Author Topic: new member  (Read 202 times)

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Offline pbirman

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new member
« on: February 11, 2012, 11:45:21 AM »
I am anxiously awaiting a new Grill Dome, purchased directly from the manufacturer in Georgia. I have been experimenting with delayed fermentations of dough, and am preparing to experiment with high temperature baking in the ceramic Kamoda grill. I am a native New Yorker, and use the slices of my childhood as an indicator of my success at making pizza at home. I also visited Naples last year for the first time and discovered how incredibly delicious a simple pizza can be.