Author Topic: Il Cane Rosso- Dallas, Tx (Read 16044 times)

Jet_deck · « **on:** March 01, 2011, 01:15:44 AM »

Traveling south through Dallas today, I jumped at the opportunity to go see a SF oven. Not just any SF oven, but the red one that caught my eye when forum member JJerier2450 (Jay) posted about its arrival from Italy here: http://www.pizzamaking.com/forum/index.php/topic,12361.msg117293.html#msg117293 I should have paid more attention to the website for Il Cane Rosso (http://www.ilcanerosso.com/) that would have indicated that they are closed today.

I walked up to the door and saw someone moving inside. I went in, uninvited, and started visiting with the guy. Not 30 seconds later Jay walked in, made the circle around the bar and took a kitchen towel off of a huge pile of dough, and started scaling it (265g) and putting it in balls into the dough trays. He has this particular way of shaping the dough balls (I got video for later).

We visited about his homemade mozz and burrata. Sopressata (sp) and anything else I could think of. He let me plug in the charger for the camera battery for the obligitaory (for me) picture with the man. Jay is about as down to earth as your going to find. There are no secrets here. Caputo Blue, cake yeast, water. Mecnosud (sp) mixer, rest in bulk, ball, 48 hour cooler ferment.

I have never seen a wfo, until today.
Me: do you wax the oven?
J: No
Me: do you wipe the dust off of it?
J: sometimes.
Me: Can I look at it? Can I touch it?
J: Sure, LOL!
It was still "warm" although it had not been used since Saturday. The el cheapo gauge on the door registered 450. He said, It ain't 450. He pulled the door off, stuck his arm in and said, "less than 400, for sure"

The painter (Frank Compania) was outside touching up the mural he was working on.

I can't wait to hit this place when it is open. I am most curious to see how the 265g dough ball opens up to fit the 14" plates (in comparison to the Varasano 300g balls at a smaller diameter (I cant remember))

Thanks Jay for your hospitality, I really appreciate it.

--Jet

>> The batteries in the digital scale went south, and he had to switch to the old tried and true.<<

Jackie Tran · « **Reply #1 on:** March 01, 2011, 01:29:06 AM »

Very Cool Gene.

I love showing up when the pizzeria is closed and you get to meet the owner.

The mural is pimpin'.

Matthew · « **Reply #2 on:** March 01, 2011, 05:43:48 AM »

Nice write up indeed Gene. Jay is as solid as they come.

Matt

norma427 · « **Reply #3 on:** March 01, 2011, 06:35:53 AM »

Gene,

That is a great writeup and story.

The mural is really beautiful too!

Norma

TXCraig1 · « **Reply #4 on:** March 01, 2011, 07:55:07 AM »

Thanks for posting Gene. It's always cool to get a peek behind the scenes.

Craig

andreguidon · « **Reply #5 on:** March 01, 2011, 08:05:53 AM »

Great POST !! i always follow what he is doing on FB, there is always pictures and info.

Jet_deck · « **Reply #6 on:** March 01, 2011, 10:23:41 AM »

Thanks guys and gal. Here is Jay getting the ball ready for a nap.

http://img714.imageshack.us/img714/1131/6qq.mp4

>>The artist name is Frank Campagna<< Old school Italian guy. http://www.franksart.net/

andreguidon · « **Reply #7 on:** March 10, 2011, 06:40:30 PM »

il cane rosso just posted this on FB... very cool !!

<a href="http://www.youtube.com/watch?v=3Uec-q279RM&feature=player_embedded" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=3Uec-q279RM&feature=player_embedded</a>

jeffereynelson · « **Reply #8 on:** March 11, 2011, 01:25:25 AM »

Thanks for video link. I liked it a lot. Who were the LA guys who taught him how to make pizza? No freakin ranch dressing lol.

BrickStoneOven · « **Reply #9 on:** March 11, 2011, 09:35:25 AM »

Quote from: jeffereynelson on March 11, 2011, 01:25:25 AM

Thanks for video link. I liked it a lot. Who were the LA guys who taught him how to make pizza? No freakin ranch dressing lol.

He went to the VPN school in Marina del Rey, CA.

Mmmph · « **Reply #10 on:** March 11, 2011, 11:24:37 AM »

I want a t-shirt!

jeffereynelson · « **Reply #11 on:** March 11, 2011, 01:52:04 PM »

Quote from: BrickStoneOven on March 11, 2011, 09:35:25 AM

He went to the VPN school in Marina del Rey, CA.

Oh thanks, the school that uses antica pizzeria. Not my favorite pizza sadly. Super cool restaurant though.

Jet_deck · « **Reply #12 on:** March 15, 2011, 02:17:23 AM »

Looks like Jay put up some new vids... http://www.youtube.com/user/canerossotx

I still can't wait to get some.

BrickStoneOven · « **Reply #13 on:** March 15, 2011, 10:05:16 AM »

That margherita looks great.

JConk007 · « **Reply #14 on:** March 15, 2011, 04:37:16 PM »

VERY NICE!

Mmmph · « **Reply #15 on:** March 15, 2011, 05:30:18 PM »

There's one guy scaling and 2 guys making dough balls.

The two guys look like they're manhandling that dough.
I spend a fraction of that amount of time and effort balling dough.

I still want a t-shirt!

jjerrier2450 · « **Reply #16 on:** March 15, 2011, 08:32:36 PM »

The videos are required for VPN application, if we decide to do it. @mmmph we roll 300-400 doughballs per day, so if you want to come and help, our door is open.

Mmmph · « **Reply #17 on:** March 15, 2011, 11:38:07 PM »

Quote from: jjerrier2450 on March 15, 2011, 08:32:36 PM

The videos are required for VPN application, if we decide to do it. @mmmph we roll 300-400 doughballs per day, so if you want to come and help, our door is open.

Oops, forgot to mention the pie in the vid looks great.

I could dig working there, I work fast, but I'm in NC. Long drive home. ;-)

I still want a t-shirt! Amazing. Please sell'em on your website.

PaulsPizza · « **Reply #18 on:** March 16, 2011, 06:37:11 AM »

300-400 a day!

you guys must be busy!

good on ya!

Mmmph, are you in North Carolina? If so are you anywhere near Tar Hills? I was offered a golf scholarship there, lovely place!

Paul

PizzaPolice · « **Reply #19 on:** March 16, 2011, 10:16:20 AM »

Damn Jay! You have come a long way. The videos are very nice and the pizza looks perfect. Since you have intimate knowledge, can you describe the differences between the TFW oven and that sweetheart SF oven?

Thanks!

Author Topic: Il Cane Rosso- Dallas, Tx (Read 16044 times)

PaulsPizza