Author Topic: Il Cane Rosso- Dallas, Tx  (Read 33057 times)

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Offline pizzablogger

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Re: Il Cane Rosso- Dallas, Tx
« Reply #25 on: November 11, 2011, 06:32:45 PM »
New video posted by Jay.  "Cane Rosso Margherita"



About a 59 to 60 second bake.

Jay, was that for video purposes only, or is that how the margherita is constructed usually at The Red Dog?

I did not see any sea salt or olive oil added in the video (or a hard cheese, which is optional).

This is where I get confused and it is interesting hearing from a VPN Certified pizza maker. In the AVPN Disciplinare documentation, under section 2.3.3 (techniques for condiment) in the "Pizza Margherita" section, it specifically mentions the build order for a margherita is tomatoes, then salt uniformly (if it has not been previously added to the tomato, which may be the case here and why the salt addition is not shown in the video), then mozzarella, then grated hard cheese (if used) then basil, then olive oil.

In the video there is no salt addition (maybe because the tomatoes are already seasoned with it), the basil is added before the mozzarella (which I personally have no probelm with) and there is no olive oil added. In my mind I always wonder why the AVPN would have taken the time to specifically put on paper a build order for making the pizza, yet pizzerias not following the specifically layed out Il Disciplinare build order are granted VPN status all the time.

Jay, I am in no way inferring your pizzas are not excellent pizzas (I'm a big fan of yours), but looking for some additional clarity on what is often a confusing issue with regards to the interpretation of the VPNs own documentation. Thanks! --K  :)
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Offline othafa9

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Re: Il Cane Rosso- Dallas, Tx
« Reply #26 on: November 12, 2011, 12:09:14 AM »
I can guarantee that salt is added to sauce.  The oil may be an oversight, normally Dino would add oil.

Offline jjerrier2450

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Re: Il Cane Rosso- Dallas, Tx
« Reply #27 on: November 12, 2011, 10:00:54 AM »
I just did the video because I needed to send it to someone for a project.

Salt is added to the sauce.  No hard cheese is used.  I oil the pizzas to finish - I think the flavor is better then when cooked.  Personal preference.

Sometimes we do basil before cheese, sometimes at the end...depends on how crazy it is.

Offline DocSpine

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Re: Il Cane Rosso- Dallas, Tx
« Reply #28 on: November 12, 2011, 12:22:52 PM »
Since I live in Dallas, any non VPN pizza should be sent to me for devouring I mean destruction >:D :-D
Its a yummy hard job but someone has to do it. :pizza:

Offline Matthew

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Re: Il Cane Rosso- Dallas, Tx
« Reply #29 on: November 12, 2011, 02:36:41 PM »
I just did the video because I needed to send it to someone for a project.

Salt is added to the sauce.  No hard cheese is used.  I oil the pizzas to finish - I think the flavor is better then when cooked.  Personal preference.

Sometimes we do basil before cheese, sometimes at the end...depends on how crazy it is.

I agree on the oil. I use a high quality finishing olive oil & I put it on just before it leaves the pass.

Matt

Offline TXCraig1

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Re: Il Cane Rosso- Dallas, Tx
« Reply #30 on: November 13, 2011, 05:58:32 PM »
I agree on the oil. I use a high quality finishing olive oil & I put it on just before it leaves the pass.

Matt

Same here.

CL
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Offline jjerrier2450

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Re: Il Cane Rosso- Dallas, Tx
« Reply #31 on: November 23, 2011, 09:59:14 AM »
More good news - we just made the list of Top Ten New restaurants...

http://www.dmagazine.com/Home/D_Magazine/2011/Dec/The_Best_New_Restaurants_in_Dallas_2011_06.aspx

If anyone on this board knows anyone that wants to seriously make pizza with Dino and me, send them my way. We are growing really quickly. It's a great opportunity to learn from Dino and work in a state with no income tax.

Offline DocSpine

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Re: Il Cane Rosso- Dallas, Tx
« Reply #32 on: November 23, 2011, 12:31:11 PM »
Doing my best Arnold Horshack imitation "ooh, ooh, pick me!" I am retired (52) and bored and love to make pizza. I can help with some part time/ full time hours if you need.

Offline gabaghool

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Re: Il Cane Rosso- Dallas, Tx
« Reply #33 on: November 30, 2011, 06:38:34 PM »
Congrats J-
A nice writeup from a writer who shows some food knowledge..... (thats not a given any longer)

I was interested in your burrata....do you make it in house with marscapone or buy it with the heavy, heavy cream and shreds of mooz ?

Thanks.


Offline othafa9

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Re: Il Cane Rosso- Dallas, Tx
« Reply #34 on: December 01, 2011, 10:58:45 PM »
Jay, you looking to open a 2nd location?

Offline jjerrier2450

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Re: Il Cane Rosso- Dallas, Tx
« Reply #35 on: December 02, 2011, 10:40:23 AM »
Yes we are looking at a second location now in addition to expanding our existing space.

On Burrata - we get it in from California, but we are also making it with our fresh mozzarella filled with super rich cream and shards of curd.  We're still playing around with it.


Offline jjerrier2450

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Re: Il Cane Rosso- Dallas, Tx
« Reply #36 on: December 09, 2011, 05:34:01 PM »

Offline Jet_deck

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Re: Il Cane Rosso- Dallas, Tx
« Reply #37 on: December 09, 2011, 07:08:24 PM »
That is excellent news Jay!  I am sure you have worked hard for all the attention that your fixin' to get.  Better get the second location up and running pretty quick.

You know someone here is going to reverse engineer your pizza after we watch the segment, right?  :-D

Describe Guy for us.  Was he California crazy, bouncing off the walls or down to earth ?

Thanks for the update, I have a certain picture in front of your oven that I need to get framed...   ;D :chef:

(no offense intended for Californians)
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Offline andreguidon

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Re: Il Cane Rosso- Dallas, Tx
« Reply #38 on: December 09, 2011, 07:20:58 PM »
congrats! let us know wen it airs...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Tman1

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Re: Il Cane Rosso- Dallas, Tx
« Reply #39 on: December 09, 2011, 09:52:27 PM »
awesome.. just awesome

Offline Jet_deck

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Re: Il Cane Rosso- Dallas, Tx
« Reply #40 on: February 11, 2012, 09:56:25 PM »
Nearly a year ago I started this thread.
A few days ago, I invited Peter (Pete-zza) to lunch at Il Cane Rosso.  With proper security measures taken, and a "light screening" we enjoyed lunch together today.  If that wasn't enough, Jay was there, and "supervised" each bite of the Margherita and the Luana pizzas that we ordered.  The oven was toasty warm on a cold day here in Dallas.  They were knocking out garlic knots, bread and brunch items, left and right.  Toward the end of the meal, the line had beginned to form.  The place was orderly, clean and structured as far as the oven area went.  


Dallas is very fortunate to have a VPN restaurant.  I am very fortunate to have 2 great friends to share lunch with today.  The Neapolitan pizza was outstanding.  It was equal or above Antico in Atlanta.

Jay is doing well, expanding the existing store, still doing the mobile thing, and rumored to be opening another location.  Maybe even another style pizza location.

Thanks Peter and Jay, I had 2 great pizzas, an even better visit and an unrivaled story of a pizza lunch with 2 hardcore pizza fellows :chef:


>>  Guy Fieri tagged Jays wall.  The DDD Dallas still has not been aired.  Jay complimented Guy and his crew while filming, I suspect Guy will do the same.
« Last Edit: February 11, 2012, 10:07:31 PM by Jet_deck »
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Pete-zza

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Re: Il Cane Rosso- Dallas, Tx
« Reply #41 on: February 11, 2012, 10:32:05 PM »
I, too, had a thoroughly great time with Gene and Jay, even after I removed my mask, hat and fake nose and glasses. And, after frisking Gene to make sure that he didn't have a camera with him and wasn't wired, we proceeded to have a very nice lunch and an enjoyable conversation with Jay. Jay is a genuinely nice, down to earth guy. I had arrived at Cane Rosso a bit earlier than Gene and spotted Jay at one end of the bar next to a pretty young lady with her iPad (we were later told that it was his daughter, Emma). I approached Jay, extended my hand, and said something like: "You don't know me but I think you know me". Seeing the puzzled look on his face, I quickly added that I was from the pizzamaking.com forum and I was the guy called Pete-zza. He smiled and said he knew who I was. That prompted a discussion on how I came to know what I know about pizza, shortly after which Gene arrived. We ordered the pizzas that Gene mentioned and had a nice conversation with Jay about a wide range of topics pizza related. By the end of our meal, I felt that I had known these guys for years. Maybe it is because our forum creates virtual friendships that can materialize into real friendships with ease.

Thanks again, Gene, for inviting me to join you for lunch at Jay's place. And, thanks, Jay, for being such a good and gracious host.

Peter


Offline Jackie Tran

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Re: Il Cane Rosso- Dallas, Tx
« Reply #42 on: February 12, 2012, 12:19:47 AM »
Sounds like you chaps had a lovely time.  Now let's see some pictures of Pete-zah....I mean Pizza, the Pies!  :-D
« Last Edit: February 12, 2012, 01:02:07 AM by Jackie Tran »

Offline dellavecchia

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Re: Il Cane Rosso- Dallas, Tx
« Reply #43 on: February 12, 2012, 06:40:09 AM »
What a great get together! You guys must have had a blast.

John

Offline Tman1

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Re: Il Cane Rosso- Dallas, Tx
« Reply #44 on: February 12, 2012, 08:51:10 AM »
If I ever get to Dallas, Il Cane Rosso is on my list. I follow him on Facebook and he's putting out some other amazing looking stuff too.



Offline Pete-zza

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Re: Il Cane Rosso- Dallas, Tx
« Reply #45 on: February 12, 2012, 10:27:04 AM »
They say that imitation is the sincerest form of flattery. And, in that vein, Jay mentioned that there are some people who come into Cane Rosso with cameras and take photos of his pizzas, including upskirt photos, and try to pump the servers for information about the pizzas. Of course, he doesn't know if they are just pizza hobbyists or someone trying to start a business. He has chosen not to tell people that they can't take photos of his pizzas.

Jay also mentioned the perils of running a mobile pizza business in Texas, especially during the summer. This past summer was brutal, and that prevented Jay from operating the mobile business for a few months during the summer. There was just no way to keep the dough balls cool.

I forgot to mention earlier that Jay has what looks to be a killer brunch menu. That gives his customers some very creative options if they do not wish to have pizza. The details of his brunch are set forth at Jay's website.

As we were getting ready to leave, I teased Gene about not going dumpster diving behind Jay's place. He is the best at that sort of thing than just about any member I have seen. It is almost instinctive that he do it as a part of his ritual. Jay got a good laugh out of this.

Peter

Offline norma427

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Re: Il Cane Rosso- Dallas, Tx
« Reply #46 on: February 12, 2012, 10:44:47 AM »
Sounds like you guys had a great time together and enjoyed talking about pizza and also getting to try Jay’s pizza.  Nice report!  :)

Norma

Offline JConk007

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Re: Il Cane Rosso- Dallas, Tx
« Reply #47 on: February 12, 2012, 05:02:16 PM »
I also Tag along with Jay and his constant pics on Facebook, yes, he is doing some amazing things there for sure. I believe He was my first glimpse of the  Mobile WFO business many years ago when he started. I was hooked with the story from the Corporate world and the product neapolitan, which I had just started to attempt in my home oven. Rest was downhill  and I eventually dove in. Jay was encouraging and helpful and even offered me to come work some events  with his mobile crew to see what it was really all about. The timing was off or yes I would have jumped on it. I would love to get there some day to meet and eat!  :P Very nice guy. Reminds me of Paulie Gee in some ways, and I believe he is good friends with him as well? Paulie does not say no to pics either, which is really cool, as evidenced in our NYC tour,  but does not give up any secrets, tomatoes OR  fermentation! If you can figure it out fine but I ain't tellin ya! Personally I love that, and would never push for info if not offered !
Peter Your comments are true on the virtual friendships here.  I love getting emails with questions from members new and old.  They ussually start with nice  comments on Flirting With Fire, the mobile WFO bus., that they are interested in how it works, and want to give it a go. I  will allways  help out whenever and whoever I can. I do have some real friends here now and very thankful for all everyone shares.
Now its on to to make pies like Craig and John, and who knows? when that perfect spot comes up ???
 Cane Jr. opens when?
 Congrats on your success Jay !
John
« Last Edit: February 12, 2012, 05:08:13 PM by JConk007 »
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Offline Jet_deck

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Re: Il Cane Rosso- Dallas, Tx
« Reply #48 on: February 12, 2012, 11:02:09 PM »
Sounds like you chaps had a lovely time.  Now let's see some pictures of Pete-zah....I mean Pizza, the Pies!  :-D

Chau, I had a camera hidden in my pants leg but Peters "people" found it pretty quick.  Otherwise, I would have some great pictures to post. :'(

Jay was calm, cool and collected.  His GM (new ?) has taken quite a load off of Jay.  They bought the place to the side of them and are going to knock a hole in the wall to access the next door facilities.  Included next door is a new "dough" room.  This guy has things going on....
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Offline jjerrier2450

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Re: Il Cane Rosso- Dallas, Tx
« Reply #49 on: February 13, 2012, 12:15:33 AM »
Hey All - it was awesome to get to meet THE Pete-zza and of course Gene.  It was just by pure luck that I was there for brunch - I coach my daughter's lacrosse team and practice was canceled so we went to go hang out at the restaurant.  Glad we made the detour.  We are celebrating our 1 year anniversary this week (technically it is on 2/14, but we are having our party on Monday).  Seems like we've been open for a LOT longer than a year.  As I told Pete & Craig, making pizza has been the easiest part of the job...but I certainly don't miss my old corporate gig!  We have lots of good stuff planned for this year...hope to have some of you other guys wander in sometime.

Jay
« Last Edit: February 13, 2012, 07:35:51 PM by jjerrier2450 »