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Old 04-26-2012, 05:11 PM
Serf
 
Join Date: Apr 2012
Location: Ventura Ca.
Posts: 4
Default "HI" From Ventura California

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.
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  #2  
Old 04-28-2012, 04:47 PM
Lburou's Avatar
Il Pizzaiolo
 
Join Date: Dec 2010
Location: DFW area, USA
Posts: 1,104
Thumbs up Re: "HI" From Ventura California

Congratulations!

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.
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Lee B.
DFW area, Texas, USA

If you are thinking about building a brick oven, my advice is
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  #3  
Old 04-30-2012, 07:47 AM
Serf
 
Join Date: Apr 2012
Location: Ventura Ca.
Posts: 4
Default Re: "HI" From Ventura California

Thanks Lee, I will look into the show!
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