The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Michael comments:


Living in Utah at 4000 feet has been a challenge for me to the dough right.
I have wasted much time and money trying to get it to the right consistency.

I have found the more basic the recipe the better it rolls out and tastes.

I am looking at going to California this summer to buy a wood brick oven,probably from Forno Bravo or Mughannii.
They are located close to each other.

Mike


My response:

Sounds great, mike. It really can be a challenge making pizza at 4000 feet.

I think you will do great with either company.

I am a huge fan of Forno Bravo. They have agreat community with a wonderful forum. And they just launched Pizza Quest....with my friend Peter Reinhart.


My best tip for dough is to make it the day before and let it proof in the fridge overnight.

Please keep me posted on all of you pizza adventures....I know your pizza will be getting better and better..

Please keep me in the loop...and if you get a chance, send some pizza pics and pizza oven pics..

pizza on earth,

albert
pizzatherapy.com
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