UNIQUE CONCEPTS REALIZED WITH FIERO FORNI

THE INDEPENDENT/ARTISAN PIZZERIA

GASTRO BREW PUB

Beer and/or wine bars that feature a menu of wood fired pizza and other oven-baked dishes that pair with their beverage selection

Haute cuisine establishments that feature a limited menu of high quality pizzas to complement their other menu items

Pizzerias with a strong focus on innovative, high quality pizzas in a contemporary urban space that attracts a casual but sophisticated crowd

Building a successful independent pizza concept

1. IDENTIFY NEEDS
  The first step in creating an independent pizzeria concept is to clearly identify your needs. Ask questions such as: will I bake only pizza, or other wood fired dishes; will I provide a takeaway option; how many pizzas per peak session do I want to produce?

1. DESIGN WORKFLOW
  Evaluate how to best meet your needs on a daily basis. For example, if you wish to bake dishes other than pizza in the oven, consider that you will want an oven that can better handle crockery and metal pans. If providing takeaway, consider that you may want to design a dough for a longer pizza bake time, to firm up the crust for transport. If you wish to produce 400 pizzas in a 3 hour peak time, consider that you will either need a trained chef operating traditional ovens, or 1 rotating oven.

CHOOSE EQUIPMENT
Once your needs are identified and you know what you require to meet them, it’s time to choose equipment. For this example, you might consider using two Pavesi Traditional ovens side by side – one at a temperature for baked dishes, and the other for pizza. Or you may consider using a rotating oven and finishing baked dishes off in the oven.