#1  
Old 12-24-2011, 10:09 AM
Serf
 
Join Date: Dec 2011
Location: Middle of the Midwest
Posts: 2
Default Merry Christams

Been lurking around this site for a few weeks as I am just getting into making pizza. As of now I use a stone in the oven at 550 with the convection going... I figure I will try to get the sauce/cheese/crust down now, then build an oven at some point, this summer if all goes well. Anyway looking forward to sharing some thoughts and ideas on all of this.
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  #2  
Old 01-06-2012, 06:40 PM
Lburou's Avatar
Il Pizzaiolo
 
Join Date: Dec 2010
Location: DFW area, USA
Posts: 1,116
Thumbs up Welcome Huskerguy :)

Without going into last week's Capitol One Dissappointment, let me welcome you here and encourage you on the decision to build a Wood Fired Oven.

Bon voyage

Go Big Red!
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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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Our One Meter Pompeii Oven album is
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An album showing our Thermal Breaks is
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I try to learn from my mistakes, and from yours when you give me a heads up.
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  #3  
Old 01-07-2012, 06:32 AM
Serf
 
Join Date: Dec 2011
Location: Middle of the Midwest
Posts: 2
Default Re: Merry Christams

HAHA Thanks... I passed the time drinking and making pizza...
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  #4  
Old 01-07-2012, 07:21 AM
Laborer
 
Join Date: Mar 2009
Location: Nebraska, USA
Posts: 96
Default Re: Merry Christams

Sorry to have missd this until now. Welcome aboard and to the madness of WFO building then cooking. It is a blast.
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