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Starting A New Wood Fired Pizza Restaurant Need Advice - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Starting A New Wood Fired Pizza Restaurant Need Advice

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  • Starting A New Wood Fired Pizza Restaurant Need Advice

    Hi all, I'm opening a restaurant and I'm interested in starting a casual style authentic wood fired full service pizza restaurant. Any advice on getting started would be appreciated. I don't have much experience with wood fired pizza ovens however I have 20 years in the business. Any comments and referral of resources would be apppreciated. I'm on the east coast, I don't know if that helps or hinders. Thanks in advance of your responses

  • #2
    Re: Starting A New Wood Fired Pizza Restaurant Need Advice

    Hi, BarryG, welcome.

    Most of us here are home builders, and don't have much experience in commercial operations. James does sell commercial ovens, so he may jump in with some good advice, but I think he's been out of touch for a couple of days.
    My geodesic oven project: part 1, part 2


    • #3
      Re: Starting A New Wood Fired Pizza Restaurant Need Advice


      I've operated a wood-fired microbakery in Ontario, outside Toronto, for the last two years. Maybe have a look at my website: :: Mary G's Artisan Breads :: Traditional wood-fired brick-oven breads made to uncompromising gourmet standards for some info. You'll find that the free eBooks on the main Forno Bravo site will be helpful for such things as firing, but on a smaller scale than what you want to do. If I can help with specifics, send me an email through the Forum.

      Good luck,

      "Made are tools, and born are hands"--William Blake, 1757-1827


      • #4
        Re: Starting A New Wood Fired Pizza Restaurant Need Advice

        Barry, I think the main thing is that you already have experience with the restaurant business....adding a wood fired oven is just a different way to cook.....

        Ask some specific questions and there are usually some good opinions and feedback from this group of wood oven enthusiasts.

        Good luck, Jim
        sigpicTiempo para guzarlos..... ...enjoy every sandwich!


        • #5
          Re: Starting A New Wood Fired Pizza Restaurant Need Advice

          Barry - I would suggest taking a class at Antica Pizzeria in Los Angeles. You can go there and for 3 days they will teach you how to make pizza, sauce, mozzarella, etc. Most importantly they will teach you how to manage a commercial wood-burning oven - in fact, you will be doing hands on work in a live restaurant. You can take a 3 day class and it is well worth it...Peppe Miele is the guy that runs it. If you google "vpn pizza" you can find the site and training details. The class is really on how to make authentic neapolitan pizza, but the oven management is an added bonus. Making fresh mozzarella is also a nice touch and very easy to do.

          I also started as a home enthusiast and ended up opening a wood-burning pizza restaurant in Dallas.



          • #6
            Re: Starting A New Wood Fired Pizza Restaurant Need Advice

            Hello Barry
            I'm the newest member of the Forno Bravo team and I've just helped a client plan, develop and open a VPN pizzeria in Athens, Greece. Also, I spent 5 weeks in January and February of this year in Napoli working with a master pizzaiolo to perfect my technique. I'd be happy answer any questions you might have. You can email me through the forum. Good luck! Michael