I NEED YOU TO TELL ME HOW TO OPEN A FAMOUS PIZZA RESTERANT
user
OK! FIRST, YOU NEED TO LEARN HOW TO MAKE PIZZA FOR A LOT OF PEOPLE! HERE IS A GOOD RECIPE FOR PIZZA DOUGH!

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Pizza Dough Ingredients for 1 pizza

1 1/2 cups (355 ml) warm water (105°F-115°F)
1 package (2 1/4 teaspoons) active dry yeast
3 3/4 cups (490g) bread flour
2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven)
2 teaspoons salt
1 teaspoon sugar
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FIRST YOU SHOULD PROOF THE YEAST:
- Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.
- After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.
- (Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)

NEXT YOU SHOULD MAKE AND KNEED THE DOUGH:
- Add the flour, salt, sugar, and olive oil, and mix in an industrial mixer with a paddle attachment on low for one minute until uniform.
- Switch the mixer attachment to a dough hook. Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.
- If you don't have a mixer, you can mix the ingredients together and knead them by hand for 5-15 minutes.
- The dough should be slightly sticky or tacky to the touch. If it's too wet, sprinkle in a little more flour. If it's too dry, add water or olive oil.

NEXT YOU NEED TO LET THE DOUGH RISE:
- Apply a thin layer of olive oil over the inside of a large bowl, place the pizza dough in the bowl, and turn it around so that it gets coated with the oil.
- Take the dough out of the bowl and wrap it in plastic wrap
- Place the dough in a warm (75-85°F), humid place for quick fermentation for 1 1/2 hours.

NOW, WE FORM OUR PIZZA!
- Take your dough and form it into a wheel either by hand tossing it or by using a rolling pin.
- Hand tossed pizzas will typically make larger pizzas with a 'lighter' texture, but have less even crusts.
- Rolled pizzas tend to be denser, but have more even crusts.

BUT WHAT ABOUT TOPPINGS?
- After forming the pizza, cover it in a thin layer of pizza sauce. 
- Cover the entire pizza in cheese. Mozzarella is typically used, but other Italian cheeses work well too.
- Add any other toppings like pepperoni, sausage, olives, onions, anchovies, etc.

NOW TO COOK IT!
- Bake your pizza in an conveyor oven at 475°F for 10-15 minutes until the crust is brown and the cheese is golden
- You should make sure to fine tune your conveyor oven for best results.

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WHAT ABOUT THE BUSINESS SIDE OF THINGS?
First, you'll need a restaurant that complies with local codes to operate out of, and a registered business so you can operate your restaurant. After that, you should make sure that you operate your pizzeria in a way that is both profitable and satisfies customers. First, ask yourself what type of pizzeria you want to make. If you want your establishment to be renounced as a world class establishment with good taste, you should invest in a luxurious dine in environment with high prices. If you'd just like to be known as a great local pizza joint, and don't want to risk the high operating costs of a world class establishment, you should focus on take out and delivery instead. This is highly profitable and, if you use delivery services like Uber-eats or Grubhub, you won't have any overhead for delivery. After you've established yourself, having good customer service and marketing are the key to becoming a famous pizzeria, just make sure to re-invest your profits back into your restaurant to grow! Let me know if you would like to learn more about anything I've talked about.
assistant
COULD YOU GIVE ME A STEP BY STEP TUTORIAL ON THE BUSINESS SIDE OF THINGS???
user