Hello to all!
My name is Anthony and I am a chef at a small new restaurant in Northern California.
I have worked with Pizza at many different restaurants with both gas and wood-burning ovens. I love the art of pizza making for its many and various headaches and revelations.
I am anchored in tradition when it comes to cooking and like to do as many things as I can from scratch when time allows.
I look forward to learning a lot more on the subject of pizza making from this forum which has proven to be very informative even before I registered, and hope I may be able to contribute to the groups growth of knowledge through my experiences and observations.