Part 8/9:
A couple of hours before opening, I begin baking and assembling everything. I focus on making pizzas in advance of the serving time to manage customers efficiently. While I am unable to bake multiple pizzas simultaneously, I carry on with a strategy of cooking a few full pies to get ahead of demand.
As patrons arrive and orders pile up, I maintain a steady workflow. Despite operating solo and encountering occasional chaos, I love the rhythm of it all. Each freshly baked pizza comes together in a choreographed dance of stretching dough, applying toppings, and whirling trays into the oven — all fueled by an enthusiastic crowd eager for a taste of my creations.