* Compliance with local legal requirements
* The basics of finances, branding and marketing
*Choosing and using your oven: wood fired or professional stone-baker
* Costing initial outlay on equipment
* Planning your work area
* Costing and pricing your pizzas
* Lists of equipment and suppliers
Having built a wood fired oven, Dragan and Penny now sell takeaway pizza from The Artisan Bakery School every week and it’s becoming increasingly popular. Properly made pizza is certainly ‘fast’ food, but it can also be healthy, exciting, ethically produced and a runaway success for you too. This book shows you how!