The Pizza Shed

The Pizza Shed Capstone came out of my need to immerse myself into the capstone process so I could better understand where my explanations needed to improve and to find the points that could prove troublesome for my learners. My plan was to take my love of pizza and determine what it would take to build a pizza business. I believe it will meet the Entrepreneurship and Media STEAM Pathways. 5/2024

The Pizza Shed

Project Objectives

create a viable and replicable product
get feedback from a wide range of clients
create recipes that can be easily be expanded for large scale baking
logo creation
social media presence
budgeting
viability as actual business
understand Health Department requirements

Timeline

My timeline is pretty basic as I was already doing this project but decided it would make for a great capstone project. Once started my hope is to be making quality pizzas by the end of Summer 2024.

Materials

Flour
Yeast
Salt

Tomato sauce
Cheese
Toppings

My largest material need has been identified as a new oven. I currently have a cob oven that I built but it is only woodfired (inconsistent temperature) and has a small opening (11"). This smaller size makes it difficult to make more than a few pizzas at a time before wood needs to be added to the fire and you then you need to wait for the floor to regain some heat.

A huge turning point in this project occurred when I watched the documentary series on Netflix called "Chef's Table: Pizza." The first episode showcased Chris Bianco who's restuarant in Phonenix, AZ the home of the best pies in the world. I did some research into him and discovered he was promoting the Gozney Dome dual heat oven.

After a bit more research and coming to terms with having to tear my cob oven apart I decided to purchase a new oven. Below you can see this first time I fired up the Gozney as well as some of my first pizzas. I think my pizzas were always prettu solid but having the ability to cook at extremely high heat took my product to a whole new level.