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Hello from Chicago - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Hello from Chicago

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  • Hello from Chicago

    I just want to start out by saying that pizza in Chicago is horrible and NY style pizza is the best. I had the chance of going to lombardi's when i was in NY and their pizza puts everything out here to shame.

    I am here to learn more about making great pizza.

    Thank you



  • #2
    Welcome!

    G, there is a lot of information here at fornobravo.com, you just need to master the art of finding it

    If you go to the Forum front page and scroll down to Peter Reinhart's pizzza quest, you'll be in the middle of a knowledge base about making pizza.
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

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    • #3
      Re: Hello from Chicago

      yes, i bought his book, a pizza stone from FB and some caputo flower before signing up. I have made 1 batch so far and it was ok. Hopefully with some time and learning i will be able to make better pizza one day. thanks lou

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      • #4
        Re: Hello from Chicago

        Well I have made 1 batch so far and it was ok. Hopefully with some time and learning i will be able to make better pizza one day. Thanks
        Birmingham Web Design

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