hi there -
I own a BBQ joint in Chicago, Rub's Backcountry Smokehouse. I've been doing BBQ for a long time now, and LOVE it - but my absolute favorite food that I could eat for breakfast, lunch, and dinner has always been pizza. More specifically, even though I'm from Chicago, I love Neapolitan style pies.
I've been looking at expanding/opening another restaurant in the next couple years - and it may just be a Neapolitan pizza joint - we'll see. At my BBQ restaurant, we cook with all wood - I've always preferred to do things the old-fashioned/traditional way - so I'm very familiar with running a wood-burning oven, just with opposite techniques (low and slow compared to hot and fast).
Excited to learn from some ringers here, I've always enjoyed talking BBQ in the BBQ forums - so thanks for any help ya'll give me in this new cooking journey.