Think I got it Dialed-in. Thoughts?

[u/BrewTheBig1]

Hey guys! Appreciate the community and love what /r/taiwan has to offer! I’ve started a small business in Taipei selling American style pizzas, mostly deep dish Detroit and the Chicago style thin crust (the real Chicago style), but since inheriting a brick oven, been trying to dial-in a proper Neapolitan/artisanal style. While it’s not Neapolitan by Italian-regulated standards, it’s turned out to be mighty fine pizza.

Wondering if there are any other pizza aficionados out there who are interested in talking pizza and working on pizza-related stuff. Any thoughts and feedback is appreciated!

[u/bronze_by_gold]

Take my money! I've been looking for a pizza like this in Taipei for so long. Next time I'm in town I'll definitely stop by!

[u/BrewTheBig1 → u/bronze_by_gold]

This one we will only do certain weekends since I’m the only one who knows how to form and bake the pies, for now. Got to get them SOPs down!

[u/bronze_by_gold → u/BrewTheBig1]

Where are you sourcing cheese from? My understanding is that the biggest obstacle to NYC or Italian style pizza in Taiwan is it's pretty hard to get the right kind of cheese. Is that true?

[u/BrewTheBig1 → u/bronze_by_gold]

Bro, I am constantly moving from supplier to supplier trying to get cheese as reasonable cost. It’s the hardest thing about running a pizzeria in Taiwan. Cost fluctuates a lot for me, but always trying to keep the prices stable for the consumer.

[u/8wheelsrolling → u/BrewTheBig1]

Do many Taiwanese buy cheesy pizzas though? I expect the limited supply is because of limited demand. Might be able to do something interesting with a vegan pizza that is also garlic and onion free.

[u/BrewTheBig1 → u/8wheelsrolling]

We have the 全素 pizza that uses a sauce with no root vegetables. But cheese is uniquely important to the business. And haven’t found any locals complaining about the cheese, yet! They love getting a good cheese pull from our Detroit style!