This summer marks the 5th year of manufacturing and designing the safest portable brick pizza ovens. Our designs continue to evolve adding practical features that make the business fun, easy and profitable. There are over 150,000 miles on our designs and tens of thousands of pizzas cooked in our ovens. That’s a lot of dough [...]

Rolling In The Dough is the only business plan that spells out everything you need to get started with your own portable brick pizza oven catering business. Inside you’ll find tips on getting your health department license, how to identify the most profitable events, recipes, equipment suggestions and more. In addition you’ll receive the Rolling [...]

I just returned from the 2010 Catersource in Las Vegas, NV. What a great trade show! 5,000 attendees and a whole lot of venders selling plastic to go containers! It became obvious half way through the our first day of exhibiting one of our newest Concessionaire trailers just how new the portable wood fired oven [...]

October is National Pizza Month, (US). It was first so designated in 1987 and continues to be the traditional time for celebration of one of America’s most important and popular food industries.
Americans eat approximately 100 acres of pizza EACH DAY, or about 350 slices per second.
Pizza is a $30+ BILLION per year industry. There are [...]

Mary G’s Artisan Breads
Two-Day Wood-Fired Bread Workshop
This workshop will be held at:
The 63rd Street Farm, Boulder, Colorado
Curriculum
Day One Focus: Theory, Preparation and Discussion

Oven firing, masonry versus air temperature, heating the mass
Dough theory (time and temperature management)
Ingredients (selection, quality, type, weight versus volume measurement)
Equipment and supplies
Preparation of a one-day bread
Wild yeasts
Mixers & dough temperature
Hand kneading
Dough preparation [...]