Hi John , I the major newbie and I just finished reading thru every page of this thread.....what a story. BRAVO !
My own adventure has begun here on the other side of the world from you ...think warm everyday. I am a manufacturer of home furnishings by profession, farmer/ foodie by love ...see www.rockhousefarm.info
but spend alot of time on a island in the southern Philippines. I travel alot for my work in Europe and many years ago was given a pizza oven by a client from Italy. I don't know the source as it was loaded in a container with other items and was not declared. Anyway I never set up as I was holding off a remodel on a home and then I started another project. Recently I decided to copy it for another residence . I have done so , ordered the refractory cement the grog and so forth as I also have a commercial foundry within the companies . So for a lark I've made some. Then I decided to learn about pizza etc... and have a sibling that has 8 or so restaurants that many have wfo in the establishments. They do some pricey kinda gourmet type pizza stuff as is the trend. So reading thru the site ...i stumbled on The mobile pizza concept and your thread. i really liked it alot....its shall we say inspired me. i am a maker by nature so i am crazy enough to make about anything.....think skunk works and i have been blessed to be able to do so not for money but the love of the process and adventure.
so now i am telling my wife your story and some ideas i have regarding it..like getting the farm group in USA a set up built and using our pork sausage etc and all the things we grow...farm to fork mobile kitchen kinda thing..lol
So their climate is like yours in USA and now I am kinda psyched to do some events over here for fun and wanted to run by you what I think may be a issue.... We are generally 60-90% humidity in day time and 60 % at nite. It's a third world kinda place so cool air is in short supply....lol but I can get some area in a 60f range for the dough lead time ..I was just worried about the on site part... As we won't have that beautiful refrigerated prep table laying around... That's the bomb...now I do have plenty of marble so I thought I would make a well insulated portable table cabinet set up , marble top and put block ice in a large tray and keep it all cool including condiments 1800s style.... I know all this sounds wild but I am going for it.... Your story pumped it for me.... Think home made goat cheese from the islands with sashimi tuna slices and homemade home grown tomato sauces... Or papaya sliced , and mango chutney with wild honey desert pizzas..... Crazy...eh...I am certified as my dad said 26 years ago when I moved here at 24 for no money but that's another novel.
Any advice is appreciated...and if you do get to NC ...there is pork in your future.
Great site here and great folks...John may the pizza be with you..... My wife did not like my Asiaslice
name , thought it sounded like a girlie bar but I'm sticking with it ! Cheers to the club from " it's more fun in the Philippines " newbie.