What's wrong with butcher paper or paper plates, just like a lot of the Texas BBQ joints use? You want your pizzas to be the star of the show and not have your guests get distracted and say....Oooh, nice plates...and say nothing about the pizzas. And, I suppose that you will be using sillverware and not plastic knives and forks, too?
Absolutely nothing Pete. Frankly I never thought of that, and if I do open Craig's Neapolitan Garage in the future, I just might do it. It's a really cool idea to take a Texas twist on service and apply it to Neapolitan pizza. Maybe I'll call it Peter Paper
I've been serving off the metal pans you see in all my pictures for as long as I've been making pizza. They are perfectly functional for what I do. Notwithstanding, every time I see a beautiful pie served on a white porcelain plate - every single time - I think to myself how good it looks and wish I had some. To me it is the perfect visual complement, especially to a Margherita; my favorite pie. I also love the look of the big stack of white plates next to the mouth of the oven. So, basically they are not functional for what I do, and they don't fit the rest of the ambiance as you point out, but I wanted them darn it, so I splurged. I'll probably take pictures on them then slide the pies off onto the old metal pans to cut and serve. Why did I buy 12??? I don't know...
I'll have to think about the silverware. I'm not a big fan of plastic knives. You ever try to skin a hog with one? Not good.