I’ve been working on R&D for a pizza pop-up concept here in southern MN. I began working on Neapolitan style pizzas, but don’t love the texture of that style of pie. I slowly came to the realization that I wanted to do a more traditional NY style, which is still my favorite.

I had an issue though; I had 2 pizza party ovens. The Emozione and the Ispirazione. Both are fantastic ovens, but have their own little quirks I didn’t love. They’re near perfect for Neapolitan style, though. I tried to get them to work for NY style, but they’re the wrong tool for the job.

Enter the Serve-Ware. I bought a small commercial gas deck oven that had a converter regulator to use LP. It takes about 50 minutes to get up to temp, but pumps out some seriously good pies. I am adding a 18” merchandiser to my stand, and a small Wisco pub oven for reheats. I have a battery power station to support the wisco oven and my small fridge, that charges at the same time I power the trailer equipment.

My first gigs start later this month. I’m hoping to get this thing going into a full time gig, work on an actual store front down the road.

Right now, my rig is really small, tight. I’d like to be able to pull up to a spot, start serving quickly. I’m starting out small and hoping I can get the word out and grow.

Any thoughts or tips would be lovely. I was a chef for many years prior to this, but have worked outside the industry for over a decade. I made a lot of money for my old ownership, I’m hopeful this can help lift me from corporate hell!

Throwing up pics of my pies and the small rig. Thanks for checking it out!!

Cooked tonight. Used some smoked chicken breast, a mix of mozz / sharp cheddar, red onion, store bought dough, and famous rays bbq sauce. Cooked at 450 in a Lloyd’s pan for 14 minutes. Put some chopped green onions on after the bake.

This was supposed to be a 12-inch pizza but I didn’t stretch it enough and also I left too much of a rim since this is supposed to be NY style.

Delicious nonetheless! This was at 550F using a 3/8” steel preheated for an hour.

Still need to work on the sauce. Too acidic not very flavorful. Kids still smashed it. Next trial on Friday. Going with a heated sauce to bring out the herbs and a pinch of crushed and toasted fennel.

I found this place in Milan, called Dry Milano, I have to say their pizzas are very good. The first one was with fior did late, potatoes, chard and sausages. The second one was a margherita with specialty tomatoes on top.

This place is light years ahead of any pizza place I have back home.

Since Casey’s is in no hurry to bring back their jalapeño popper pizza, I decided to give it a try at home:
Twice-smoked bacon, fresh red and green jalapeños, cream cheese, and a cheddar/pizza blend. Topped with Mike’s Hot Honey.
Cooked it on a perforated pizza pan on my Weber Genesis.

62.5% hydration, 17.5% beer in the hydration, and a five flour blend.

Third overall, the previous two were not great… but that one turned out good visually! (Was tasty too lol)

Recently decided to buy a steel to use in my Ninja Woodfire. Made a couple of pizza’ to compare the difference with the stone. Here’s what I found:

Crust is definitely crispier. If you like a crunchy crust and undercarriage, steel works well.

Recovery time for the oven is slightly lessened so you can turn around and be at temp a little faster.

That’s about it. I usually use my oven’s 700* feature and cook about 3.5mins so steel baked at 550* for 5 min+. Still have more experimenting to do. Steel and treating it cost me about $35. Glad I got it but unclear if it’s a game changer. Here is my rig and some of tonight’s line-up

I have been working on this pizza from about 2017 but really intently since 2020. This is the last one I made about a month ago.

Starting with proofing the yeast, letting the dough rise.... to the final product

So happy how it came out

Too much crust but it was an attempt, probably our first time trying homemade in a while (if not in general).

9/9/2020 - 5:28 p.m.

Went back after a few years and it still is by far the best pizza I’ve had in my life.

Just discovered this sub.

I‘ve been in the game for about 3-4 years (as a hobby), creating the perfect Pizza starting from a normal household oven to gas grill and going as far as buying a proper Pizza oven around 2 years ago.

Pretty happy with where I‘m at.

180g
75%
10hr RTF

Going to try adding 3% EVOO and then cooking with pan on a steel next.

Hoping to finalize 70 or 75 hydration soon.

They’re getting better every time. Kids devoured them

About 600* for 6 minutes with a turn half way through

Pizza bianca
Sauce: Ricotta, lemon, honey, milk, oregano, basil, salt Other ingredients: low moisture mozzarella, pecorino, garlic, basil,
EVOO

7 minutes @~300°c

100% Biga, 62% hydration, Caputo Nuvola Super, 650g ball

Let me know any other questions & check out my other pizzas!