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#171
11-15-2009, 09:49 PM
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 Re: Greg's Pompeii 42" - San Diego A few more photos of the finished product.
__________________ Greg Geisen Chula Vista, CA Click to see my Thread: To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Click to see Google web album: To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.      |
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#173
11-15-2009, 10:11 PM
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| Re: Greg's Pompeii 42" - San Diego Looks great, your going to have some wonderful times I'm sure, gathering around that oven. I lived in Lemon Grove my first Christmas in California, and had my first dinner invitation in Chula Vista. Your build brought back some memories for me. Thanks for the pictures, hopefully I'll have an oven someday. I'm still researching.
__________________ I would have a shot at the answer, if I had the appropriate question. |
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#175
11-16-2009, 05:39 AM
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| Re: Greg's Pompeii 42" - San Diego Greg,, What a beautiful setup and a fantastic job you did,,, Must admit im a little envious... Good Luck and many happy pizza's Mark |
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#176
11-16-2009, 07:11 AM
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| Re: Greg's Pompeii 42" - San Diego Very nice Greg! The theme fits with the oven perfectly. You did an outstanding job!
__________________ Bill, Check out my build To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
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#178
11-16-2009, 12:18 PM
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| Re: Greg's Pompeii 42" - San Diego Gentlemen, Thank you one and all for your generous comments. We are thrilled to have it completed and are loving the good times, good friends and good food that it seems to generate. I think we can all agree that everyone who posts here, comments here and participates has a part of each of our WFOs. Couldn't have done it with out the experience of those who have put their time, sweat and maybe a little blood into their own builds; and then most importantly, shared those lessons with everyone. Next task, mastering smoking ribs; and once again, Bill (Bandrasco) seems to have it right.
__________________ Greg Geisen Chula Vista, CA Click to see my Thread: To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Click to see Google web album: To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
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#179
11-16-2009, 09:23 PM
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| Re: Greg's Pompeii 42" - San Diego Our pizzas have been fantastic. I have been using Caputo Pizza Flour, San Marzano Plum Tomatoes and live yeast cultures I purchased from sourdo.com. The attached spread sheet is scalable for up to 12 pizzas per batch (max capacity of my KA mixer).
__________________ Greg Geisen Chula Vista, CA Click to see my Thread: To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Click to see Google web album: To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Last edited by geisen; 11-16-2009 at 09:26 PM. |
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