Author Topic: Varasano's 2011  (Read 13290 times)

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Offline Jet_deck

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Re: Varasano's 2011
« Reply #25 on: April 04, 2011, 09:45:00 AM »
Jeff Varasano's  Ode to the Sandwich  on pizzatv 

Her mind is Tiffany-twisted, she got the Mercedes bends


Online apizza

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Re: Varasano's 2011
« Reply #26 on: April 04, 2011, 02:23:07 PM »
Jeff Varasano's  Ode to the Sandwich  on pizzatv 


The front of my shirt is wet from drooling, I gained 3 pounds, and took an extra simvastatin. All caused by that video.

PaulsPizza

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Re: Varasano's 2011
« Reply #27 on: April 04, 2011, 06:05:43 PM »
Sure beats the Subway near me!  ;D

Offline Botch

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Re: Varasano's 2011
« Reply #28 on: April 04, 2011, 08:30:55 PM »
This is a 30 sec video clip of pizzaiolo #2 pushing one out.

http://img641.imageshack.us/img641/3167/kkkv.mp4


Despite my watching every pizza special on the cooking channels, I've NEVER seen a skin form so easily or so quickly.  My dough must absolutely suck, I can use my fingers, hands, knuckles, elbows, rolling pins and carpet stretchers and NEVER get my dough to form like that, even taking half a Saturday. 
My 5 years "experience" is out the window; I'm a complete noob and ready to buckle down and learn something I have no idea about...  :(
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Offline c0mpl3x

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Re: Varasano's 2011
« Reply #29 on: April 04, 2011, 08:59:46 PM »

Despite my watching every pizza special on the cooking channels, I've NEVER seen a skin form so easily or so quickly.  My dough must absolutely suck, I can use my fingers, hands, knuckles, elbows, rolling pins and carpet stretchers and NEVER get my dough to form like that, even taking half a Saturday.  
My 5 years "experience" is out the window; I'm a complete noob and ready to buckle down and learn something I have no idea about...  :(

high hydration dough and dry bench flour.  for a sub 60% hydration dough, the time he took to form it initially is about the same amount of time i would spend.  for a higher hydration dough, probably the same but they form the cornicone twice as fast, i just slow down when stretching them out.
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Online Pete-zza

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Re: Varasano's 2011
« Reply #30 on: April 04, 2011, 09:10:25 PM »
I also wouldn't underestimate the value of using a commercial mixer. Some home mixers, like the Bosch, can come close to a commercial mixer in a home environment for home-size batches of dough, but other mixers for the home environment, like a basic KitchenAid mixer, cannot compete with a commercial mixer.

Peter

Offline scott r

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Re: Varasano's 2011
« Reply #31 on: April 04, 2011, 09:49:51 PM »
That dough is probably much wetter, and the gluten much more developed than what you are accustomed to.   

Offline chickenparm

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Re: Varasano's 2011
« Reply #32 on: April 04, 2011, 10:28:22 PM »

Despite my watching every pizza special on the cooking channels, I've NEVER seen a skin form so easily or so quickly.  My dough must absolutely suck, I can use my fingers, hands, knuckles, elbows, rolling pins and carpet stretchers and NEVER get my dough to form like that, even taking half a Saturday. 
My 5 years "experience" is out the window; I'm a complete noob and ready to buckle down and learn something I have no idea about...  :(

My dough is not that slack,like in that video,but its very easy to open.Even when cold or about 15 minutes of being out of the fridge.If I make a dough for a 14-15 inch pizza,I have to be careful not to let it get too big when stretching it out,or it wont fit my 15 inch round stone.

I use a bread machine to knead the dough.It does a fantastic job for me.I just made another doughball tonight and its so soft,uniform,and smooth,like a boobie,the best way I can describe how it came out.
Using this machine has really turned my doughs around,I just could not do it by hand to turn out like this.

I also let the doughball cold rise in the fridge for a day or two,sometimes longer.I do keep in mind,this machine cannot make large amounts of dough,but seems to excel at making small amounts/enough dough for one or two balls at a time,which might be why they turn out very good.

Theres not a large amount of flour,water and ingredients that require a very good machine to handle and mix.



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Offline Jet_deck

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Re: Varasano's 2011
« Reply #33 on: April 04, 2011, 11:22:27 PM »

....  I'm a complete noob and ready to buckle down and learn something I have no idea about...  :(

Welcome to the club.  We are here for you... :)
Her mind is Tiffany-twisted, she got the Mercedes bends


Offline Jet_deck

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Re: Varasano's 2011
« Reply #34 on: March 15, 2012, 01:55:14 PM »
Varasano's to offer new pizza :
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline TXCraig1

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Re: Varasano's 2011
« Reply #35 on: March 16, 2012, 10:33:34 PM »
Nice looking pie.
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scott123

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Re: Varasano's 2011
« Reply #36 on: March 16, 2012, 10:50:36 PM »
Yes, it does look pretty good.

It looks like he's edging even further towards a Neapolitan direction with his bake time.

If, say, on a clock, NY is at 3:00 and Neapolitan is at 6:00, I'd say that when he opened, he was at 4:30 (right in the middle), but now he's at 5:30, or maybe even 5:45. I'm wondering if he's pushing the limits on what his electric pizzamaster oven can do.
« Last Edit: March 17, 2012, 01:12:58 AM by scott123 »

Offline Jet_deck

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Re: Varasano's 2011
« Reply #37 on: April 06, 2012, 12:16:33 PM »
"New" cocktail list : http://www.varasanos.com/menus/84_Cocktails.pdf

Checkout the "Gentleman"
Her mind is Tiffany-twisted, she got the Mercedes bends

scott123

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Re: Varasano's 2011
« Reply #38 on: April 06, 2012, 03:07:02 PM »
I'm all for pizza with beer and wine, but these feel a bit out of place for a pizzeria.

Offline Jet_deck

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Re: Varasano's 2011
« Reply #39 on: April 06, 2012, 03:13:02 PM »
I agree, they seem a bit "edgy"

Also, I am surrounding your "pizza town" sign with my New Park sign. :-D
Her mind is Tiffany-twisted, she got the Mercedes bends

scott123

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Re: Varasano's 2011
« Reply #40 on: April 06, 2012, 04:16:16 PM »
Surrounded, oh no!  :o

I warn you, I am armed (with pizza) and will shoot eat my way out if I have to.

Offline varasano

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Re: Varasano's 2011
« Reply #41 on: May 03, 2012, 02:16:09 PM »
Great Post. Sorry I wasn't smiling in the photos, LOL. 

Just to touch on a few questions that were raised in the videos.

My oven can hit any temp. It's no where near maxed out. The problem with getting that leoparding color is really the way that southerners eat the pizza. If there are 8 people at a table and they all order a plain Margheritas, and I deliver a pie to the table, it will usually go to just one customer who will wait for each other guest to get the exact same pie before taking a single bite. There's almost no sharing. And if a person is telling a story, everyone waits 10 minutes while the food gets cold before they take the first bite. And often this is with a knife and fork, rather than picking up and folding. So I have no choice but to slow down the bake and crisp up the pies. I'm in the 3:00 - 3:30 range most of the time.  Part of this dynamic is the fact that I set up Varasano's as a full serve restaurant. The new Airport unit, which starts construction in about 3 months, will be a quick serve unit. Pretty much the same pizza menu, but in a quick serve format.  I think the oven will be cranked up a bit hotter in that case.   But either way, I don't really mind the slower bake. I do wish that people would eat quicker while it's crispy, but I'm not in love with 1 minute bakes myself. 
 


Offline varasano

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Re: Varasano's 2011
« Reply #42 on: May 03, 2012, 02:20:43 PM »
I do like the glad containers, not just because they keep the dough from drying out, but as was pointed out, the scraper that's used to release the dough from a box can break the light texture a bit.  I actually have a new process that's actually giving me the best dough I've ever made. It uses neither the box nor the glad containers. My staff absolutely loves it most of the time but if dough is warmed up for service and it's not used and is put back in the fridge, the new process ruins most the dough. The gladware, in constrast, is still fine.  So I'm only making part of my dough this way. I'm trying to move over to it altogether but not yet.  I'm really hoping to work out the kinks.

Offline varasano

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Re: Varasano's 2011
« Reply #43 on: May 03, 2012, 02:36:17 PM »
Regarding slapping out the dough quickly.

Our dough does slap out pretty easily.  This is one issue that really has to be resolved when going from home bake to commercial.  You just don't have the time to do it slow with customers waiting. I'm actually no pro at it myself - my staff is way better. When I bake myself I often spread it half way, then wait 30 seconds and continue. It lets the dough relax and the 2nd stretch is way easier. But I don't work the line during service.

The dough itself is pretty wet. I still think that's more important than the machine. My hand mixed doughs were virtually the same and I didn't work them much.


 

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