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  #41  
Old 06-19-2011, 07:45 AM
Serf
 
Join Date: Jun 2011
Location: Alberta
Posts: 21
Default Re: Favorite pan, tool or gadget

I purchased two Terracotta pans from the Forno Bravo website.... their service was good. The pans were shipped to our hotel in California, now to take them back in our carry-on baggage and not break them. I checked out Tuesday Mornings and they had Terracotta pans just not sure of the quality. There is a big difference between cheap, poor quality and good quality terracotta. The good stuff, which I assume the Italy made Terracotta from Forno Bravo should last a long time... and not break at high heat if you cure them properly.
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  #42  
Old 09-02-2011, 03:22 AM
Serf
 
Join Date: Jun 2011
Location: Alberta
Posts: 21
Default Re: Favorite pan, tool or gadget

Quote:
Originally Posted by Yahoo-Archive View Post
Hello all,

After a lot of looking, I have found a good source of pizza tools,
peels, oven tools, etc. It's a family owned business just west of
Florence, where the father is the designer, one brother does sales
and marketing, the other brother does production and engineering and
the mom is the bookkeeper. Nice folks. They make both residential and
commercial tools, and are very well known here. They also sponsor the
Italian Pizzaiolo Acrobat Team (really).

The tools are in stock in the states, and I re-did the FB.com web site:

Pizza Peels | Wooden Pizza Peel | Metal Oven Tools

Let me know off-line if you have any questions.

James
What's the name of the business and street location in Florence? Naples has allot of pizzerias and I'd assume pizza stores any there that you would recommend? Thanks
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  #43  
Old 04-11-2014, 10:05 PM
SableSprings's Avatar
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Join Date: May 2009
Location: Roseburg, OR USA
Posts: 216
Default Re: Favorite pan, tool or gadget

I'm building a table (with a Corian top) for resting my bread after pre-shaping. Since my prep room gets a bit cool in the winter, I'd like to warm this table top. I am considering buying some soil warming wire (with a built-in thermostat set at 74F) to mount under the Corian. Anyone ever use the soil warming wire for such a purpose?

p.s. I do move my dough loaves to an enclosed, temperature controlled proofing rack after they are sized, pre-shaped, and rested for half an hour but often the dough gets cooled down too much while resting (on the current, unheated Corian surface).

Any thoughts or suggestions would be welcomed.
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