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7 Tips for Choosing Outdoor Furniture for Small Outdoor Spaces

Aug 29, 2017

Small outdoor spaces are particularly difficult to furnish as it almost always means compromising on an item over another. This can be very frustrating but thanks to modern advances like retractable shade screens, Phoenix including other state designers have made it possible to furnish a patio or other outdoor space to match your tastes and needs. Furniture items are now being created in a way that they can serve multiple... Read More

Host of FoodTerra, Eric Wilson, Takes Us On A Creative Wood Fired Journey In This New Bella Video.

Aug 15, 2017

Eric Wilson, the incredible farm to table chef from FoodTerra, takes us on a journey through a classic dinner party meal prepared in succession in his Bella Grande 36. This short video is just a glimpse into the several mouth-watering recipes Eric will feature in our community cookbook and we hope it inspires you to get out there and get creative! If “Strawberry-Jalapeno Margaritas” peaks your interest, we advise you... Read More

Primavera 70 Outdoor Kitchen

A Minimalistic Wood Fired Kitchen Design By The Fauxmartha

Aug 14, 2017

Mastering the art of wood-fired pizza is all about finding the right balance of ‘less is more’ and ‘more is more.’ More heat to create the perfect charred crust; less toppings to let the flavors shine through; more resting time to let the dough build character; less cooking time to keep the flavors fresh and bold. Melissa Coleman the talented food and design blogger behind The Fauxmartha has proven that... Read More

Tim Cole Explains The History and Science Within Your Forno Bravo

Jul 14, 2017

Did you ever stop to think about what separates a good pizza oven from a great one? There’s some science behind it, and a history lesson as well. Let’s Start with The History Wood fired ovens have been used to bake bread for thousands of years. In Ancient Egypt (circa 4000 to 5000 BC), these ovens would run all day long, first used to bake bread for people of status, and... Read More

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The Bay Area’s Very Own Dragon… Thank You Kylie.

Jun 16, 2017

Everyone once in awhile we meet a Wood-Fired Community member whose imagination and determination are so unstoppable, it’s hard to believe what they can accomplish. Kylie Holland of A Girl and Her Dragon Pizza is one of those people. Just over two years ago, Kylie became the youngest mobile pizza business owner in the country. Since then she has served thousands of pies and earned a reputation for her amazing... Read More

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A Girl and Her Dragon – Taxes and Finance

Apr 10, 2017

I love running A Girl and Her Dragon Pizza, I really do. I love making pizza, eating pizza, seeing how happy other people are to eat my pizza, the works. I love trying new recipes, shopping for ingredients, experimenting with new toppings and combinations. Essentially, I love pizza It was only after starting the business that I realized that pizza was not the be-all end-all (sacrilege, I know). I anticipated... Read More

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A Girl and Her Dragon – Marketing Part 2

Jan 25, 2017

This blog is part of a two-part series on how I’ve approached marketing A Girl and Her Dragon Pizza. Last month’s blog ended with an overview of my first tentative foray into catering marketing. I listed the almost disturbing number of promotional items and random surfaces I’ve put my logo on, from t-shirts and tablecloths to tents and aprons (we recently bought two foot by one-foot car magnets as well).... Read More

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A Girl and Her Dragon – Marketing Part I

Dec 01, 2016

This blog is part of a two-part series on how I’ve approached marketing A Girl and Her Dragon Pizza. I apologize for the delay; I’m in the middle of applying to colleges so things have been a bit hectic! I am not what you would call a “natural marketer.” As you can imagine, this small deficiency presents a bit of a problem in a business that requires near constant promotion... Read More

Don't Panic A Girl And her Dragon

A Girl and Her Dragon – Don’t Panic

Oct 04, 2016

No matter how long you’ve been catering, or how many times you’ve run through every part of the pizza making process, every once in a while you’re going to hit a snag and things are going to teeter on the edge of falling apart. I felt this keenly a couple of months ago, standing in front a fire that would not start, stupidly having let myself run out of kindling,... Read More

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