Author Topic: Pizzeria Luigi in San Diego, CA  (Read 70408 times)

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Offline Jackie Tran

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Re: Pizzeria Luigi in San Diego, CA
« Reply #500 on: September 27, 2011, 02:28:27 PM »
Anyone here have experience with Trader Joe's brand whole milk moz or even the part-skim? What do you think of that?


Thanks

It's good stuff.  I approve of it.  ;D


Offline PizzaEater101

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Re: Pizzeria Luigi in San Diego, CA
« Reply #501 on: September 27, 2011, 02:32:17 PM »
It's good stuff.  I approve of it.  ;D

Jackie, thanks for the input.  It's so readily available and the price is right.

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #502 on: September 27, 2011, 03:23:33 PM »
Mike,

I have not been on the Pizza Forum for a few days and missed a lot of good post, gotta catch up on my reading.  Learning a lot here.

As far as Luigi in SD goes remember there are two locations.  I did not know that when I went to SD during the summer but lucked out to go to the right one, I mean the one where DDD was filmed.   I don't know if you want to go to both locations just to see how consistent they are but if you only go to one just make sure it's the right one.

Luigi -

http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1137+25th+Street+San+Diego,+CA&sll=32.755935,-117.142024&sspn=0.008734,0.020041&ie=UTF8&ll=32.718717,-117.140265&spn=0.008738,0.020041&z=16&iwloc=A

Off the pizza subject, if you go to SD go to eat at Athony's Fish Grotto if you like fish.  There are two of them too, one on the wharf by the Star of India clipper ship and one inland.  Guess which one I recommend?  Yes, you got it, the one on the wharf.  I never been to the one inland but it makes no sense to eat fish there if you can eat it on the wharf.   

http://www.gofishanthonys.com/index2.html


PE101,

Thanks for the tip on Anthony's Fish Grotto. I have heard of the place before but never went when I was in San Diego previously. Worth checking out.

Regarding the TJ mozzarella, I believe TJ's changed companies. The previous one was made by the Cascade Dairy Products in Hayward, CA. Costco still carries it in 6lbs blogs.

http://www.costco.com/Browse/Product.aspx?prodid=11543104&whse=BD_827&topnav=bdoff&cat=28587&hierPath=11276*28587*&lang=en-US

Slice Serious Eats also had a testing on the new TJ's mozzarella:

http://slice.seriouseats.com/archives/2011/02/the-pizza-lab-the-best-low-moisture-mozzarella-for-pizzas-slideshow.html#show-142859

I don't know if the packaging only changed and if the cheese is still made by Cascade or not.
Mike

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Offline PizzaEater101

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Re: Pizzeria Luigi in San Diego, CA
« Reply #503 on: September 27, 2011, 03:32:53 PM »
Mike, thanks for the tip on the Costco block of cheese.  I think I'll have to get that.  Thanks for the Serious Eats link too, I find it interesting and helpful.

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #504 on: September 27, 2011, 08:49:37 PM »
I was referring to reply #456 where you added some more stuff.  I am ultimately curious as to what Armondo got to try....

JD,

Here are the numbers for one #10 can 7/11 tomatoes. Don't have the Baker's Percent but it shouldn't be hard to figure out. Those numbers are also what Armando got from me.

Red pepper flakes:            1 gram
Fennel powder:           1.25 grams
Greek dried oregano:         2 grams
Sugar:                 2 grams
Sea Salt:                       2.75 grams
Coarse Black pepper:         0.75 grams
Garlic powder:               7.5 grams
Grated Parmesan cheese:    14.5 grams
(Kraft type or similar)

Fresh, chopped basil:          1.75 grams

Total seasoning mix weight:   33.5 grams

Mike

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http://thehobbycook.blogspot.com/

Offline Jet_deck

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Re: Pizzeria Luigi in San Diego, CA
« Reply #505 on: September 28, 2011, 12:32:32 AM »
JD,

Here are the numbers for one #10 can 7/11 tomatoes. Don't have the Baker's Percent but it shouldn't be hard to figure out. Those numbers are also what Armando got from me.

Red pepper flakes:            1 gram
Fennel powder:           1.25 grams
Greek dried oregano:         2 grams
Sugar:                 2 grams
Sea Salt:                       2.75 grams
Coarse Black pepper:         0.75 grams
Garlic powder:               7.5 grams
Grated Parmesan cheese:    14.5 grams
(Kraft type or similar)

Fresh, chopped basil:          1.75 grams

Total seasoning mix weight:   33.5 grams


TY, soon this will get a go on some pizza here in the Lone Star State.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #506 on: September 28, 2011, 07:38:32 PM »
TY, soon this will get a go on some pizza here in the Lone Star State.

JD,

Let us know how you like it or what your thoughts are on the concoction.  :)
Mike

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Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #507 on: September 30, 2011, 12:22:08 AM »
Luigi's #4, 24hr cold ferment and dressed as a Quattro Stagioni...

I couldn't cut into it because it was for my taste testers tonight. I am currently awaiting word on it.

Mike

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Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #508 on: October 02, 2011, 08:10:36 AM »
Luigi's #4, 24hr cold ferment and dressed as a Quattro Stagioni...

I couldn't cut into it because it was for my taste testers tonight. I am currently awaiting word on it.



Mike,

You Luigi's #4 attempt looks very tasty.  :)  What did you taste testers think of your pie?

Norma
Always working and looking for new information!

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #509 on: October 02, 2011, 09:26:49 PM »
Norma,

"Heavy".

That was the feedback. I don't really know what they meant by it because the toppings were very balanced, not too much cheese and the crust was thin. I have to ask for more details...

I made another attempt at Luigi's #4 with a two-day cold rise. It came out nicely but I used a bit too much cheese. I still have to find the balance between sauce, cheese and toppings that is up to what I am envisioning.
Mike

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http://thehobbycook.blogspot.com/


Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #510 on: October 02, 2011, 09:28:59 PM »
Oh and the bottom of the crust wasn't as nicely browned as previous Luigi's pies. It was rather pale.  :'(

Mike

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scott123

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Re: Pizzeria Luigi in San Diego, CA
« Reply #511 on: October 03, 2011, 03:51:51 AM »
I don't know Mike, that's not a bad looking undercrust at all.  I wouldn't necessarily give up on pushing the cheese envelope.  The only downside to using more cheese is that it's harder to melt.  I find that using room temp sauce rather than refrigerated sauce helps. I will occasionally toss the sauce in the microwave for a bit to give it a little more warmth.

The cheese, for my tastes, is a bit undermelted, but, overall, those are really nice pizzas.

Offline chickenparm

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Re: Pizzeria Luigi in San Diego, CA
« Reply #512 on: October 03, 2011, 01:53:09 PM »
I say the pies look great! Would love to try some of that!
 8)
-Bill

parallei

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Re: Pizzeria Luigi in San Diego, CA
« Reply #513 on: October 03, 2011, 05:04:52 PM »
Those are some fine looking pies Mike.  Those slices with pepperoni ...... :chef:
« Last Edit: October 03, 2011, 06:36:59 PM by parallei »

Offline Jet_deck

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Re: Pizzeria Luigi in San Diego, CA
« Reply #514 on: October 03, 2011, 06:57:18 PM »
JD,

Let us know how you like it or what your thoughts are on the concoction.  :)

I put the suggested mix on the neo pizzas cooked here: http://www.pizzamaking.com/forum/index.php/topic,12521.new.html#new

It is very good, I liked it alot.  Mike I am sure yours is better though, I thought I had 7/11 but had Full Red instead.  I used 500 gr full red, 500 gr water and just over a third of a full batch of the spice mix.  Its a keeper, but I really want to get some 7/11 and do it again...
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #515 on: October 04, 2011, 12:31:35 PM »
I put the suggested mix on the neo pizzas cooked here: http://www.pizzamaking.com/forum/index.php/topic,12521.new.html#new

It is very good, I liked it alot.  Mike I am sure yours is better though, I thought I had 7/11 but had Full Red instead.  I used 500 gr full red, 500 gr water and just over a third of a full batch of the spice mix.  Its a keeper, but I really want to get some 7/11 and do it again...

JD,

The sauce is great and even better with the 7/11s. You could also do a combo of 2/3 7/11 and 1/3 Full red. Just a thought.
Mike

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http://thehobbycook.blogspot.com/

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #516 on: October 04, 2011, 08:48:01 PM »
On Saturday I gave my pizza guy Armando my modified Luigi sauce clone seasoning to try out and today I went in to see how he liked it. He made the sauce yesterday, using 4 cans of 7/11 tomatoes and here's what he had to say...

Quote
"It's a much, much better sauce compared to what we use. You can actually taste the tomatoes and their freshness. The herbs and spices add a subtle but great flavor to the sauce. I really like it."

Today is also the day where they start putting it on their pies. He said his customers will definitely notice the difference. He has to talk to his boss but there's a chance that they might switch sauces. He currently uses the Full Red and showed me their in-house seasoning mix which consists of a little dried basil, some oregano, fresh but sauteed garlic and tons of salt and sugar, which he explained as a 4:1 ration (sugar to salt).

Overall, he was quite impressed and made me a pie to taste it for myself. It was like night and day. Very cool...

Below's the pie with its new sauce.
Mike

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Offline PizzaEater101

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Re: Pizzeria Luigi in San Diego, CA
« Reply #517 on: October 05, 2011, 01:19:34 PM »
Congrats, Mike.  You developed a sauce that is so good that a pizza establishment is willing to start using as their own on their pies.  Well it's your recipe not theirs because you developed it but what I mean is they will be using it on their pies they make.  I know you cloned the Luigi but you actually developed it because Luigi didn't give you the recipe nor have you tried the Luigi sauce and tried to duplicate it, you went by the video and came up with an excellent sauce.  I gotta make it but I have so much canned stuff I can't make any for a bit.

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #518 on: October 05, 2011, 01:29:29 PM »
PE101,

I don't know if I can take any credit for it but thanks for the kind words. If it weren't for Peter and his excellent eye regarding figuring out the amounts shown in the video and his conversions we'd probably still guessing about the sauce.

Also, I went with the numbers Peter gave me and merely added some fennel powder and a bit of sugar, used Pecorino instead of a Kraft-type Parmesan and out came that sauce. 

I'll check back with Armando today to see how things are turning out.
Mike

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

http://thehobbycook.blogspot.com/

Offline PizzaEater101

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Re: Pizzeria Luigi in San Diego, CA
« Reply #519 on: October 05, 2011, 01:50:19 PM »
PE101,

I don't know if I can take any credit for it but thanks for the kind words. If it weren't for Peter and his excellent eye regarding figuring out the amounts shown in the video and his conversions we'd probably still guessing about the sauce.

Also, I went with the numbers Peter gave me and merely added some fennel powder and a bit of sugar, used Pecorino instead of a Kraft-type Parmesan and out came that sauce. 

I'll check back with Armando today to see how things are turning out.

Mike, very true.  It was a group effort between you and Peter.  I think both you and Peter came up with a real winner and if you and Peter did not work together on this it would not have come to fruition!