with a recipe that works great for that, but not so much for the thinner crust options, even using a pizza docker. Too much air. I've cheated and used a roller a couple of times and that was OK, but not great. So looking for a solid recipe for NY style, flour used + flour/water ratio, type of yeast, etc. I've tried a couple from pro pizza forums, but they end up tasting like average take out pies. That said, I have experimented with doing a partial cook in pan then direct on stone similar to Colony and have come pretty close to the pock-marked look of those things. [/QUOTE]