Vincent Sbarro Pizzaiolo-Owner
Free Delivery: 925-566-4605



The Forno di Sbarro pizza consultant team will train you to make exactly the right volume of pizza for many different scenarios. Our consultants will train you on how to derive the optimum Pizza Capacity equation. Our pizza consultant team will help create that signature pizza and all you need to know about consistency in making the perfect pizza every single time. Finally, Forno di Sbarro’s pizza consultant team will teach you about food and labor cost, kitchen flow, energy management and restaurant style.

  • Pizza Capacity
    How much pizza you should be cooking in order to maximize energy consumption and labor.
  • Pizza Consistency
    Our pizza consultant will teach you how to cook the perfect pizza every single time.
  • Kitchen Flow
    Marra Forni’s pizza consultant will assist you on how to optimize your kitchen flow.

Our consulting is organized to provide a detailed knowledge about wood fired pizza and its added value compared to other types of pizzas offered. We’ll give you a complete training on the product making cycle, as well as on the equipment organization for the proper implementation of the production structure.

If your goal is to invest in the authentic Forno di Sbarro Pizza and make your own pizzeria a dominant player in your city pizza market, we could help you with your project’s needs providing our consulting services including:

  • training of the staff;
  • assistance with purchase of specific equipment and products facilitating the encounter between the clients, the producers and the suppliers;
  • development of the menu;
  • support in the definition of procurement plans and the basic provisions qualitative and quantitative level;
  • quality control of the production, with specific attention to the efficiency and quality standards;
  • control of the pizzeria hygiene, the pizzeria equipment, the facilities for the preparation, storage and consumption of the ingredients for the production of pizzas;
  • evaluation of the customer satisfaction and the adoption of possible adjustment to the operating plan;
  • support during the opening of the pizzeria;
  • support after the opening of the trained staff;
  • the verification of the functionality and independence of the pizza production system.

The project will be customized from time to time according to the customer needs and the consultancy overall cost will vary depending on its length and the number of people to train in relation to the pizzeria dimensions that will be realized.

Dough Preparation

A pre-dough process, at the beginning of the production line, has the first and perhaps even the most important influence on the dough. Nowadays, bakers use pre-dough technology not only for an incomparable bread aroma but also to gain targeted quality features. Thus modern pre-doughs have become “heart” of baking practice.

Advantages of Pre-dough

  • Enhance the taste and aroma of final products
  • Better moisture of crumb
  • Enhance the freshness
  • Option to create new, own recipes
  • Improvement of product microbiological self live of product
  • Production without “E”

Managing Dough

Dough management encompasses everything you do with or to the dough from the time it comes off of the mixer until you actually dress and bake the dough/pizza skin. The main control mechanisms for dough management are time and temperature, which must be controlled. Without time and temperature control, you cannot have effective dough management. We have developed an outline for what we feel is the most effective dough management possible. By removing as many variables from the procedure, we can achieve excellent consistency of the dough over months.

Hand Stretching Pizza

Hand-stretching pizza dough can be a very intimidating process. Over the many years that we’ve worked in the pizza industry we’ve learned a few tips and tricks to help the learning process. Ask us for a consultation so you can learn the three techniques used when stretching pizza dough by hand. You’ll also get a few tips on what not to do when handling your dough.

Proofing Pizza Dough

Proofing is the starting point of all dough intended to be used to make a pizza. We’re not talking about reading the dough or checking for errors… “proofing” is simply removing the dough from refrigeration 2 – 4 hours before use. Your dough should be allowed to rest at room temperature covered with plastic wrap so that it doesn’t dry out. It makes things a little easier if you lightly oil either the dough or the wrap before it’s covered.

Pounding Pizza Dough

Grab a meat mallet and wind up like you’re about to play whack-a-mole… then put the mallet down and tell everyone “Just kidding!” Seriously, pounding takes some practice. “Pounding” is using your fingers to press the dough into a flat disc, preparing it to be stretched. I use three fingers on each hand, but if it feels better, use four. Start ½’’ to ¼’’ in from the edge of the dough ball to form the “crust” of the pizza. Make two passes around the circumference of the ball, between the crust and the center. Once you’ve made two passes go ahead and make one more, this time passing through the center of the dough ball. Flip your dough to the other side and repeat the process from the beginning.

Stretching Pizza Dough

Stretching is perhaps the most self-explanatory part of the whole process. Here we’re trying to get the dough to our desired diameter so that we can add our sauce, cheese, and toppings. Once you’ve completed pounding the dough, it’s time to pick it up and drape it over the back of your hands, knuckles bent inward (so you don’t poke a hole with your fingers). From here, gently pull outward with each hand and give a slight toss rotating the pizza around and stretching at the same time.

Dough Stretching Tips

  • If you’d like to see how you’ve done, hold your dough up to the light and check for thin and thick spots.
  • If your pizza dough isn’t stretching easily, it may need more time to rest. Put the dough down for 15 minutes, let it rest, and try again.
  • Hand stretching your dough takes practice, don’t give up! Once you’ve learned, you can impress all your friends and family. Make a little extra dough just to practice.

Starting Fire in a Wood Fire Oven

When starting the initial fire in the oven be sure to keep the oven door and chimney open to increase the amount of oxygen available to the fire. Begin by scrunching news paper into balls and placing them into the center of the wood fired pizza oven. Stack small pieces of wood (sticks smaller the diameter of your pinkie finger or 1 cm in diameter) around the paper like a tent or tepee. Place some slightly larger pieces of wood over these (2cm diameter). Light this fire and gradually add larger pieces (3cm diameter) of wood to the fire over a 1 hour period. Initially at the outset of creating the fire there is a period where excess smoke may be produced. This is normal and will diminish as heat builds. Begin by using thin and dry wood, and blow air into the oven to quickly build the heat.

Once sufficient heat is being generated the gases given off by the wood will ignite rather than smoke. If the flue and chimney are correctly placed on the outside of the oven in front of the door this smoke will generally not be an issue. You may wish to invest in an oven thermometer to gauge the temperature generated. Ideally for pizza you will want to establish a temperature of at least 370 degrees Celsius (700 degrees Fahrenheit) to allow for pizzas to be cooked within 1-2 minutes.

Ask about our consulting services to learn how to Reach the Correct Temperature and What Type of Wood to Use.

Oven Available for Rent

Nothing creates memories like cooking around a wood-fired brick oven! Great for weddings, birthday parties, fundraisers, team-building exercises, and more.

We have two trailers available to the San Francisco Bay Area and surrounding area:

  • Our oven model 1030 C is mounted on a single axle Starter Pro trailer that can easily serve a party of up to 200 guests.
  • Our oven model 1200 L is mounted on a single axle Napa Pro trailer that can easily handle a party of up to 500 guests. This unit offers an optional refrigerated pizza prep-table.

We provide the oven, the wood, and the tools – you provide the memories.

Should you need the pizza dough or other ingredients, we are more than happy to help you find what you need.