Very cool story and thanks for sharing your fermentation process-it really makes a difference. If you all are ever in NYC checkout Mano’s Pizzeria in Ridgewood. The owner, Nick is an Italian-American who comes from a long line of pizzolos. He ferment the dough too, I think three to four days. Anyway it’s good to see people making delicious and healthy pizza that is easy on the gut.
Great owner story, interesting/real feeling video production. Also ultra rad that an outdoor apparel company sponsored this video vignette and supported some cool owners who are living out their dream. Your pizza oven manufacturer should also get on board with Outdoor Pizza to promote their oven to other owners/consumers.
What an awesome story behind this pizza business, definitely inspiring.
Very cool story and thanks for sharing your fermentation process-it really makes a difference. If you all are ever in NYC checkout Mano’s Pizzeria in Ridgewood. The owner, Nick is an Italian-American who comes from a long line of pizzolos. He ferment the dough too, I think three to four days. Anyway it’s good to see people making delicious and healthy pizza that is easy on the gut.
Great owner story, interesting/real feeling video production. Also ultra rad that an outdoor apparel company sponsored this video vignette and supported some cool owners who are living out their dream.
Your pizza oven manufacturer should also get on board with Outdoor Pizza to promote their oven to other owners/consumers.
The coolest pizzaiolos around