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Hot!!! I have a small restaurant, but at least the oven can vent to the rest of the space, out the windows, etc. My marble-slab workspace is about 6 feet from the oven front, but its still hot in the summer. I assume Dan knows what he's doing and has considered all these issues, it just seemed a difficult to design to overcome.

My other concern is the weight of the oven and the bricks. Ferrara's are brick ovens, not modular. So, there are many joints/mortar lines. Perhaps this gives the oven more flexure on bumpy roads, but it also seems like a fragile thing too. Can't imagine anything worse than hitting a bump at too high a speed and starting a crack that'll spread. The weight of the thing also seems like a big overhead from gasoline.

But don't get me wrong, I'd love to see this thing rolling! I'm sure they have engineers checking it all out.

I've always thought that AirItalia should put an oven on one of their jets. Maybe this is a first step.

Oh man. That's a trip!

I agree. Its a great pie and not to be missed if in SF.

@olsonmatt

You won't regret it and you'll have much support. You may encounter naysayers, but remember your not trying to overcome physics.

Do your homework. Work smart. Plan well. Don't take shortcuts. Ask for advice.

I trust you know how to get a hold of us all.

I've noticed that the Margherita is the default for anyone who is coming in for the first time as well as any Italian tourist. Its what I eat most nights too. But, I'm always excited when a ticket for an Amore or SS145 comes in because I know they are non-traditional and something special.

That said, I only have five pizzas on my menu (plus two specials a night) and there are no substitutions. Simplicity is at the heart of my business and my menu. Therefore, I feel there is no room for error at Pizzicletta and each pizza has to distinguish me from the guys across the street.

I feel strongly that is should be the complete discretion of the pizzaiolo or owner and let the customers decide whether or not they want to come in, sit down and eat a pizza, or pass and call for take out. The pizza they are making is their expression of a widely variable food. They know their dough and when/how its best enjoyed. Let them do as they please.

And of course, all restaurant owners closely watch their numbers and if delivery/take-out sales were a part of their break even calculations than it might be tough to not do so, and might be reluctantly offered. On the other side of the coin, if someone comes in and orders a salad, beer or wine, in addition to their pizza, than pizzas sold to carry out can actually decrease overall sales if you are working with a finite amount of dough for the night (which I admittedly am).

@Mmmph
Yes, I got dinged with a one star yelp review for not offering carry out. Clearly this person didn't read my "dine-in only" policy posted on my website, yelp, and facebook. I strongly feel that it should be removed from the Yelp page as he NEVER ATE a slice of pizza. All other reviews I have received are five stars. Nuf said.

I cranked my ferrrara to 1200 once. The result.... burnt pizza and a burnt cooking time of about 50 seconds. Below that time and it would not have been done on the bottom.

Great story and its best that things went the way they did. Paulie is clearly doing what he really wanted to do. He's making amazing pizza AND he is his own boss. If he took the job he may very well have built Paulie Gee's but he may also be making someone else's pizza.

I had a similar experience before opening Pizzicletta. I had put an application in for a job in the kitchen and wood-fired oven operations at Beaver Street Brewery in March of 2009. I told them all about my own oven, photos, my travels in Italy, and my desire to make the best pizza possible. I felt their crust needed a lot of help, although I did not go so far as to mention this fact.

Anyway, I never heard back from Beaver Street. So, I put an application in at Diablo Burger. It required an essay that discussed your connection and love for food. Of course, I wrote about the oven and pizza. I had the owner to the house the following night for pizza and thus began an amazing relationship and work experience where I learned what it takes to run a small, efficient restaurant.

Now, Pizzicletta is less than a block from Beaver Street Brewery and there employees frequent my establishment and rave of the pizza.

Great read. There is clearly a lot of passion there.

It was a pleasure to serve Lance and Dana during their most recent pizza-travels. I was flattered they made the drive up the hill from Phoenix.

Pizzaiolo's nettles and pecorino is phenomenal. It was at the top of my list when I did a week-long research trip. The Atomica at Gialina should've made the cut, IMO.

Wow... this is getting heated. I too think it is possible, but nothing I would want to tackle, I think. Equally important to making the dough and pizzas is the interaction a pizzaiolo/owner has with their customers. No one can be in two places at once and they can therefore never interact with 1/2 or more of their customers.

A pizzeria is more than the food that's served. Its the whole experience of someone cooking a meal for you, the passion they put into it, the space they've created, and the knowledge that the folks slinging pies cares about their customers.

Lance (see comments above) was able to experience this firsthand when he was at Pizzicletta last week and I had the opportunity to get his feedback directly about my pizzas.

Okay, I'll get off my high horse now so I can go make some pizza.

I cannot even conceive of opening two pizzerias. Three would take a yoda-like teacher of pizza making. I'd be amazed if someone could pull it off and do it well.

Thanks everyone for the warm feedback. This post has been mulling in my head for a while and I'm glad its received your approval.... now to get some sleep ;)