That is absolutely awesome!! I could sit here and pick your brain all day but you'll probably get tired of me pretty quick.
Anyway, I live in a town of a little over 50,000 people, with two other towns of about 15,000 each that are pretty much connected to our town. THERE IS NOT A SINGLE PIZZA PLACE (delivery, restaurant or pick-up) within 45km of here. The last place we had here, "Pizza California", closed down ten years ago. We do have Sakuragumi
overlooking the ocean that is a VPN place but locals do not go there because they only serve course meals, and those start at 5,000yen. You also need a reservation because they're always packed with tourists and late 20's to early 30-ish daters, again from out of town, and you gotta reserve a few months in advance.
So my wife and I already run an Eikaiwa as a full time business, which we've had since 2002, but we are extremely, seriously entertaining the idea of selling pizzas out of our pretty good sized yard/garden. We get a lot of foot, bicycle and car traffic in front of our house, with my WFO standing out like a sore thumb, and there's an okonomyaki place right next to our house that does good business. Our idea is to start by selling about 100 pizzas on one Sunday afternoon per month, between 11:30am to whenever we sell out.
Some questions I have...
1. Do you pack your pies in pizza boxes for deliveries? Or do you use something else? If you use pizza boxes, where are you getting them from and what do they run per unit?
2. I, too, will be using a pretty well tested 61% hydration, Caputo 00 dough that I am very happy with for mass producing by hand. For a 27cm pie, that costs approximately 180yen in materials, not including my labor, and with firewood being free, except for the time and effort in gathering it, what price would you put on a standard Margherita? or an American topped pie with something like pepperoni?
3. Based on materials, that I mostly get from Costco, including gasoline to go and get it, an average pie is between 160yen to 200yen, depending on how it's topped. If you don't mind my asking, in your experience is that pretty cost-effective for being in Japan?
So far, my wife and I have gotten what we need from the Hokken-Jimusho(the office that grants permits, etc. for this type of thing). I have to submit photos and diagrams of the setup in my yard(canopies, countertops, etc.) to show that they conform to the regulations for "Yattai"(outdoor/street food vendor), and I have to take a day-class on food/kitchen sanitation for businesses. The cost is going to be about 20,000 yen for all of the fees, which isn't bad, so it's just a matter of scheduling it and getting started. Is there anything you might advise before we step out on this venture?
Sorry for picking your brain so much!!! It's just not often that you meet another Gaijin who lives in Japan with experience like you have!