I live in Gainesville, FL where making pizza crust can be a challenge depending on the time of year! I currently have a small 1-2 pizza wood burning oven from a BBQ company. I am adding this forum to my list of reference sites as I found out about this site from "Pizzaquest". I currently own a small side business called "Strega Nona's Oven" and have been to 5 events this year. It is my hope to turn the side job into my full time job. I am a current GM in a catering business and have 15 years experience in the catering business. I have been making/testing pizza recipes every week for the past 2 years. It is my hope to have a larger mobile oven to be able to work more events. The oven we currently use is 350lbs and is moved by hand. Our next step is to mount our current oven on a small trailer until we can earn enough capital to move up in size. I have researched this extensively and IMHO although the mobile ovens from "Fire Within" are nice & I'd like to have one, these oven trailer combos can be produced for half of the cost. My intention for being here on this forum is knowledge. Expanding my knowledge & possibly helping someone with the knowledge I currently have as it pertains to catering/restaurants.
I am currently working with Caputo 00 Pizzeria Flour (55lb bags) because in my humid environment I have found that the 00 can handle the extra humidity in Florida. I have used fresh dough & I have used frozen dough using 00 for the events I have worked. I typically use an 18-24 hr ferment.
I have just started feeding an Ischia Starter & I hope that it can impart more flavor to my dough.