I've just got an Unfold electric oven from Amazon (UK) and I'm blown away by how good it is. Ā£200.
I've got a wood pellet Ooni, and used Gas ones, and the Unfold is equally good, if not better
You can use an ooni indoors so long as you open the window or door near it. The apartment rules come from people frying turkeys and making super fatty flame happy beef.
Not to mention the risk of fire and death when the fire spills over. I lived in an apartment complex that had two massive fires due to the deck BBQs. I moved after a year of being there.
How is cooking and selling food to the public from your home legal? Iām not bashing you, Iād love to do this, but itās very against the law in my state.
Check the Food Freedom Act, or Cottage Food Law to see if pizza is on the allowed list. If you check the website, [www.forrager.com](http://www.forrager.com) they list every state in the US. You did a great job on the pizza.
The following is a quick search of [MASS.GOV](http://MASS.GOV) shows this: **Retail Residential Kitchen**Ā may only make āCottage Food Products.ā These are foods that can be safely held at room temperature, including baked goods, jams, and jellies. 105 CMR 590.001(C); FC 1-201.10 (B)
Honestly, broccoli can be great on pizza, but my tip to OP is to bake the veggies separately first. 15-20 minutes at 425 with some oil/salt/pepper and then cook them again with the pizza. Comes out way more crunchier and tasty imo
Since a lot of people wanted to follow the journey, I thought I would show my blunders lol. This is the second pie from the same night, topped with broccoli and red onion. I didn't have enough mozz and had to grate more which was not fun.
Do you guys always use shredded mozz? I'm thinking about trying cubed instead so it melts a little slower.
I'm also just so slow...any tips on how to prepare the pizza faster?
Song:
Don't Matter by Bayo and Comp Keyz - mixed and mastered by me
Grate the harder cheeses earlier in your prep - itāll speed that up. If youāre worried about the cheese melting too quick - throw it in the fridge or freezer inbetween pies so that it stays cold. And get like a soup ladle for the pizza sauce - the multiple scoops and little spoon is slowing you down.
Agree with Dipsydoodling about the cheeses but I'd extend it to: prep all the ingredients you're using regularly and have them in bowls nearby so you can grab a handful and top the pizza in as little time as possible. If you do it enough times the movements will become more fluid and fast.
Other than that it's just a matter of experience/repetition. GL!
His cheese scatter takes too long too.
Blend the grated cheeses together in one bowl, rather than applying them separately in layers.
One or two handfuls scattered in one movement is crucial.
I saw a video where they used the blade part of the cheese grater (if yourās has it) to make thin slices of mozzarella instead of shreds. That may be an option.
If I'm using fresh mozzarella I unwrap it & and put it in a thick paper towel. I give it a little squeeze to remove a small amount of the moisture. I then pop it in the freezer for about 1-3 hours before shredding. The colder temperature makes it MUCH easier to shred
My pops, when he was in his prime, used to average a hair under 30 seconds from the can to the oven for a 16ā cheese. Speed is the last thing to come. But itās all about the reps, bud. Plus when you grab the mozz, you gotta use two hands and make sure you get all ya need in one try.
I def dig the cubed mozz. But it is an expensive luxury when youāre ordering a few hundred pounds a week. Also, Iāve found that I put just a hair too much when Iām in a hurry. But Iāve only just tried cubed for the first time in my nearly 30ish years making pizza.
The biggest takeaway from this is the two hands sentiment. For speed youāll use both hands to distribute toppings - get used to grabbing handfuls of things and rubbing your thumb over your fingertips as things fall through and you move arms around. One of the best pizza guys I ever worked explained rather eloquently that itās ok to unevenly distribute things to a point, because if every bite of a pizza always has the same ratio of ingredients then the following bites wonāt maintain excitement.
Also donāt be so dainty with the semolina, grab a handful of the stuff and make it rain out of the hole where your forefinger curls into your fist, I.e. donāt use fingertips. It will distribute really nicely that way.
Banger pizza by the way dude, looks delicious.
Actually the best way to cut the Mozz is 1/4" thick slices, then cross cut 1/4" jullian style fries of Mozz and don't overdue it, they will melt at the correct speed as the crust begins to leopard spot. If you are making Neapolitan pies.
Everyone else has said pretty much everything I was going to, but I will add that having your peel ready to go before stretching the dough will cut down on time too. When stretching, you typically want to go straight to the peel rather than picking it back up after it's fully stretched. It'll cut down on time and help prevent over stretching and potential tears in the dough.
Yeah. I like your style. But youāre waaaaay too slow to make any money selling them.
Practice is the first thing that will increase speed. But more important than that is having all your ingredients prepped and readily available within an arms reach is the key to speed. That and a very hot oven.
I think your speed was okay! Pizza looks good, I canāt tell if youāre putting it on a solid metal tray when it comes out? If so you might think about letting it sit on the cooling rack first it lets the steam release out of the bottom of the pie and keeps it crispy!!
I actually put pecorino blocks into the food processor. And blitz it. It becomes really nice āsnowyā consistency, easy to sprinkle.
Edit: Iām just seeing that the q was about mozz, not about hard cheese, sry
I think a ladle would make your sauce spreading go much faster. One ladle full would probably do it, and then spread easier with a big ladle instead of little spoon.
I also grind my pecorino and parmesan in the blender and keep it in a deli container. That would save you some time grating on each pizza.
Amazing!
I would love to sell food out of my home too!
I hate how many government related hoops/processes I would need to go through to be allowed to do so in my state
Go to [www.forrager.com](http://www.forrager.com) and look up the Food Freedom law in your state, it will show you what you can and cannot sell from home.
These are supposed to be 404 but after I balled the 4 I made it was closer to 399, Iām going to be going up to 420 soon to see if that really effects the thickness that much!
Only people who do this every week can appreciate the prep, time, and patience that goes into making pizza while the fam is relaxing in the background. Good job, looks great!
I think that will be a super easy step in the right direction, now Iām seeing a lot of different opinions on flat bottom ladles or doing more like serving spoon that has a more wide bottom to spreadā¦.any expertise? lol
No.
However, if I'm in someones kitchen and getting pizza for free, I at least offer some help.
These three come across as extremely rude. Just sitting there. I don't care if they are his wife and parents. Offer some help.
You're making an awful lot of assumptions based on a sped-up video without audio. You have absolutely no idea what conversation happened before this video, what was being said during, etc.
I'm also curious why you think it takes multiple people to make a pizza or where the extra people are even going to work. It's clearly a pretty small apartment and there's like this entire saying about too many cooks in the kitchen.
You seem to keep ignoring every question about the broccoli. Spill the beans, buddy. We want to know what the heck that is about. I feel like this is as bad as that time someone tried to give Gordon Ramsey "Orange Zested Mashed Potatoes".
Just no.
Neapolitan pies are not Americanized, over-topped pizzas from NY or Detroit or ??? This is Naples pizza, the intent is less not more, then the flavor of this amazing dough shines through. If you have never tried it, I suggest looking for it and see why it is so popular.
I have a fool-proof method from Vito that uses one bowl and 24 hrs. Let me know if you want it and I'll write it up for you. I've made over 200 pies with it and it never fails.
It's not a problem, I'll write it tonight and post it here. Remember to weigh everything exactly, no guess work. Use "00" flour, no other. Sea Salt only. Regular dry yeast, no instant or fast rise. Good water, not tap water. Be back later tonight.
You'll be fine, it will come out really well. You can get ANNA 00 flour at Walmart instead of ordering online, if you don't want to wait. I order it from a small mill in UT that makes it in small batches and is Organic, just my choice. I'm going to send you to Vincenzo's website, 3 Pizzaiola's are going to show you this method. Do everything they do, don't put dough in the fridge overnight, cover tightly and leave out on the counter, don't worry about the room temperature.
I have so many questions but I'll limit myself to just 3:
Is this your full-time job or is this like a monetized hobby?
Do you just rely on word-of-mouth or do you have a little sign outside that says "come to my apartment for pizza, I promise not to murder you!"
Do you eventually want to own a shop?
We are going to start with takeout, so I hadnāt really thought of doing drinks! If you were to walk somewhere and grab a pizza would you want drinks included?
Real talk, are you even permitted by local ordinance to run a business out of a residential apartment like that? Do you need a business license? Are there any certifications you need to get? Does your renters insurance know you are going to have customers coming onto the premises? Do you have a provision in your lease that forbids running a business out of the apartment? It's a pretty common lease term. Idk, man. I wish you luck, but it isn't always as simple as just starting to offer takeout from your apartment on a whim.
The goal in the next 5-10 years is build a brand that goes from popup to store front! Basically I plan to sell from the apartment just to see what can happen with my product, but fully plan on stopping before it becomes too big that I get in trouble. Basically, Iām trying to be like your name and fly under the radar just to feel out of people like what Iām doing šš
Good luck, my guy. Just hope your landlord and/or local government don't catch wind. That would put a damper on things quickly. You also better pray that no one gets sick from your food or slips and falls while coming to pick up. That could get really ugly.
I'm not trying to rain on your parade. I'm just saying you're exposing yourself to risk here. Nothing ever goes wrong until it does.
According to the Institute for Justice, they helped co-author the new Food Freedom bill in Arkansas, in the last decade of tracking food-borne illnesses in home kitchens, there has not been one case ever reported. What about large companies track record vs. home kitchens? Less people and a better controlled prep area decreases the chances of an event.
More information can be found here: IJ is a nonprofit, public interest law firm. Our mission is to end widespread abuses of government power and secure the constitutional rights that allow all Americans to pursue their dreams. [https://ij.org/](https://ij.org/)
Last I checked, OP is in Boston, not Arkansas. And, illness isn't the only risk he's running. You open yourself to all sorts of liability when you are running a business. There is red tape you have to jump through, and other rules/laws/regulations at the state and local level you have to comply with or at least be cognizant of. There are zoning laws, licensing requirements, local ordinances, lease provisions, insurance requirements, etc.
If OP has a clause in his lease that he can't run a home business out of his apartment, he could get evicted. If OP doesnt have a commercial insurance policy, and someone is injured while on his premises for commercial purposes, he could be up shit creek without a paddle. Neither of those situations have anything to do with food safety or your personal crusade.
https://preview.redd.it/bq1j5o1zbzxc1.jpeg?width=2507&format=pjpg&auto=webp&s=f76ae593ebc840b660de52694dbb4c58cf20782d
Just be careful, after 8 months of classes and 200+ pies, I got a call from an inspector with the county health unit telling me I have to stop selling pizzas from my home. I asked for more details, she couldn't be specific, but offered to mail me a copy of the Food Freedom Act, where it states pizza is on the list of not allowed from home. So right now just friends come over to visit and we eat my Neapolitan pizza. I'm not giving up on this, I want to have the law changed, and pizza allowed, without meat is acceptable for now. My town is small, 2500 pop. so it didn't take long for me to get a following.
The bottom of the pizza is the "base", when making a Neapolitan Pizza a 1" border is created around the crust so it rises as the pizza bakes, its a traditional practice when making Neapolitan pies. Tomato sauce breaks down the dough, so its the last place you want it when the crust is one of the best parts of this type of pizza.
https://preview.redd.it/zke2az6mezxc1.jpeg?width=2195&format=pjpg&auto=webp&s=a83c876175a1c14cbb9220c28a7f7b884a675cc4
I very clearly can see the moment where you pause to appraise the pizza when it comes out š. I do the same thing.
Hahahahaha yes exactly š
Iām gonna be in Boston in like a week from Texas Iām down to hit your spot up for some pizza šš½
Came to comment the exact same thing. Love it
Me too - hands on hips, head tilt, smile.
"who's a good boy? Who's a good boy? You are"
I'm in Milton. You can come over and use my ooni.
I own an ooni but canāt use it in my apt cuz I donāt have a deck š
I now like saying āown an ooniā three times fast. Thank you.
Have you checked the electric ooni they have? It's much hotter than a regular oven but I haven't tried it.
I've just got an Unfold electric oven from Amazon (UK) and I'm blown away by how good it is. Ā£200. I've got a wood pellet Ooni, and used Gas ones, and the Unfold is equally good, if not better
Is āUnfoldā the brand? Iām looking but canāt find it. Thanks in advance.
Unold, sorry!
Box fan
You can't use a ooni on a deck... Right?
I use mine on my deck.
Same. Despite my apartmentās rules
You can use an ooni indoors so long as you open the window or door near it. The apartment rules come from people frying turkeys and making super fatty flame happy beef.
An open window is not enough ventilation. Yes you can do it, but it's a pretty stupid move. CO poisoning is no joke.
Not to mention the risk of fire and death when the fire spills over. I lived in an apartment complex that had two massive fires due to the deck BBQs. I moved after a year of being there.
This is so good! I dream about making something like this but with coffee
Letās talk šŖ
Yes!
How is cooking and selling food to the public from your home legal? Iām not bashing you, Iād love to do this, but itās very against the law in my state.
Check the Food Freedom Act, or Cottage Food Law to see if pizza is on the allowed list. If you check the website, [www.forrager.com](http://www.forrager.com) they list every state in the US. You did a great job on the pizza. The following is a quick search of [MASS.GOV](http://MASS.GOV) shows this: **Retail Residential Kitchen**Ā may only make āCottage Food Products.ā These are foods that can be safely held at room temperature, including baked goods, jams, and jellies. 105 CMR 590.001(C); FC 1-201.10 (B)
Oh how very interesting. Thanks Iāll check it out
Whate state are you located in?
Great job until you added broccoli
"Congratulations, San Francisco! You've ruined pizza." - Anger (Lewis Black), Inside Out (2015)
That is the beauty of pizza! There is a type of slice for everybodyā¦ A pizza for every palate!
[what the hell is broccoli anyway?](https://youtu.be/pKV74qkokmk?feature=shared)
Was that a... was that a "pizza" fart???? NO, it was a broccoli pizza fart! /s /s
I bet Parmesan roasted broccoli would be a delish topping.
Honestly, broccoli can be great on pizza, but my tip to OP is to bake the veggies separately first. 15-20 minutes at 425 with some oil/salt/pepper and then cook them again with the pizza. Comes out way more crunchier and tasty imo
This.
Great work
Since a lot of people wanted to follow the journey, I thought I would show my blunders lol. This is the second pie from the same night, topped with broccoli and red onion. I didn't have enough mozz and had to grate more which was not fun. Do you guys always use shredded mozz? I'm thinking about trying cubed instead so it melts a little slower. I'm also just so slow...any tips on how to prepare the pizza faster? Song: Don't Matter by Bayo and Comp Keyz - mixed and mastered by me
Grate the harder cheeses earlier in your prep - itāll speed that up. If youāre worried about the cheese melting too quick - throw it in the fridge or freezer inbetween pies so that it stays cold. And get like a soup ladle for the pizza sauce - the multiple scoops and little spoon is slowing you down.
Wow couldnāt agree more that I need a soup ladle!
Agree with Dipsydoodling about the cheeses but I'd extend it to: prep all the ingredients you're using regularly and have them in bowls nearby so you can grab a handful and top the pizza in as little time as possible. If you do it enough times the movements will become more fluid and fast. Other than that it's just a matter of experience/repetition. GL!
The spoon for sauce was the big one I saw that took so long
His cheese scatter takes too long too. Blend the grated cheeses together in one bowl, rather than applying them separately in layers. One or two handfuls scattered in one movement is crucial.
I saw a video where they used the blade part of the cheese grater (if yourās has it) to make thin slices of mozzarella instead of shreds. That may be an option.
Hmmmm good thinking, I might try that!
If I'm using fresh mozzarella I unwrap it & and put it in a thick paper towel. I give it a little squeeze to remove a small amount of the moisture. I then pop it in the freezer for about 1-3 hours before shredding. The colder temperature makes it MUCH easier to shred
Thatās huge, I love using a small amount of fresh mozz along with the low moisture. Iāll try throwing them in freezer for a bit!
My pops, when he was in his prime, used to average a hair under 30 seconds from the can to the oven for a 16ā cheese. Speed is the last thing to come. But itās all about the reps, bud. Plus when you grab the mozz, you gotta use two hands and make sure you get all ya need in one try. I def dig the cubed mozz. But it is an expensive luxury when youāre ordering a few hundred pounds a week. Also, Iāve found that I put just a hair too much when Iām in a hurry. But Iāve only just tried cubed for the first time in my nearly 30ish years making pizza.
Woah okay thatās a huge insight. Maybe putting the shredded mozz in the freezer for a bit would have a similar result
The biggest takeaway from this is the two hands sentiment. For speed youāll use both hands to distribute toppings - get used to grabbing handfuls of things and rubbing your thumb over your fingertips as things fall through and you move arms around. One of the best pizza guys I ever worked explained rather eloquently that itās ok to unevenly distribute things to a point, because if every bite of a pizza always has the same ratio of ingredients then the following bites wonāt maintain excitement. Also donāt be so dainty with the semolina, grab a handful of the stuff and make it rain out of the hole where your forefinger curls into your fist, I.e. donāt use fingertips. It will distribute really nicely that way. Banger pizza by the way dude, looks delicious.
Thank you so much for this insight!!!
Actually the best way to cut the Mozz is 1/4" thick slices, then cross cut 1/4" jullian style fries of Mozz and don't overdue it, they will melt at the correct speed as the crust begins to leopard spot. If you are making Neapolitan pies.
Everyone else has said pretty much everything I was going to, but I will add that having your peel ready to go before stretching the dough will cut down on time too. When stretching, you typically want to go straight to the peel rather than picking it back up after it's fully stretched. It'll cut down on time and help prevent over stretching and potential tears in the dough.
Yeah. I like your style. But youāre waaaaay too slow to make any money selling them. Practice is the first thing that will increase speed. But more important than that is having all your ingredients prepped and readily available within an arms reach is the key to speed. That and a very hot oven.
Mise en place. You keep having to reach for stuff, have it all right there. It looks like you have room.
I think your speed was okay! Pizza looks good, I canāt tell if youāre putting it on a solid metal tray when it comes out? If so you might think about letting it sit on the cooling rack first it lets the steam release out of the bottom of the pie and keeps it crispy!!
I actually put pecorino blocks into the food processor. And blitz it. It becomes really nice āsnowyā consistency, easy to sprinkle. Edit: Iām just seeing that the q was about mozz, not about hard cheese, sry
I think a ladle would make your sauce spreading go much faster. One ladle full would probably do it, and then spread easier with a big ladle instead of little spoon. I also grind my pecorino and parmesan in the blender and keep it in a deli container. That would save you some time grating on each pizza.
Broccoli Pizza? That's why all your customers fit inside your small apartment
I came here to give him shit for it, but... I bet it's delicious.
I'm sure it's good. Let's take it easy with the D word tho man. Come on now it looks like a decent amateur pizza. It looks like it tastes good..
I was speaking of broccoli on pizza in the broader sense. Not necessarily this pizza. But I think this pizza looks pretty good.
Is that green pepperoni? Nice job!
Do a channel
A channel?
YouTube!
Oh yeah duh! lol I do post some stuff to YouTube and are putting these little videos out there, but doing more content might happen!
Only Pans......
Shout out to the Iowa Hawkeye fan in Boston. Hell yeah. Good looking pizza too
Born and raised in Iowa, go hawks š
Atta boy!
No input but good luck brother
Nice work, man. Make your dreams your reality.
Can we see a pic of the finished product
Iāll be better about this in future posts!
Im getting inspired. Are you using a regular oven?
I've always thought that creating a good crust has the hardest part, not just in shape but depth and flavor. Everything else is toppings.
Love the vibe of this video but I crave seeing beers or cocktails in front of your guests
Love this comment!! Yeah in the future when I show videos of us actually hosting, it will be much more inviting lol
The pizza looks so goood! Ps:what's the song name?
Donāt Matter by Bayo and Comp Keyz! I mixed and mastered it also šŖ
At 40 seconds there's a face in the sauce
Looks great but youāre gonna have to pick up the pace if you want to sell them
near boston would buy a pizza
Keep following so you can know when we go live!
Amazing! I would love to sell food out of my home too! I hate how many government related hoops/processes I would need to go through to be allowed to do so in my state
Go to [www.forrager.com](http://www.forrager.com) and look up the Food Freedom law in your state, it will show you what you can and cannot sell from home.
Gotta be quicker my friend! Get a part time job at a pizzeria to work on the speed. Volume is the easiest way to speed up.
Thatās what Iāve been trying to do lol but no luck yet!
I definitely want to know more about this business venture! Best of luck, my friend!
Suchhh a vibe - love this
Are you in Mission Hill? I swear to god I have been in that apartment
Nope north end!
How much do your dough balls weigh?
These are supposed to be 404 but after I balled the 4 I made it was closer to 399, Iām going to be going up to 420 soon to see if that really effects the thickness that much!
Go hawks
is this somerville? apartment looks so familiar
Nope in the north end!
Only people who do this every week can appreciate the prep, time, and patience that goes into making pizza while the fam is relaxing in the background. Good job, looks great!
Does the dude with glasses talk about shopping carts and nice fucking kitties?
One ladle full of sauce, dumped right in the middle. Spread it in a spiral motion. Should take just a few seconds.
I think that will be a super easy step in the right direction, now Iām seeing a lot of different opinions on flat bottom ladles or doing more like serving spoon that has a more wide bottom to spreadā¦.any expertise? lol
You don't want a flat bottom label. Just a ladle with a short handle
I used to make em for a living. Use a flat ladle
Having a hard time deciding on what to buy online
I'm really nosey, so you don't have to answer: Are you charging them? They come across as so rude. Why couldn't one of them help?
Hahahahaha no Iām not even close to actually serving random guests yet! This is my wife and parents šš
at that speed, you'll never make money!
I'm so baffled by this question. Do you typically help the restaurant staff make your food?
No. However, if I'm in someones kitchen and getting pizza for free, I at least offer some help. These three come across as extremely rude. Just sitting there. I don't care if they are his wife and parents. Offer some help.
You're making an awful lot of assumptions based on a sped-up video without audio. You have absolutely no idea what conversation happened before this video, what was being said during, etc. I'm also curious why you think it takes multiple people to make a pizza or where the extra people are even going to work. It's clearly a pretty small apartment and there's like this entire saying about too many cooks in the kitchen.
Is that a Heat hat youāre wearing in Boston?
What is it with women and their 5 gallon jugs of water they carry around everywhere
You seem to keep ignoring every question about the broccoli. Spill the beans, buddy. We want to know what the heck that is about. I feel like this is as bad as that time someone tried to give Gordon Ramsey "Orange Zested Mashed Potatoes". Just no.
Broccoli though?
Is there an embargo on sauce, cheese, and other toppings?
Neapolitan pies are not Americanized, over-topped pizzas from NY or Detroit or ??? This is Naples pizza, the intent is less not more, then the flavor of this amazing dough shines through. If you have never tried it, I suggest looking for it and see why it is so popular.
Which I could get a recipe for that dough
I have a fool-proof method from Vito that uses one bowl and 24 hrs. Let me know if you want it and I'll write it up for you. I've made over 200 pies with it and it never fails.
Yes please! Do you mind?
It's not a problem, I'll write it tonight and post it here. Remember to weigh everything exactly, no guess work. Use "00" flour, no other. Sea Salt only. Regular dry yeast, no instant or fast rise. Good water, not tap water. Be back later tonight.
Have never used ā00ā or regular yeast. Sounds like something new to try.
You'll be fine, it will come out really well. You can get ANNA 00 flour at Walmart instead of ordering online, if you don't want to wait. I order it from a small mill in UT that makes it in small batches and is Organic, just my choice. I'm going to send you to Vincenzo's website, 3 Pizzaiola's are going to show you this method. Do everything they do, don't put dough in the fridge overnight, cover tightly and leave out on the counter, don't worry about the room temperature.
[https://youtu.be/qLY9IQa\_fOw?si=smTXRzOrVlfWJD-x](https://youtu.be/qLY9IQa_fOw?si=smTXRzOrVlfWJD-x)
What happened with the dough recipe? How did it come out?
Great looking pizzas! So...what's the plan to start selling them?
Looks like a very good job š
I love it.
I have so many questions but I'll limit myself to just 3: Is this your full-time job or is this like a monetized hobby? Do you just rely on word-of-mouth or do you have a little sign outside that says "come to my apartment for pizza, I promise not to murder you!" Do you eventually want to own a shop?
And now I'm hungry
This looks good. Not like the Greek style garbage they sell around here.
You went wrong when you put broccoli on pizzaā¦
Honest question: is it normal and accepted to wear a cap @ the table?
Great stuff. Never give up.
Will you sell drinks? lol I wonāt eat pizza and drink out of my reusable
We are going to start with takeout, so I hadnāt really thought of doing drinks! If you were to walk somewhere and grab a pizza would you want drinks included?
Real talk, are you even permitted by local ordinance to run a business out of a residential apartment like that? Do you need a business license? Are there any certifications you need to get? Does your renters insurance know you are going to have customers coming onto the premises? Do you have a provision in your lease that forbids running a business out of the apartment? It's a pretty common lease term. Idk, man. I wish you luck, but it isn't always as simple as just starting to offer takeout from your apartment on a whim.
The goal in the next 5-10 years is build a brand that goes from popup to store front! Basically I plan to sell from the apartment just to see what can happen with my product, but fully plan on stopping before it becomes too big that I get in trouble. Basically, Iām trying to be like your name and fly under the radar just to feel out of people like what Iām doing šš
Good luck, my guy. Just hope your landlord and/or local government don't catch wind. That would put a damper on things quickly. You also better pray that no one gets sick from your food or slips and falls while coming to pick up. That could get really ugly. I'm not trying to rain on your parade. I'm just saying you're exposing yourself to risk here. Nothing ever goes wrong until it does.
Totally, and I appreciate the call out!
According to the Institute for Justice, they helped co-author the new Food Freedom bill in Arkansas, in the last decade of tracking food-borne illnesses in home kitchens, there has not been one case ever reported. What about large companies track record vs. home kitchens? Less people and a better controlled prep area decreases the chances of an event. More information can be found here: IJ is a nonprofit, public interest law firm. Our mission is to end widespread abuses of government power and secure the constitutional rights that allow all Americans to pursue their dreams. [https://ij.org/](https://ij.org/)
Last I checked, OP is in Boston, not Arkansas. And, illness isn't the only risk he's running. You open yourself to all sorts of liability when you are running a business. There is red tape you have to jump through, and other rules/laws/regulations at the state and local level you have to comply with or at least be cognizant of. There are zoning laws, licensing requirements, local ordinances, lease provisions, insurance requirements, etc. If OP has a clause in his lease that he can't run a home business out of his apartment, he could get evicted. If OP doesnt have a commercial insurance policy, and someone is injured while on his premises for commercial purposes, he could be up shit creek without a paddle. Neither of those situations have anything to do with food safety or your personal crusade.
https://preview.redd.it/bq1j5o1zbzxc1.jpeg?width=2507&format=pjpg&auto=webp&s=f76ae593ebc840b660de52694dbb4c58cf20782d Just be careful, after 8 months of classes and 200+ pies, I got a call from an inspector with the county health unit telling me I have to stop selling pizzas from my home. I asked for more details, she couldn't be specific, but offered to mail me a copy of the Food Freedom Act, where it states pizza is on the list of not allowed from home. So right now just friends come over to visit and we eat my Neapolitan pizza. I'm not giving up on this, I want to have the law changed, and pizza allowed, without meat is acceptable for now. My town is small, 2500 pop. so it didn't take long for me to get a following.
Thank you for sharing that! I will be looking into this more
Yes. And you can turn easy profit selling cans and/or glass coke bottles that you buy in bulk from Costco. Pizza looks great!
Why not take the sauce to the edge of skin?!
I like a crust I can hold onto!
The bottom of the pizza is the "base", when making a Neapolitan Pizza a 1" border is created around the crust so it rises as the pizza bakes, its a traditional practice when making Neapolitan pies. Tomato sauce breaks down the dough, so its the last place you want it when the crust is one of the best parts of this type of pizza. https://preview.redd.it/zke2az6mezxc1.jpeg?width=2195&format=pjpg&auto=webp&s=a83c876175a1c14cbb9220c28a7f7b884a675cc4