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1
Sicilian Style / Re: Craig's NY Square
« Last post by mitchjg on Today at 03:25:11 PM »
The picture quality is mostly thanks to a nice 17-35 F2.8 lens. The flash just a cheap old thing with a plastic diffuser. Camera is an old Fuji FinePix S2.

I have a Nikon S2 from 1955.  Now, that is old.  Your S2 is "new."    :-D
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General Pizza Making / Re: Jets pizza
« Last post by Pete-zza on Today at 03:21:27 PM »
With all the information on Jets, does anyone know what temperature/time Jets is running their ovens at?
Lou,

That topic is one that I have under consideration and was planning to discuss at some point, but it has been discussed by a couple of members before in this thread. I should be able to find the information for you. However, from what I can tell, most Jet's stores use something like the WOW Middleby-Marshall conveyor oven to bake their pizzas. It seems that there are two or three stacks, and it is possible that the small square pizzas are baked at one level and the larger square pizzas are baked at another level because of the need for a longer bake for the larger size pizzas. Supposedly the WOW ovens are more energy efficient and can bake the pizzas faster than most other conveyor ovens (and more efficiently from an energy use standpoint). You can see what one of the WOW ovens looks like at http://www.naplesnews.com/business/special-delivery-michigan-man-opening-southwest-florida-pizza-parlors-ep-401407525-330908851.html. I believe that Jet's has always used conveyor ovens, and that it did not start with deck ovens. Jet's also went to newly designed pans once the old blue steel pans were no longer being manufactured. I do not know nor have I read who exactly is making the new pans for Jet's other than that they are in Michigan, as noted in the article quoted in Reply 57 at http://www.pizzamaking.com/forum/index.php?topic=8247.msg124604#msg124604.

Peter
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Sicilian Style / Re: Craig's NY Square
« Last post by TXCraig1 on Today at 03:18:45 PM »
Say Craig, I'm looking at those photos and thinking you've got a little kitchen photp studio setup...small softbox overhead? Something similar? Doesn't look to be ambient kitchen lighting and certainly not on-camera flash...Whatever it is, it works very well!  Loving your square pies !.

I'm thinking hood light?

The picture quality is mostly thanks to a nice 17-35 F2.8 lens. The flash just a cheap old thing with a plastic diffuser. Camera is an old Fuji FinePix S2.
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Ask the Dough Doctor / Re: Sue's Pizza Dough
« Last post by Jon in Albany on Today at 02:57:11 PM »
Sounds like you gave had your hands full Sue. I do hope things are going well. I haven't given your dough a try yet and have been trying to wrap my head around my own dough formulation. It is still on the to do list.

I haven't been to Madison in years. Back then I hadn't caught the pizza bug yet. My only real food memory of the town, besides all the brew pubs, was a scrambler at Mickey's Dairy Bar. I asked the waitress what she recommended. She said they were known for the Scrambler. I said I'd take one.

With bacon? Sure.
Gravy? Ok.

Then I heard her call into the kitchen, "A guy wants a scrambler with bacon and gravy. He doesn't know what it is!"

Out came a big pile of fried potatoes, eggs, bacon, and cheese all covered in gravy. Not recommended by cardiologists, but deliciius.
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Pizza News / Re: Pizza Hut's New Pizzas Not Doing So Well
« Last post by hotsawce on Today at 02:42:02 PM »
I actually don't mind the pan pizza once in a while....
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In an Italian Cash & Carry near my home, it's a good flour, I like it.

Do they have a online webshop ?
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General Pizza Making / Re: Jets pizza
« Last post by hotsawce on Today at 02:30:30 PM »
With all the information on Jets, does anyone know what temperature/time Jets is running their ovens at?
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American Style / Re: Pete-zza's Papa John's Clone Pizza
« Last post by Pete-zza on Today at 02:21:00 PM »
The results are in for a blind taste test of Domino's, Pizza Hut's and Papa John's pizzas  ;D:

http://www.businessinsider.com/blind-pizza-taste-test-major-chains-pizza-hut-dominos-papa-johns-2016-2

Peter
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Neapolitan Style / Re: From Neaples to Modena
« Last post by texmex on Today at 02:03:33 PM »
Plenty of indulgers in anguish and opium, none of which could draw like Picasso.

The point is that deconstruction is usually only of value when one first learns to construct the object in question.

For myself, the lesson provides the most value. 
Completion of the lesson merely provides yearning for a new lesson.
Drawing what is not seen, rather than what is already visible.
Therein lies the value.
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Pizzeria & Restaurant Reviews / Re: Detroit pizza crawl
« Last post by Pete-zza on Today at 02:02:40 PM »
Hans,

I don't want to send this thread in a new direction, but anything else you can learn about the Jet's square pan pizza, such as the amounts of cheese and sauce (estimates), are of interest to me. If you don't mind, you can report your impressions at the Jet's thread at http://www.pizzamaking.com/forum/index.php?topic=8247.msg71152#msg71152.

Thanks.

Peter
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