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Macaw Man 04-26-2012 05:11 PM

"HI" From Ventura California
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I have just purchased a Primavera 60. It's been cured and used three times now. I'm starting to get a feel for it, but have a long way to go in the oven management department.

For dough, I'm using an Italian culture from Sourdough international. I mix and let it rise in the fridge for 1-3 days. Still perfecting this as well.

I have made crushed tomato sauce and a home made "cooked" type sauce and still experiment with this.

One of my favorite pizzas is pickled Jalapeno chips and pepperoni with a mix of fresh and dry mozz.

Lburou 04-28-2012 04:47 PM

Re: "HI" From Ventura California

Once a year, Fornobravo puts on a show out there in California. Keep an eye out and try to attend. A lot to learn and most of it is on display and demonstration during that few days. :)

Macaw Man 04-30-2012 07:47 AM

Re: "HI" From Ventura California
Thanks Lee, I will look into the show!

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