hey everyone, I just wanted to give you a heads up that an old forum member is finally making the big jump to operating a pizza establishment. I was never able to get the cash together to do a brick and mortar like I have threatened in the past, but I will be opening a food truck with a wood burning oven on it april 1st in boston. If it goes well, maybe someday a pizzeria too? I realized that all these years of not photographing my pizzas was probably a bad idea! I wish I had some good pics for you guys of what im planning on doing , but unfortunately I have nothing pretty. That will hopefully change soon, as Im going to pick up my completed truck in Kansas city in the next two weeks, and I need to spruce up my website/facebook etc. The truck is called Stoked Wood Fired Pizza Co. Im not really doing neapolitan, and im not really doing NY/New Haven Coal style, although those are definitely my two biggest influences. Luckily after 10 years of participating on this forum, I feel like its ok to offer up something that is my own thing, and doesnt really fit into any category. Its closest relative is probably Chris Bianco style pizza, whatever that is. As he describes it... Neapolitan style pizza but cooked a little slower. It will also probably bear some resemblance to Jeff Varasano's style of pizza as well. Both of these guys are in the 2-3 minute realm, which im pretty sure is where im going to be, although its not really going to be exactly like either of them as I typically use a blend of flours, a blend of cheeses, and a blend of tomatoes plus probably an unconventional ingredient or two in the dough.
Its going to be a scary start for me, as like many of you, I am just a home pizza maker right now. I have been making pizza for over 20 years, I have done some really big parties before, and have certainly made a lot of pizzas in my life, but I definitely dont have the skills yet to bang out pizzas super fast like I see at some of the better WFO equipped pizzerias. Its going to be a big learning curve for me, but luckily after many years of being hired to consult for other pizzerias, providing them with dough recipe/methodology, topping ideas, sourcing ovens,mixers and ingredients etc., I feel very confident that I at least know how to make a special pizza. Its just a few hundred a day that scares me! If any of you want to come check it out, definitely introduce yourselves! Hopefully you will give me a month or two or three to iron out all the kinks before judgement
In the meantime, im definitely going to need some help. If anybody knows of a capable pizzaiolo, I do want to hire someone, or maybe even a few people that have (hopefully professional) experience on a wood burning oven. The pizzas will not be baked lightning fast (on purpose), so for someone with experience working in a neapolitan pizzeria it will probably be an easier gig. At first Im going to be offering just a few signature pizzas, so not massive topping options right away. I talked to the lombardi pizza guys with a truck in NJ, and they have assured me that if I outfit the truck with lots of AC (I did), and keep the service window open only as much as I need to, it will stay comfortable in there even during the hot months. All of our spaces are right at T stations, so if someone lives out of the city it will be easy to get to work without needing to drive all the way into the city. I have a partner, Toirm, who is a super easy going guy, and I think we will be good people to work for. If anybody knows someone that might fit the bill, please feel free to PM me. Thanks!!