Photograph by: Rado

Location: Brookfield, Qld., Australia

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

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

* "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 as high-hotter intense. If your oven is well designed the hot-chill1 will hold in the same level for full 5 hours + longer. That is, simply put, very practical for larger cooking pots or roasts!

And obviously, in later stage, further for reloading bread batches to be baked. In a later stage again you can still dry all sorts of food items.