is anyone familiar with the "“bake” of a brick oven (gas fired, not wood). Will it give the pie a blackened scorched look? I am baking a new york style pie now. our current location uses a BP y602 and we are looking for the “look” and ambiance of “Brick Oven” in a new location. I dont want to mess with wood fired. I was looking at the Fornobravo or Wood stone models that are gas fired.
Also, Bakers Pride has the IL Forno Classico model, which is a traditional gas fired deck with the opening of a brick oven…a brick facade can be built around it. anyone use this either?
any feedback would be greatly appreciated.