Caleb Schiff started out with great pizza, but in the eighteen months since opening, the pies at Pizzicletta have only gotten better. Need proof? Have a look at the transformation of the Amore oi Mari.
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Caleb Schiff documented his transition from pizza enthusiast to owner and operator of Pizzicletta in the Slice series Building a Pizzeria. In the series, we got to follow along as Caleb transformed his dream into a reality, and in doing so, demonstrated the passion, dedication, and work that goes into such an endeavor. It's always great to get updates from Caleb, and this week we have a very well done short film by a local college student, with Caleb as its focus.
We all followed along as Caleb Schiff built and opened his Flagstaff pizzeria, Pizzicletta. It's been a little more than eight months of wielding the peel and Caleb brings an update on what he's learned about the business, details on his pizzas and menu, wood, dough, and more.
For this post, I want to discuss the process of developing the menu for my pizzeria and the inspiration behind it. When you come to Pizzicletta, you'll soon realize that through the menu, the space and decor, I am striving for simplicity.
On Sunday night, the new NBC reality show "America's Next Great Restaurant" was launched. Coincidentally, this week Slice will be launching a mini-series that tracks my own work towards turning my dream of opening a wood-fired pizzeria into a reality. Thankfully I won't have a quartet of investors from the NBC show breathing down my throat, but with this mini-series, I hope I will receive the sage advice of Slice readers.
This week's My Pizza Oven interviewee, Caleb Schiff (aka Flagstaff Forno), is A) awesome and B) CRAZY. He's got a beautiful backyard wood-fired oven he built himself and cooks some great-looking pizza in. That's the awesome part. The CRAZAY part is that he seems totally serious about hosting Flagstaff-area Slice'rs for pizza. I don't think he knows what he's getting himself into!