Pizza Oven - Buildout Tips - Counter Cutout
I've documented a few pizza operation tips over the years here on the blog. From what a pizza parlor could/would look like to the signage to the uniforms/tabletops to the *actual name* ( Dorianell's ), I've 'dreamed' a lot about the front-of-house. But, I've also documented tips and tricks for the back-of-house. Including how Aurelio's pre-pans their dough to the type of tomatoes and more. This past Spring, Summer and...Fall...I built out my own wood-fired pizza oven. (Note: I REALLY need to finish those posts!). So, I'm turning my attention to building out the rest of the oven setup; including prep tables. The latest tip comes via world's best pizza guy - Chef Anthony Mangieri, owner of Una Pizza Napoletana in NYC in this YouTube video from Bon Appétit . Here, below, is the full video - but further down, I've taken a few screenshot stills from it that I wanted to call-out. First...he talks about setting up his layou...