I'm a new member to the forum. I'm a passionate pizza and bread maker ... never stop trying to learn new things and get better at it. I've spent a good bit of time in Italy, learning from my relatives who operate a charming pizzeria/ristorante near Caserta. My goal, always, is to try my best to replicate their bread and pizza here in Western Pennsylvania, where I live. I have a Millars F3 wood-fired oven, which I've had a LOT of success with. Sorry ... there is no way to make authentic pizza napoletana unless you make it in a wood-fired oven. Stone is best, but the Millars F3 is performing wonderfully.
I look forward to engaging and learning from the group.
PS: I'm a graduate of the University of Southern California ... hence the handle!