My name is Jon and I'm currently the baker at a wood fired brick oven flatbread pizza joint (that's a mouthful) in Philly. I've been baking pies for about 6 months and have become enamored with the oven, heat management, and of course delicious pizza. After browsing on this site for merely a few hours I found answers to tons of questions I've always had. I can't wait to get involved in the community. Thank you Forno Bravo - for existing!