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42" build in Central Texas

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  • mirassou
    replied
    Love the pavilion!! Looks fabulous!

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  • mirassou
    replied
    Love the pavilion!! Looks fabulous!

    Leave a comment:


  • RandyJ
    replied
    Doug thanks for the review. It is almost word for word the same as the ones I found on yelp. So that is great. From the pictures I can see you had a ton of fun. It is cool that they showed you some other th hinges than just pizza. I am going to have to start planning for my trip out to see them. I am thinking next winter or fall maby.

    Randy

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  • GarnerAC
    replied
    Originally posted by fbfireoven View Post
    Doug,

    Congrats on your VPN training! Peppe Miele is a great guy! Check out the webisodes of Peter Reinhart's visit with him on Pizza Quest - www.pizzaquest.com

    Great stuff! Jose and Pepe were alot of fun!

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  • admin
    replied
    Doug,

    Congrats on your VPN training! Peppe Miele is a great guy! Check out the webisodes of Peter Reinhart's visit with him on Pizza Quest - www.pizzaquest.com

    Leave a comment:


  • GarnerAC
    replied
    Thanks Novaslo! My oven turned out great mostly because of the great people here on this forum.

    Guys, I had so much fun the last 3 days. The guys at VPN Americas were great hosts. Jose Barrios was a patient and thoughtful instructor. I did the 3 day session and was the only student 2 of the 3 days so it was almost 1 on 1 instruction. Neapolitan may not be my very favorite style but I do enjoy the simplicity of it. The VPN guys take this stuff extremely serious and it is fascinating the focus these guys have. We made all kinds of things and I learned so much.

    I highly recommend it!

    I took a ton of crappy phone photos and have labeled some of them for you guys.
    Photos by Doug Garner, Jan 12, 2016 - Created by http://bit.ly/picasa_tool
    Last edited by GarnerAC; 01-14-2016, 09:18 PM.

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  • Novaslo
    replied
    Originally posted by GarnerAC View Post


    Day one of training out here in Los Angeles in the books. Maybe the biggest thing I learned today after making about 60 doughballs and 20 pizzas is that low dome oven sure makes a big difference in how your pizzas cook and how they look. We made dough over and over by hand and in the mixer. It's really very simple and much less complicated than some of the methods I have read on here and elsewhere. We also made fresh mozzarella (Fiore di latte) and ricotta cheese. Jose is a great teacher and all the guys that run VPN Americas are a lot of fun! Seems really weird to be out here doing this but my wife gave me the gift certificate and I had frequent flyer miles! I'll post some photos and more details when I get back home
    Couple of things-
    1. Your oven turned out amazing.
    2. That course sounds very interesting. Based on your feedback, I might need to check it out.

    Incidentally I have been frequenting every wood fired pizza place I can find across the US. ( I travel for work) During these travels, I found myself in Atlanta and happened to get a recommendation to go to what is now- the high bar for the best pizza I have ever had.

    The place is called "Antico" they have some videos on youtube that are fantastic. The dough is the best I have ever had and a taste that I have not been able to replicate. I do know that the Blue Caputo is better than the Red. Either way they do a 2 day preferment and the rest is the best ingredients that you could source.

    Check out the videos. good stuff. Let us know how the course is....

    Leave a comment:


  • RandyJ
    replied
    Sounds like you are haveing fun. I can't wait to hear the full report. So far sounds like it is worth the money.

    Randy

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  • GarnerAC
    replied
    Originally posted by UtahBeehiver View Post
    I read through the outline as well as what it takes to become a "certified" VPN member and what restaurants in my area were VPN. Surprisingly, one of my fav. pizza places (other than my oven, LOL) was on the list. I was intrigue that VPN says they cook their pizzas in the 900 F range. I have never been successful at this high of temp range, Good luck and bring back and share what you learned.

    Day one of training out here in Los Angeles in the books. Maybe the biggest thing I learned today after making about 60 doughballs and 20 pizzas is that low dome oven sure makes a big difference in how your pizzas cook and how they look. We made dough over and over by hand and in the mixer. It's really very simple and much less complicated than some of the methods I have read on here and elsewhere. We also made fresh mozzarella (Fiore di latte) and ricotta cheese. Jose is a great teacher and all the guys that run VPN Americas are a lot of fun! Seems really weird to be out here doing this but my wife gave me the gift certificate and I had frequent flyer miles! I'll post some photos and more details when I get back home

    Leave a comment:


  • GarnerAC
    replied
    Thanks guys. Not sure why Im not getting my notifications. Will report back after my trip to LA next week!

    Leave a comment:


  • Tscarborough
    replied
    Wow that finished out nice, Doug! By the way, I finally got work sorted out and am ready for an install.

    Leave a comment:


  • UtahBeehiver
    replied
    I read through the outline as well as what it takes to become a "certified" VPN member and what restaurants in my area were VPN. Surprisingly, one of my fav. pizza places (other than my oven, LOL) was on the list. I was intrigue that VPN says they cook their pizzas in the 900 F range. I have never been successful at this high of temp range, Good luck and bring back and share what you learned.

    Leave a comment:


  • RandyJ
    replied
    That looks interesting. You will have to let us know if it was a good time. I think that looks like a neat idea.

    Randy

    Leave a comment:


  • GarnerAC
    replied
    Anyone done this VPN Training out in Los Angeles?
    http://americas.pizzanapoletana.org/training.php

    Ive got some Frequent Flier Miles to burn and have booked the 3 day class in January. Hope its worth it!

    Leave a comment:


  • GarnerAC
    replied
    Re: 42" build in Central Texas

    Hello people of the WFO world! I finally got some more work done on my back porch area and it finally stopped raining, yes thats us you've been seeing on the news. Fortunately I built on high ground. We havent fired up the oven in a couple weeks but Im anxious to see how the additional 3' of chimney will perform that we had to add to get past the new roof. Cheers!



    Last edited by GarnerAC; 05-31-2015, 06:24 PM.

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