By Sofia Perez
[Published by The New York Times, May 24, 2006]
Several years ago Douglas Coffin, a caterer in New Haven, built a portable bread oven that he planned to use at big events. When that did not work out (not cost-effective) he decided to put a wood-fired oven aboard a truck, drive to company picnics and birthday parties and make thin-crust pizzas for his clients.
With that idea came success. Mr. Coffin’s company, Big Green Truck Pizza, now keeps him elbow-deep in dough for much of the year…
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