0 Members and 2 Guests are viewing this topic.
Are you a Karbach fan or do you work there?
Gee, I sure would love to try a few Hopadillos! (hint hint)
Looks good to me! I went with my last Detroit style since they seem to be in vogue this season. Then again, it could end up being "so last week"!
I went to check out pizaro's over the weekend to try some of their naeapolitan pizza. I didnt get to talk to the owner but i'm wondering whats the difference between certain ovens like yours and a commercial one?he only cooked one pizza at a time is that standard for a commercial oven too?
so if both of those ovens can handle 3-5 pizzas, is it a matter of personal preference to cook one at a time? does heat dissipate the same?
I was thinking of purchasing a Forno oven since its the only one I've seen before you mentioned the Mario acunto. I'm still a newbie to all this but like i mentioned before I really want to make my bar/restaurant come to reality soon.
Hi Craig, I want to try Brussels sprouts on my pies, do you put them raw or do you quickly blanch them in water ? my cooking time are usually 70 seconds.Cheers
The prep station is complete, and the test was a complete success!
That is the best use of a garage I have ever seen!
craig, are you on a diet? no new pie pictures??
Which diet are you on?