I'm seriously passionate about making the best napoletana pizza I can. We built a WFO about 3.5 years ago in our yard but it has only been in the last year or so that I have become totally obsessed. Before that, just mildy obsessed. I'm still not great though. Despite that, I am in the beginning stage of starting a mobile WFO business. I recently bought some Ischia starter from the states but have yet to 'start' it (been busy).
I'm determined to make this venture work. It will work. But that doesn't mean it will be an easy road. And I have two small girls (4 and 1.5) so juggling pizza with family will be difficult (and I'm hoping to have another one or two kids!). My husband is keen to come along for the ride, as he loves working the oven and is very supportive.
So I'm here to learn what I can and share what I know (not a lot at the moment! Ha!).