How's it going? Pizza is my life and I can't put it any better. I love it and I'm drawn to it all day everyday. I don't know why, I just am. I love everything about it. I come from a blue-collar family where my father and brother work well with their hands and are also creative artists. I'm not so handy nor can I barely draw a stick man better than a 5 year old, but pizza making is my art.
I hail from Chicago and now live in San Francisco. Two very different towns, especially as far as pizza is concerned. I've worked in 3 different pizzerias which used 3 different types of ovens, so I have experience in all 3 oven types. I've worked in an old school traditional Napoletana pizzeria, quick-casual conveyor oven type pizzeria, and a small hole-in-the-wall deck oven piehole.
I opened my first pizzeria in SF when I first moved here. The pizza on the west coast is sub-par so mine was a hit from the get-go. Within 3 weeks, I was doing $7,000 a week just from 5pm-10pm 7 days a week. After 3 months, we were banging out $11,000 per week. The locals didn't know what hit them. Midwest work ethic and customer service along with quality pies put any/all competition in the rear-view asap. Very proud!
Working on opening my 2nd pizzeria in SF now. This one will be a Chicago Deep Dish/California Artisan Pizzeria. We'll have old school and the new. Really excited to get it going and welcome you all to come by.
Long time lurker and just want to be apart of this great pizza community forum!
Since moving to