How to Obtain High-Heat Results in Your Non-Commercial Oven
by A.A. Newton on Skillet, shared by A.A. Newton to L from Lifehacker on (#4WFN3)
The difference between restaurant food and homemade is widest when extreme heat is required. Commercial ovens are designed to reach the high temperatures needed for blistered pizza and crusty artisan bread; home ovens just aren't. But even if you've got an ancient, wimpy rental, clever rack positioning can trick your"