Author Topic: AH-BEETZ  (Read 64493 times)

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Offline tdeane

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Re: AH-BEETZ
« Reply #25 on: December 29, 2008, 12:54:47 PM »
I use baker's percentages for my dough so I don't know the exact thickness factor or hydration of the dough, but if someone wants to figure it out these are my numbers.                     flour 100%
                                           water 65%
                                           salt  3%
                                           starter 9%
                                           IDY 1.5%
The starter was in 50-50 poolish form and I did not take the poolish into consideration when I calculated the other ingredients. I have been experimenting with less and less IDY and I think I am going to start leaving it out completely as it doesn't seem to be affecting my results. The protein of the flour is 12.86% which for me, is a good number. I experimented with higher protein flours but I think something in the 12.5 -13 range is good for me. This dough stretched so easily I could have made a 22" pie with it no problem. I used Morton Kosher salt(I can't find Diamond Crystal which I really prefer).


Offline tdeane

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Re: AH-BEETZ
« Reply #26 on: December 29, 2008, 01:07:10 PM »
Terry,

I agree with the others on the high quality of your pizzas.

It looks and sounds from the high quality ingredients you are using that you are making a pie that reflects the characteristics of typical Dom DeMarco's pies but with better fermentation of the dough and a better tasting crust and a few other twists. Is that an accurate assessment?

I know you just recently opened but I'd also be curious to hear how the locals have been reacting to your pies, given their propensity for cheap pizzas with low quality ingredients. Also, has using the Camaldoli starter in a commercial setting posed any logistical (or other) problems?

Peter
I would definitely say my pies are in the Dom Demarco mold but with local ingredients and a sourdough crust. The Camadoli starter has been working great because I keep it active all the time. As far as customer reaction goes, we have only been open for a day and a half so far. We opened because the health inspector gave us the green light(actually he said we were spotless which is something I am proud of)and told us we were allowed to open. So, we opened and sold a few pizzas a slices with rave reviews from the people that tried the pizza and even had a repeat customer in the day and a half we were open. Then we find out that we're not supposed to be open until we get the final inspection which is the building inspection which we can't get now until after January 1st. So, thanks to the health inspector i have a bunch of vegetables and about 6lbs of Italian sausage that I have been scrambling to use up. Today I am going in to the restaurant and make a few pizzas and then I'm going to walk around the neighborhood and give out small slices. Oh well, no big deal, it's not a huge loss of money. I just found out that the local paper is doing a story on us after the new year. So, that's great.

Online Pete-zza

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Re: AH-BEETZ
« Reply #27 on: December 29, 2008, 01:20:30 PM »
I use baker's percentages for my dough so I don't know the exact thickness factor or hydration of the dough, but if someone wants to figure it out these are my numbers.                     flour 100%
                                           water 65%
                                           salt  3%
                                           starter 9%
                                           IDY 1.5%
The starter was in 50-50 poolish form and I did not take the poolish into consideration when I calculated the other ingredients. I have been experimenting with less and less IDY and I think I am going to start leaving it out completely as it doesn't seem to be affecting my results. The protein of the flour is 12.86% which for me, is a good number. I experimented with higher protein flours but I think something in the 12.5 -13 range is good for me. This dough stretched so easily I could have made a 22" pie with it no problem. I used Morton Kosher salt(I can't find Diamond Crystal which I really prefer).

Terry,

If you are using 22.5 ounces of dough for an 18" pie, that translates to a thickness factor of 0.0884191.

As for the rest of your recipe, are you making a particular dough batch size, or at least working with a starting amount of flour (the 100% figure in your dough formulation)? And is your poolish amount 9% of the flour weight? At 1.5%, the IDY seems high. Is that figure correct or did you mean 0.15%?

Peter
« Last Edit: January 06, 2009, 09:12:32 AM by Pete-zza »

Offline tdeane

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Re: AH-BEETZ
« Reply #28 on: December 29, 2008, 01:31:23 PM »
Terry,

If you are using 22.5 ounces of dough for an 18" pie, that translates to a thickness factor of 0.0884194.

As for the rest of your recipe, are you making a particular dough batch size, or at least working with a starting amount of flour (the 100% figure in your dough formulation)? And is your poolish amount 9% of the flour weight? At 1.5%, the IDY seems high. Is that figure correct or did you mean 0.15%?

Peter
Sorry, yeah I meant .15%
« Last Edit: December 29, 2008, 01:35:04 PM by tdeane »

Offline tdeane

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Re: AH-BEETZ
« Reply #29 on: December 29, 2008, 01:34:14 PM »
Terry,

If you are using 22.5 ounces of dough for an 18" pie, that translates to a thickness factor of 0.0884194.

As for the rest of your recipe, are you making a particular dough batch size, or at least working with a starting amount of flour (the 100% figure in your dough formulation)? And is your poolish amount 9% of the flour weight? At 1.5%, the IDY seems high. Is that figure correct or did you mean 0.15%?

Peter
Poolish is 9% of the flour weight. I make 20 dough balls per batch, but I figured that wouldn't it would be better to give the baker's percentages instead because most home mixers are incapable of doing this large a batch.

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Re: AH-BEETZ
« Reply #30 on: December 29, 2008, 03:22:09 PM »
Terry,

The preferment dough calculating tool does not work using the preferment as a standalone ingredient as you used it, so I had to get a hand calculator and pencil and paper out and rearrange things so that I could then use the preferment dough calculating tool. If I got the math right using the data you provided, this is what I got for a single 22.5-ounce dough ball for an 18" pizza:

Total Formula:
Flour (100%):
Water (66.5072%):
Salt (3%):
IDY (0.15%):
Total (169.6572%):

Preferment:
Flour:
Water:
Total:

Final Dough:
Flour:
Water:
Salt:
IDY:
Preferment:
Total:

375.98 g  |  13.26 oz | 0.83 lbs
250.05 g  |  8.82 oz | 0.55 lbs
11.28 g | 0.4 oz | 0.02 lbs | 2.35 tsp | 0.78 tbsp
0.56 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
637.88 g | 22.5 oz | 1.41 lbs | TF = N/A
 
 
16.92 g | 0.6 oz | 0.04 lbs
16.92 g | 0.6 oz | 0.04 lbs
33.84 g | 1.19 oz | 0.07 lbs

 
359.06 g | 12.67 oz | 0.79 lbs
233.13 g | 8.22 oz | 0.51 lbs
11.28 g | 0.4 oz | 0.02 lbs | 2.35 tsp | 0.78 tbsp
0.56 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
33.84 g | 1.19 oz | 0.07 lbs
637.88 g | 22.5 oz | 1.41 lbs  | TF = N/A

For a dough batch for twenty 18" pizzas, or a total dough batch weight of 450 ounces, the dough formulation would look like this:

Total Formula:
Flour (100%):
Water (66.5072%):
Salt (3%):
IDY (0.15%):
Total (169.6572%):

Preferment:
Flour:
Water:
Total:

Final Dough:
Flour:
Water:
Salt:
IDY:
Preferment:
Total:

7519.57 g  |  265.24 oz | 16.58 lbs
5001.06 g  |  176.4 oz | 11.03 lbs
225.59 g | 7.96 oz | 0.5 lbs | 15.67 tbsp | 0.98 cups
11.28 g | 0.4 oz | 0.02 lbs | 3.74 tsp | 1.25 tbsp
12757.5 g | 450 oz | 28.12 lbs | TF = N/A
 
 
338.38 g | 11.94 oz | 0.75 lbs
338.38 g | 11.94 oz | 0.75 lbs
676.76 g | 23.87 oz | 1.49 lbs

 
7181.19 g | 253.3 oz | 15.83 lbs
4662.68 g | 164.47 oz | 10.28 lbs
225.59 g | 7.96 oz | 0.5 lbs | 15.67 tbsp | 0.98 cups
11.28 g | 0.4 oz | 0.02 lbs | 3.74 tsp | 1.25 tbsp
676.76 g | 23.87 oz | 1.49 lbs
12757.5 g | 450 oz | 28.12 lbs  | TF = N/A

As you can see, using the 50/50 starter as you did results in a total formula hydration of 66.5072% rather than 65%. Also, the other numbers, for example, for the starter, salt and IDY, change slightly when using the preferment dough calculating tool. Of course, you can reorder the ingredients like you did, but then you would have to use a hand calculator and pencil and paper (or create a spreadsheet) if you want to change dough batch sizes. With the preferment dough calculating tool, if you use the 66.5072% hydration figure, the tool will do the recalculations for other dough batch sizes. I did not include any bowl residue compensation in the above dough formulations. If you decide to drop the IDY altogether, that will change the numbers a bit if you want to maintain the 22.5-oz. dough ball size. In that case, the dough formulation would look like this for 20 dough balls:

Total Formula:
Flour (100%):
Water (66.5072%):
Salt (3%):
Total (169.5072%):

Preferment:
Flour:
Water:
Total:

Final Dough:
Flour:
Water:
Salt:
Preferment:
Total:

7526.23 g  |  265.48 oz | 16.59 lbs
5005.48 g  |  176.56 oz | 11.04 lbs
225.79 g | 7.96 oz | 0.5 lbs | 15.68 tbsp | 0.98 cups
12757.5 g | 450 oz | 28.13 lbs | TF = N/A
 
 
338.68 g | 11.95 oz | 0.75 lbs
338.68 g | 11.95 oz | 0.75 lbs
677.36 g | 23.89 oz | 1.49 lbs

 
7187.55 g | 253.53 oz | 15.85 lbs
4666.8 g | 164.61 oz | 10.29 lbs
225.79 g | 7.96 oz | 0.5 lbs | 15.68 tbsp | 0.98 cups
677.36 g | 23.89 oz | 1.49 lbs
12757.5 g | 450 oz | 28.13 lbs  | TF = N/A

For your purposes, when I used your baker's percents for a single dough ball, I got the following after using the total percents figure (177.15%) to calculate the amount of flour (12.7011 oz.) for a single 22.5 oz. dough ball:

100%, Flour, 12.7011 oz.
65%, Water, 8.255715 oz.
9%, Starter, 1.143099 oz.
3%, Salt (Morton's Kosher), 0.381033 oz.
0.15%, IDY, 0.0190516 oz.
Total percents = 177.15%
Total weight = 22.5 oz.

Peter


Offline tdeane

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Re: AH-BEETZ
« Reply #31 on: December 29, 2008, 07:29:40 PM »
Wow Peter, that looks like a lot of work. I usually just use pencil, paper and a calculator. Of course I have all my numbers aleady worked out for my batch sizes so I don't have to do it every time. I have been doing batches of 20, but I think my mixer should be able to handle a batch of 30 doughs. I should also add that I usually go a little over 18" when I stretch my doughs, so it may be a little thinner than what you calculated. Thanks for doing all that work. I hope somebody tries the recipe because it works very well for me and imo, make a very authentic NY pie.

Offline tdeane

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Re: AH-BEETZ
« Reply #32 on: December 29, 2008, 07:30:41 PM »
Oh, I just realized that you didn't adjust the salt %. It would actually be lower than 3% because of the poolish.

Online Pete-zza

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Re: AH-BEETZ
« Reply #33 on: December 29, 2008, 08:54:09 PM »
Terry,

It's been a long while since I last had to do baker's percents calculations with a hand calculator, so it was a good refresher exercise to keep me from getting stale.

Most members would have to use a smaller pizza size than 18" since few have pizza stones and, in some cases, ovens, large enough to bake 18" pizzas. But it is easy enough to use the preferment dough calculating tool at http://www.pizzamaking.com/preferment_calculator.html to make the modifications.

You are correct about the salt. If one wanted to use the original amount of salt, 0.381033 oz. (for a single 18" pizza), the salt percent would be 3.01659% when using the dough calculating tool. However, doing this will only cause the various ingredient quantities to change because all of the ingredient weights have to add up to 22.5 ounces, as noted below. That is a design constraint of the tool. As you can see, the differences are slight and hardly distinguishable when measuring out items like salt volumetrically. And some of the differences are lessened by the rounding of numbers by the tool to two decimal places.

Total Formula:
Flour (100%):
Water (66.5072%):
Salt (3.01659%):
IDY (0.15%):
Total (169.67379%):

Preferment:
Flour:
Water:
Total:

Final Dough:
Flour:
Water:
Salt:
IDY:
Preferment:
Total:

375.94 g  |  13.26 oz | 0.83 lbs
250.03 g  |  8.82 oz | 0.55 lbs
11.34 g | 0.4 oz | 0.03 lbs | 2.36 tsp | 0.79 tbsp
0.56 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
637.88 g | 22.5 oz | 1.41 lbs | TF = N/A
 
 
16.92 g | 0.6 oz | 0.04 lbs
16.92 g | 0.6 oz | 0.04 lbs
33.83 g | 1.19 oz | 0.07 lbs

 
359.02 g | 12.66 oz | 0.79 lbs
233.11 g | 8.22 oz | 0.51 lbs
11.34 g | 0.4 oz | 0.03 lbs | 2.36 tsp | 0.79 tbsp
0.56 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
33.83 g | 1.19 oz | 0.07 lbs
637.88 g | 22.5 oz | 1.41 lbs  | TF = N/A

Peter


Offline tdeane

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Re: AH-BEETZ
« Reply #34 on: December 29, 2008, 10:23:32 PM »
Terry,

It's been a long while since I last had to do baker's percents calculations with a hand calculator, so it was a good refresher exercise to keep me from getting stale.

Most members would have to use a smaller pizza size than 18" since few have pizza stones and, in some cases, ovens, large enough to bake 18" pizzas. But it is easy enough to use the preferment dough calculating tool at http://www.pizzamaking.com/preferment_calculator.html to make the modifications.

You are correct about the salt. If one wanted to use the original amount of salt, 0.381033 oz. (for a single 18" pizza), the salt percent would be 3.01659% when using the dough calculating tool. However, doing this will only cause the various ingredient quantities to change because all of the ingredient weights have to add up to 22.5 ounces, as noted below. That is a design constraint of the tool. As you can see, the differences are slight and hardly distinguishable when measuring out items like salt volumetrically. And some of the differences are lessened by the rounding of numbers by the tool to two decimal places.

Total Formula:
Flour (100%):
Water (66.5072%):
Salt (3.01659%):
IDY (0.15%):
Total (169.67379%):

Preferment:
Flour:
Water:
Total:

Final Dough:
Flour:
Water:
Salt:
IDY:
Preferment:
Total:

375.94 g  |  13.26 oz | 0.83 lbs
250.03 g  |  8.82 oz | 0.55 lbs
11.34 g | 0.4 oz | 0.03 lbs | 2.36 tsp | 0.79 tbsp
0.56 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
637.88 g | 22.5 oz | 1.41 lbs | TF = N/A
 
 
16.92 g | 0.6 oz | 0.04 lbs
16.92 g | 0.6 oz | 0.04 lbs
33.83 g | 1.19 oz | 0.07 lbs

 
359.02 g | 12.66 oz | 0.79 lbs
233.11 g | 8.22 oz | 0.51 lbs
11.34 g | 0.4 oz | 0.03 lbs | 2.36 tsp | 0.79 tbsp
0.56 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
33.83 g | 1.19 oz | 0.07 lbs
637.88 g | 22.5 oz | 1.41 lbs  | TF = N/A

Peter
You could adjust the salt like that but I don't. I calculate the salt in relation to the flour before adding the poolish because I want the salt a little lower than 3%.

Offline JConk007

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Re: AH-BEETZ
« Reply #35 on: December 30, 2008, 07:53:37 AM »
Terry,
Oh Yes the final inspection is a must. Being in marketing and sales I really love the idea of spreading the goods / samples around. Heres a slice, a menu and a coupon for your first visit. See you soon! The public loves anything for free, and it goes a long long way. Those recipes are beyond my scope of dough making but someday if I keep it up? I did order some starter so I will be experimenting further and deeper into the dough.
Thanks
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline tdeane

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Re: AH-BEETZ
« Reply #36 on: December 30, 2008, 02:30:42 PM »
I just found out that both local papers are going to do a story on us which is great.

Offline Vlap

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Re: AH-BEETZ
« Reply #37 on: December 30, 2008, 02:34:39 PM »
Dang that looks good! Can ya ship a slice of chorizo, artichoke, & onion my way?  :-D

Offline JConk007

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Re: AH-BEETZ
« Reply #38 on: December 30, 2008, 03:04:18 PM »
Make sure you get the front page Terry.
Also terry as a  grand opening gift I will gladly send you a large unopened container  of Diamond Crystal to compare,
anything for a fellow pizza maker. Any future  comments and advice on your endevour will be priceless.
PM your store address to me and I'll  gladly send it out for you with good luck!
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline tdeane

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Re: AH-BEETZ
« Reply #39 on: December 30, 2008, 09:05:11 PM »
Make sure you get the front page Terry.
Also terry as a  grand opening gift I will gladly send you a large unopened container  of Diamond Crystal to compare,
anything for a fellow pizza maker. Any future  comments and advice on your endevour will be priceless.
PM your store address to me and I'll  gladly send it out for you with good luck!
John
Thanks John! I really prefer Diamond Crystal but I haven't been able to find any around here yet.

Offline tdeane

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Re: AH-BEETZ
« Reply #40 on: January 02, 2009, 09:44:01 PM »
So we're good to go. All inspections are over and passed and we can open right away. Unfortunately, I didn't have any dough ready so i made some today. We will be open on Monday. Of course, now that we have the ok to open both my wife and I feel like we are getting a cold. Nothing ever works out when you are opening a restaurant. Oh well, I will take a lot of cold medicine this weekend and see if I can power through.

Offline Rock808

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Re: AH-BEETZ
« Reply #41 on: January 03, 2009, 12:30:30 AM »
This is awesome, best of luck with the new pizza place, your Pizza looks delicious. I'm in NY and I still can't find pizza that looks this good. You're doing what I dream of doing someday in owning a Pizza place. Let us know how the customers react and how the store is doing and please keep posting those pics of that delicious looking pizza!


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Re: AH-BEETZ
« Reply #42 on: January 03, 2009, 06:20:29 AM »
TD,
Good Luck, I'm sure everything will work out just fine.  If your pizza tastes as good as it looks you've got nothing to worry about.  I'm from Toronto & went to NYC this past summer in search of the ultimate NY pizza & your pies look as authentic as I've seen.

Best of Luck, and keep the posts coming.

Matt

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Re: AH-BEETZ
« Reply #43 on: January 06, 2009, 07:31:56 AM »
Terry,

It's been a long while since I last had to do baker's percents calculations with a hand calculator, so it was a good refresher exercise to keep me from getting stale.

Most members would have to use a smaller pizza size than 18" since few have pizza stones and, in some cases, ovens, large enough to bake 18" pizzas. But it is easy enough to use the preferment dough calculating tool at http://www.pizzamaking.com/preferment_calculator.html to make the modifications.

You are correct about the salt. If one wanted to use the original amount of salt, 0.381033 oz. (for a single 18" pizza), the salt percent would be 3.01659% when using the dough calculating tool. However, doing this will only cause the various ingredient quantities to change because all of the ingredient weights have to add up to 22.5 ounces, as noted below. That is a design constraint of the tool. As you can see, the differences are slight and hardly distinguishable when measuring out items like salt volumetrically. And some of the differences are lessened by the rounding of numbers by the tool to two decimal places.

Total Formula:
Flour (100%):
Water (66.5072%):
Salt (3.01659%):
IDY (0.15%):
Total (169.67379%):

Preferment:
Flour:
Water:
Total:

Final Dough:
Flour:
Water:
Salt:
IDY:
Preferment:
Total:

375.94 g  |  13.26 oz | 0.83 lbs
250.03 g  |  8.82 oz | 0.55 lbs
11.34 g | 0.4 oz | 0.03 lbs | 2.36 tsp | 0.79 tbsp
0.56 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
637.88 g | 22.5 oz | 1.41 lbs | TF = N/A
 
 
16.92 g | 0.6 oz | 0.04 lbs
16.92 g | 0.6 oz | 0.04 lbs
33.83 g | 1.19 oz | 0.07 lbs

 
359.02 g | 12.66 oz | 0.79 lbs
233.11 g | 8.22 oz | 0.51 lbs
11.34 g | 0.4 oz | 0.03 lbs | 2.36 tsp | 0.79 tbsp
0.56 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
33.83 g | 1.19 oz | 0.07 lbs
637.88 g | 22.5 oz | 1.41 lbs  | TF = N/A

Peter


Hi All,

To Peter's point that most of us use smaller stones, I plugged the percentages expressed above into the preferment dough calculator using a 16.25 oz dough ball weight for a 13" pizza (Based on 22.5oz for an 18") and the result was as follows:

Total Formula:
Flour (100%):
Water (66.5072%):
Salt (3%):
IDY (.15%):
Total (169.6572%):

Preferment:
Flour:
Water:
Total:

Final Dough:
Flour:
Water:
Salt:
IDY:
Preferment:
Total:

271.54 g  |  9.58 oz | 0.6 lbs
180.59 g  |  6.37 oz | 0.4 lbs
8.15 g | 0.29 oz | 0.02 lbs | 1.7 tsp | 0.57 tbsp
0.41 g | 0.01 oz | 0 lbs | 0.14 tsp | 0.05 tbsp
460.69 g | 16.25 oz | 1.02 lbs | TF = N/A
 
 
12.22 g | 0.43 oz | 0.03 lbs
12.22 g | 0.43 oz | 0.03 lbs
24.44 g | 0.86 oz | 0.05 lbs

 
259.32 g | 9.15 oz | 0.57 lbs
168.37 g | 5.94 oz | 0.37 lbs
8.15 g | 0.29 oz | 0.02 lbs | 1.7 tsp | 0.57 tbsp
0.41 g | 0.01 oz | 0 lbs | 0.14 tsp | 0.05 tbsp
24.44 g | 0.86 oz | 0.05 lbs
460.69 g | 16.25 oz | 1.02 lbs  | TF = N/A
« Last Edit: January 06, 2009, 07:39:25 AM by Matthew »

Offline Matthew

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Re: AH-BEETZ
« Reply #44 on: January 06, 2009, 07:53:26 AM »
Terry,

If you are using 22.5 ounces of dough for an 18" pie, that translates to a thickness factor of 0.0884194.

Peter

Peter,
What formula do you use to determine this?

Matt

Online Pete-zza

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Re: AH-BEETZ
« Reply #45 on: January 06, 2009, 09:10:36 AM »
Peter,
What formula do you use to determine this?

Matt

Matt,

It is a simple calculation:  TF (thickness factor) = 22.5/(3.14159 x 9 x 9) = 22.5/254.46979 = 0.0884191. The value "9" is the radius of the pizza.

Peter
« Last Edit: January 06, 2009, 09:14:01 AM by Pete-zza »

Offline tdeane

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Re: AH-BEETZ
« Reply #46 on: January 07, 2009, 01:07:53 AM »
Here is a story in a local newspaper about us that came out today. Not too bad except that he re-worded every quote and got a couple of things wrong. But, overall not too bad. The photo is terrible! The pizza looks a lot better than I do. lol

http://www.canada.com/abbotsfordtimes/news/story.html?id=11ceeaa8-0ffd-448f-a960-0ee12dd68683

Offline Vlap

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Re: AH-BEETZ
« Reply #47 on: January 07, 2009, 07:33:10 AM »
Great Article!!! Good luck to you with your business.

Only question... Without a freezer where will ya keep the ice cream  ;D

I love your idea of fresh ingredients and nothing frozen though. Once again Good Luck! I hope this works out very well for you.

Offline WestCountry

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Re: AH-BEETZ
« Reply #48 on: January 07, 2009, 09:05:26 AM »
Terry -

Article is great. Photo of pizza looks awesome, the fresh herbs bring it over the top.  :)

Thanks for keeping us in the loop. Its neat to be able to follow a pizzeria in its opening stages, as I am sure some folks in this forum might have (or had) similar dream. Hoping you really prosper in 2009 while producing an incredible product!!

Chris

Offline JConk007

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Re: AH-BEETZ
« Reply #49 on: January 08, 2009, 01:46:31 PM »
Hey Terry,
As promised for your Grand Opening present, I  just picked up  a 3 lb box of the Diamond Cyrstal Kosher salt for you. I will try to get it in the mail tommorrow.
Hope all is going well with the new place. Nice Article too!
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


 

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