First a comment-made these yesterday afternoon-they're outrageous!! even more interesting with a thin slice of prosciutto Di Palma, a smear of French mustard plus a glass of Barolo--that was dinner!!! Second, a few questions-what would you quess the highest temperature you would be able to safely raise dough in? (I have several ovens) I also have used the Giovanni, you really don't want to let dough rise in a hot place. it prefers room temperature or, at best, warm - optimum is probably 76°F-78°F. If you HAVE to put the dough somewhere hot, understand it'll rise quickly, and smell/taste quite yeasty, almost unpleasantly so. I wouldn't go over 100°F, certainly... PJH

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