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Greetings everyone!
I haven't visited this site in almost 2 years because of a detour to Big Green Egg, a move across the county, and a nasty nasty divorce. I wanted to take a moment and reintroduce myself and my newly gained bona fides.
I'm Stan. Post divorce, I got to reinvent myself in an extremely high-volume pizzeria that runs an enormous gas-fired masonry oven and fires pies in 2-3 minutes. In the last year, I've made thousands of pounds of dough, cooked at least 10,000 pies, and gotten my hands dirty in every step of the commercial pizza process.
At home, it's still me and my Primavera 60, going on 5+ years. Now that I'm closer to family, 20 pies on a Saturday, or a big steak cookout isn't a rare occurrence.
Anyway, I'm Stan, I'm a pizzaiolo, and I'm ready to cook and learn with you guys!
I haven't visited this site in almost 2 years because of a detour to Big Green Egg, a move across the county, and a nasty nasty divorce. I wanted to take a moment and reintroduce myself and my newly gained bona fides.
I'm Stan. Post divorce, I got to reinvent myself in an extremely high-volume pizzeria that runs an enormous gas-fired masonry oven and fires pies in 2-3 minutes. In the last year, I've made thousands of pounds of dough, cooked at least 10,000 pies, and gotten my hands dirty in every step of the commercial pizza process.
At home, it's still me and my Primavera 60, going on 5+ years. Now that I'm closer to family, 20 pies on a Saturday, or a big steak cookout isn't a rare occurrence.
Anyway, I'm Stan, I'm a pizzaiolo, and I'm ready to cook and learn with you guys!
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