FAQ — Forno House
Thermal mass forgives less than people think—but it rewards patience more.
Soggy centre?
Often sauce quantity or oven heat transfer—diagnose before adding toppings.
Best flour?
Depends on schedule and oven—try one change at a time.
Scaling recipes?
Weight scales better than cups for repeatability.
Cleaning steel?
Cool before water—thermal shock warps tools.
Hydration stuck?
Adjust salt and time together—one variable per bake.
Steel vs stone?
Preheat discipline matters more than the brand name.