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Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Pompeii Oven Construction

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  #71  
Old 08-22-2009, 01:37 PM
Ryan's Avatar
Laborer
 
Join Date: Apr 2006
Location: Hawaii
Posts: 70
Default Caputo Flour

I finally got a bag of Caputo flour! My pizza turned out better than it has ever looked or tasted before. There was no need to put corn meal or semolina on the peel as the Caputo Flour did the job just fine. My house is for sale so if anyone wants to buy my place I will throw in the pizza oven! I will be moving to Hawaii and will have to build another oven there.


Thanks,

Ryan
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  #72  
Old 09-28-2011, 12:28 PM
Ryan's Avatar
Laborer
 
Join Date: Apr 2006
Location: Hawaii
Posts: 70
Default Re: Ryan's 42

Aloha Everyone,

I've since moved to Hawaii and sadly had could not bring my WFO with me I am looking to do another oven. Thanks for your support and your contribution to the newbie. Drake even let me come down a few years back and see his oven in person which really inspired me.
I will keep everyone posted on the new build!
Mahalo,

Ryan
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  #73  
Old 09-28-2011, 03:23 PM
Apprentice
 
Join Date: Sep 2010
Location: Spokane, WA
Posts: 155
Default Re: Ryan's 42

Pizza and mai tais...mmmm
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