Mobile Wood Fired Pizza Oven Workshop May 1st, 2010

Mugnaini’s headquarters in Watsonville was the setting for our workshop.
The weather was ideal for this group of restaurateurs, caterers and lovers of good pizza!

Andrea Mugnaini gets the event started with some history on the progression of portable pizza ovens and the benefits to restaurant owners, catering companies and entrepreneurs.

There are many aspects to portable ovens and portable kitchens that need to be addressed and nothing works better than demonstrating the entire process. Note the screen enclosed kitchen in the upper photo. It is essential to meet the Health Code requirements as well as use approved cooking methods.

Dough management is critical to successful pizza. It all starts with a mixer and the proper formula for wood burning pizza ovens. With the larger volumes required for catering, a commercial mixer is a must. After proofing the dough is ready to be formed into dough balls and placed in proofing boxes for service.

Rico starts the pizza demonstration with a couple Pizza Margheritas, a good test of skill. Naturally, everyone gets a turn at pizza stretching and working the oven.