Guys, I’m planning to start a pizza food business in a couple of months. I make pizza with sourdough, using a 24-hour fermentation room temperature process without a fridge. I use Fior di Latte cheese, fresh basil, and a 250-gram dough ball. How much would you pay for this simple pizza margherita?
by __ITZkamo__
4 Comments
How are you going to fit a whole food truck on that pizza??
Is that a serious endeavor in Japan? I’m not being snarky.
Also pricing isn’t what we would pay, it’s what the local Japanese would pay.
I just can’t decide between the Roccbox or the Arc XL…
should ask the people in your area