Author Topic: Hello from Brooklyn  (Read 192 times)

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Offline misterschu

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  • Posts: 199
Hello from Brooklyn
« on: January 28, 2013, 10:40:46 AM »
Hello!  I'm just registered to the forums though I've been lurking on and off for a year or two now.  Most of my experience comes from a home oven with a stone.  In November my friend made me a steel and I've been using that since.  At home I generally stick to neapolitans -- pan pies when I'm feeling lazy, though.   I've been making pizza for 8 years, starting in one of those crappy aluminum counter top ovens that only go to 450, store bought dough and sauce.  Moved to a pizza pizzazz at some point which was even worse.  Since then I've used a range of home ovens, built a brick oven and cooked in it.  I've also spent a day cooking for a commercial venture, in a trailered wood fired steel oven. 

I just got a new apartment with a backyard, for the short term I'm going to build a frankenweber on a 22.5" and see how it goes.  long term I'd like to build a brick oven but that will have to wait until the summer when i can clear a space in my yard.


Offline scott123

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Re: Hello from Brooklyn
« Reply #1 on: January 28, 2013, 10:48:55 AM »
David, welcome to the forum.


 

pizzapan