#1  
Old 02-04-2009, 02:59 PM
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Location: CHESTER COUNTY,PA
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Default WFO Kitchen remodel article.

Pizza oven rounds out remodeled Oakland kitchen
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Old 02-04-2009, 03:48 PM
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Default Re: WFO Kitchen remodel article.

It looks like their oven opens right next to the table: I wonder how they get a peel in there. They have a oriental rug in front of the hearth: they must be more neat with fire management than I am. And a rolling pin? Huh.
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Old 02-05-2009, 11:33 AM
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Location: NorthWest, Indiana
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Default Re: WFO Kitchen remodel article.

Maybe the table is a landing zone. Bad work flow but I'd be happy as a pig in mud to make a few pizzas in that kitchen. The rolling pin notwithstanding, check out the dough balls. Bad dough management and low hydration seems evident. Talk about loading up a skin. Not really sure about that pancetta. Other than Prosciutto, I always precook meat that goes into a WFO. Cured or no, 60-90 seconds just don't cut it. I would be mortified if someone got sick. Complete sanitation and sound cooking habits are a must. (Reminds me of those celebrity chefs that mix ingredients with bare hands adorned with rings and wristwatches. Oh man!)
It's my hope the Hager's join up with FornoBravo so they can maximize their experience. A couple of Twirly Bits wouldn't hurt, either.
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Old 02-06-2009, 03:30 AM
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Default Re: WFO Kitchen remodel article.

Yes, what he said...
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