After a love affair with delivered pizza in my teens, slices in university, things changed in my mid-20's with a pizza stone as an Xmas gift. That then begin weekly pizza making sessions. After 20 years of quickly made dough I learned about the value of slow rises for my bread baking and pizza. My young daughters participated in kneading and baking their own pizza years.
From there I stumbled upon the Little Black Egg. I Built one in 2010 to avoid excessively heating up my kitchen in summer heating my oven pizza stone.
From there the learning curve was huge. I made weekly dough/sauce/cheese adjustments to the point where in early summer 2011 I opened a pizza business featuring the LBE with my daughters at our local Farmer's Market.