Author Topic: Hi everyone  (Read 204 times)

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Offline tdeane

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Hi everyone
« on: September 13, 2014, 10:41:20 PM »
Not sure where to put this thread but I wanted to say hi to everyone. I've been away from the forum for a long time. My pizzeria in Vancouver has been a success but I decided to move on. We were voted best pizza in Vancouver by food critic Andrew Morrison as well as winning Scout magazine's reader's poll. http://scoutmagazine.ca/2013/12/01/diner-the-top-10-pizzerias-in-vancouver-1-east-broadways-awesome-barbarella/ That was nice! I saw that there some questions about my dough formulation. I would be happy to answer any questions about any part of the process including toppings as well as dough formulation.  Terry


Online norma427

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Re: Hi everyone
« Reply #1 on: September 14, 2014, 07:19:26 AM »
Welcome back Terry!  Great to see you posting on the forum again.

Norma

Always working and looking for new information!

Offline quixoteQ

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Re: Hi everyone
« Reply #2 on: September 14, 2014, 10:02:56 AM »
Not sure where to put this thread but I wanted to say hi to everyone. I've been away from the forum for a long time. My pizzeria in Vancouver has been a success but I decided to move on. We were voted best pizza in Vancouver by food critic Andrew Morrison as well as winning Scout magazine's reader's poll. http://scoutmagazine.ca/2013/12/01/diner-the-top-10-pizzerias-in-vancouver-1-east-broadways-awesome-barbarella/ That was nice! I saw that there some questions about my dough formulation. I would be happy to answer any questions about any part of the process including toppings as well as dough formulation.  Terry


I've read through your thread several times and ogled your pizza pics more times than a married man should.  Congrats on your success!
Josh

Offline Pete-zza

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Re: Hi everyone
« Reply #3 on: September 14, 2014, 11:02:46 AM »
Terry,

Welcome back. I, among other members, have missed your presence on the forum, although we all know that once a member gets into running a pizza business it is hard to find time to visit and be an active poster. But we are all happy for your success.

Your name did come up a several times in posts in the recent past that you might look at and comment if you feel it is appropriate. Here are some of the posts:

Reply 338 at http://www.pizzamaking.com/forum/index.php?topic=7561.msg308221#msg308221

Replies 110 to 149, give or take, starting at http://www.pizzamaking.com/forum/index.php?topic=30641.msg308108#msg308108

In reviewing the above posts, you will want to know that Norma sells pizza at a market on one day a week (Tuesday), and that her stand is subject to the full range of outdoor temperatures across all seasons. Also, she cannot go to the market on weekends, so she either has to make the dough on a Friday (or before) or the following Monday, for use in either case on Tuesday. She cannot make dough at home and bring it to the market. It is perhaps the most challenging operating environment that I have ever seen or heard of.

Peter