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?
Me: do you wipe the dust off of it?
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.
>> The batteries in the digital scale went south, and he had to switch to the old tried and true.<<