http://brickovenbaker.com/2009/09/a16-pizza-how-they-make-the-perfect-pie/ Sharing Your Passion for Homemade Pizza, Bread and Pasta Mon, 12 Jul 2010 11:47:40 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://brickovenbaker.com/2009/09/a16-pizza-how-they-make-the-perfect-pie/comment-page-1/#comment-101 Joe Sat, 16 Jan 2010 12:45:55 +0000 http://brickovenbaker.com/?p=241#comment-101 The 3 days needed for the dough strongly implies a wild yeast starter. The 3 days needed for the dough strongly implies a wild yeast starter.

]]> http://brickovenbaker.com/2009/09/a16-pizza-how-they-make-the-perfect-pie/comment-page-1/#comment-87 good vid - Forno Bravo Forum: The Wood-Fired Oven Community Fri, 30 Oct 2009 02:42:57 +0000 http://brickovenbaker.com/?p=241#comment-87 [...] sawdust in the fire (or something else very fine). Is that common practice? Mike - I came across this video about A16 recently which also shows the saw dust (or wood chips) technique for an initial "burst" [...] [...] sawdust in the fire (or something else very fine). Is that common practice? Mike – I came across this video about A16 recently which also shows the saw dust (or wood chips) technique for an initial "burst" [...]

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