Author Topic: Drive-In Theatre Pizza  (Read 12849 times)

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Offline norma427

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Re: Drive-In Theatre Pizza
« Reply #50 on: May 29, 2010, 11:17:07 AM »
Hi, Norma. The dough opened up nicely into a 14" skin! I did the way I saw you doing it in your video. I even put on a show & tossed & spun it in the air! I always wanted to do that since back in the 50's! No tears or holes! It wasn't as thin as Macks, but it tasted  alot like one. It was was cripsy & chewy.  It will get better with experience.

I'll try to get someone to take a pic of me tossing one tonight. I'll try to make a video, but I may have problems uploading it up here due to slow internet (air card). We were packed last night. We should be more packed tonight, & sold out on Sunday because of the all night, Dusk to Dawn show.

crazybob,

Thatís great to hear you could toss your dough with no tears or rips.  You are fastly getting to be a great pie maker.   :chef:

It would be great to see a video, if you can upload it. 

Good to hear you are getting many people at your drive-in.  It takes me back to old memories of going to ďall-nightersĒ at our local drive-ins.  They were fun.  That was when I was a teenager, maybe about 47 years ago.  We had three local drive-ins, back then. They were called the Comet, Sky-vue and Columbia drive-ins.  Your place brings back good memories.  :)

Continued success to your drive-in  and your pizza,

Norma
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Offline norma427

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Re: Drive-In Theatre Pizza
« Reply #51 on: May 29, 2010, 11:35:20 AM »
crazybob,

Here is an article that was in our local paper awhile ago, about the local drive-ins, if you are interested in reading it.

Movies & memories under the stars

For generations the Columbia Drive-In has meant cool entertainment on hot nights. This summer could be the finale for the county's last outdoor cinema.

By Cindy Stauffer
Lancaster New Era

Published: Mar 30, 2005 2:19 PM EST

LANCASTER COUNTY, PA - This weekend may be the final summer opening for the Columbia Drive-In.

The final summer that teens line up in its blue-and-white tiled snack bar for popcorn and sodas.
The final summer a projectionist loads giant reels and aims movies onto a slightly rusting screen that has stood alongside Columbia Avenue since 1956.
The final summer that families nestle on blankets in the bed of a pickup truck to watch a movie under the stars.
The final summer of the countys only remaining drive-in theater, and the end of an era.
The drive-in has a new property owner, who has been talking with a developer, who has indicated to West Hempfield Township officials that this will be the theaters last season.
Thats what the developer is saying to us, that he would be in the position to proceed by the end of this year, said Charles Douts, West Hempfield Township manager. They have not indicated their plans. It will be some type of commercial or commercial/residential mix. This isnt the first time people have talked about the drive-ins closing. Rumors of its demise have been circulating in Columbia for almost 10 years.
But this time, it looks more likely.
Last year, Gardiner and Michael Murphy, two brothers from Columbia, bought the 17-acre tract where the drive-in stands for $637,500. Gardiner Murphy says hes not sure what will happen to the property but adds, It could be the last year, and it probably will be.
The tracts developer, Steve Hogan, did not return repeated calls for comment on his plans for the tract.
If the theater closes, it will mark the end of drive-in theaters in Lancaster County.
The Sky-Vue Drive-In was the countys first ozoner, opening on Route 30 in 1953 and closing around 1980 to make way for whats now Tanger Outlet Center. Next came the Comet Drive-In, which opened off Route 283 in 1955 and closed in 1979 to make way for a truck equipment firm. The Columbia Drive-In opened Aug. 10, 1956, billed as the countys first all-year drive-in with automatically installed car heaters for the winter months.
I would like to keep this a drive-in forever, says Tucker Mooney, the drive-ins president for the past five years.
Mooney, a Montgomery County resident who formerly operated a Bucks County drive-in, would like to buy just the seven acres the drive-in sits on, but says he has not been able to negotiate an affordable price with the Murphys.
My understanding is this is the last year, he says. Im upset about it. Everybody loves this place.
Columbia Mayor Leo Lutz was a regular at the drive-in when he was a teen, bringing his future wife there on dates during its 60s heyday. It was really neat to be able to go to the movies and sit outdoors in the summer on a lounge chair or a folding chair and pack something to drink, he says. It was a lot nicer than sitting in the house. There wasnt a lot of air conditioning back then. It was a real big young peoples social place.
Lutz remembers teens flocking to the drive-in on Memorial Day and July 4 for all-nighters, a dusk-to-dawn marathon of watching movies, flirting, gossiping and popcorn-eating.
The drive-in also has been a source of community controversy at times. In the 70s, the theater briefly showed X-rated movies, prompting local officials to post no parking signs along Route 30 and to eventually ban the showing of the films in the township.
In recent years, the theater has been a magnet for families, says Michael McBride of Columbia, who has worked at the drive-in for about 10 years and gone to movies there since he was a kid.
McBride remembers a year when the theater stayed open all the way until Christmas, so it could show Miracle on 34th Street. Thats the year it also sold Christmas trees beneath its enormous white screen. These days, the theater can attract up to 700 cars and 3,000 fans from as far away as New Jersey on a warm, summer night, Mooney says. You got mom and dad coming out with their sons and daughters, McBride says. Where are they going to go now? Its going to be the end of an era. The drive-in is a vanishing breed.

Norma
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Offline crazybob

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Re: Drive-In Theatre Pizza
« Reply #52 on: June 03, 2010, 12:20:53 PM »
Thanks for posting the above article, Norma. I enjoyed! I know Tucker Mooney's partner (from the Bucks & Columbia). John Mellor. 

I want to post more pics. & updates soon. It just got so busy this week (That's a good thing!)

I forgot to make dough balls for the  small 9" pizza's, so we were cutting the 15.6 oz.balls in half. ..not good. So here's my idea of the week.  I sell the  LG.14" for 9.99, the small for 4.99, & a slice is 1.89 (2.00 even with PA. tax). When they order a small pizza, I'll just make a large, & cut it in half. Give the customer his 1/2 pizza, & put the other 4 slices in the counter top merchandiser. I guess I should change the menu to 1/2 pizza for 4.99, instead of small or personal size? ..So there you have it,  I'm Crazy Bob reporting live from the Moon Drive-In.

Offline Mad_Ernie

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Re: Drive-In Theatre Pizza
« Reply #53 on: June 03, 2010, 12:34:29 PM »
I forgot to make dough balls for the  small 9" pizza's, so we were cutting the 15.6 oz.balls in half. ..not good. So here's my idea of the week.  I sell the  LG.14" for 9.99, the small for 4.99, & a slice is 1.89 (2.00 even with PA. tax). When they order a small pizza, I'll just make a large, & cut it in half. Give the customer his 1/2 pizza, & put the other 4 slices in the counter top merchandiser. I guess I should change the menu to 1/2 pizza for 4.99, instead of small or personal size? ..So there you have it,  I'm Crazy Bob reporting live from the Moon Drive-In.

Bob, you crack me up! :-D

Actually your plan is something I saw done once before many years ago.  A pizza chain called "Original Pizza" moved into the Kansas City area around 1979 and if you ordered a small, you got half a large pizza - just what you described.

Good luck!  Sounds like you are off to a great start.  Keep on postin'!  8)

-ME
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Offline norma427

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Re: Drive-In Theatre Pizza
« Reply #54 on: June 03, 2010, 12:36:12 PM »
crazybob,

Itís a good thing you are busy and doing well.  I donít know what you want to do, with your personal size, but that is up to you to decide what you want.  I did make personal pan pizzas for a short time.  I mostly sell pizza slices.  When I made my personal pans, I used a dough ball that weighed about 5.7 oz.  I also used the same dough to make Paniniís.  Just had to stretch the dough out, put in the oven until light golden brown for the Panini, then fill with whatever you want and onto the Panini grill.  I also make pizza Panini this way.

If you decide to make personal pizzas you can adjust the smaller dough ball in anyway you want.

Great to hear you are doing well.  How to you like the dough formula?  Is the dough giving you any problems? 

Thanks for reporting in live, you are doing a great job,  ;D

Norma
« Last Edit: June 03, 2010, 12:37:48 PM by norma427 »
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Offline Pete-zza

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Re: Drive-In Theatre Pizza
« Reply #55 on: June 03, 2010, 12:49:26 PM »
Bob,

You are shortchanging yourself when you sell a half of a 14" pizza at the same price as a 9" personal pizza. The area of a 9" pizza is 3.14159 x 4.5 x 4.5 = 63.62 square inches. The area of a 14" pizza is 3.14159 x 7 x 7 = 153.94 square inches. Half of that is 76.97 square inches. So a purchaser of one half of your 14" pizza gets more than he or she would get buying a 9" pizza. If you are interested, there is a way of calculating the size of a round pizza with an area of 76.97 square inches, but if you plan to discontinue the 9" size and go with the half 14" size, you might want to adjust your pricing for the half 14" size. Often when people do this sort of thing, the half-pizza price can be more than half the full pizza price.

Peter

Offline crazybob

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Re: Drive-In Theatre Pizza
« Reply #56 on: June 04, 2010, 01:41:11 PM »
Hi, Peter. You're right, I'm probably am giving them more than they paid for, but I'm seling the other 4 slices @ 1.89 each. I' getting 4.99 for the half pizza, plus 7.56 for the slices. So I get a total of 12.55, vs 9.99.

 Yesterday, I saw an old vintage Pepsi sign hanging on a wall at an ice cream stand on RT. 45, in Mifflinburg, PA. It said "Costs A Nickle, But Worth A Dime". My prices are way too low compared to any other drive-in theatre. This seems to be working for me, because I go after the happy repeat customers.

I just took these pics. of the dough I make, last night. I made two batches to get (30), 15.6 oz balls. Here's the top & bottom trays, after 12 hrs. I only crossed stack them for an hour, & I guess that it should have been two hours like the pizza doh said, but I was tired. These should still turn out great! (..I hope?) Thanks, Crazy Bob.

Offline Pete-zza

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Re: Drive-In Theatre Pizza
« Reply #57 on: June 04, 2010, 02:19:00 PM »
Bob,

Tom Lehmann's general recommended cross-stack time is 2 hours. However, I have seen him recommend as little as 45 minutes and as much as 2 1/2 hours. I am going strictly on memory but I think he once recommeded a cross-stack time of 3 hours to deal with a particularly vexing problem. Of course, the precise cross-stack time will be affected by the number and sizes of dough balls. However, in general, if the cross-stack time is too short, the dough balls won't cool down as fast and result in a faster fermentation. If that becomes a problem, then increasing the cross-stack time should solve that problem.

Peter

Offline crazybob

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Re: Drive-In Theatre Pizza
« Reply #58 on: June 06, 2010, 04:25:28 PM »
When I made the dough, Thursday night, My back kitchen was humid, & the room temp. was 80 degrees.

Last night I had a tray of dough balls that had grown together (scarey looking, with big bubbles. ..it looked like it was coming to get me.) I was going to throw it away, but ..no. I tore off a piece of dough & wrapped it around a Snickers bar & deep fried it! I think that that I found the holy grail! We wraped Oreo's & gave them out as samples. I'm going to try doing it to a hotdog tonight & put a stick in it. ..The possibilitie's are endless! I may have to make extra dough now!


Offline Pete-zza

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Re: Drive-In Theatre Pizza
« Reply #59 on: June 06, 2010, 04:34:16 PM »
Last night I had a tray of dough balls that had grown together (scarey looking, with big bubbles. ..it looked like it was coming to get me.)

Bob,

That can happen if your finished dough temperature is too high or if the cross-stack time is too short or the temper time is too long for the prevailing room temperature. But all's well that ends well.

Peter

Offline norma427

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Re: Drive-In Theatre Pizza
« Reply #60 on: June 06, 2010, 06:43:27 PM »
crazybob,

The uses for pizza dough are endless.  If you are interested in seeing some of the things I did with my dough, you can start here. http://www.pizzamaking.com/forum/index.php/topic,9908.msg98110.html#msg98110

Sorry to hear about your dough. When it is hot and humid, there also can be more problems.Even if you get a final dough temperature that is okay and manage you dough well, when the dough is set out for a warm-up you have to watch so it doesnít overproof.  You might also have to lower your final dough temperature for warmer weather or decrease the amount of yeast you use.  Itís great to hear you found other uses for your dough.  You are creative.  :chef:  Hot dogs wrapped in dough would be something like soft pretzels wrapped in dough.  When I had a funnel cake stand at market, I also made fried oreos and Twinkies out of my funnel cake batter.  They were great, too. 

If you need any help if your dough keeps overfermenting, let me know.

Best of luck,

Norma
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Offline Pete-zza

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Re: Drive-In Theatre Pizza
« Reply #61 on: June 06, 2010, 08:49:49 PM »
Joe,

Here is the latest on cross-stack times, from a post by Tom Lehmann at the Pizza Today forum:

Typically, with dough weights of up to 12-ounces, 2-hours cross stack time is sufficient. If the dough weights are up to 20-ounces 2.5 to 3-hours is more appropriate, and if the dough weights are over 20-ounces, a 4-hour cross stack time is better.

Peter

Offline crazybob

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Re: Drive-In Theatre Pizza
« Reply #62 on: June 07, 2010, 11:52:43 AM »
Thanks! I appreciate you nice folks for helping get through my on the job trainning. I get so busy with all of the other things happening, I don't give you enough details. Duirng the off season, I can devote more effort.

Last night, I wrapped a dill pickle with my dough & dusted it with corn meal, & into the fryer. ..I put a stick in it & call it a Pickle Sickle.

Offline norma427

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Re: Drive-In Theatre Pizza
« Reply #63 on: June 07, 2010, 11:57:01 AM »
Thanks! I appreciate you nice folks for helping get through my on the job trainning. I get so busy with all of the other things happening, I don't give you enough details. Duirng the off season, I can devote more effort.

Last night, I wrapped a dill pickle with my dough & dusted it with corn meal, & into the fryer. ..I put a stick in it & call it a Pickle Sickle.

crazybob,

Your Pickle Sickle looks great!

Great to hear you are doing well,  ;D

Norma
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Offline crazybob

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Re: Drive-In Theatre Pizza
« Reply #64 on: June 20, 2010, 03:32:26 PM »
Hi, gang! It's going pretty good here. I have memorized the recipes. I did a minor tweeking, but it works for me. I use 6lbs of water (includes weight of plastic container), 10lbs of hi-gluten flour(w/container), 4Tbs salt, 5Tbs sugar, 2tsp. IDY, 3Tbs evvo.I get 15lbs of dough, so I make 15 16oz. dough balls. That's 75 pizzas per 50lb. bag. I'm using over a bag a week. We can use the dough, right out of the cooler, if nessesary. I even used it in less than 4 hous after making it(had to). Plus we have everything from corndogs, to funnel cakes on our menu! Thanks so much for Pizza Making...Making us more successful!

Offline norma427

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Re: Drive-In Theatre Pizza
« Reply #65 on: June 20, 2010, 04:23:03 PM »
crazybob,

Great to hear you are having success with your pizza and other food items.  ;D  Keep us all posted on how you are doing,

Have a great summer,

Norma
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Offline crazybob

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Re: Drive-In Theatre Pizza
« Reply #66 on: June 20, 2010, 05:04:54 PM »
These people up here love the bubbles!


Offline Pete-zza

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Re: Drive-In Theatre Pizza
« Reply #67 on: June 20, 2010, 07:30:01 PM »
These people up here love the bubbles!

Bob,

As you can see from Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,7362.msg63551/topicseen.html#msg63551, working with cold dough is the number one cause of bubbling in the finished crust.

Peter

Offline Mad_Ernie

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Re: Drive-In Theatre Pizza
« Reply #68 on: June 20, 2010, 11:11:42 PM »
These people up here love the bubbles!

I love bubbles, too!  ;)

Nice work, Bob.  Looks great.  I wish you were in closer proximity to me so I could come by and try a slice.

Thanks for keeping us up to date on your progress.

-ME
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Offline crazybob

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Re: Drive-In Theatre Pizza
« Reply #69 on: June 30, 2010, 06:10:41 PM »
Well it got so busy here with running the vintage projectors, & all, that I hired a real chef to make pizza, & execute my  large menu. He is a culinary grad, & has met Wolfgang Puck, Emeral LaGasse, & Guy Ferieri. He's 25 & just starting a family. He was working long days at a local pizzeria/Italian restaurant.  He's still goes to school, P/T. He makes great dough, with consistence. He made us a "off the hook", cheese steak Stromboli, last night!

Offline norma427

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Re: Drive-In Theatre Pizza
« Reply #70 on: June 30, 2010, 07:21:22 PM »
crazybob,

Great to hear you were able to hire a real chef.  :)  Be sure to watch what he is doing, when you have time.  You could learn a lot from him. 

Norma
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Offline crazybob

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Re: Drive-In Theatre Pizza
« Reply #71 on: July 02, 2010, 11:20:23 AM »
Thanks, Norma. You are one sweet lady! The chef is teaching me & my helpers alot! We just switched our food service over to Reinhart's, & now we are getting Balancer Flour again.

Offline norma427

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Re: Drive-In Theatre Pizza
« Reply #72 on: July 02, 2010, 11:47:53 AM »
crazybbob,

Thatís great the chef is teaching you and your helpers, a lot.  ;D  Keep us informed how your Drive-In-Theatre is doing.  I really loved going to them in the past and if one was still around our area, I would go there occasionally.  At least your business sounds like it has a lot better food than I remember. Keep us fill-in on your chefs pizzas and how people are responding to them.  :pizza:

Norma
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Offline crazybob

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Re: Drive-In Theatre Pizza
« Reply #73 on: July 24, 2010, 08:40:24 PM »
Well the Chef went home sick on our busiest night. saying that he had heart trouble. He told me the next day that he had to go to the hospital & was released & ready to come back to work. I told him that I wanted a doctor's note to come back to work. I called a few days later, & he said that he didn't have the note yet. ..Now I'm back to making all of the dough. It's really pretty easy now, so I'm saving some dough.

The 16oz balls go directly into glad bowls, then right into the cooler. They come out cold & stretch great! Thanks, Bob.

Offline norma427

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Re: Drive-In Theatre Pizza
« Reply #74 on: July 25, 2010, 12:53:21 AM »
crazybob,

Sorry to hear your Chef left you on your busiest night.  I am glad you are able to make your own dough and it is working out for you. You will save some dough since you already know how to make the dough.  ;D

Best of luck,

Norma
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