Hey, Terry, question for you:
I regularly check back here (beautiful recent crust pictures, by the way ... once again!) and have been a fan/reader of your post for a long time now. I too dream of a pizzeria, and have marveled at how you've turned your passion into a GREAT place. I'm too far to visit it, but the pictures and website and you all seem to be really really cool! Seriously, VERY well done, and I cannot wish you enough good and best wishes in the many years of success ahead!
Now, to my question. On another pizza blog I came across another guy's story of what kind of things he considered before he opened his place: http://thinktank.pmq.com/viewtopic.php?f=6&t=8445
. Well, in particular, beside the dough, he talked about the other kind of dough and some of the issues you need to think out in preparing to open a place.
So, my question: did you approach opening your place with the same methodical dollar by dollar planning that the guy (at http://thinktank.pmq.com/viewtopic.php?f=6&t=8445
) did? I appreciate what yo can share. Frankly, I think many of us here are lovers of pizza at home, AND ALSO dreamers of having a place one day as fine as your restaurant.
Thanks,as usual for all your great thoughtfulness and time!
Just one of your fans,
PS: I will definitely have to try making mozzarella at home with your recipe -- thank you so much for that, I think about it a lot!