Terry J, congratulations!
Are you opening in Clipper Mill?
May I ask what type of planning and schematic details for the venting of the oven the city of Baltimore approved?
After several conversations with them, they told me that coal and wood fired ovens are "discouraged" in Baltimore, but could be used if specific details were given on how the emissions from the oven would be vented away from surrounding residential areas (usually by having the venting higher than surrounding buildings).....with maybe even a prevailing wind study
needing to be done by the Maryland Department of the Environment in some cases.
Baltimore has waited for far too long for Neapolitan pizzeria and I'm glad to hear you will be the first out of the gate (another chef in Baltimore is looking for spaces right now).
Good luck the rest of the way and best wishes on everything.