Author Topic: Hello Chef's and Baker's  (Read 113 times)

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Offline Firemountainpizza

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  • Location: San Diego
  • I Love Pizza!
Hello Chef's and Baker's
« on: July 26, 2014, 04:08:22 PM »

I stumbled on this forum looking for a Organic high gluten flour.  I recently started a Mobile wood fired pizza and catering business in San Diego most of my client's are very health conscious about what they eat. I have been a Chef for 25 years I'm Originally from Philadelphia where there is an Italian restaurant or Pizzeria on every other corner.  I feel this will be a great forum to help with any questions I may have about my new Mobile catering Business or answer any questions that I have come across in my set up.  I was not planning on starting a Mobile Pizza and catering business, It kind of just fell into the opportunity to purchase a Trailer made by Fire Within.  After some research and support I decided to give it a go.  I have been very satisfied with my purchase the trailer drives and cooks better that I had anticipated.  I have had a lot of fun working on my sauce and dough recipes, However I do not use an organic Flour.  I love my dough recipe! but feel all arrows point to going all organic since my sauce is.  When I first moved to San Diego In 2000 I would have to drive 20 minutes to Bronx Pizza to get a good cheese pie. Times have changed and now there are a hand full of decent pizza joint.  I'm ready to bring my passion for great pizza to the mouths of my client's.  Hopefully this forum will help me in my journey.