When I was young, I was called "bread boy" because I loved bread so much. My preference continues and I got into pizza making about three years ago when I figured I could find a way to learn how to make better homemade pizza. I'm an engineer by day so I enjoy the technicalities of pizza making. I've been mostly influenced by American Pie by Peter Reinhart and Flour, Water, Salt, Yeast by Ken Forkish.
I'm particularly interested in learning more about cooking methods. Typically I cook in my convection oven at 525 F. I've also cooked in a friend's wood fired forno bravo oven. I've been considering a Kamado style oven and want to learn from others on this topic.