It was amazing. We made approx. 150 pizzas from 12-2. with a gross take of about $3k. We were selling by-the-slice and estimate about 550-575 slices sold. Tony once again was manning the oven and was having no trouble keeping up. He really has gotten quite comfortable. He now just judges the temp by sight and by holding his hand at the oven door.
We can never thank you enough for your support of the program. Our pizzas are the talk of campus and it’s a great learning experience for the students. They get to see first hand how to set up for an event like this where expected attendance is 10k people! They see the importance of good organization when we can put out a great product to a large number of people, and I think the longest wait time was 5 minutes!
Again, we all send many thanks to you and your crew. We’d love to have you come visit sometime soon, maybe this summer? I’m teaching several classes that will be using the oven, not just for pizza, but for other breads and regional cooking.
Here’s a pic of Sunday’s “A” team.