The Tuscan Oven Pizzeria

We opened our doors in November, 2004...The Tuscan Oven Pizzeria was now a reality and it was up to us to make it a success.The previous year had been filled with many questions of..."You want to do what? You want Me to do that? Seriously???"But this was Ted's dream and he knew it would work. The timing wasn't perfect, but when is it ever? Deanna had a fulfilling & rewarding job as nurse manager at Baptist Hospital. Thinking about leaving was a difficult decision, but one made easier, when our first son, Paxton, was born.Ted had lived in Gaeta, Italy when he was younger, due to his father being a Captain in the Navy. He was introduced to the Italian flavors and the uniqueness of the wood-burning oven at an early age. Due to this, we definitely knew that we could not compromise on the oven- it had to be wood-fired, and it had to be imported from Italy. The Valloriani Oven was our only choice.Getting the 2 ton oven ( made of pumice, brick, and clay) into the restaurant proved to be a challenge, but nothing that taking down a whole section of the glass front windows, couldn't handle. It was a sight to be seen! We all held our breath the oven was safely secured inside.The days were filled with remodeling efforts from all. Our family had no choice but to help. The building had most recently been the Aroma of Mandarin Restaurant, but had been vacant for awhile. Lots of love was needed...