My Wood Oven

A Place For Wood Oven Lovers to Gather

Ray Repic
  • Male
  • Woodstock, GA
  • United States

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  • Roger Burns
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Ray Repic's Discussions

Bread Making Tips
2 Replies

Started this discussion. Last reply by Bill P. Dec 1, 2011.

Heating the Oven
1 Reply

Started this discussion. Last reply by Joe Campbell Mar 5, 2009.

Pizza Making Tips
4 Replies

Started this discussion. Last reply by Ray Repic Nov 9, 2012.

 

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"Gorgeous design.   What's the length of the unit end to end.? Bill"
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Ray Repic's Blog

The Commandments of Perfect Pizza (reposted from Yahoo Food - March 12, 2009)

Ed Levine of the pizza blog Slice and food blog Serious Eats, has traveled around the world, studying the merits of a great pizza. While eating and loving pizza is a simple act, making a truly excellent one is not. How do you achieve that sacred balance of puffy, chewy crust with oozy cheese and an acidic tomato sauce sweetness? Behold the 6 Commandments of Great Pizza-Making.







1. The… Continue

Posted on March 12, 2009 at 4:36pm

Comment Wall (9 comments)

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At 7:09am on June 11, 2013, darkbeers said…

Ray - You got game Man!  That is one righteous oven!   Our oven creations could have been separated at birth  :-)   

At 4:28pm on January 08, 2010, Ron Rathburn gave Ray Repic a gift
Gift
Nicely done!
At 2:14am on April 21, 2009, Martin Olsson said…
Hi Ray,

Thanks! It is a really nice site!

Greetings from a cold Sweden
/Martin
At 5:05pm on March 8, 2009, Roger Burns said…
Hello Ray,
Greetings from Australia. This is a great site - keep up the good work and let's hope that a lot more oven owners join.
At 12:19am on February 24, 2009, Olly3010 said…
Yes that would be great. Thanks. Can this be changed by myself in the future ( I wwould like to add the finished oven which shoul dbe in the next month or so)

Cheers
At 11:31pm on February 23, 2009, Frankie G said…
Hey Ray!

GREAT job. Thanks for the invite!

Frankie G
At 3:41pm on February 23, 2009, Chris Hanner said…
Hi Ray: I think I just might post my favorite bread recipe. Of course it takes a lot of inspiration from other bread bakers, but I have a little twist that makes it different. I use good old-fashioned sorghram syrup as the sugar element in my bread instead of other, more common, sweetners. I find it gives a wonderful soft crumb and subtle good taste. This bread also seems to have very good keeping qualities.
At 3:20pm on February 23, 2009, Chris Hanner said…
Hi Ray: I'm in the Snellville area, building my Rado-inspired oven. It's smaller than most because it will serve the needs of only my husband and myself. For pics and more on the adventure, I invite you to look at my blog www.georgiabrickoven.wordpress.com .
At 3:14pm on February 23, 2009, Mick Fitzpatrick said…
Will do Ray ... looks great so far mate
 
 
 

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