Originally Posted by Hometruckin
Heat: the oven needs to be at least 750 degrees F. That is relatively hard to achieve with a home oven. I tried this last week with my Kamado and learned the hard way. This weekend I will be building a custom, firebrick stone, and while cooking imploy the indirect method, but letting the temp rise to the desired 750 degree sweet spot.
I cooked that on a home BBQ, and temps were near 700f.
Note that the radiant heat consistency allowed for better control and less heat spots on mine compared to yours in the speciality oven.
They are both delicious looking but I'm not sure you are right about looking down on some of the high tech insulated cooking gear for backyard cookers.
My method of dough making required no kneading, provers or machines, and I think it is the equal of that one from the looks of it, certainly I haven't had better at commercial places.