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Hello All...
Stumbled across this site about a week ago while looking for a list of WFO restaurants in the DC area. Never made it to any of those restaurants, but did manage to order some Caputo Tipo 00 after being inspired by all of you!
I'm still an amateur at all of this, but with the info here all I need now is some experience. I'm limited to the pizza stone at the moment and tried some of the techniques here last weekend with decent results. (My dough wasn't very good.)
I used to live near a WFO restaurant in southern Spain, owned by a couple originally from Naples. I became an instant addict so, it's not a question of whether or not to invest in a brick oven... it's when!
Thanks everyone!
Rob
Stumbled across this site about a week ago while looking for a list of WFO restaurants in the DC area. Never made it to any of those restaurants, but did manage to order some Caputo Tipo 00 after being inspired by all of you!
I'm still an amateur at all of this, but with the info here all I need now is some experience. I'm limited to the pizza stone at the moment and tried some of the techniques here last weekend with decent results. (My dough wasn't very good.)
I used to live near a WFO restaurant in southern Spain, owned by a couple originally from Naples. I became an instant addict so, it's not a question of whether or not to invest in a brick oven... it's when!
Thanks everyone!
Rob