| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
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#1
12-24-2011, 10:09 AM
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 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
01-06-2012, 06:40 PM
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 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!
__________________ 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
01-07-2012, 06:32 AM
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| Re: Merry Christams HAHA Thanks... I passed the time drinking and making pizza... |
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#4
01-07-2012, 07:21 AM
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| 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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