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I have started working in a local pizzeria to get some experience before opening my own place. We use Baker’s Pride stone deck ovens (550 degrees) and use pizza screens under every pizza for between 90-100% of cook time. We usually only “stone” the pizzas that have no or very light toppings (as...

Hello, I in the process of starting up my first Pizzeria. I would love to be able to study a few actual Pizzeria lease agreements. Can anyone tell me where or how can I do this? Is anyone willing to share theirs? I am looking to do a smaller, wood-burning brick oven pizzeria with 50-70 seats...