Author Topic: Hello from San Jose CA  (Read 291 times)

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Offline daven74

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Hello from San Jose CA
« on: December 29, 2012, 02:31:19 PM »
I ran across this great pizza site while reading other pizza sites, and just posting now so I can get into the conversations. Mainly looking for ways to improve my neapolitan dough and cooking procedures in a standard 550 degree home oven. I used to own a pizza restaurant with a fantastic Rotoflex pizza oven, but the dough recipe we used there did not scale down very well for home use.


Offline mkevenson

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Re: Hello from San Jose CA
« Reply #1 on: December 29, 2012, 03:16:09 PM »
daven74 , Welcome from a fellow Bay Area member of this fine ".com"

Interesting that you are using a Neapolitan dough in a home oven that goes to 550 max. What flour of choice?
 It is sometimes better (you may get more responses) to post a specific question in either the general pizza making forum or the forum that best describes your type of pizza.

Sounds like you have much pizza making experience, I am sure we can all learn from your experiences and there are many here who teach rather well.

Happy Holidays

Mark
"Gettin' better all the time" Beatles