Tweet
Hi Pizza Quest Members and All Others too,
This area of the Forno Bravo Forum is dedicated to Pizza Quest related matters, including questions and answers, sharing of ideas, tips, tricks, leads for tools and ingredients, best pizza finds, and on and on. I may jump in only from time to time, so if anyone poses a technical question, whether about dough or pizza technique, please pose it to the group, not just to me. If any reader has a suggestion or response to that question, feel free to share it. If I see any misinformation or bad advice, I'll try to address it, but I can't promise that I'll be on top of everything--I'll be focused primarily on developing new copy for the Pizza Quest website and won't be able to be the so-called "Answer Man," though I'll try my best to offer ideas when I can. But I'm also confident that the cumulative wisdom of our community will be the most helpful of all, so let's keep sharing.
The main rules of this Forum are the same as for Forums in general: no bashing, no foul language, and a general tone of civility. We're all in this together and are building a community of like-minded pizza freaks and lovers of artisanship, so let's demonstrate that in our communications. I look forward to seeing where it all leads and expect to learn as much from you as you hope to learn from me. Onward....
This area of the Forno Bravo Forum is dedicated to Pizza Quest related matters, including questions and answers, sharing of ideas, tips, tricks, leads for tools and ingredients, best pizza finds, and on and on. I may jump in only from time to time, so if anyone poses a technical question, whether about dough or pizza technique, please pose it to the group, not just to me. If any reader has a suggestion or response to that question, feel free to share it. If I see any misinformation or bad advice, I'll try to address it, but I can't promise that I'll be on top of everything--I'll be focused primarily on developing new copy for the Pizza Quest website and won't be able to be the so-called "Answer Man," though I'll try my best to offer ideas when I can. But I'm also confident that the cumulative wisdom of our community will be the most helpful of all, so let's keep sharing.
The main rules of this Forum are the same as for Forums in general: no bashing, no foul language, and a general tone of civility. We're all in this together and are building a community of like-minded pizza freaks and lovers of artisanship, so let's demonstrate that in our communications. I look forward to seeing where it all leads and expect to learn as much from you as you hope to learn from me. Onward....
, welcome. Looking forward to your insights.
Comment