| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
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#1
04-18-2011, 12:00 PM
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 Hello from Chicago I just want to start out by saying that pizza in Chicago is horrible and NY style pizza is the best. I had the chance of going to lombardi's when i was in NY and their pizza puts everything out here to shame. I am here to learn more about making great pizza. Thank you   |
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#2
04-19-2011, 06:47 AM
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 Welcome! G, there is a lot of information here at fornobravo.com, you just need to master the art of finding it If you go to the Forum front page and scroll down to Peter Reinhart's pizzza quest, you'll be in the middle of a knowledge base about making pizza.
__________________ To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Lee B. DFW area, Texas, USA If you are thinking about building a brick oven, my advice is To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Our One Meter Pompeii Oven album is here: To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. An album showing our Thermal Breaks is To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. I try to learn from my mistakes, and from yours when you give me a heads up. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
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#3
04-29-2011, 11:41 AM
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| Re: Hello from Chicago yes, i bought his book, a pizza stone from FB and some caputo flower before signing up. I have made 1 batch so far and it was ok. Hopefully with some time and learning i will be able to make better pizza one day. thanks lou |
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#4
05-01-2011, 11:44 AM
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| Re: Hello from Chicago Well I have made 1 batch so far and it was ok. Hopefully with some time and learning i will be able to make better pizza one day. Thanks
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