Photograph by: Rado

Location: Brookfield, Qld., Australia

Title: Making own pizza, roll the dough base add nice toppings, cheese ...

Description: ... salami, olives all that stuff you'd loved on this Italian "fabulous idea for eating". This is the very same pizza seen put into the dome on the next picture.

* "Hot-chill2" effect (like with the Mak2) = Hot-chill I call the heat being felt on my hand when trying if the chamber's atmosphere is closer to start to load small or big roasts in. I place my hand in and immediately in the first 2-3 seconds when I feel prickling sensation on the skin the temperature is ~ 400°F or 204°C, that's Hot-chill1. Hot-chill2 is twice high. If your oven is well designed the hot-chill1 will hold in the same level for full 5 hours + (that's very practical for larger pots or roasts!) In later stage you can still bake.