Hi! Just a quick intro. I am making the move into gourmet pizza trucks from a completely different area of the food business after 20 years.
It's always been at the back of my mind ever since living in Southern France back in the eighties, where we had a local truck with wood fire oven.
Whilst I have loads of experience in all kinds of areas, pizza making itself is new territory.
Will be really happy for all the help I can get.