u/FIAMO_Pizza

Charred, not burnt.

Controlled dome heat does the work.

FIAMO beetle doing the heavy lifting.

FIAMO Beetle dome oven. Rolling flame, fewer turns than my old setup.

Still gotta flip it — just not every 20 seconds like a helicopter parent.

65% hydration, 68h cold ferment. Leopard spots finally consistent.

Anyone else using dome gas at home? What's your turn timing?