I'm new to the forum and having fond memories of Pepe's pizza in Connecticut, where I'm from. I'm 2 years into breadmaking with wild yeasts and it's going great. My cheese making is horrible, that's next on the list. I also interested in Pompeii Oven making and learning as much as I can about refractive materials and masonry techniques to build my own oven. I live on a small island in Hawaii running various analytics for a local company and operate a tropical fruit preserves company on the side. Would love to build my own bakery/pizza/deli/jam company someday. We are hard core localvores and heavily involved in the farmers markets. Looking forward to learning more.