How to gain experience?

[mauro ciarmoli]

I am currently doing a ton of research on opening a napoletana style pizzeria. My main concern is gaining the experience necessary to consistently make good pizza. I am going to take the one week course in Los Angeles, but after that how would I practice? Has anyone purchased a cheaper wood fired oven to practice with before opening a pizzeria? Thanks for any advice.

[PIZZAMANMIKE]

I don't know of any cheap Wood Fired Ovens, and I do not recall see any used wood fired ovens for sale cheap or for sale at all.
I bought a Forno Bravo Casa 80 about 4 years ago, I practiced in it for about 6 months, learned a lot, hands on is better than any school or book. I now have a few mobile trailers with the FB Casa 100's on them and will be building my first resturant in AZ. and it will have two FB Casa 110's in it. I SAY SKIP SCHOOL AND PUT AN OVEN IN YOUR BACKYARD AND PRACTICE.

[mauro ciarmoli]

Thanks! I appreciate your advice.

[peterlyn]

Pizzamanmike, I'm considering using one of Forno Brava Casa ovens for a trailer set-up too. Given your experience, is the 100 the size you would recommend buying? Any other advive on building on a trailer - we're in Western Canada so no threat!

[PIZZAMANMIKE]

Peterlyn,
The Case 90 is best for a Catering Trailer, I just did a Fundraiser for the United Way and we put out over 200 8" pies in 2 hours. On a Mobile unit I would go witgh A Casa 100 or 110 as yuo would sell slices and 16" pies.
I will help you anytime just shoot me an email.
pizzamanmike

[telehort]

Peterlyn,
The mobile oven I got through Joseph at The Fire Within is the Premio 100. That has bee a good size for my needs. As pizzamanmike stated, I have also been able to push about 200 8" pizzas in about 2 hours at some local vending events we have been doing.