#11  
Old 03-02-2008, 08:21 PM
gjbingham's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Longview, WA
Posts: 2,021
Default Re: Hello

Mfiore,
Pinot Noir and Muller Thurgau right now. I'm really limited on space. Only 50 vines at this location. I'd love to do more, but vineyards are hard work once you get past a quarter acre or so.
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  #12  
Old 03-22-2008, 01:30 PM
Acoma's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Reno, NV
Posts: 1,023
Default Re: Hello

Mfiore, I am glad to see you aboard. I expect to see you attach this with as much passion as possible. We know that your dreams of an awesome oven can happen. I had zero skills on this subject when I started, but like you, I obsorbed threads of info, and I wrote notes, asked questions, and planned, planned, planned. Upon each stage, I planned, worked carefully, stepped back to be sure, then if I hit a hurdle, I jumped over it and saw the next stage. Do not question your work, our skills and passion show all over! Good luck.
Robert
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  #13  
Old 03-22-2008, 01:39 PM
mfiore's Avatar
Master Builder
 
Join Date: Oct 2007
Location: Michigan
Posts: 919
Default Re: Hello

Robert,
Thanks for the encouragement! I've been reading these threads for months. I can guarantee I'll have plenty of questions once the process begins (ground is still snow covered here!). Thanks in advance for your help
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  #14  
Old 03-31-2008, 07:53 AM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default Re: Hello

Mfiore...sorry you got spammed by China...maybe the'll be sending ovens to Michigan soon....

Welcome aboard....you can already find all the info you need here on FB.

And after that there are plenty of forum friends to help with opinions....

My first pizza was motivated by being in Copper Harbor (1978) and I learned to make it in a 550 degree oven.... worked, but the WFO is a whole different experience.

Go for it...another Michigan oven!
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