Tom at Crustworthy Pizza was kind enough to show me around the Bread and Roses kitchen this week. I got to witness the Fiero Forni spiral mixer in person and garnered much valuable knowledge along the way. While there are still many hurdles to clear before I open up shop, there is a palpable excitement to seeing the large scale mixer do the business. Curating these darling little dough balls two at a time in my humble countertop planetary mixer makes my dream feel like a blip on some distant calendar. However watching that behemoth churn away a mass of dough that could feed 100 people makes me feel like I’m racing downhill to an inevitable destiny.
I shared some pizzas with old friends/co-workers last weekend and got the following feedback:
“The pizza was banging. Can’t wait to get 2 or 3 for family pizza night”
“The pizza was so good! You can’t leave me to do this full time! Never had Chicago style but loved it and your crust is perfect!”
“Mind blown. Delicious! It’s unlike any pizza I’ve ever had, really good.”
It’s doing my heart well to hear these things. Much of starting a food business is budgeting, forecasting, learning health codes, gaming out production methods and fostering relationships – but in the center of this dream is the pizza. The butter crust, the tangy sauce and the gooey cheese. That’s the fuel for this engine and my reserves are high.
I will have some photography in upcoming posts (still working on the perfect cheese pull) and will soon reveal the official Hawk City Pizza logo courtesy of Bellavance Ink. If you want to receive a pie, please comment below and I’ll get you on the list. 😊
The Clumsy Interloper 
Share Your Thought Bubbles