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.
