DINO,
I’VE BEEN MAKING PIZZA CASUALLY AT HOME FOR THE LAST 20
YEARS. I HAVE TRIED THOUSANDS OF DIFFERENT COMBINATIONS OF
DOUGHS,CHEESE SAUSES AND TOPPINGS AND EVEN DIFFERENT PANS.
I HAVE NOW COME TO A POINT WHERE I KNOW I CAN SELL MY PIZZA OUT IN THE COMMUNITY AND PEOPLE WILL LOVE IT. I MAKE IT ATLEAST ONE FRIDAY A MONTH AND HAVE FRIENDS AND FAMILIY COME OVER TO SAMPLE IT, I ALWAYS HEAR HOW GOOD IT IS AND WHEN ARE YOU GOING TO OPEN YOUR PIZZA SHOP. I KNOW ITS PRETTY GOOD BUT YOU WONDER IF THEY ARE JUST TRYING TO MAKE YOU FEEL GOOD.
HERES MY DILEMA I LIVE IN THE MIDDLE OF SCRANTON AND WILKESBARRE PA, I LIVE RIGHT NEXT DOOR TO WHAT WE CALL THE PIZZ CAPITOL OF THE WORLD OLD FORGE PA. THER ARE APPROXIMATELY 9 PIZZA SHOP WITHIN A 1/2 MILE STRIP.
I GUESS HERES MY QUESTION? CAN YOU SUCCEED AND OPEN UP A PIZZA SHOP IN AN AREA THAT IS SATURATED WITH OTHER SHOPS? IS IT ABOUT LOCATION, LOCATION, LOCATION? DOES IT NEED TO BE HIGHLY POPULATED? CAN YOU RECCOMMEND ANY GOOD ARTICLES OR BOOKS I CAN EDUCATED MYSELFT BEFORE I ENBARK ON THIS NEW JOURNEY?
PS THE PIZZA SHOPS IN OLD FORGE ARE SQUARE PIZZAS WITH GREASED PANS WITH CHUNKY SAUCE AND AMERICAN CREAMY CHEESE AND WHEN YOU ORDER IT YOU ASK FOR A TREY OR A CUT. MY IDEA IS TOTALLY DIFFERENT. ROUND PIE, IN A DEEP PAN WITH OIL BUT NOT NECESSARLY A CHICAGO STYLE, MIXED CHEESE WITH A SHARP TASTE AND NICE TECTURE, CRUNHY CRUST BUT NOT BISCUITY LIKE THE CHICAGO STYLE, U WOULD CALL IT A PIE OR SLICE BUT WHEN YOU HOLD IT IT DOES NOT HANNG OVER.
LET ME KNOW. THANKS