Abandoned my wood-fired pizza oven obsession after one bread bake

I spent 2 years building a fancy outdoor oven in Portland and treated every pizza like a science project, but a simple loaf of sourdough from the same fire changed my mind about what it was for. That bread taught me the oven was better at slow, gentle heat than chasing 900 degree char marks, and now I barely make pizza at all. Anyone else ditch their original hobby goal because a side experiment just worked better?

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