Today we’d like to introduce you to Ralph Kreidly.
Hi Ralph, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start, maybe you can share some of your backstories with our readers.
My passion for Neapolitan pizzas started from making homemade pizzas for family and friends, which turned into a journey of perfecting pizza and visiting Naples, Italy to study the fine art of crafting pizza.
I simply wanted to serve to customers the type of pizzas I like. So, I began to see what type of venues and catering opportunities would need a vendor like myself. And from there, I started working consistently giving customers what I believe in: using the best products, freshest ingredients and providing exemplary customer service.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
I’ve been very lucky from my first event until now to have consistent work. I’ve had an opportunity to work on events serving hundreds of pizzas for so many customers to catering events for different businesses.
I think the challenge at the start was setting up a pop-up. I remember the first event taking a giant sink that I would have to load, unload, and load at the end of the event. Those days felt so long, but I quickly learned which tools work best for an outdoor setting and shifted to a better setup. Since then, we added a custom-built enclosed pizza trailer that allowed us to be more efficient at setting up and serving pizzas in a short time.
Thanks for sharing that. So, maybe next, you can tell us a bit more about your business?
Big Oven Pizza takes a customer service-centric approach. Meaning we care about serving the best pizzas to our customers and want to give them a great experience – walking away with a smile on their face. We also are increasingly focused on not only working with the best vendors for ingredients but also going to the source and working with local farmers to source vegetables and other products. Also, what most people do not know is I make my dough from scratch using 00 Italian flour following ancient techniques for Neapolitan pizza dough.
Do you have any memories from childhood that you can share with us?
My favorite childhood memory was spending time with my family and watching my mother and grandmother spend hours in the kitchen cooking with love. Since then, I developed my love for cooking, and I baked my first yule log cake when I was 12. I remember taking cheese and herb ingredients to a local bakery and bake my own pies. I think, in some ways, I try to create this feeling with the love I put into my pizzas and their experience I want customers to have when enjoying our Neapolitan pizzas.
Contact Info:
- Website: https://www.bigovenpizza.com
- Instagram: https://www.instagram.com/bigovenpizza/
- Facebook: https://www.facebook.com/BigOvenPizza/
