well we are done with the fair as of 10pm sunday. today was cleanup which will take a few more days to clean and organize all of the booth supplies. it was a great experience we sold 2200 pizzas and no one waited for more than 5 minutes. the 9 inch pies made it possible to cook 4 at a time when necessary.it was family ,friends, and employees who added a lot of excitement to our booth.the hours were very long but the learning experience made it worth while.i feel that i could now handle a dinner rush in a wood fired oven.the dough management was another area that got better as the week went on.a hot oven can do wonders with a dough that is just about spent.
one of my friends that i meet thru one of the wineries was a cook in naples before he came to the US.he was knocking out 45 second pizzas as if it was nothing.his explanation was that the hot floor and dome allow the bottom to set quickly so that no steam escapes which makes it hard to get the peel under to turn the pizza.i enclosed a picture of him with a 45 second pie top and bottom,it looked really good.
we got a lot of wonderful feed back from the fairgoers, the fair board,health department on our cleanliness , these food trailers can be a bit nasty. the report is over we will go back next year raise the price, add another item to sell,reduce my labor and build on our first year.my goal was to make enough to buy a imported wood oven ,got very close. we have two italian festivals coming up hopefully they will help make up the shortage.
