Working on an authentic neapolitian pizzeria concept and looking for any names of people that provide all aspects of starting business, dough development, equipment needed, etc. Contacted Marco, but apparently he is extremely busy and doesn't appear to have much free time. I have also been in contact with Micheal Fairholme, who has been very helpful and has an impressive background. Just want to exhaust all avenues prior to making a decision. thanks and look forward to the expert knowlege from this group
