Detailed Instructions: Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:', and the follow-up question has a prefix 'FOLLOWUP_Q:'.
Problem:CONTEXT: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 C / 530 F).A specific pizza oven will gett hotter (the one you linked gets 390 C / 735 F and, indeed has a stone inside).If you want to get Italian style pizzas, go for the pizza oven. They need that high temperature in order to be ready in (ideally) 90 seconds. Those Ferrari ovens are one of Italian's favourite ones, albeit they'll need a bit more time than 1.5 minutes achievable in wood fired traditional pizza ovens. You (probably) won't be able to achieve those high temperatures with a normal home kitchen oven, unless you have a pyrolytic home oven, and hack it in order to cook in it during the pyrolysis cycle.As for the waiting time between pizzas using a stone, consider it as a capacitor (or a rechargeable battery): It takes heat (until is soaked up), and then gives it back. Once you make 1 pizza (or a loaf of bread), it needs to soak (a bit) again. <sep> Q: Differences between the oven stone and the pizza oven? A: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 C / 530 F <sep> FOLLOWUP_Q: I'm undecided between buying an oven stone, or a pizza oven (like http://j.mp/YXeiTr). I can't find any helpful suggestion - does anybody have any comment?
Solution:
Yes