What’s up pizza enthusiasts. We’ve been rolling right along and getting through the rain season. Been keeping toppings a little more simple but have thrown in some soppressata hot honey sets, pesto and vodka sauce.
Really wanna do more veg forward pies but at the end of the day pepperoni and sausage always outsell everything.
Been trying to work on defining our crusts a little more and sizes in the box. We got the snail of approval for our efforts in slow food/practices too. Also got to attend pizza expo and the local paper did a thing with us on using portable ovens more efficiently.
Pizza rules
by Jercooks
4 Comments
Been following you guys and pies look 🤌🏻
I used to live in Marin and Sonoma counties 20 years ago and moved south to SoCal I wish the places were available!!
What is the contraption in slide 2? Did you buy those or make it yourself? Is the idea to precook a bunch then heat em up to serve more at once?
Nice!!! 😁