Author Topic: Joe's Pizza  (Read 218 times)

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Offline oceanwanderlust

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  • Posts: 2
Joe's Pizza
« on: January 26, 2013, 12:26:31 PM »
New member from CA. I've been watching and helping my mom cook homemade pizza since I was 4. I've recently made the leap from breadmaker dough to 6 cup multi-day cold doughs, with some exploration into polish and sours. As you can see, I have not graduated from volume to mass and % yet. Also, with some help from these forums, I Turbo'ed my oven which has brought me into sub-4minute territory. Amongst friends, I'm famous for my Pizushi (pizza spirals) and my Pizza Crack (thin rolled stuffed dough).


Offline mp233069

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  • Posts: 63
  • Age: 55
  • Location: Los Angeles, CA
Re: Joe's Pizza
« Reply #1 on: January 26, 2013, 03:49:43 PM »
Hey Joe, new member here also. I got a hold of a used sage pizza oven for a good price and have made 4 pizzas to date. Pizza making and eating become a family event here.