Author Topic: Here I is  (Read 222 times)

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Offline BruceKWHP

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  • Posts: 1
Here I is
« on: December 23, 2011, 11:30:00 AM »
Good morning all,

I found reference to this site on my fav bbq site, bbq-brethren.com.

In high school I was the prep guy at the round table pizza in Millbrae, CA.  I think I made like $1.85 an hour risking my limbs making dough with the mixer that could work 50 lbs of flour at a time!  and I never lost a finger slicing pepperoni or salami by the pound.

I am interested in making a great crust, like Boot and Shoe service in Oakland, or the Baggage Room in Pasadena.

I will be using the well aged stone in my oven, and my new Stok Tower bbq.

 Bruce in West Hills, CA.


Offline TXCraig1

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  • Posts: 12473
  • Location: Houston, TX
Re: Here I is
« Reply #1 on: December 23, 2011, 12:13:01 PM »
Great to have you here.

I filleted fish and shucked oysters growing up and somehow managed to keep all my digits too!

Craig
Pizza is not bread.


 

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