After a few events I'm finally getting around to starting this thread. Hopefully it will help and or entertain some of you.
A little info about the pizza-
Not Neapolitan. I'm using bread flour and baking usually between 750-825. I'm trying to serve a crisp yet tender crust with a more puffy rim. I like how they're coming out for the most part but am very interested to see how things change after a few hundred more.
Early observations about the business-
It's fun! I've always enjoyed feeding people and entertaining so that's easy. As John and others have noted it is also a ton of work. Prep, clean, schlep, cook, clean, pack etc etc. whew!
I'm really happy with how the FGM 1030 is performing too. Super efficient and well balanced bakes. It is murder on my back though. I am 6'2" and sore for two days from tending the oven. I believe current models have legs to raise the oven. Don't forget to think about this beforehand like I did!
Anyway here are a couple pics from an event this past week that ringkingpin (Geoff) set up for me. No pizza pics-go figure!
It was an absolute blast that included some amazing wines. Like serious bucket list wines. I did pizzas for appetizers and the people raved. Thanks again Geoff! I'm doing a small neighborhood cookout tomorrow so hopefully I'll remember to snap some pizza pics.