ckreef Posted July 9, 2018 Author Report Posted July 9, 2018 4 hours ago, Pequod said: This is why I haven't pulled the trigger yet on a WFO. I can cook everything *I like* the most with my KK, with a preference toward Chicago thin and deep dish styles. A WFO would help me with Neapolitan...but do I *need* to perfect Neapolitan pizza? Jury is still out. Wife would say no... The one factor you're not taking into account is the Fun factor (with a capital F). It's just way more Fun on a WFO and you can still do the Chicago thin. I know for some people it's all about the pizza. For me the final outcome is important but the Fun factor is a big part of the WFO experience. 1 Quote
Pequod Posted July 9, 2018 Report Posted July 9, 2018 20 minutes ago, ckreef said: The one factor you're not taking into account is the Fun factor (with a capital F). It's just way more Fun on a WFO and you can still do the Chicago thin. I know for some people it's all about the pizza. For me the final outcome is important but the Fun factor is a big part of the WFO experience. Oh I haven’t forgotten...just haven’t broken the good news on the Konro to the wife yet! 2 Quote
Syzygies Posted July 10, 2018 Report Posted July 10, 2018 39 minutes ago, ckreef said: The one factor you're not taking into account is the Fun factor (with a capital F). The factor he's taking into account is the WAF. (Apparently the Mayan EVFO pizza is a myth.) 1 2 Quote
Syzygies Posted July 10, 2018 Report Posted July 10, 2018 10 hours ago, Pequod said: The temperature of the cooking medium is a rough guide to that, but not the entire story. Jan L. A. van de Snepscheut Quote In theory, there is no difference between theory and practice. But, in practice, there is. 1 Quote
