Tag Archives: pizza business

Leo Spizzirri and Brian Hernandez Talk Pizza

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[vc_row][vc_column][vc_column_text]Brian Hernandez sits down with Leo Spizzirri in the Chef’s Corner and gets a rundown on what it takes to be a successful chef, pizza maker and consultant in the industry.

In this seminar Chef, Leo explains how he grew up in Chicago on Harlem Avenue. He explains that across the street from where he grew up was a neighborhood pizzeria. The summer breezes would waft toward his house bringing along the incredible smells of pizza. This was his number one memory and such an incredible experience.

Chef Leo started his pizza journey with a lot of dishwashing and floor mopping in the early days. He relates that many of his friends in the pizza industry started out the same way. you need to pay your dues if you want to make pizza. Or as the great David Bromberg relates: “You got to suffer if you want to sing the blues”. The same can be said about pizza. You need to pay your dues a bit to master the art of pizza.

One of the shockers of this interview is the fact that Chef Leo never owned his own pizzeria. He is content to work other operations. He wants to help make pizza. He is enthusiastic about helping to develop the concept. His goal is to make pizza as well as show others how to make pizza.

While the pizza was always number one for Chef Leo. He was more interested in looking at the big picture. He was more excited about watching and being part of the large pizza operation. He wanted to help integrate the back of the house and was content to make sure the operations always ran consistently.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”2810″ img_size=”large” title=”Mark Dym, Peter Reinhart, Chef Leo Spizzirri and Jonathan Goldsmith at Pizza Expo”][vc_column_text]Chef Leo was asked about what are some of the greatest struggles faced by someone wanting to get into the pizza business. He started a website Ask Leo Pizza to be able to address some of these issues. Leo is very open and forthcoming about all he does and he encourages those wanting to get into the pizza business as well as seasoned veterans to connect with him on his website. 

Here is the interview:

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/VM4S_NEWibk” el_width=”70″ title=”Chef’s Corner: Leo Spizzirri”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]I was also able to interview Chef Leo at Pizza Expo.

In this video Chef, Leo Spirrizzi talks about how he wants to pay it forward for anyone who wants to get into the pizza business. Chef Leo is a pizza master and artisan baker. I caught up with Leo at the Forno Bravo booth at Pizza Expo.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/M2kwcF6CMTo” el_width=”70″ title=”Chef Leo at Pizza Expo”][/vc_column][/vc_row][vc_row][vc_column][vc_btn title=”Albert’s Recommended Products ” color=”primary” link=”url:https%3A%2F%2Fwww.amazon.com%2Fshop%2Fpizzatherapy|title:Albert’s%20Recommended%20Products|target:%20_blank|”][/vc_column][/vc_row][vc_row][vc_column][vc_raw_html]JTNDaWZyYW1lJTIwd2lkdGglM0QlMjcyNTAlMjclMjBoZWlnaHQlM0QlMjczNTAlMjclMjBzcmMlM0QlMjdodHRwcyUzQSUyRiUyRnd3dy5zdW5mcm9nLmNvbSUyRndpZGdldCUyRnNmd2lkZ2V0LmNmbSUzRjQ0NzY3JTI2Y3QlM0QlMjZrZXklM0QlMjZidG4lM0QxJTI2YnRudHh0JTNEQnV5JTIwTm93JTI2Y29sJTNEMTQyODglMjclMjBmcmFtZWJvcmRlciUzRCUyNzAlMjclMjBhbGxvd2Z1bGxzY3JlZW4lMjBzY3JvbGxpbmclM0QlMjdubyUyNyUzRSUzQyUyRmlmcmFtZSUzRQ==[/vc_raw_html][/vc_column][/vc_row]

Vito of Stella’s Pizza Pie Talks Mobile Pizza Business

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Stella's Pizza Pie Oven

Stella’s Pizza Pie Oven

In this video I interview Vito Romani of Vito’s Pizza Pie. Vito is the owner of Stella’s Pizza Pie which is a mobile pizza business. This interview took place at Pizza Expo

Pizza Therapy supports the Pizza ExpoHis pizza business is a catering business and although he is based outside of San Diego, he is able to travel with his pizza business to various locations. Vito has taken his oven up to Northern California. He is able to take his pizza oven anywhere, and is actually a rolling pizza party on Wheels.

“This is a fun family oriented business that really makes me enjoy life.”

Vito explains how he had always loved pizza and wanted to get into the pizza business. This had been a life long dream of his. He had always wanted  to follow the pizza dream.

As with most budding pizza business owners, he started first by researching. He consumed all he could about the pizza business. He looked at buying a pizza business and also more importantly  running a pizza business. He spent months finding all the answers to his questions. He felt he had a great knowledge base….he was ready.

One of the first learning experiences for pizza was to attend The Fire Within Pizza University.

Fire Within

Fire Within

Vito explained that he learned more at the Fire Within than he had learned in all those months of trying to learn on his own. He was able to purchase his oven directly from The Fire Within. The oven is made by Forno Bravo

Stella' Pizza Pie Oven with Pizzas

Stella’ Pizza Pie Oven with Pizzas

The best thing about Vito’s pizza operation is that he can go anywhere to cater events. From Farmer’s Markets, to weddings, to private parties and even corporate events, he is ready to bring his pizza restaurant on wheels. Guests are able to see the pizza being made and are able to interact with his and his staff. The oven is the focal point for the entire operation. The pizzas that come out speak for the business creating an edible calling card and promotion.

As you can imagine there is quite a bit of work in preparing the ingredients and dough, setting everything up as well as taking everything down at the end of the day. At the event itself, he explains it is well worth it.

Vito and Peter Reinhart

Vito and Peter Reinhart

[/vc_column_text][vc_video link=”https://youtu.be/0Tkm3jE4zho” title=”Vito of Stella’s Pizza Pie Interview”][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row][vc_row][vc_column][vc_images_carousel images=”2617,2616,2614,2615,2613,2611″ title=”Stella Pizza Pics (Click On Image)”][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]For more information contact:

Find out more about Pizza Expo at:
http://pizzaexpo.com
The Fire Within:
http://firewithin.com
Forno Bravo
http://fornobravo.com[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_raw_html]JTNDcCUzRSUzQ2lmcmFtZSUyMHdpZHRoJTNEJTI3MjUwJTI3JTIwaGVpZ2h0JTNEJTI3MzUwJTI3JTIwc3JjJTNEJTI3aHR0cHMlM0ElMkYlMkZ3d3cuc3VuZnJvZy5jb20lMkZ3aWRnZXQlMkZzZndpZGdldC5jZm0lM0Y0NDc2NyUyNmN0JTNEJTI2a2V5JTNEJTI2YnRuJTNEMSUyNmJ0bnR4dCUzREJ1eSUyME5vdyUyNmNvbCUzRDE0Mjg4JTI3JTIwZnJhbWVib3JkZXIlM0QlMjcwJTI3JTIwYWxsb3dmdWxsc2NyZWVuJTIwc2Nyb2xsaW5nJTNEJTI3bm8lMjclM0UlM0MlMkZpZnJhbWUlM0UlM0MlMkZwJTNF[/vc_raw_html][/vc_column][/vc_row][vc_row][vc_column][vc_raw_html]JTNDcCUzRSUzQ3NjcmlwdCUyMHR5cGUlM0QlMjJ0ZXh0JTJGamF2YXNjcmlwdCUyMiUyMHNyYyUzRCUyMmh0dHAlM0ElMkYlMkZ0ZXNsYXRoZW1lcy5jb20lMkZhbWVtYmVyJTJGYiUyRjYyNjJiMDM2MzczNCUyRnBpenphdGhlcmFweSUyMiUzRSUzQyUyRnNjcmlwdCUzRSUzQyUyRnAlM0U=[/vc_raw_html][/vc_column][/vc_row]

Joe Leroux, Canadian Pizza Maker of the Year Interview at Pizza Expo

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Pizza Maker of the Year Award for Joe Leroux

Pizza Maker of the Year Award for Joe Leroux

Joe Leroux was awarded Canadian Pizza Maker of the Yrear for 2016.

In the following interview, Joe discusses how he won the award and what it meant to him.
He entered the pizza competition with the Best Pizza Makers in Canada. There were 25 entries in all. The contestants had come for all over the whole country.
Joe knew he had made a great pizza. As far as he was concerned, he thought it would be good enough for 3rd place.
When the winner of 3rd place was announced he was a little disappoint but he thought, well maybe 2nd place.
When he did not win for 2nd place, he was a little disappointed and he decided to pack up all of his stuff and head home.

That’s when the winner was announced and he won First Place for the Best Canadian Pizza.

In the following Interview, Joe explains how he entered the contest which was sponsored by a Canadian Pizza Magazine.

He has been making pizza at his pizzeria, Amadio’s located in the Greater Toronto area since 1975. He explains there have been many ups and downs since then. But the one thing he will not sacrifice on is the quality of ingredients when he makes pizza.

He says that you must dedicate yourself to the craft of making pizza but he also says he needs to shut down every year for his own vacation. He understands the importance of taking care of yourself in the pizza business. He is works many hours a day to keep on top of his business.

The following interview was recorded at Pizza Expo.

Amadio’s Pizza
360 Revus Ave., Unit 6
Port Credit/Mississauga
905-891-5500
Website: http://amadiospizza.com/

If you are interested in Pizza Expo you can go to:
Pizza Expo

Pizza Therapy supports the Pizza Expo

 

 

 

Deal of the Day: $1675
Huge 42cf 2dr Display Cooler: $1675
Brand New, Free Ship, 5YR Warranty!

Wood-Fired Pizza Ovens
6 Exciting New Models Just Arrived!
All-Stainless or Black: $1695-$7195

 

I Want to Get Into The Pizza Business Advice

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Pizza Trolley Pizza Oven

Pizza Trolley Pizza Oven

I get the following question asked of me regularly about getting into the pizza business..

“How do I get into the pizza business?”

Here is an example, of the question with my response:

Abhi writes:
“Hey Albert
How are you doing ? I’m planning to open my own pizza cafe in the future,
but I have a long way to go.

Today I made some pizza’s, but wasn’t too happy with how the pizza came out, when I make the dough, I know I’m using the
measurements to make the dough, but i fail to get the same dough every time,

I was wondering if i could work as an apprentice at your pizza place? That will help my solve my unanswered question
Ride,Respect,Rewrite

Abhi

My response:

Hello Abhi,

Thanks for writing.

I do not own a pizza place at this time.

I do have some options for you….

If you would like to learn the pizza business with hands on experience I have a few suggestions for you….I have personal experience with different ways to learn the pizza business.

I suggest you apply for employment at one of the pizzerias in your area. I think that is the best way to get hands on training.

Pizza Therapy supports the Pizza Expo

Consider going to Pizza Expo. you can learn first hand all about the pizza business and the options available to you.

Find out more here:

http://pizza expo.com

 

If you want to learn to make professional pizza skills I suggest you take a class at my friend Tony Gemignani’s pizza school.

Here is the link:

TONY GEMIGNANI’S INTERNATIONAL SCHOOL OF PIZZA

The Fire Within is another option:

One of the best operations to learn the Pizza Business is The Fire Within.  They are a combination Pizza School as well as makers of portable wood fired ovens. The school has classes regularly and will teach you everything you need to know about the pizza business. The staff are dedicated pizza professionals and will help you in any way possible to succeed.
Here is a video I created about them:

 

Fire Within

I can’t say enough about the integrity and the passion of the Fire Within. They really want you succeed.

These are just some ideas to get you started and thinking about starting your pizza operation.

I did an extensive interview with Anthony Saportio. Anthony was very motivated to get into the pizza business. He took an interesting path to learn the pizza business. He started by taking classes and researching different pizza schools. He took years to learn his craft and finally became an apprentice of Paulie Gee. (FYI: I intervewed Paule about the pizza business, you can find out more by watching the Paulie Gee interview on YouTube.

Anthony and I did a series of interviews. He outlines his whole process for getting into the Pizza Business. The interview was so long I posted in in 3 parts.

Here is the interview:

In Search of A Pizza Dream Part 1

In Search of A Pizza Dream Part 2

In Search of A Pizza Dream Part 3

Or if you are interested in learning some great recipes go here:

http://pizzatherapy.com/pizzabooks/

 

 

You will find incredible resources in how to make pizza, including my Pizza Therapy Pizza Book.

I hope this helps. Please let me know how you make out and what you decide…

pizza on earth,

Albert

Here is another guide that may be helpful:

You can learn the complete how to system of being in the outdoor catering business.

 [cbpress vendor=”mycatering”]

Paulie Gee on Paulie Gee’s, Pizza and the Pizza Business

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Paulie Gee's Logo

I was extremely lucky to land this interview with Paulie Gee. After stalking him for 2 days at Pizza Expo, I was excited to be able to discuss pizza, and to discover his favorite pizzerias and how he started in the pizza business.

Albert Grande and Paulie Gee

Albert Grande and Paulie Gee

The interview started badly. I called him a legend of pizza as well as a pizzaiolo. He stopped me dead in my tracks by proclaiming he was no legend, just a guy who makes pizza. And he said there are no pizzaiolo at Paulie Gee’s, just pizza guys.

After we got over that bump, the interview went well. Paulie Gee was open about how he happened to get into the pizza business. After working in the IT profession for 30 years he decided to move on and follow his dream. Although he loved to cook, he did not see himself opening a restaurant. He knew it had to be pizza. So he formulated a plan.

He started to make pizza at home and worked at perfecting his craft. He used Peter Reinhart’s book: American Pie My Search for the Perfect Pizza as a model. He worked on his pizza dough recipe and kept working on it. He experimented with different dough recipes until he had it the way he wanted it.

"First and foremost its about the love of pizza..."

Paulie Gee on the love of pizza!

His goal was not to be a pizza hobbyist. Rather he knew all along he wanted to get into the pizza business. He made pizza for friends, family, and bloggers. He fed them pizza, got them drunk,  and they spread the word. He continued to make pizza and soon many people were discussing Paulie Gee’s great pizza..

His vision of Paulie Gee’s was not so much to open just another pizzeria. He wanted his place to be an experience. He explained he he wanted Paulie Gee’s to look like the “Little Rascals” opened up a pizzeria. He wanted his place to be totally different. He wanted a certain amount of mystery as well as a comfortable. All along the way he sought out assistance from established pizza makers who shared his vision. Paulie Gee is thankful to all the assistance he has received and he acknowledges the assistance from others along the way.

Paulie does not allow any of his employees to wear Paulie Gee logos or hats. Rather he encourages his staff to wear t-shirts and hats from other pizzerias. Celebrating pizza is one of Paulie’s goals. The pizzas are non traditional melding various flavors such as sweet and savory with a hint of hotness.

Albert Grande Interviews Paulie Gee

Albert Grande Interviews Paulie Gee

He is also very supportive of anyone else who wants to follow the path of having their own pizzeria. He embodies the heart and soul of pizza. Because as you may know pizza is more than just water, salt yeast and flour. Magic happens when you make pizza. Paulie Gee wants to spread that magic around.

In the following interview Paulie talks about his favorite pizzas in New York. He speaks about some of the pizza makers who influenced him. He closes out by talking about what it takes to follow one’s dreams. Here’s the interview:

You can listen to the audio of this interview and
download a copy if you wish below:

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[display_podcast]

Visit Pauie Gee on line at:
Paulie Gee’s
60 Greenpoint Ave.
Brooklyn, New York

Pizza-Fixes-Everything-T-Shirt

Exclusive Collection of Pizza T-Shirts (CLICK)

Discover Pizza Inspiration here, go to:
Pizza Therapy Pizza Books

Inspiration from Billy Manzo, Federal Hill Pizza

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Chef Billy Manzo is an inspirational pizza maker. He takes his craft seriously. He is funny and loves to laugh. He has a unique sense of humor, and he loves making pizza. He believes in using only quality ingredients to make the best possible pizza.

He is also an inspirational story teller. He shared his story during our visit to Federal Hill Pizza in Warren, Rhode Island.

Federal Hill Pizza, Warren Rhode Island

Federal Hill Pizza, Warren Rhode Island

Billy started in the pizza business out of necessity. He owned a Cigar Lounge on Atwells Avenue in Providence for 16 years. Part of of the licensing agreement was that he serve some type of food. He thought about hot dogs and hamburgers, but decided he would do better with pizza. The first day he started he sold 40 pizzas. and thus began his pizza journey! He only did 2 types of pizza, a Margherita and a pepperoni pizza.

The pizzas became a hit. The owner of the Eastside Market in Providence asked if he could sell the pizza dough. He recognized the quality of the pizza dough.  Soon other businesses were asking for some of his dough, so he decided to get in the wholesale pizza dough business. Within 6 months Billy was selling his dough to over 200 retail outlets in the state of Rhode Island and part of Massachusetts.

Chef Billy Manzo

Chef Billy Manzo

After his daughter was born, he decided to go into a different direction and went into the retail side of the pizza business. He opened his shop, Federal Hill Pizza in Warren.

Billy believes the best route to take for any entrepreneur is simplicity. You need to know the simplicity of where your product comes from and where it is going to the end consumer. Simplicity is the philosophy that drives his business. The is why one of the foundations of his pizza is the Margherita.

Pizza at Federal Hill Pizza

Pizza at Federal Hill Pizza

As he explains, “you can’t hide from a Margherita”. It is the foundation of his entire menu. While he offers a number of Italian dishes at his pizzeria, he prefers to stick with the basics.

He was laos forht coming on some tips for the home pizza maker.

  1. Temperature of your oven.
  2. A pizza stone in your oven and
  3. patience.

The patience in working your dough and allowing it to ferment properly is key. You need to let your dough rise for at least 24 hours…

You can watch the entire interview here:

 

 

Please make sure you visit Federal Hill Pizza and discover the magic yourself.

Federal Hill Pizza
495 Main St, Warren, RI 02885
Phone:(401) 245-0045

Thank you Billy, you are truly amazing!


Tony Gemignani Pizza Tour, Pizza Rock

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Tony Gemignani and Albert Grande at Pizza Rock, Las Vegas

Tony Gemignani and Albert Grande at Pizza Rock, Las Vegas

Here is an exclusive video interview with Tony Gemignani, World Famous Pizza Chef as he takes us behind the scenes of his award winning pizzeria Pizza Rock. One of the most knowledgeable and colorful pizzaiolo in the Industry, he is friendly and forthcoming. Tony is the owner of Tony’s Pizza Napoletana, one the best pizza places in that city.

I was very fortunate to be able to interview Tony as he explained every important feature of the restaurant. This was an exclusive “back of the house” pizza tour with one of the Legends of Pizza. He takes us to the prep stations where the pizzas are made and prepared. He shows the pasta station where fresh pasta is made daily. He shows the making of fresh sausage. He even introduces us to Chef Andrew, a mainstay at Pizza Rock in Green Valley.

Tony explains the importance of using the best and freshest ingredients when making his Italian recipes and especially pizza.

Tony Gemignani inspects a pizza

Tony Gemignani inspects a pizza

One of the more important aspects of any pizza according to Tony is the water used when making pizza. He discusses the use of a reverse osmosis machine in preparing the water used for pizza. The water is critical in making great pizza Tony explains. The reverse osmosis process pulls everything out of the water. Tony shows us the industrial dough mixer that is used to create the pizza dough.

Tony's Pizza Naoletana

Tony’s Pizza Naoletana

 

“Water is the second highest ingredient is pizza dough, states Tony. “Not so much the flavor of it, but how the yeast works, the softness of it, the conditioning of it, the manageability of it. There is a lot that goes into it. You do not want to use super hard water”.

 

Tony with The Pizza Bible

Tony with The Pizza Bible

Tony is the author of The Pizza Bible: The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more. This pizza book is like taking a master class with Tony. He takes you every step of the way creating incredible pizzeria style pizza. I own a copy and give it my highest recommendation.

Metro Pizza, 35 Years of Great Pizza in Las Vegas

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Our friends at Metro Pizza, in Las Vegas are celebrating an anniversary…
They have been making pizza at Metro for over 35 years…

John Arena with pizza

John Arena with pizza

John and Sam, the owners have pizza in their blood. They grew up making pizza at the family run pizza business.

Learning to make pizza at Metro

Learning to make pizza at Metro

Here’s the story:

Thirty five years ago, two young men from New York saw an Ad in an Italian newspaper. The ad was for the sale of pizza place in Las Vegas, Nevada.

After much discussion, they packed their bags borrowed a car and headed to a new life in Las Vegas to start a pizza business.

Things were not easy, but both were determined and dedicated to make their pizzeria work.
They named the pizzeria, Metro in honor of their New York roots.

They struggled. They worked. They tried. And they made pizza…

And more pizza. And more pizza!

Metro Pizza

Metro Pizza

They held onto the dream… and expanded their pizza vision

Along the road, they influenced other would be pizzeria owners in their own pizza journey…

They freely share their love and knowledge of pizza to anyone who asks. They continue to make pizza, teach pizza share the spirit of pizza …

They are known simply as:

“The pizza guy and the other pizza guy!”

Metro Pizza

Metro Pizza

John and Sam, We thank you! We praise you… We salute you!

Here’s to Metro Pizza and to you both.

The pizza guy and the other pizza guy!

Keep on doing what you do….

Check out our video tribute to Metro pizza:

From the Metro website, here is their philosophy:

We believe that a true Pizzeria should be a gathering place for family and friends to relax, share great food and enjoy each other’s company. We have visited hundreds of Pizzerias across the country, learning and gathering recipes to bring our guests a taste of home, wherever home might be.

 

Which city has the best pizza? At Metro Pizza we celebrate all of the great traditions of the pizza experience and we Thank You for choosing us as your neighborhood Pizzeria.

 

Metro Pizza
1395 East Tropicana Avenue
Las Vegas, Nevada
Tropicana & Maryland Parkway
Phone: (702) 736-1955

And if you are looking for Pizza T-shirts…
Check this out:
Pizza T-shirts

The Pizza Trolley Is for Sale

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The Pizza Trolley

The Pizza Trolley

I was recently contacted by Michael about The Pizza Trolley.
Michael purchased the trolley and retrofitted it to sell pizza. And it turned out beautiful!

Unfortunately, due to personal reasons, he needs to sell it…And once I saw this baby, I had a lot of questions myself….

Albert: Where did you purchase your mobile pizza oven?

Michael: We purchased the Trolley thru a trolley broker located in Colorado. The Trolley was used in a park in Arkansas for transporting their visitors. We had it shipped to us in FL. We are in construction, so we did the complete retrofit. I have attached an information sheet on all the work we have performed. Also, this link is to our drop box with photos of inside and out. 

Albert: What type of oven do you have? 

Michael: We have a Mugnaini 120 purchased directly from them.

Albert: What is your asking price for your mobile pizza oven? 

Michael: Asking $129,000, but will listen to reasonable offers. We have actual cost of slightly over $130,000 into it with all the work, equipment, etc.

Pizza Trolley Pizza Oven

Pizza Trolley Pizza Oven

Albert: You want me to put the word out that your pizza business is for sale?

 Michael: Certainly I would welcome that. We have not been in business long enough to establish strong Good Will for a business sale, but the reception we received in the short time we were in service is truly  a great sign. We were very proud that we offered personal sized, made to order pizzas of very high quality. With the speed with which the oven bakes, we were well ahead of any other food truck at truck festivals and events because we could service our customers much quicker. We use a 3 ½ oz ball, makes 7” pizza. Use 00 flour, San Marzano tomatoes, imported olive oil. We had not yet gotten to point of making our own mozzarella and burata but it was in our sights to do so.

Albert: Would you be willing to train the new owner? 

Michael: I would be happy to do so. And, I think a smart buyer would want that, unless they were to go to one of the very noted Masters of Pizza for training.

Albert: I also have a few tried and true suggestions, if you want to hear them…  

Michael: Absolutely I would be interested in hearing them. Trolley is way too costly to leave parked in garage. I need to find a happy owner.

Albert: Michael, one of the best ways to promote anything is through video.

I was so excited about the Pizza Trolley, I had to make a video.

If you are interested in the Pizza Trolley. you can contact Michael at:

The Pizza Trolley.

Here is More Information:

 FOOD TRUCK FOR SALE PIZZA TROLLEY

The Pizza Trolley

The Pizza Trolley is For Sale!

 

1991 Chance, authentic Old World Trolley for sale. Exterior veneer in varnished wood and brass
25’ Long; 10’6” High. 8’6’ Wide. 20,000 Pounds

Features:
1. Cummins diesel motor (5.9) 70,335 miles on odometer.

2. Custom built air conditioning system by Ocean Breeze, Stuart, FL. Thermostatically controlled
temperature with 3 independent fan motors.

3. Exhaust fan- MaxxAir with rain cover. Reversible fan for air intake or exhaust in work cabin.

4. Pizza oven- wood fired, Mugnaini 120 brick oven with Exhausto oven exhaust fan. Oven exterior
inside work cabin and exterior elevation are faux painted brick to replicate brick without the
added weight of actual brick. Oven baking floor is 48” x 52”.

5. Electrical- Power supply is by shore power when on board generator is not in operation, or via
on board generator. Shore power will operate all refrigeration. Generator operates all electrical
requirements of Trolley.

6. Generator- water cooled diesel powered 20 kW Kubota. Generator can be turned on and off
from inside Trolley. Generator is located on a slide out rack for service only. Maintaining the
generator inside the specialized, insulated compartment provides a much quieter operation and
more aesthetic appearance. Generator does not need to be exposed to exterior for operation.

7. Gray water- Trolley is equipped with a 30 gallon gray water holding tank with exterior “dump”
for gray (used) water. On board stainless steel hand sink and stainless steel 3-compartment sink
drain to this storage reservoir.

8. Fresh water- Trolley is equipped with a 25 gallon fresh water reservoir with easy fill exterior
connection. Hot water is generated via an Eemax electric tankless hot water heater.

9. Pizza prep table- 2-door stainless steel Alamo refrigerated pizza work station, 70” W x 31” D x
42” H. 16.85 cubic feet. 2 doors under counter refrigerated storage and 2-door lift up top
refrigerated work station.

10. Refrigeration (beverage) – Frigidaire Professional Series stainless steel 19 cubic foot
refrigerator.

11. Audio and Electrical
Fully wired with 110v receptacles inside to receive devices such as: TV, credit card
processor; portable cooking (steam table, micro, induction, charge I-pad, phone, etc.), sound
equipment. Exterior lighting is accent, 2 levels LED rope lighting at upper and lower fascia’s,
weatherproof outlets on service, rear, and driver sides of vehicle, and 2 exterior portable flood
lights on extension arms to illuminate service side of Trolley; accent lighting over exterior dome
of oven. Interior cabin lighting is LED puck lighting above work station, oven, and service
counter, giving a much softer and comfortable light than fluorescent lighting.
Audio- wired to permit portable exterior speakers to play music through I-pad or other
device, and customer paging or announcements. Music can also be played in work cabin as well.
Fully wired to permit adding TV to Trolley exterior for menu, sporting events, etc.

12. Rear camera- Trolley is equipped with rear view camera that operates to a separate monitor
whenever the motor is operating.

13. Air curtain on sliding service window

14. Air pump to maintain 120 PSI in the Trolley’s air brake and air ride system for balance and
stabilization of vehicle while on shore power parking

15. Custom vehicle identification and branding wrap

16. Ample shelving storage above work counters and below. Under counter cash drawer.
Under counter small utensil storage drawer.

17. Summary of work performed after our 2013 acquisition:
Interior of Trolley was completely gutted to bare frame. All suspension air bags were replaced.
Metal sub-floor and waterproof membrane was installed for protection from undercarriage
water intrusion. All 6 tires were replaced with new Toyos.

Both heavy duty batteries were replaced . The engine injection pump and alternator were completely rebuilt, and new injectors
were installed as a matter of routine maintenance.

Running lights have been replaced with LED lights. All upper window glass was removed and resealed to prevent water leaks. Care was taken
to preserve the old world integrity of the Trolley during its transformation to a food truck.

Build Your Own Wood Burning Pizza Oven

Product Review

You Can Build Your Very Own Wood Burning Pizza Oven And Make The Same Delicious Pizza As You’ll Find In Those Authentic Italian Restaurants All Over The World!

Check out Build Your Own Wood Burning Pizza Oven

 

How to Get Into the Pizza Business

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Have you ever thought about starting a pizza business?

If always wanted your own pizza operation where you can make the world a better place by making great pizza, read on.
Would you like to starts a pizza business where you could give pizza to people who wanted it?
Your potential pizza customers are craving incredible pizza cooked in a wood fired oven!
And you can deliver.
You could bring your pizza to Farmer’s Markets, football games, festivals, and special events.

The Fire Within is your answer.

The Fire Within offers mobile pizza ovens that can be the answer to starting a pizza business.
The Fire Within folks are more than just creators of all types of incredible portable pizza ovens. They offer training in making great pizza as well as offer complete business plans to get you started.

You can attend one of their pizza making workshops and learn the pizza business from the inside out. In addition they will even help you find financing to get you started with your own portable pizza oven.

If you ever thought about getting into the Pizza Business you need to check out:
The fire within, a pizza making community with true pizza passion.

Fire Within

Fire Within


Get started now, go to firewith.com

Discover your own passion and learn how you can start your own pizza business.
firewithin.com

In Search of the Pizza Dream Part 1

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Here is a letter I recently received:

“Albert, A few years ago I sent you an email, asking you for some advice. I had just gotten laid off from my Job on Wall Street and knew that I didn’t want to go back into the fat race of the financial world. I loved making pizza and knew I wanted to do something with the passion I had for it.

Alberto Grande, Giorgia, and Roberto Caporuscio

Alberto Grande, Giorgia, and Roberto Caporuscio

When we first spoke ,you pretty much told me that I knew what I had to do, deep down. You reminded me that since I lived in New York, there were ample opportunities to sculpt my craft. In other words The knowledge was there for the taking. I just needed to cease it. Not long after we spoke I wrote a letter to two titans of the pizza world. Roberto Caporuscio, of Keste, and Paulie Gee of Paulie Gees.

Paulie G. and Albert G.

Paulie G. and Albert G.

You commented to me you enjoyed reading that letter so much that you put it in one of your newsletters. In the letter I explained my passion, and how serving pizza, and more importantly, bringing others together with good food was in my blood.

The letter went over so well that I was able to learn from both of these masters, first at Roberto’s pizza class and then working at Paulie Gees as a Pizzaiolo for 2 years. The knowledge I gained has been invaluable and I am indebted to both Men for the opportunities they gave me as well as my resume. Now I am starting my own place. It is called ” Urban Fire” located in Madison, NJ.

We will be serving authentic Neapolitan pizza and Italian Street eats, Such as Porchetta sandwiches, zeppoles , Arancini , salads etc. We have a Stefano Ferrara oven from Naples , and our pizza will be severed I a fast/casual style, where the customer gets to go down the line and choose what sauce, cheese and toppings they prefer, to create their own pie. We cook it in our wood burning oven at 800- 1000 degrees and the pie will be ready in 60-90 seconds! I am very excited We should be opened in March, but before then I just waned to reach out to you and say, “thank you” for your help and advice in getting me started.

You helped me get on the path to following my dream and now that dream is finally becoming a reality. Please, if you are ever in the NY/NJ area, please stop by and see me. I’d be honored to host you. Also.

Once again Albert, thank you for everything, for all your help along the way and as always,

Pizza on Earth!

Yours truly,

Anthony Saporito, Owner

Urban Fire,
Madison, NJ

Thanks Anthony. Tell us more about your pizza quest!

I understand you have just undertaken an incredible journey to have a goal
of getting into the pizza business.

Albert: You had a dream, you showed passion and you put effort in and you made
your dream a reality…

 Tell me a bit about you Anthony. What led you to get into the pizza
business?

Anthony: I studied Finance in College. Don’t ask me why. It never really excited me. For the first 10 years after college I worked as a Trader on the Floor of the New York Stock Exchange. At first I loved the fast pace, and interaction with others, but one day we all came in and they told us that the Exchange was abandoning its 200 year old way of doing business, and going computerized. After that, Layoffs started coming every few months. It was a terrible feeling, wondering day to day, when it was going to be your turn. When I first started, my company had 350 employees. When I finally did get laid off, there was 48. I was actually ecstatic when my Boss tapped me on the shoulder to tell me the news -I had already been dreaming of Pizza for the last 2 years prior. Getting laid off was just the kick in the rear I needed to get started.

Albert: Of all the other Jobs, why did you decide to do your own business. Why Pizza?

Anthony:  Entertaining others and cooking for them is in my blood. I grew up in a traditional Italian/American household and my Grandmother’s house on Sunday was like Grand Central station. People came in and out all day. Some stayed for dinner, some ate and ran, some came for coffee. I was always enamored how she was able to feed everyone with such ease and how much Joy she was able to bring to others by doing so. It was contagious. Even when I was in college, and studying Finance, I was still always using the Kitchen in my dorm to cook for everyone. I loved it.

Working in a Job that I had zero drive for really annoyed me. I knew that the next line of business I went into was going to be something I had a Passion for. I didn’t have to think for too long to come up with, what exactly that was, and the answer was Pizza. Pizza is just one of those things that makes everyone happy and excited. You have an age old recipe, and yet you can still be creative. And creating different pizzas with the sole purpose of having others enjoy it, and bringing a smile to their face is what moves me. Much like the feeling I had at my Grandmothers house. I always wanted to do something on my own in the food service industry. This was my chance. I was 30 years old, and decided to do something on my own that I knew I would love. Had I just put my Résumé online and took another desk job, I knew I’d regret it for the rest of my life. I had to take a shot.

Stay tuned for the rest of this incredible interview….

If you are in the pizza business or interested in getting into the Pizza business, I recommend: Growing Pizza: How to Plant the Seeds to a Successful Pizzeria

And also: Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Step-by-step Secret Profitable System Shows You Exactly How To Start & Manage A Successful Restaurant Business & Increase Success Rate Even If You Have No Business Experience Or Background!
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Get Your Profits in the Pie from Scott Anthony, Pizza Expert

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Scott Anthony Pizza Consultant and Author of "Profits in the Pie".

Scott Anthony Pizza Consultant and Author of “Profits in the Pie”.

Scott Anthony knows pizza. From his humble pizza shop in rural Pennsylvania he has built an empire.

Profits in the Pie
is based on his experiences at:

Punxsy Pizza
115 N Findley St.
Punxsutawney, PA 15767

  • Phone number (814) 938-8132

Punxsy Pizza Website

Scott’s Pizza Consulting Business Website

 

Now he is ready to tell all of his secrets. He has published a new book entitled: Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

This is an outstanding book for anyone who is in the pizza business. Or for anyone who is seriously considering the pizza business.

Anthony holds nothing back here. He reveals all of his secrets, and what has made him a success.

I personally know Scott and I can attest to his expertise in the business.

One of the best things about him, is that he and his pizzeria, give much back to the community.

That may be an inkling to his wildly successful restaurant.

He is able to go head to head with much larger chains. As a matter of fact the town he is located in: Punxsutawney, PA, which  has a population of less than 10,000. Very small by anyone’s standards.

Yet, Scott has been able to grow his business exponentially.


Scott explains:

Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

“Turn YOUR Passion into Profits’, so you can always do the things you love.
The business tactics and strategies in this book flat out work – not only for
me, but for students and friends of mine. Inside this book you will find tactics
and strategies to:
-Help you envision what your life can be out of the kitchen – Have the time
to do the things you love with the people you love!

-Open your eyes to the possibilities of happiness in the pizzeria – looking
forward to a profitable & enjoyable day at work – everyday!

-Give you marketing ideas that are tried & true – not wasting money, but
making $1000’s!

-Help you easily implement marketing tactics – have an action plan you can
act on making you a local celebrity!

-Tweak ideas & make them your own – be the talk of your town with
‘innovative’ ideas that generate free press!

My 17 years of pizza experience can help put you on your way to the bank.
This book has no theory. It’s operator to operator – and contains what you
need to grow your pizzeria!”

If you run a pizza business or ever thought of the pizza business, you need to grab this book:

Here is my audio review:

[display_podcast]

 

 

 


Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Also available in Kindle format:

Profits in the Pie

The Pizza Place Interview with Rosario Cacciatore

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The Pizza Place, Westerly Rhode Island

The Pizza Place, Westerly Rhode Island

Rosario Cacciatore knows pizza. He first started to make pizza while he was the dishwasher at the Recovery Room, in New London. FYI: the Recovery Room makes some of the best pizza in Southeastern Connecticut.

Now, Rosario has opened his own pizzeria in nearby, Westerly, Rhode Island. Known simply as the Pizza Place, he continues to make great pizza.

Now The Pizza place is making the best pizza in Rhode Island.

For me one of the most interesting things he states is about making pizza. He does explain that you need to use only the finest ingredients. You need very fresh high qulaity ingredients.

But then he goes on to explain that unless you have a love for pizza, it just does not turn out right.

Visit the Pizza Place and let us know what you think.

The Pizza Place
43 Broad Street,
Westerly, RI 02891
(401) 348-1803 or Toll Free 1-877-596-7739

Here is something you may find useful, if you are in the Pizza Business or considering the pizza business. Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Frank Giovanni Explains Saladino’s Pizzeria Supplier Success

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Frank Giovanni helps pizzerias by supplying them with the finast ingredients. Salandino’s has been in the business for over 50 years. They always put their customers first. You can visit them at;

The story of Saladino’s, Inc., is proof that great things can come from personal commitment, unwavering determination and old fashioned family values.

The story begins in Fresno, California, where Don Saladino worked in the meat department of his father’s grocery store. In 1944, Don combined his meat packaging experience with Old World family recipes from Italy’s Calabrese region, and launched Saladino Sausage Company – the business grew quickly and earned a widespread reputation for delicious, high-quality sausage products.

In 1980, Don’s son, Craig, joined his father in the family business. Together, they expanded their product offerings to include specialty sausage and linguica, which they sold to local pizzerias and restaurants. The company’s wide variety of raw and cooked sausage products attracted a loyal following among a growing number of retail and institutional customers.

Visit them, here:
http://saladinos.com/


If you want to purchase pizza supplies for your pizzeria, you need to check out, Saladino’s.
Tell them, Pizza Therapy sent you!

A very important aspect of using the Internet is the use of video. If you are not using video for your website, or your business, you are leaving money on the table.

If you would like a custom video created for your pizzeria, please to go:

The Pizza Promoter.
We can create a website for you. We can make vidoes for you.

Also check out: Hawaii Business Videos

pizza on earth,

Albert Grande
The Pizza Promoter.

Pizza Business for Sale: Pizza in A Box

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Pizza Oven from Pizza Therapy

I was just informed that the following pizza business is for sale:

It’s a La Panyol model 83. (from Maine wood heat)
The oven is on a lazy Susan so no matter where you park, the oven will spin to the position that you need it too. The trailer tongue is also removable. It’s a custom 6’x8′ trailer with electronic brake assist (7 pin wire harness). 1 full size spare tire with matching rim (has u-bolt to attach it to the trailer tongue). The oven and trailer weigh 1,280 lbs.  Uses a 2″ ball hitch.

Tools:
4 peals (2 wood peals for making and loading pizzas, each holds 3-4 10″ pizzas. 1 sm peal, 1 large peal for moving pizzas in the oven)
Wire brush, ash rake, and ash shuttle.
2 sneeze guards each 2’x 4′ long, each 2 pcs
1 sneeze guard @ 2’x2′, 2 pcs
1 sneeze guard end cap @39″
Sneeze guards are made with 1/2″ copper pipe and Lexon plexiglass they’re designed for use with 6′ folding tables, and to start at the table top. End cap’s designed for use with custom garnish caddy (also included) but could be used with out the caddy with a slight modification.
Custom garnish caddy with 2 metal inserts for ice and 3 metal dividers.
2-6′ foot folding tables
“wood fired pizza” lawn signs
1-infrared digital thermometer
 Approximately 200 10″ pizza boxes
1 soft sided cooler for dough boxes

Tire lock for trailer

Food storage (all Cambro):
6 stackable dough boxes (18x26x3)  (new in case)
6 Dough box lids  (new in case)
1-deep 1/3 size with sealable lid
3-1/2 deep 1/3 size with sealable lids
9 1/2 deep 1/6 size
8 1/6 size sealable lids
2 hard plastic lids for use with ladles
1 hard plastic lid
2 2oz ladles

1 pizza cutter

The oven is in Glastonbury, CT
I’m asking $19,000 or B/O, as part of the purchase I will train whoever buys the oven in how to operate and maintain it. If it’s to be operated in the state of CT and they like the registered business name “The Rolling Stone llc” I’ll include that as well.

Ask for

Scott   Tell him Pizza Therapy sent you.

Call

860-899-8690

email:

mghomemade@gmail.com

 
Get a Free $100 Starbucks Gift Card!



Roberto Caporuscio of Keste Pizzeria Discusses Pizza with Pizza Therapy

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In this interview with Roberto Caporuscio of Keste Pizzeria and Vino, he reveals his inspiration for making great pizza.

Roberto explains his original inspiration for pizza was his mentor. Now he is inspired by his cusomers.

From the Keste website here is some history of Roberto:

It was…in Napoli, the birthplace of pizza, that Roberto went to study the art and craft of this culinary delight with the most talented masters of the Neapolitan pizza makers. After training with the best, he opened two successful pizzerias in Pittsburgh, followed by A Mano in Ridgewood, NJ . Each endeavor brought critical acclaim from the culinary industry, as well as the rave reviews and articles in books and magazines.

While I discussed pizza with Roberto, he revealed to me his true inspiration for pizza:

My customers are my inspiration…I want to do better every day for them. Every morning when I wake up I want to do a better job for them.

He also talks about his new pizza school. You can learn the art of pizza making from Roberto and his world reknowned staff.

What I was most impressed when I did this interview was how friendly and happy, Roberto was. He allowed his customers to come right up to him while he was making pizza. He answered all of their questions. He took time for them. He shared all of his knowledge about pizza. And he did it with a smile on his face.

Roberto is truly an inspirational pizzaiolo. A great person, making great pizza. What a combination.

You can get more information about Robert’s Pizza School, here. The school will teach you not only how to make pizza but also how to make mozzarella.

Roberto Caporuscio is a true Legend of Pizza . He has passion and belief. He truly cares about his customers and his pizza.

Keste Pizzeria and Vino
271 Bleecker Street
New York, New York 10014

212-243-1500

Another Pizza from Keste:

Amazing pizza at Keste from Pizza Therapy

A simple pizza from Keste

You can watch  Roberto Working Dough, here.

Respectfully submitted,

Albert Grande
The Pizza Promoter

And if you want to get into The Pizza Business, get a copy of the Pizza Business Papers. you can discover all the inside tricks of how to start a pizza business.

Here is another great resource:

Business Cards, The Best Way to Promote Your Pizza Business

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Business Cards, who needs them?

If you are in the pizza business, or any business, the answer is simple. You need them. Hundreds of them. They will help to promote you and your pizza business.

This is the most important promotional device that you own. And here is a way to get  80% OFF Premium Business Cards & FREE Return Address Labels

This simple little item is vital for your success and credibility.

This small cardboard (or plastic) will help to promote you and your pizza restaurant, your pizza and you.

You can use your Business Cards as a quick introduction. This is a mirror of  your pizza business. It can explain your pizza business and give you an edge.

Make them match you and your unique personality. Have your business cards  sizzle by using colors, graphics and your personal story. Your unique business cards will set you apart from everyone else..

Your  Business Cards can not only be an introduction to your pizza restaurant, but a call to action. Your card should reflect what your pizzeria  represents. But, make sure they are personal business cards and personable. You want to show you are easy to do business with.

It is very important to have  on you at all times. Lots of them.

You never know when an opportunity will arise. And opportunities are all around you.

These little  Business Cards can help sell people on you. This advertisement can be the start of your story. Later, you can fill in the rest of the story.

You can give them out while:

  • waiting in line at the grocery store
  • hang them up at community markets
  • Laundromats
  • community gatherings
  • give them away at church
  • schools
  • kid’s sporting event
  • the theater
  • family reunions
  • weddings
  • wine tastings
  • political events
  • at concerts
  • in bars
  • soccer games
  • basketball games
  • baseball games
  • children’s activities
  • at parties
  • meeting new people
  • funerals

They are your own personal billboard. They need to be given away as often as possible.

Your Business Cards can help sell people on you. This can be the start of your story. Later, you can fill in the rest of the story. A word of caution: if you are going to invest in yourself, you only want the best business cards.

The most economical way to purchase these cards is on-line. And if you look around you will discover where to find
Business Cards that are free, right here!  There is only one company that I recommend to get your Business cards. Just click on this link >>>  Business Cards

If you are looking for free unique ways to promote your business, click on the link below.

Click on the link to claim your Free Business Cards. If you are in any business, you need a business card. It’s your personal billboard.

Get free copy of No Cost Low Cost Internet Resources at this link: No Cost Resources Discover how one little idea can change the way you look at business and yourself. Change your ideas and change the way you do business. Remember: you cannot win, if you do not play.

With
Business Cards in hand, Ready to hand out,

Albert Grande
The Pizza Promoter


FREE Checks & Business Cards

International School of Pizza School Adds Two New Ovens

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This just in from our old friend, Tony Gemignani:

"The International School of Pizza has teamed up with Roto Flex and Wood Stone Ovens.

The school has expanded and now offers authentic Old World New York and New Haven certifications with its new Wood Stone Fire Deck 9660 Coal Fire oven.

Woodstone Oven

Woodstone Oven at International School of Pizza

Rotoflex

 

The school now has the capability to teach students high production, gas, brick oven pizzas ranging from 6 to 22 inches.  With this expansion, the two ovens are next door to the original location and shares the space with one of San Francisco's newest concepts, "Tony's Coal Fired Pizza and Slice House".  Both of these ovens are monumental in the pizza industry. 

"When an operator fires an oven for the first time, you are usually scared to think when the oven will be seasoned enough to get the perfect bake.  By the time we cooked our third in both of these ovens, it was as if these ovens had been in my restaurant for 50 years." 

That's how good our pizzas performed and all my partners and employees were blown away." ~ Tony Gemignani

The school now has a total of six ovens and certifies in every style.

For more info please contact Nancy Puglisi at 415-835-9888 or visit http://www.internationalschoolofpizza.com/   

  

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Hands On Pizza Workshops: Make Better Pizza

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Boulder, CO­ September 13th, 2010, ­ The Fire Within, the nation's leading manufacturer of Mobile wood-fired pizza ovens announced today the first fall educational, hands-on workshops for entrepreneurs interested in live event pizza catering and concessions.

The workshop, designed and taught by "Fire Within's" founder, Joseph Pergolizzi, will include guest instructors. Participants in the two-day workshop will learn and practice insider secrets to making real pizza dough, and will have the opportunity to work with an authentic, Italian-made wood-fired pizza oven.

The course also includes essential marketing, food-safety and business techniques specific to the mobile wood-fired pizza oven concept. Registration, including all manuals and materials is $899.

 Participants are encouraged to pre-enroll at

http:// gettingstartedoctober2010.eventbrite.com/

The first fall workshop will be held on October 23rd and 24th at the 63rd Street Farm in Boulder, CO

"We're extremely excited to be offering another one of these workshops," said founder Pergolizzi. "Very few of the customers who purchase our mobile ovens have Pizza business experience. We have spent the last several years crafting a no-nonsense, easy-to-implement plan for success.

The workshops are very popular, we've trained over 50 people in our first year in offering this workshop."

Pergolizzi said the workshop can accommodate 20 participants and already has several registrations.

About Fire Within: FW was founded by Joseph Pergolizzi in 2005 and offers a turn-key business opportunity at a surprisingly affordable cost. The wood-burning ovens are manufactured by Forno Bravo, Italy's leading Pizza Oven builder and their portability platform was designed and manufactured in Boulder, CO. The company offers everything needed to start and succeed with a unique business concept ­ a mobile wood-burning Pizza Oven. The company is based in Boulder, Colorado.

Contact: Joseph Pergolizzi Phone: 303-652-7378 Email: info@portablebrickpizzaoven.com

website: http://portablebrickpizzaoven.com/
 

For more information about pizza, discover more pizza secrets at: The Pizza Therapy Pizza Blog

How to Get Into the Pizza Business

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  If you ever thought about getting into the pizza business I have a resource with inside tricks and tips about the pizza business.

 Hi my name is is Albert Grande, owner of Pizza Therapy, a resource for pizza. I have been featured in three books about pizza, been on radio, television,  newspapers, magazines, and of course the Internet.

  I know about pizza. As a matter of fact, I was recently given the name: "The Pizza Promoter".

I have interviewed the best pizzaiolo (pizza masters) in the world.

Over the years, I have gotten hundreds of emails from people, just like you,
wanting information about getting into the pizza business.

I would research their questions and answer it. After a while, I noticed that I had collected a vast amount of information that would be very valuable for anyone who wanted to know about the pizza business.

Here are some of the actual questions:

  • Where can I find the best pizza dough recipe?

  • How do I find a pizza place for sale?

  • Should I buy a franchise or a mom and pop pizzeria?

  • How can I learn more about the pizza business?

  • How can I get my pizza business questions answered for free?

I have put together all of my pizza business resources,
 tips and secret information for the first time.   

Here's what John Arena of Pizza Metro in Las Vegas said:

 

"At last there is a comprehensive collection of resources that will guide aspiring pizzeria owners. Whether you are a beginner or a veteran this report will save you time and money. Finally all the answers are available in one easy to use collection"

John Area, Owner Metro Pizza Las Vegas

 

You can listen below to a preview of The Pizza Buisiness Papers.

To find out more, you can go to this link:

The Pizza Buisness Papers

http://pizzatherapy.com/pizzabusinespapers.htm