I am on the verge of a brand new project. I am hoping to begin testing my old Blodgett 981/961 (1985 model year) triple stack gas fired brick ovens within the next month. I have never had any pizza experience other than eating lots but have been on a quest for knowledge for the past 18 months by reading forums like this, talking with pizza professionals and on line tutorials. I currently own a couple of bars one of which is where ovens are located and the other is a few miles away with a small kitchen operation. I have been in the bar business for the past 10 years and I have some restaurant knowledge. My plan is to offer a great quality, non chain, New York Style Pizza. If I can master my ovens I will be the only brick oven operater in our town which currently has 4 chain and 1 mom and pop pizza restaurants.