Greetings PJ et al, As a long time home bread and pizza baker, I enjoyed reading the blog and reply comments.I have a question of a slightly different, but related nature for the bread baking community. The time has come to start investigating replacement of our multipurpose (bread as well as regular dinner cooking) oven. We are replacing a four burner stove top, convection with broiler Viking. I am not sure if this is the correct forum, but would appreciate other bread/pizza baker's thoughts on what equipment they have used successfully. Thanks in advance for the feedback. Joe

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