The Oven is Done
The Ferraras finished my oven this week and I received my first photo of it. It will be loaded on the MSC Fabienne (trackable online) and leave Naples next week and then arrive in Long Beach in late May. From Long Beach, it will be trucked to the front door of Pizzicletta in Flagstaff.
To build it up, you must first tear it down
I gathered some friends and started the demo at the space. I promised everyone pizza afterward and there was a good showing. Of course, most people will jump at the chance to be given a sledgehammer and told to break stuff. Here are a few shots of the space before we began.
Making a mess!
After 3 hours of work, the space was transformed... We had to stop the work because all the rubbish was preventing us from doing more demolition. So I ordered a dumpster.
Its amazing how much garbage demolition will create and hauling everything to the dumpster was probably more work than actually tearing it down. I've been sleeping well.
On Thursday, I was scheduled to have a wine tasting with a local distributor. Unfortunately, the restaurant we were supposed to meet at was closed. Since my space was still full of dust and a poor environment to taste at, we had to get creative. The new dumpster was perfect! It was a construction dumpster so didn't have a foul odor and we could simply use it as a big spittoon. Cheers!
Not all the tastings have been in a dumpster, however. My wine reps have been doing a great job finding the time to pour in more comfortable locations. I'll be serving mostly Italian wines (including Prosecco) this summer.
I've been trying to decide on what type of Pizzicletta gear I'd like to have. Here's a custom cycling cap from Walz Caps. What do you think?
I've been honing my pizza dough and bread recipes as well. As I've mentioned before, Flagstaff is lacking in the good-bread department. I'm looking forward to offering traditional, rustic breads at Pizzicletta.