Author Topic: Pizzeria Luigi in San Diego, CA  (Read 92701 times)

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Offline chickenparm

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Re: Pizzeria Luigi in San Diego, CA
« Reply #425 on: September 19, 2011, 06:45:00 PM »
Mike,
Im loving it! Love the color and crust bottom as well.Its perfect to me.
 :)
-Bill


Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #426 on: September 19, 2011, 06:52:52 PM »
I might have made a little ďhead-wayĒ with getting some Power flour today.  Alex called me and we talked about if there are any distributors in Pa.  He said there were, but he would have to ask his boss about where they are.  I told Alex I had only wanted to try out the Power flour to see if it would make any difference in the pizzas I make.  Alex said did I know the Power Flour has a hydration rate of 65% and he asked if I could work with that kind of hydration for pizzas.  I said I could.  Alex said after he talks to his boss, he might send me a sample of Power flour for me to try.  I asked Alex what size bags does the Power flour come in and he told me only 50 lb. bags. I wonder why that is.  ??? I will wait until I get a call back from Alex to see if I can obtain any Power Flour to try out.

Norma

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #427 on: September 19, 2011, 06:53:40 PM »
28-ounces (793.8 grams) of canned tomatoes
0.32 grams Red pepper flakes (this will be about 2-3 pinches)
0.74 grams Greek oregano (bottled)
1 gram Salt (table salt, Mortonís)
0.32 grams Ground black pepper
2.78 grams Garlic powder
5.3 grams Grated Parmesan cheese
0.64 grams Fresh, chopped basil
Total weight of seasoning mix (without the tomatoes): 11.1 grams


Can you guys convert this into tsp? Maybe round them off to the nearest size?

My scale cannot measure most of this stuff.I dont mind rounding stuff off,it has never been an issue for me with anything in the past.The changes might be so minor,I wont hardly notice much.

Thanks.

 :)

Bill,

I don't really know how to convert those numbers into tsp or Tbsp. I tried that once and gave up on it  :angel:

That's why I bought this little gadget for amounts that my regular go-to digital scale can't handle.

http://www.amazon.com/American-Weigh-Signature-AWS-100-Digital/dp/B0012LOQUQ/?tag=pizzamaking-20
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #428 on: September 19, 2011, 06:59:25 PM »
I might have made a little ďhead-wayĒ with getting some Power flour today.  Alex called me and we talked about if there are any distributors in Pa.  He said there were, but he would have to ask his boss about where they are.  I told Alex I had only wanted to try out the Power flour to see if it would make any difference in the pizzas I make.  Alex said did I know the Power Flour has a hydration rate of 65% and he asked if I could work with that kind of hydration for pizzas.  I said I could.  Alex said after he talks to his boss, he might send me a sample of Power flour for me to try.  I asked Alex what size bags does the Power flour come in and he told me only 50 lb. bags. I wonder why that is.  ??? I will wait until I get a call back from Alex to see if I can obtain any Power Flour to try out.

Norma

Norma,

Once you get your hands on the PF you will not be disappointed, I promise. It is truly an amazing flour and a real joy to work with. The only little set-back I initially encountered was the 65% hydration dough but I might have not mixed it properly or to its fullest potential because I was too eager to get things started.

Which brings up the question how a grown man can be almost so excited over a bag of flour as he was when he received his first Carrera slot car race track as a young kid for Christmas... ???

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #429 on: September 19, 2011, 07:03:15 PM »
Norma,

Once you get your hands on the PF you will not be disappointed, I promise. It is truly an amazing flour and a real joy to work with. The only little set-back I initially encountered was the 65% hydration dough but I might have not mixed it properly or to its fullest potential because I was too eager to get things started.

Which brings up the question how a grown man can be almost so excited over a bag of flour as he was when he received his first Carrera slot car race track as a young kid for Christmas... ???



Mike,

Lol, you really made me chuckle over getting so excited over a bag of flour and comparing the flour to slot car race tracks!  :-D

I hope I can obtain some of the Power flour to try, but I will wait and see what happens.  I really would like to try the Power flour.  I have so many bags of flour and dough enhancers at home, I soon won't know what to do with all of them.   :-D

Norma

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #430 on: September 19, 2011, 07:07:18 PM »
Mike,

Lol, you really made me chuckle over getting so excited over a bag of flour and comparing the flour to slot car race tracks!  :-D

I hope I can obtain some of the Power flour to try, but I will wait and see what happens.  I really would like to try the Power flour.  I have so many bags of flour and dough enhancers at home, I soon won't know what to do with all of them.   :-D

Norma


Norma,

I think that's just the nature of the game here.  ;D

What you could do with all those flours is to perhaps make one different style of pizza every Tuesday at Market. Let's say on the first Tuesday of the month you could offer NY-style pies, the next one a rustic style, then maybe a Sicilian style and so forth.

Just an idea... ;)
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline chickenparm

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Re: Pizzeria Luigi in San Diego, CA
« Reply #431 on: September 19, 2011, 07:19:30 PM »
Mike,

Since you can measure .32 grams with your scale,what tsp will that amount fit,say,using salt or garlic powder? less than a 1/4? Can you eyeball it and give me a close guess next time you use it?

Btw,I did try to make my own version of the sauce.I used very small amounts of the ingredients just to get an idea.I cannot stand the parmesan cheese in it.I wont be using it.Sauce kept tasting/smelling like sour milk or puke at times.I admit I may have put a bit too much in by accident.I like parmesan cheese alot,I do sprinkle it around my pasta and etc at times,but not in the sauce mixed up.

Maybe one wont taste it much when its cooked on the pizza,but I think I would rather use the Pecorino romano instead next time.I've used it before with success.
 :)







-Bill

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #432 on: September 19, 2011, 07:30:00 PM »
Mike,

Since you can measure .32 grams with your scale,what tsp will that amount fit,say,using salt or garlic powder? less than a 1/4? Can you eyeball it and give me a close guess next time you use it?

Btw,I did try to make my own version of the sauce.I used very small amounts of the ingredients just to get an idea.I cannot stand the parmesan cheese in it.I wont be using it.Sauce kept tasting/smelling like sour milk or puke at times.I admit I may have put a bit too much in by accident.I like parmesan cheese alot,I do sprinkle it around my pasta and etc at times,but not in the sauce mixed up.

Maybe one wont taste it much when its cooked on the pizza,but I think I would rather use the Pecorino romano instead next time.I've used it before with success.
 :)


Bill,

I used Pecorino Romano instead of Parmesan. I like the flavor better.

Just measured .32gr of garlic powder and it was about half of 1/8 tsp, eyeballed. The coarse sea salt I measured was about 1/8 tsp.
Mike

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Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #433 on: September 19, 2011, 08:03:11 PM »
Norma,

I think that's just the nature of the game here.  ;D

What you could do with all those flours is to perhaps make one different style of pizza every Tuesday at Market. Let's say on the first Tuesday of the month you could offer NY-style pies, the next one a rustic style, then maybe a Sicilian style and so forth.

Just an idea... ;)

Mike,

Your idea is really a good one, but most customers in my area just like NY style pies, and never even tasted other styles of pizza.  I don't know if I will ever be able to change their minds or not.  I sure didn't know about all the styles of pizzas before I found this forum.

Norma


Offline Pete-zza

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Re: Pizzeria Luigi in San Diego, CA
« Reply #434 on: September 19, 2011, 08:17:27 PM »
28-ounces (793.8 grams) of canned tomatoes
0.32 grams Red pepper flakes (this will be about 2-3 pinches)
0.74 grams Greek oregano (bottled)
1 gram Salt (table salt, Mortonís)
0.32 grams Ground black pepper
2.78 grams Garlic powder
5.3 grams Grated Parmesan cheese
0.64 grams Fresh, chopped basil
Total weight of seasoning mix (without the tomatoes): 11.1 grams


Can you guys convert this into tsp? Maybe round them off to the nearest size?

Bill,

Sometime tomorrow I will try to convert the above ingredients into volume measurements. I will not do it for the Parmesan cheese since I do not have the dry, powdery version (which you don't like anyway in your sauces) and I will not be able to convert the fresh, chopped basil to a volume measurement since I do not have any basil on hand. You should also keep in mind that not all brands of ingredients have the same weight-to-volume conversion data, and even that data can change as ingredients age and dry out. But I will give you what I have.

Peter

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #435 on: September 19, 2011, 09:04:37 PM »
Mike,

Your idea is really a good one, but most customers in my area just like NY style pies, and never even tasted other styles of pizza.  I don't know if I will ever be able to change their minds or not.  I sure didn't know about all the styles of pizzas before I found this forum.

Norma

Norma,

I know how hard it can be to convince people to try new things or break with ingrained habits but to ease them into other styles of pizza you could always have a couple of pies as samples out on the counter, free of course, and offer them to try.

But please don't get me wrong, I'm not trying to tell you how to run your business. You know your clientele best  ;D
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline chickenparm

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Re: Pizzeria Luigi in San Diego, CA
« Reply #436 on: September 19, 2011, 09:14:13 PM »
Mike,
Thanks so much for doing that grams to tsp amounts for me.I really appreciate it and it gives me an better idea what to do with certain spices.
 8)

Peter,

Thanks for offering to do the conversions for the ones you can,in your spare time.I do understand about the weight to volume ratio as well.Not a problem.Also,Rounding things off to the nearest spoon size is something I do often.It has never made anything difficult to do either.The recipe for me is a starting point,then its anything goes from there.
 ;D


-Bill

Offline Pete-zza

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Re: Pizzeria Luigi in San Diego, CA
« Reply #437 on: September 20, 2011, 02:42:17 PM »
Peter,

Thanks for offering to do the conversions for the ones you can,in your spare time.I do understand about the weight to volume ratio as well.Not a problem.Also,Rounding things off to the nearest spoon size is something I do often.It has never made anything difficult to do either.The recipe for me is a starting point,then its anything goes from there.
 ;D

Bill,

I used my My Weigh 300-Z scale to weigh the amounts of crushed red peppers, Greek oregano, salt, black ground pepper, and garlic powder and then measured them out using measuring spoons to get the values noted below in highlight. My mini-scale is accurate to only one-tenth of a gram, but I believe the numbers are quite close. All volume measurements are level measuring spoon measurements.

0.32 grams Crushed red pepper flakes (this will be about 2-3 pinches) (1/4 teaspoon)
0.74 grams Greek oregano (bottled) (a bit less than 3/4 teaspoon)
1 gram Salt (table salt, Mortonís) (1/8 teaspoon plus half again, or 3/16 teaspoon if using a "pinch" mini-measuring spoon)
0.32 grams Ground black pepper (a bit less than 1/4 teaspoon)
2.78 grams Garlic powder, McCormick's (5/8 teaspoon)

As noted previously, I did not measure out the Parmesan cheese (which you do not like in the sauce anyway) or the fresh basil (0.64 grams), which I do not have on hand.

If you, or any other member for that matter, proceed with the above seasoning mix, let us know how you like it. Please also note the tomatoes used.

Peter

Offline chickenparm

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Re: Pizzeria Luigi in San Diego, CA
« Reply #438 on: September 20, 2011, 09:00:16 PM »
Peter,

Thank YOU!That really helps!
 8)

I can use it and will also adjust/tailor to suit my needs as well.

It might be a week or so before I try mixing this up.I ran out of Cento and will pick some more up later in the week.If I can't get to the store that sells the Cento,I will probably use the 28 ounce WalMart GV crushed tomatoes instead.

 :)
-Bill

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Re: Pizzeria Luigi in San Diego, CA
« Reply #439 on: September 20, 2011, 10:15:44 PM »
Peter,

Thank YOU!That really helps!
 8)

I can use it and will also adjust/tailor to suit my needs as well.

It might be a week or so before I try mixing this up.I ran out of Cento and will pick some more up later in the week.If I can't get to the store that sells the Cento,I will probably use the 28 ounce WalMart GV crushed tomatoes instead.

 :)


Bill,

I'd use the 6-in-1s since that is probably the closest to the 7/11 tomatoes. But Centos are good, too. Please let us know what you think of the sauce.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline chickenparm

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Re: Pizzeria Luigi in San Diego, CA
« Reply #440 on: September 20, 2011, 10:25:21 PM »
Mike,
Now that you mention it,I may pick some 6 in 1's up when I go buy the Cento.The stores that carry the good stuff,is a 70 mile round trip,so I do not head out there often.Might as well go over to GFS and get the 6 in 1's while Im in that area to buy Cento.
 :)
-Bill

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #441 on: September 20, 2011, 10:34:36 PM »
Mike,
Now that you mention it,I may pick some 6 in 1's up when I go buy the Cento.The stores that carry the good stuff,is a 70 mile round trip,so I do not head out there often.Might as well go over to GFS and get the 6 in 1's while Im in that area to buy Cento.
 :)

Bill,

Good idea. Also, you might have to puree the 6-in-1s and add a bit of water to get the same consistency as the 7/11s. But the sauce should turn out great, either way.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein


Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #442 on: September 20, 2011, 10:43:32 PM »
The attempt at a Luigiís #2 formula went well today at market.  Using the Luigiís #2 formula seemed to give the crust a much better taste all around.

Steve, my taste testers and I thought his second attempt was much better than last week.  I did add a pinch of Vitamin C in the formula.

This is a video of the pie being cut. 

Norma

Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #443 on: September 20, 2011, 10:45:13 PM »
Norma

Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #444 on: September 20, 2011, 10:47:01 PM »
Norma

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Re: Pizzeria Luigi in San Diego, CA
« Reply #445 on: September 20, 2011, 10:48:49 PM »
Norma

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Re: Pizzeria Luigi in San Diego, CA
« Reply #446 on: September 20, 2011, 10:50:03 PM »
Norma

Offline chickenparm

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Re: Pizzeria Luigi in San Diego, CA
« Reply #447 on: September 21, 2011, 12:31:39 AM »
Norma,

Wonderful job on that pie and thanks for posting the pics!!

I bet you could do this in your sleep!

 :chef:




-Bill

Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #448 on: September 21, 2011, 07:11:24 AM »
Norma,

Wonderful job on that pie and thanks for posting the pics!!

I bet you could do this in your sleep!

 :chef:




Bill,

Thanks!  :) I try to post all the pictures I can manage to take, so if anyone wants to see the whole process I did, (whether good or bad)) they can be followed by the pictures.

I canít really make pizzas as easily as you might think.  Each dough has its own set of challenges, and many times I donít really know what to do but make sure I try to mix the dough right, watch how the dough ferments and then try to form a pizza on how it should look.  With each dough I make, I learn more on how different doughs behave or sometimes donít behave.  :-D

Norma

Offline PizzaEater101

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Re: Pizzeria Luigi in San Diego, CA
« Reply #449 on: September 21, 2011, 10:37:41 AM »
Norma, you did a heck of a fine job.  Now that makes me hungry for pizza and it's only 7:36 AM here out west.  Maybe you can send me the pie via Priority Mail?  J/K.  Great job Norma!   :chef:  :pizza:
« Last Edit: September 21, 2011, 11:09:10 AM by PizzaEater101 »


 

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