hi , i am new here and wanted to introduce myself, my name is stefan. I used to own a pizzeria back in the early 90's and we made a pretty good pizza using a gas fired bakers pride oven.
But, i always wanted to take it to the next level. Bring back the old school techniques from the old country. Since my parents were from Northern Greece, they have been cooking with wood fired ovens for centuries.
I know that there are many artisans on this forum and i really respect there efforts to rekindle the way pizza is supposed to be made before par baked crusts, phony cheeses and conveyor belt ovens.
So having said that, I will be going back into pizza, but at a much more real, refined way utilizing old school techniques......ciao