Good luck on your new venture. The oven looks nice, interesting that the PDF doesn't list temp ranges, but the advertisement states that you can bake any style pizza that you want?
Mark
Mark,
thank you for the reply.
The original owners of this location, the ones who had these ovens shipped from Italy to northern Wisconsin (to the tune of $25K for shipping charges alone) made one heck of a great pie with them, I was a loyal customer of theirs until their early demise when one of the partners got ill and passed away, his partner spoke no English, not a word, so the business quickly ended. They could have had them shipped from California, but shose to purchase in Italy and pay the shipping charges for some reason.
They had a loyal following of people who could appreciate a pizza that was not what most Americans, especially the backwoods folk here in Northern Wisconsin knew as a pizza.
They did not have any sausage, pepperoni, or what most think a pizza is supposed to have on it, and that lessened their traffic flow, Plus they were closed on Sundays which is a huge mistake up in these parts since we are a tourist destination, And all the people in the service industry use Sunday as their day to go out and get wild, plus we have a ton of travelers who want to feed their kids before the 6-8 hour trip back home to calm them down. so that hurt them a little too.
My favorites were the Prosciutto & Marinated artichoke heart pizza, and the Genoa salami and Gorgonzola was a spectacular pie too. We would go there for their herbed crust and olive oil, and sip espresso drinks with it. They did a spectacular job all the way around.
I plan to offer the standard Americanized pizza with some European options, and some crossover of our BBQ and pizza too.
I may even do calzones, because nobody in this area does them, (since the local pizza hut burned down) and with the 3 independent heating options in these ovens, I see them working out well.
I had hoped to replace these ovens down the road a few months, and go with wood-fired oven(s) to keep our current "cooked with Wood" theme that we already have. But I have a feeling I may like these ovens too much to do that. I doubt any available labor in my area knows how to keep a wood-fired oven fed properly, heck, I've been having trouble getting my guys to keep my BBQ-Pit fed properly, and that is almost idiot proof. So we'll keep that WFO for future options if we decide to open another location (dreams only at this point).
We also have a spiral mixer, traulsen 4-door upright cooler with sheet-pan racks on one side, and shelves on the other, My make-line cooler is not a floor-standing unit, it is at shoulder level and just deep enough to get a 6" deep pan in. A granite dough table and backsplash, the place is set up really cool, lets call it an "Exhibition Kitchen" because it is in the dining room. Our cold-prep kitchen, dish area, and walk-in cooler is out of view.
Sorry for rambling, I am just excited to get out of our current location and into this new building. The bonanza of equipment already there is almost giving me a headache. This place is as near Turn-Key as it could be.
