guy from Dallas who has been cooking pies from scratch for well over a decade and an occasional lurker of this forum
on ingredients and techniques. Every Friday my family makes four pies and have played with sauce and dough recipes.
Fan of margherita style neo pies cooked in a wood-fired oven ( next project for back yard). For now just use a Kitchen Aid
convection oven at 525 degrees and fiberment stone...
Hobbyist painter who just created a 24x18 piece titled "Wood Fired" depicting a tiled hearth and margherita on the counter top. Selling prints on
fineart.com but keeping the original in our kitchen.
Hope to contribute and read as much as possible for new ideas.