Considering opening shop at a local flea market

Longtime pizza making forum member.
I’ve thinking about this for quiet some time, I always wanted to sell pizza but not as a living. Working in the shipyard has been a blessing for me because working on the weekends is OPTIONAL.

So I can sell pizza on Saturday or Sunday if I so choose, I feel like Sunday is the best day.

My goal isn’t to make a ton of money of it, I just want to put out the best pizzas I can with absolutely no compromises. Well within reason that is.

Onto to the meat and potatoes, how much should I save, or do I take out a loan for all of the equipment?

I opened mine in a mall a little over a year ago. Ive run a food truck for the last 4 years. I wanted something to do in the winter and it’s also nice to have my own commissary. I put mine together for less than $20,000. 2 Ovens, pizza prep cooler, fryers, reach in refrigerators and freezers, drink and display cases, prep tables and shelving. Everything from the mop bucket to the cash registers and garbage cans I bought new. If you can find an empty space with cheap rent and overhead you can do it on a budget.

Wow sounds promising, I am looking to use deck ovens. So of course I’ll buy used.

What are the most expensive pieces of equipment needed, I want to save money and buy them at an auction.

So you simply saved money and purchased everything in cash right? Or did you do loan/payment plan?

Would you be selling from an outdoor/indoor booth, a full food truck, or something like a hitched trailer? You’ll need a space to make dough and prep toppings that will meet the requirements of your local health board; that can be a home kitchen in some locales, but you’ll still need to have it set up according to regulations and have it inspected on the regular. A commercial oven running on gas/electricity or something burning wood hand-made out of bricks?

What are the limitations; what’s your vision? Something like this?:

I’m looking to have an indoor booth, with a deck oven set up. A gas Blodget 1000 oven would be ideal, or a very efficient electric deck oven would suffice. I would like enough space so that I can stretch the dough on a bench.

I’m torn between threestyles.
Traditional new York style thin
Apizza Scholls inspired (Portland)
Johnys inspired (Mt Vernon NY)

Apizza Scholls and johnys use sliced mozzarella down first, the sauce on top. I like sliced mozzarella down first for the flavor aspect but it also reduces waste from stray cheese crumbles and reduces food cost from excess cheesing.

Overall, I’m going with the Apizza Scholls inspired pies, the poolish should add a nice flavor and texture to the pie. Also poolish allows for very flavorful same day dough.

First you’ll need to see if they allow you to sell food. Many flea markets in my area control all food concessions. If they do allow subcontractors, ask what the terms are-flat fee versus percentage and try to figure if it pencils. If they allow food concessions, is electricity available and how much. Most electric pizza ovens will require 240V, high amp connections that are not likely to be available. Most venues will not allow gas appliances in indoor locations. If your using a blodgett 1000, plan on having it permanently attached to a trailer. I met one guy that had one and would unload it from a truck and set it up in his booth each weekend-this will make you old fast. Others have had them mounted on flat bed trailers that were backed up to the booth-better approach. Just make sure you know what is permissible at your target location and what utilities are available and where they are available as this will mediate the type of set up you create.

I took all of the above into full consideration.