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Pizza Place Transforms Into Bagel Shop By Using Leftover Oven Heat

By Nicole Caldwell

The first three rules of environmentalism are reduce, reuse, and recycle. And at Pizza On Earth, a pizza place in Dorset, Ontario, those mainstays are now built into the business model. Last week, the parlor began utilizing residual heat from the pizza ovens to bake bagels every morning. Sarah Jane Johnson opened Pizza On Earth in 2010 between her second and third years in music school.

“Tired of working for my father’s timber frame company during the summers,” Johnson says on her company website, “I applied to the Summer Company Grant which I had heard of through my cousin. My original idea was to open a cafe, knowing that Dorset lacked good coffee, but when I excitedly told my neighbor my idea, he let out a large guffaw and said, ‘What Dorset REALLY needs is a pizza place!’ Mom and Dad thought he had a point. Eventually Dad added, ‘Well, if we’re going to do this, we’d better do it right. I’ll build you a wood-fired oven.’"

The oven Johnson’s father built was modeled after 2,000-year-old ovens used in Pompeii. She named it Vesuvius and opened the doors of her brand-new, wood-fired pizza place.