Hello fellow pizza chefs !
Glad to be here and hope I can offer some value from my years of in-home dough making to create "our perfect" pizza - getting closer each week.
I am at a "higher" altitude than much of the world and limited to typical kitchen appliances so this journey has had it's challenges.
I look forward to wealth of information posted here and learning from everyone else. Already picked up a few ideas in a few minutes
of browsing some of the posts.
Look forward to being part of this community.
Feel free to drop me an email.
Ciao.
Pizzassion
