I haven't posted back in awhile, I guess I was a bit disappointed about my whole experience at the pizza parlour.
However, I did make it back there this evening. My wife suggested we get a pizza tonight for dinner, so I decided to
go with her and see if I could chat with the guy I did the last time.
Well things worked out great. We pulled up to the front door of the pizzeria, and I didn't see the owner guy I had chatted
with last week, but 2 young guys. Oh well I thought.... can't win 'em all.
Well, 30 seconds later, after my wife walked in, ( I was still in the car with the kids ) I see the guy appear from the back.
Wow, so I jumped out of the car and ran in. Then, things got better !
The 2 guys working there, were also drivers, and BOTH guy disappeared with pizzas for deliveries !
Perfect timing ! My wife ordered our pizza, and while he made it, he asked me if I had tried his dough... and I told him
it wasn't anything like his., etc etc.
Anyway, I then asked him what type of flour he used... ( which is something I slapped myself for, last week, as I had forgotten to ask
him this question ! )
So he tells me...... we use all purpose flour.... I asked him if he uses "00" flour, and he said no, or something like that, almost like he
knew what I was talking about, but not really. No we use pizza flour, all purpose flour he said.
He invited me behind the counter.... well that was great ! .... there in the back he had 20 kg bags of flour.
Only one bag said "all purpose flour on it though..... all the rest said "Pizza Flour" .... with the name of his company ( franchise ) on it.
Hmm, I walked over to the bags, and there were about 6 ingredients listed at the bottom of the bag..... now.... if this were
just plain ol' flour, would there not be JUST ONE ingredient listed ? .... ??
Now keep in mind, this guy is a franchise owner, and from what I saw tonight, everything he uses is shipped to him by the company.
The cheese, ( big blocks of mozz ) even have the name of the franchise on it. It's just plain old mozz cheese.
He told me, after I asked, that he mixes his dough for about 15 mins in his huge Kitchen Aid like mixer ( dough hook on it )
He also grates his cheese on this machine ( it's an add-on attachment ) however.... something I noticed !
The grated cheese is NOTHING like the cheese I grate at home using my hand grater...
the shape is totally different.
Anyway, it's not the type of cheese, but it's *how* it is grated. It's more fine than what I make at home. It's also a different
shape. You know when you use a plain old grater at hom, you get strands of cheese ? ... well this grater or grinder, makes
it much smaller, and more round... and this I bet makes the cheese melt in a much better uniform manner.
Oh, and I asked him what temp his oven is.... he said right away "530 degrees" and takes me over to it, and shows me,
sure enough in a red digital display, it said "530 degrees "
Anyway, now I have no idea what to think.
Oh..... I said for fun, to feel him out..... that you guys suggested that I bring a pizza in and try it on his stove.... I also
said, I'd have once tiny slice and the rest is for him, as I don't want to be pushy, and make it look like I"m using his oven
to my advantage.... anyway he was very receptive to the idea.
The first time I was there chatting with him ( last week ) there were 2 other guys there, and when he was telling me this and that
about the pizzas, these 2 guys were giving us looks, almost dirty but not quite... but almost as if to say "what are you telling this guy
our info for " ... kind of thing.....
I know this made the guy a bit uncomfortable, I could feel it.
Anyway, oh and he uses the same darn yeast I use now, the Instant yeast, that comes in 1 pound packages.
IDY yeast I think it's called ?
Peter, he told me and showed me he uses a 1/4 cup of this yeast for 20 Kilos of flour. - how does this sound to you,
is this about right for pizzas ? - I have not tried down-converting this to a small recipe as of yet.
He actually took me over and showed me his little scoop, and the yeast he uses.
Once he makes the dough, they break it down into balls, and into a little proofer it goes, which is nothing more
than a closet in the place, closet made of wood.... and doesn't seem to be hooked to any sort of heating device.
I guess it's draft free, and that's why they use it. - totally homemade too.
He says they leave the dough there for 20 mins, and then into a colder holding area it goes... on trays and then stays there
and is covered.
Oh, and the dough that he used for my pizza tonight ? ... was made that morning ( early ) He says they make the dough always
the same day. ( probabally because on their franchise boxes, it says "dough made fresh daily ) and that's how they were
instructed to do the dough when he bought the franchise.
Anyway, I think I need to win the lotto, and buy a pizza oven :-)
Oh.... the bacon I had on this pizza....... it's all tiny bacon balls.... I guess u could call them, the bacon must come
from their supplier, as it's always exactly the same. He doesn't cut it up there.
The way the bacon is done, each bite of pizza you have, your mouth is filled with a burst of bacon flavour, so this I
like, as it's much better bacon flavour vs tiny bits of bacon I would do at home and spread around a pizza like I would
sorry for going on here, I hope I have given some good info. Not much I know for people trying to learn secrets,
but I'm feeling a bit better chatting with the guy tonight.
oh, I just thought about something else. It took about 5 minutes for the pizza to bake in that oven. It was pretty
fast. The guy told me 4-5 minutes for all his pizzas.... he doesn't turn the conveyor belt down in speed, it always goes
the same speed.
Editing errors in thought, etc today. It's nice to see we can edit a post even the next day as I have other stuff to add,
and also clarify my thoughts from last night. The post was written very quickly while watching TV, eating that pizza from
the pizza parlour, etc.
Note: On my original post for this thread, I indicated that the pizza I bought was a 12" pizza. I found out last night that this is
NOT the case. The pizza is a 14" pizza. I took a measuring tape to it last week and decided myself that the size should be 12"
as that would easily fit into the box. However, last night the guy told me that the pizza I bought was 14" and indeed, I turned
the box over this morning ( from the pizza I bought last night ) and it says "14" on the bottom of the box "
Now, he also told me ( the guy at the pizza place ) that the dough he gave me last week was for a 10" pizza.
So knowing this now, we know that he uses 11.7 oz of dough for a 10" pizza. He further proved this to me, by removing
a box from the wall, and turned it over... sure enough it said "10 " on it. When I asked him the weight of the ball
he gave me last week, he gave me a number in grams, saying it was "300-something" and indeed, when I weight out the dough ball,
it was 300-something grams, I'll have to check my image, as I shot both the pizza ball in oz and in grams on my scale )
It's amazing the amount of info you can come up with just asking a few questions and getting a sample dough ball.
Cheese: The cheese he used was mozz. I took a mental note of 2 things.
Moisture : 52% and M.F. was 20%
My wife bought some "pizza cheese" at the store the other day, and its moisture content is rated at : 48%
and the M.F. = 20% ( I'm not sure how this is different from a regular block of mozz cheese you buy at the local supermarket though )
One other thing, I think the pizza guy puts a lot more cheese on his pizza than I do. I guess because my cheese grater grates in a different
way ( as described above ) this makes me think I"m putting on a lot, but may this isn't the case. I guess I really should start measuring
the amount I put on a pizza.
One thing I have to mention about Canadian pizza places..... you just do not get the variety that you do in the States. Last year I called
a place and ordered a Chicago style pizza. What came to the door was a pizza like you see below ( very simular ) the only difference
was that the dough was thicker. That to them is "Chicago style"
You will not find one pizza place around here that will make a deep dish pizza ( they just don't exist ). The only place where you would find
this would be at Pizza Hut, or a big chain like that.
All pizza is the same here, what makes a pizza different is the toppings you have the guy put on. That's how we do it up here.
So pizza places don't make 3 different types of dough or something like that, they make one dough and that's it.
[ Below is the pizza we bought last night. That is a medium, 14" pizza. Bacon and cheese only. ]
Those little bumps you see there on the pizza is the bacon.
Oven was at 530 degrees F on his conveyor belt pizza oven. Time was approx 5 mins from entering
the oven to coming out. You can see the dock was docked also where I'm holding up the dough so you can see the bottom.