That sounds about right Tulsakid. Anytime I went it was always busy. The parking lot always had a lot of cars when I drove by. It seems to me, he did not get enough info from Doug on how to run a pizza joint, or did not bother to ask. There was a lot of anticipation about the reopening and they had a ready made fan base. Even if the pizza was not exactly the same as the original, if it was run well, and the customers felt like they were welcomed, it would have been a success. The atmosphere and the excitement of the staff is enough to make a place successful and can give lasting memories. I think the success of the original S's was that it was a fun place to go, the food was good, and they created a fun place to go after a game or practice. At least that is what I have gotten from people who loved the place. The pie I had there was pretty good, but not what I remembered . The waitress was very nice. But, I thought he did not give any thought to the dining experience, It feels like a dive bar.
I think what happened to him, happened to a friend of mine. He managed the bar Fourplay, which is now the Colony at 28th and Harvard. He worked and worked to buy the place, it took about 2 years. He got what he wanted, it was a popular TU bar. Once he acquired it, his attitude changed. He acted like he did not want to be there, and was rude to the customers. People left and the business went downhill. He lost loyal customers that had be going there for years. He lost the bar and now it is a successful neighborhood hang out. I believe this is what happend to the guy, He was excited to open the place, but was not prepared for the hard work it would take to make it successful. I think he knew he was in over his head, and at a loss of what to do about it. Too bad you did not give it a shot.
I hate to ask, but this is a place of sharing recipes. Could you give some insight on the dough prep, and anything about the sauce and other ingredients? I for one, as well as others here are always looking for thin and crispy recipes. I have learned to make cracker crusts to all the way to NY style. Cracker thin and crispy is one of the hardest pizzas to make at home. Do you make pies any more? I had tried for years, but had no success till I came to this forum. It took about 3 years for me to get consistent results, but I can only make so many pies with out becoming Fat Bastard from Austin Powers.
As for local steak houses that make quality pies, pass along some names, please I am always looking for a good pie. There is some good pizza joints, but I am always looking for something new a delicious. Glad you are member, hope you enjoy what we have to offer, and will appreciate what you can bring to community.
From what I have heard.. He got no info from either of the original owners...even so it would be more correct to get the recipe details from Tom...because Tom did have updated versions of the original recipes ....
Recipe wise.. its all abourt making sure its either cracker like crust.. or super thin/perforated and no bubbling of the skin... also that the skin should be stored for a bit before use..
Dont make the dough and use it before it cures out... ie; last time i did make it... I would litterally wait till the next day..
Its really more about method than recipe.. you could litterally come close by using any recipe and just make sure its cornmealed some... but not greasy... and make the sauce be somewhat better than ragu level ... ie; more flavor and meat... also do not do the skins the way most places do with a pressure type machine that will take a ball of dough and flatten it out..
You have to use a roller way and reroll it ... a lot .. when I was the dough roller.. I would take a quartr of the huge trashcan of dough and use it to roll with... that one batch would generate about 40-50 skins (large)... easy... I would use a smaller amt to get skins out quicker... It would go back and forth in the rolller at least 10-15 times... at times more.
Making these skins woiuld take me up to 45 minutes... but the cooks could take any skins made and make a huge amt of pizzas in no time flat... two painters could do 72 pizzas in 5 minutes (paint with sauce and cheese)... I was a very slow non-dough roller cook.. was super fast cashier/bartender/busboy/dishwasher/pizza slicer.
Ultimately the current place, opened with no experience.. no restaurant should open without the owner or manager having experience directly related to what they sell.
If I was to open my own shotgun sams.> I guarantee you I would have started with $1million plus in cash, and have doug & toms blessing, possibly even have them involved as minority owners, and definately do merchandising..and especially immediatley consider buffets (salad & /or pizza).
Personally I wouldnt want any kind of bar, though I would consider those who are truely more like regular restaurants - maybe even former mazzio locations that still are around but empty.
MY problem in sharing recipe... is mine is specifically a cut down version of Toms recipe.. I will not post it ... In my view, its a recipe worth a fortune.
If I were the original owners and this new guy somehow got it.. I woud have sued him.
However my assumption iis that there is probably some variant of 'trademark abandonment' or similar... maybe.
Im not sure on that.. I used to have a business myself ..and I still own the rights to the name and logo..and if somebody where to use it... it would cost them dearly if they use it without compensating me... from what I read.. .there has been no compensation to the originals.
The current new place pizza tastes more like a variant of mazzios when its good..and a variant of cici's when its bad.
Again, the way to approximate old ss, is method more than food content...
The dough should sit for at least half a day or more in a fridge..
Once you start, get it rolled... dont do tossing... that was never shotgun sams method. you will never get SS pizza by tossing like some places do.
If you have to handstretch the skin to get to a size wanted.. you still are not doing it right.
Rolling it such that you could litterally 'template' cut it at the desired size.. is right.
Using the usual either conveyour ovens or 'old box' ovens.. or similar .. is good.. but if you use what I have seen in some places.. which are oven like 'ronco' cookers or similar... thats not it.
I will admit, its been 4 years since Ive done the pizza... in my current polace I dont have a pizza cooker that had custom made at old locaiton.. and it was such I wasnt going to move it.
Cracker thin, and cripsy is difficult, but its all in the prep... Ultimately what I did is i would make enough dough for 4-5 large pizzas and handroll it ... but would be doing it with a custom made roller kinda think of a 'old style' washing machine'... which I had modified, to have a tray going up to it..and down from it on other side... It cost me $2000 to make it..
If I could have, I would have bought the oriignal dough roller from Tom... but at the time I never thought he would go out of business.
I have no idea if he or doug still own anything of the shotgun sams stuff..
I still have two shelfs of 'ss' stuff.. and some of it is pricey.. a lot of it will never be sold ...not even to tom/doug.. and I will never loan it to anyone but them.
My problem on what places make pizza thats definatley worth a mention, is I dont remember the names..
I rarely get pizza at a non-pizza place anymore...
It took me nearly 7 years to get what I had to something approximating SS pizza.. and it wasnt till I got the equipment made that I got close enough.
PLus nowadays Im a diabetic..so i dont really want to even try to redo it again.
Sorry but despite my comments .. I wont give out anytnhing but method.. as its not mine to give out... I consider the SS recipe to be a owned product by doug/tom.
They would not have given the new guy a recipe without getting paid or getting a piece of the biz. That would be crazy.