'pizzicletta' on Serious Eats

Video: Caleb Schiff Interview

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. More

Building a Pizzeria: A Pizzicletta Update

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. More

Dear Slice: Arizona Pizza Pilgrimage

We've some pizza gold from the Slice mailbox. If you saw our Pizza Obsessives interview with Lance yesterday, you'll have eagerly been awaiting the followup—Lance describes his visit to Pizzeria Bianco in Phoenix and gives us a first look at Flagstaff's Pizzicletta, which of course is the subject of Caleb Schiff's column "Building a Pizzeria". What I'm saying is that we have a cosmic pizza convergence here. "You're driving to Phoenix... for pizza?" That's how everyone used to say it, with shock in their voice. But with all the press that my favorite place in the world, Pizzeria Bianco, has... More

Building a Pizzeria: Closing in on Opening up

Building this pizzeria has been a complete whirlwind since June 1, and even as I type this post, my notepad is sitting next to my laptop, yearning for my attention. My apologies to all the Slicer's that have been following along and patiently waiting for my next post, but I should let you know this is very likely my last post before opening day, which is scheduled for... drum roll please, July 5th. More

Building a Pizzeria: Behind-the-Scenes

So far I've been telling everyone about some of the major steps and objectives I've accomplished as I open a pizzeria: the local support and lenders, the menu, the oven, the layout, and glimpses of the construction. And now as a businessman, I have to consider how much detail I can and should reveal to all my followers. However, I'm not one that can hide my emotions, as those closest to me could tell you. Making long-term financial commitments to my lenders, committing my foreseeable future to making Pizzicletta successful, and understanding that Pizzicletta and Caleb will soon be an inseparable entity is a HUGE emotional undertaking. The closer these plans come to a reality, the more excited I am for them to be true. At the same time, I am constantly thinking of how I can improve my business model to ensure success. More

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