Author Topic: FLIRTING WITH FIRE ! (Read 43455 times)

JConk007 · « **Reply #180 on:** January 28, 2012, 03:26:36 PM »

@John D pragotrade is the distibutor right? So you can blame the za man too!
Man that pepperoni is good!
@zaman, Larry you are killin me ! ok I will make my own meats, sausage,ham...just have to get a few pigs going in the back yard. Ah to heck with that, I am going Out today to look at a few farms that for sale ! If i just buy the whole farm that way I can make my own dairy products as well Larry.

When are you starting again?
John

Oh yeah Um this is part time remember

Tman1 · « **Reply #181 on:** January 29, 2012, 09:43:17 AM »

Over in another thread you mention that it would be nice to have the (entire) oven be able to spin. I think that's a great idea since there is entertainment value within the view of the baking pizzas, and you just never know when it would be nice to be able to work off of a different side. There is a company that does this out in Maine. Any ideas on how that would be accomplished? I've noodled it some, but am interested in other points of thought. =]

JConk007 · « **Reply #182 on:** January 29, 2012, 12:15:15 PM »

TMan ,it whistler pizza out of whistler Canada that has a rotating oven it looks like a la penyol with copper dome but it is not. Pizza man mike built this rotating oven you may want to reach out to him for some guidance I do like the idea of being abLe to face the opening of the oven any way that need be with your set. Up but there must be some compromise on insulation ?
John

CJ · « **Reply #183 on:** January 29, 2012, 03:27:22 PM »

you want to the oven to spin on your next install. The table used for shrink wrapping pallets in a warehouse should be strong enough. Build of that for a base. You could even leave the motor on it, one spin of the oven and the pie is done.

JConk007 · « **Reply #184 on:** January 29, 2012, 06:54:53 PM »

Lavash makes a revolving floor oven. I am speaking of the face / opening of the oven facing back like yours, then being able turn to face/ opening over To either side/wheel like the pallet shinned idea jet deck ? And thoughts and how is the diving arm doing?

Redshirt · « **Reply #185 on:** January 29, 2012, 08:19:42 PM »

Any videos from Jessabell?

JConk007 · « **Reply #186 on:** January 29, 2012, 09:09:36 PM »

Been to cold, and busy lately soon as I fire up I wlll put up a video.

Tman1 · « **Reply #187 on:** January 30, 2012, 10:32:36 AM »

Quote from: JConk007 on January 29, 2012, 12:15:15 PM

TMan ,it whistler pizza out of whistler Canada that has a rotating oven it looks like a la penyol with copper dome but it is not. Pizza man mike built this rotating oven you may want to reach out to him for some guidance I do like the idea of being abLe to face the opening of the oven any way that need be with your set. Up but there must be some compromise on insulation ?
John

Yes, I'm familiar with that story and scenario. I would think you'd just incorporate the bottom insulation into the unit so it too turns. I don't usually deal with that kind of weight, combined with transport issues.

JConk007 · « **Reply #188 on:** April 09, 2012, 09:31:24 PM »

HI all,
Gearing up for the 2012 season

I tried to whip up a facebook page here
http://www.facebook.com/FlirtingWithFireMobileWoodFiredPizza
please let me know if it works? how it looks thoughts ?? If you have facebook account could also LIKE my page? I think I am able to do certain things once I hit 50 likes ? I think I need a 15 year old to help me out with this Facebook stuff right?
Thanks all !!
John

deb415611 · « **Reply #189 on:** April 10, 2012, 09:14:29 AM »

You are almost 1/2 way there - up to 23 right now

JConk007 · « **Reply #190 on:** April 10, 2012, 09:17:07 AM »

Thanks Deb! where are you in CT?

deb415611 · « **Reply #191 on:** April 10, 2012, 10:21:12 AM »

Wolcott about 1/2 way between Danbury & Hartford

The Gizz · « **Reply #192 on:** April 10, 2012, 11:44:34 AM »

Quote from: JConk007 on April 09, 2012, 09:31:24 PM

HI all,
Gearing up for the 2012 season
I tried to whip up a facebook page here
http://www.facebook.com/FlirtingWithFireMobileWoodFiredPizza
please let me know if it works? how it looks thoughts ?? If you have facebook account could also LIKE my page? I think I am able to do certain things once I hit 50 likes ? I think I need a 15 year old to help me out with this Facebook stuff right?
Thanks all !!
John

John, Your passion for pizza and sharing your experiences with your mobile set up has helped inspire me to do something similar...and I thank you for that

I will add another like to your FB page tonight when I get home. I just cant remember my password right now as I rarely login to it.

JConk007 · « **Reply #193 on:** April 10, 2012, 11:51:22 AM »

Thanks for the support. If you have any questions feel free to ask I am here to help. John

apizza · « **Reply #194 on:** April 10, 2012, 12:56:25 PM »

Let the games begin!
John I really enjoy reading about your mobile pizza adventures. I wish you a very successful season.
Marty

JConk007 · « **Reply #195 on:** April 10, 2012, 12:58:13 PM »

3 booked already! Word of mouth

JConk007 · « **Reply #196 on:** April 21, 2012, 09:01:12 PM »

Update 8 booked already !! yeha rock and roll let the cooking begin !!
Friday was the season opener at a floor distributors warehouse they had burgers and dogs and grill set up guy stood there for to hours watching people eat pizza

First off Kudos again for the dough tool I did a batch of 55 262-264g dough balls as per tool and had a tablespoon of dough left over !!
So I am extending the fermentation this year with the fridge and want to control 2 back to back parties with 1 Batch .
I fired up Jessebella and I have to say this Fork mixer is amazing and some nice to not Bather frank or spend and hour traveling to and fro
so the Batch 61.5 % .17 IDY 2.8 salt I made wednsday night at 8 pm Bulk rise room temp til 8 am ball and into fridge Thursday remove 40 dough balls 8 pm room temp til transport to party in prep table so we are talking a goood few day delicious. I of course had to make some left overs tonight will post those here too 3day is GOOD !! finding the zone dough and oven !
heres the set up I was solo with the exception of a friend of my wife who came for moral support and so I didn't drop the GI peels !! so first the left overs then the balls after 12 room bulk then dough just before leaving after 8 bulk 24 fridge and 8 room

JConk007 · « **Reply #197 on:** April 21, 2012, 09:14:47 PM »

First set up of the year ! man I forgo what a scrable it is to remember everything! oh I did fix the tent after the picture and did not get but a few pizza shots a little busy littl ole me and 40 pies in around 2 hours oh my helper did cut finally try to slice one at the end

JConk007 · « **Reply #198 on:** April 21, 2012, 09:19:20 PM »

Here is the few Pies I snapped before starting to crank

JConk007 · « **Reply #199 on:** April 21, 2012, 09:25:56 PM »

I did take a few after I packed up of the full set mobile up Locked and loaded. I have it down pretty good and you can see how the 48" prep table goes right across the pick up the ramps fold up 1 on each side should have logo next week from agency and will place on the trailer at least. may go to van ? but she looks good and rund like a top for 148,000 miles !!
Looking forward to a great year I will post until you tell me to stop maybe just 2-3 of each set up is plenty. I know many have been inspired here and its great !I am glad to and have answered many questions but maybe sharing a bit too much? just dont copy my name please, some one I spoke to, after reading this thread with went with "Playing with fire" here in Jersey! ( 1 hr away!) and I am not to thrilled about that ! Not a copy but little too close for comfort.

John