Bought for Ooni Koda 16 to move pizza in tight spaces. The pizza skin has about three parts and comes together quickly. Worked fine for the Koda 16 but better in for example a domestic oven or even a larger gas/wood-fired pizza oven. I've been making pizza from scratch for about four years now. Just upgraded to a gas powered pizza oven to reach 500°C / 900°F. The only improvement is that I'd like the rim of the bowl to be a bit thinner: it's currently around 1mm thick, so needs to be tilted a bit first to move the pizza.
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