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Discover the Legends of Pizza
| Search found 10 matches |
| Author | Message |
|---|---|
 Topic: Pizza Cam revised |
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| qiatsu Replies: 3 Views: 5751 |
 Forum: Wood Fired Ovens Posted: Thu Feb 28, 2008 1:25 am Subject: Pizza Cam revisited |
| go to www.prospectorwines.com click on bistro then look at top of bistro page and click on prospector cam. From here please sign in with a user name of your choice, you can start the video feed and c ... | |
| Topic: Pizza Cam revised |
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| qiatsu Replies: 3 Views: 5751 |
Forum: Wood Fired Ovens Posted: Sat Feb 09, 2008 4:40 pm Subject: Pizza Cam |
| Only through adding contacts on messenger so far.....but hope to stream it in the near future on our website. www.prospectorwines.com feel free to contact me through either of the messenger indentiti ... | |
| Topic: Pizza Cam revised |
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| qiatsu Replies: 3 Views: 5751 |
Forum: Wood Fired Ovens Posted: Fri Feb 08, 2008 12:17 am Subject: Pizza Cam revised |
| After much work with the cameras pizza cam is now working at
go to www.prospectorwines.com click on bistro then look at top of bistro page and click on prospector cam. From here you can start the v ... |
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| Topic: Stretching Dough Out |
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| qiatsu Replies: 2 Views: 3732 |
Forum: Dough Problems Posted: Tue Jan 15, 2008 12:27 am Subject: Hand made pizza crust |
| Nothing like a well made pizza dough ball made by hand. Rolling out the dough for a ball or for a pizza crust is not allowed if one wants to produce true Napoletana. | |
| Topic: Premio 110 |
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| qiatsu Replies: 2 Views: 5480 |
Forum: Wood Fired Ovens Posted: Thu Nov 29, 2007 9:40 pm Subject: wood oven notes |
| Since my oven is in a restaurant I personally keep my oven hot all the time as it saves me 1/2 cord of wood a month. In the morning the oven is at about 550 so I prepare bread dough from the day befo ... | |
| Topic: Try this unusual topping selection |
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| qiatsu Replies: 1 Views: 5170 |
Forum: Unusual pizza toppings Posted: Fri Nov 16, 2007 1:20 am Subject: Try this unusual topping selection |
| Sweet chile glazed and smoked chilean sea bass with sunflower sprouts, white truffle oil on a base of extra virgin olive oil, oregano, garlic and fresh bufala.....this will tantalize your taste buds i ... | |
| Topic: Premio 110 |
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| qiatsu Replies: 2 Views: 5480 |
Forum: Wood Fired Ovens Posted: Fri Nov 16, 2007 1:15 am Subject: Premio 110 |
| I have two wood ovens. One is a Premio 110 from forno Bravo the other is a Rosito Bisani. The Premio is a great utilitarian oven great for pizza, bread or roasted meats, fish and game. This oven ha ... | |
| Topic: Anyone know about sourdough starters? |
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| qiatsu Replies: 4 Views: 8499 |
Forum: Your favorite dough secrets Posted: Tue Aug 21, 2007 2:02 pm Subject: Wild yeast vs commercial yeast |
| In Naples, IT commercial yeast is the preferred yeast however there are quite a few pizziolos that use natural yeast. The crust is must crisper with natural yeasts but you lose a lot of the chewy cen ... | |
| Topic: New oven on order |
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| qiatsu Replies: 8 Views: 11740 |
Forum: Wood Fired Ovens Posted: Sun Aug 13, 2006 12:48 am Subject: Wood oven |
Have a professional installer do the job. The forno bravo ovens are fantastic!  |
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| Topic: Anyone have experience with a tilting mixer? |
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| qiatsu Replies: 0 Views: 3716 |
Forum: Pizza Tools Posted: Fri Jul 07, 2006 2:10 pm Subject: Anyone have experience with a tilting mixer? |
| Looking to purchase a Fleetwood tilting mixer but cannot find anyone who has used one. Check it out
http://cgi.ebay.com/HEAVY-DUTY-TILTING-BARREL-50LB-DOUGH-MIXER-FLEETWOOD_W0QQitemZ7628814891QQih ... |
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