Hi everybody my name is Joe and I live in the upstate New York region. I am currently in the research and planning phase of opening a pizzeria in upstate New York. I want to hopefully open up shop in 2018. I am here to review topics to help me more in my research and planning so that i can successfully open shop in 2018. I intend on using a forced air conveyor belt oven, dough made using a vcm and fresh shredded cheese.