Author Topic: Pizzeria Luigi in San Diego, CA  (Read 86814 times)

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Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #525 on: October 05, 2011, 07:52:17 PM »
Norma,

That guy sounds like a fluke but who knows. Maybe he's just very busy.

Milner Milling, who's associated with Pendleton, has four mills alone in GA, TN and AL so it must be possible to get some of the flour on the East Coast. I don't think Sysco carries it but could be wrong.

http://www.pfmills.com/mill-locations-pages-19.php

Mike,

I donít know if Alex is very busy or what happened, but I will wait and see if I get any sample of the Power flour.  I really donít want to get a bag a whole bag of Power flour and have it shipped, it would be too expensive.  I can call Sycoís in Harrisburg and see if they carry the Power flour in the next few days.  When I first started making pizza, I had bought some frozen skins at Sycoís in Harrisburg, and didnít need a 500.00 minimum order, but you do need a 500.00 order for then to deliver.

Thanks for the link to where they carry Pendleton flours. 

Norma


Offline derschuh

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Re: Pizzeria Luigi in San Diego, CA
« Reply #526 on: October 06, 2011, 01:54:33 PM »
PE101,

I don't know if I can take any credit for it but thanks for the kind words. If it weren't for Peter and his excellent eye regarding figuring out the amounts shown in the video and his conversions we'd probably still guessing about the sauce.

Also, I went with the numbers Peter gave me and merely added some fennel powder and a bit of sugar, used Pecorino instead of a Kraft-type Parmesan and out came that sauce. 

I'll check back with Armando today to see how things are turning out.

Hello,
First attempt at posting.
How much Pecorino did you use?
Keep up the great work!

shoe

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #527 on: October 06, 2011, 04:03:10 PM »

Hello,
First attempt at posting.
How much Pecorino did you use?
Keep up the great work!

shoe

DerSchuh,

You can find the numbers by clicking on the link below.

Keep in mind that this is for a #10 can of tomatoes and not a 28oz can. Just scale the formula down a bit and sub the Parmesan for Pecorino and you're set.

http://www.pizzamaking.com/forum/index.php/topic,14928.msg154647.html#msg154647
Mike

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Offline PizzaEater101

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Re: Pizzeria Luigi in San Diego, CA
« Reply #528 on: October 08, 2011, 04:26:33 PM »
PE101,

Thanks for the tip on Anthony's Fish Grotto. I have heard of the place before but never went when I was in San Diego previously. Worth checking out.

Regarding the TJ mozzarella, I believe TJ's changed companies. The previous one was made by the Cascade Dairy Products in Hayward, CA. Costco still carries it in 6lbs blogs.

http://www.costco.com/Browse/Product.aspx?prodid=11543104&whse=BD_827&topnav=bdoff&cat=28587&hierPath=11276*28587*&lang=en-US



Mike,

I went to Costco Business Center and bought some Mozz.  They had the North Beach brand that you referenced to but it's part-skim milk and I wanted Whole Milk Mozz so I got their other brand called Bella Rosano instead.  


Curious do you have any thoughts on the BElla Rosano brand?  Here is the Costco link -



http://www.costco.com/Browse/Product.aspx?Prodid=11672358&search=mozzarella&Mo=7&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US&Nr=P_CatalogName:BD_827&Sp=S&N=5000049&whse=BD_827&Dx=mode+matchallpartial&Ntk=Text_Search&Dr=P_CatalogName:BD_827&Ne=4000000&D=mozzarella&Ntt=mozzarella&No=1&Ntx=mode+matchallpartial&Nty=1&topnav=bdoff&s=1

« Last Edit: October 08, 2011, 04:38:06 PM by PizzaEater101 »

Offline PizzaEater101

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Re: Pizzeria Luigi in San Diego, CA
« Reply #529 on: October 08, 2011, 04:37:38 PM »
All this talk of Pendleton Power Flour yet most of us here can not get it.  Norma mentioned that she used Conagra Harvest flour before but does anyone have any thoughts on Conagra full power flour?  This one I saw at Costco Business.  It's High Gluten content flour -

http://www.costco.com/Browse/Product.aspx?prodid=10276922&whse=BD_827&topnav=bd&cat=11919&hierPath=11121*11919*&lang=en-US

They also had one called Kyrol high gluten flour but not sure the difference and I don't see it at their web site so I can't link it here but I saw it there.

What are your thoughts on these Conagra flours?


Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #530 on: October 08, 2011, 04:38:08 PM »
Mike,

I went to Costco Business Center and bought some Mozz.  They had the North Beach brand that you referenced to but it's part-skim milk and I wanted Whole Milk Mozz so I got their other brand called Bella Rosano instead.  


Curious do you have any thoughts on the BElla Rosano brand?  Here is the Costco link -



http://www.costco.com/Browse/Product.aspx?Prodid=11672358&search=mozzarella&Mo=7&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US&Nr=P_CatalogName:BD_827&Sp=S&N=5000049&whse=BD_827&Dx=mode+matchallpartial&Ntk=Text_Search&Dr=P_CatalogName:BD_827&Ne=4000000&D=mozzarella&Ntt=mozzarella&No=1&Ntx=mode+matchallpartial&Nty=1&topnav=bdoff&s=1



It's made by the same company that makes the North Beach kind, Cascade Diary in Hayward, CA. Should be outstanding. I have always used a combo of their two mozzas, whole milk and part skim.
Mike

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Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #531 on: October 08, 2011, 04:39:32 PM »
All this talk of Pendleton Power Flour yet most of us here can not get it.  Norma mentioned that she used Conagra Harvest flour before but does anyone have any thoughts on Conagra full power flour?  This one I saw at Costco Business.  It's High Gluten content flour -

http://www.costco.com/Browse/Product.aspx?prodid=10276922&whse=BD_827&topnav=bd&cat=11919&hierPath=11121*11919*&lang=en-US

They also had one called Kyrol high gluten flour but not sure the difference and I don't see it at their web site so I can't link it here but I saw it there.

What are your thoughts on these Conagra flours?



PE101,

I have used the Harvest Bread flour with great results. I didn't know that they have also a HG flour. Give it a shot. For 20 bucks you can't go wrong.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline PizzaEater101

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Re: Pizzeria Luigi in San Diego, CA
« Reply #532 on: October 08, 2011, 04:44:21 PM »
Mike,

I sometimes use a combination of whole and part-skim but lately I've just been using whole milk because I read that a lot of NY pizza joints use whole milk but the combination that you use turns out great pizza.  I should go back to using a combination too.  Think I'll go back and buy the part-skim one that you recommend.

Mike you are right the Conagra High Gluten Full Power is a dynamite deal.  It's worth a shot.

Can you give me any tips on how to store such large amounts of flour?  I buy normally Better for Bread by Gold Medal because it's a small amount that I can store easily but I'm dying to try the Conagra and price per pound turns out great.   How do you suggest I store such a large amount of flour to keep it from doing stale and from having bugs attack it.  Thanks much.

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #533 on: October 08, 2011, 05:56:54 PM »
Mike,

I sometimes use a combination of whole and part-skim but lately I've just been using whole milk because I read that a lot of NY pizza joints use whole milk but the combination that you use turns out great pizza.  I should go back to using a combination too.  Think I'll go back and buy the part-skim one that you recommend.

Mike you are right the Conagra High Gluten Full Power is a dynamite deal.  It's worth a shot.

Can you give me any tips on how to store such large amounts of flour?  I buy normally Better for Bread by Gold Medal because it's a small amount that I can store easily but I'm dying to try the Conagra and price per pound turns out great.   How do you suggest I store such a large amount of flour to keep it from doing stale and from having bugs attack it.  Thanks much.

PE101,

I usually store my flour in a little storage room which is on the cooler side. Never had any problems with bugs and such but since I don't know how you plan to store it I'd check in on the flour periodically to avoid unpleasant surprises.

Shouldn't be a problem, though.
Mike

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Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #534 on: October 08, 2011, 07:11:29 PM »
All this talk of Pendleton Power Flour yet most of us here can not get it.  Norma mentioned that she used Conagra Harvest flour before but does anyone have any thoughts on Conagra full power flour?  This one I saw at Costco Business.  It's High Gluten content flour -

http://www.costco.com/Browse/Product.aspx?prodid=10276922&whse=BD_827&topnav=bd&cat=11919&hierPath=11121*11919*&lang=en-US

They also had one called Kyrol high gluten flour but not sure the difference and I don't see it at their web site so I can't link it here but I saw it there.

What are your thoughts on these Conagra flours?



James,

I agree with Mike that Conagra full power flour would be fine to try for a Luigi's clone.  Kyrol flour is also a good high-gluten flour. 

Norma

Offline PizzaEater101

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Re: Pizzeria Luigi in San Diego, CA
« Reply #535 on: October 08, 2011, 08:07:23 PM »
James,

I agree with Mike that Conagra full power flour would be fine to try for a Luigi's clone.  Kyrol flour is also a good high-gluten flour. 

Norma

Norma, thanks for the input on this subject.  I think based on what you say and what Mike says I'm gonna get some Conagra.  Not sure the Kyrol or the full power flour.  Probably the Power Flour since it's a good one for the Luigi clone.

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #536 on: October 08, 2011, 09:39:42 PM »
Probably the Power Flour since it's a good one for the Luigi clone.

PE101,

I don't know if the Conagra will perform the same way as the Pendleton Power flour. I have never used it but I still think it can't hurt to try. If it isn't that suitable I think you can use it for other applications (bread, other type of pizza). Looking at their website I think it's more likely their Producer flour:

Quote
High-gluten flour milled from cleaned, sound, hard red spring wheat.
Hearth breads, hard and Kaiser rolls, bagels, European crusty breads,
rye breads, thin-crust pizza, breadsticks, pita and flat breads, English
muffins, specialty pan breads, and croissants.

http://www.conagramills.com/our_products/bakery_flours.jsp

Or maybe something closely related. I also think they may rename and repackage their flour for Costco.
Mike

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Re: Pizzeria Luigi in San Diego, CA
« Reply #537 on: October 17, 2011, 04:54:05 PM »
Today, at Reply 21 at http://www.pizzamaking.com/forum/index.php/topic,15856.msg157064.html#msg157064, I described how I used a mathematical formula that was given to me by member November to calculate how much hydration a given flour can withstand. In that case, it was the General Mills Superlative flour. I wondered whether I could do a similar calculation for the Pendleton Power flour. I know that the Pendleton Power flour has a protein content of 13.5% and that its rated absorption value is based on a moisture content of 14%, but the number I did not have is the dietary fiber percent for that flour. However, after looking at several flours with protein contents of from about 12.5% to 14.2%, the standard dietary fiber percent I found was 2.9%. I even found one GM flour with a protein content of 13.6%, the Remarkable flour, and its dietary fiber number is 2.9%. So, I decided to use that number along with the other numbers referenced above. Doing so, I ended up with a hydration value for the Power flour of 64.98%. The number that Pendleton quotes in its technical bulletin for the rated absorption value for the Power flour is 65%. As I previously noted at Reply 125 at http://www.pizzamaking.com/forum/index.php/topic,14928.msg151643.html#msg151643, the hydration value that I was told was typical was 64.5-65.5%. In any event, the number I calculated for the Power flour seems to be consistent with what I was told by Pendleton and as reflected in their specs for the Power flour.

Peter

Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #538 on: October 17, 2011, 05:33:10 PM »
I received a call from Alex today. and he said he sent me a sample of the Mondako flour on Friday, and I should soon be getting it.  I said I had requested a sample of the Power flour.  Alex now said he is going to be sending me a sample of the Power flour also.

I asked Alex what protein the Mondako flour was and he said 12 Ĺ %.  He said the absorption rate is 55 %.  Alex said that the Mondako flour is great for making NY style pizza and most pizza operators do use the Mondako flour for NY style pizzas.  He said the Mondako flour is a bread flour. 

I will wait and see if I get both samples.

Norma

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Re: Pizzeria Luigi in San Diego, CA
« Reply #539 on: October 17, 2011, 09:16:15 PM »
Norma,

The numbers you quoted for the protein content and the absorption value for the Mondako flour do not square with what is recited for the Mondako flour at page 8 of the Pendleton booklet at http://www.pfmills.com/filebin/pdf/technical_informational_booklet_v1-opt.pdf. Is it possible that they are sending you the pizza mix that is sold under the Mondako name? Or possibly something else?

Peter

Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #540 on: October 17, 2011, 10:41:47 PM »
Norma,

The numbers you quoted for the protein content and the absorption value for the Mondako flour do not square with what is recited for the Mondako flour at page 8 of the Pendleton booklet at http://www.pfmills.com/filebin/pdf/technical_informational_booklet_v1-opt.pdf. Is it possible that they are sending you the pizza mix that is sold under the Mondako name? Or possibly something else?

Peter

Peter,

I didnít have that pdf. document up on my computer today when I spoke with Alex.  I did have a tablet handy, and that is what Alex told me about the Mondako flour.  I wasnít even concerned about the Mondako flour, because I have been talking to Alex about the Power flour.  When Alex said he sent me a sample of Mondako on Friday and to expect it soon, I wondered why he would be sending me a sample of the Mondako flour.  That is why I told Alex I had wanted to try the Power flour.  I will wait and see if Alex even sends me any flour, then I will call him again.

Norma

Offline PizzaEater101

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Re: Pizzeria Luigi in San Diego, CA
« Reply #541 on: October 20, 2011, 01:00:30 AM »
PE101,

Got the new scale in.

It's a AWS-100 and comes with a 10 year warranty. Measures in grams, ounces, carats and grains, up to a 1/100th of a gram.

Just to keep you posted...

Mike, I just ordered this scale.  Should be in by end of next week maybe.  Can't wait to get it.  No more winging it!  Thanks Mike for the tip on this scale.


Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #542 on: October 26, 2011, 01:53:42 PM »
I was surprised a little while ago when the FexEx man came to my door to give me a delivery.  Alex did send me a bag of Mondako bleached and enriched flour. and also a bag of Power flour enriched and unbleached in the same box.  Alex also sent me 3 dough scrapers and a Pendleton Pen. 

Norma

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Re: Pizzeria Luigi in San Diego, CA
« Reply #543 on: October 26, 2011, 01:54:22 PM »
Norma

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Re: Pizzeria Luigi in San Diego, CA
« Reply #544 on: October 26, 2011, 03:35:10 PM »
That's great, Norma, that you were finally able to get your hands on some Pendleton flour. From the Power Flour results in this thread and Gene's experimentation with the Mondako, I think you'll be pleased.

Those dough scrapers are a great acquisition. I've been looking for those locally to no avail and, online, they're about 5 bucks (including shipping) and I just can't pay $5 for something that should cost about 50 cents.

Offline chickenparm

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Re: Pizzeria Luigi in San Diego, CA
« Reply #545 on: October 26, 2011, 03:59:02 PM »
Scott,I found some plastic dough scrapers in a Dollar store of some kind.It works very well.If that doesn't do it,get some auto body filler-scrapers from the Body shop supply store,or an good Parts store.They sell large ones as well.Very durable stuff.
« Last Edit: October 26, 2011, 04:01:23 PM by chickenparm »
-Bill

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Re: Pizzeria Luigi in San Diego, CA
« Reply #546 on: October 26, 2011, 04:08:30 PM »
Bill, do the dollar store scrapers have the same curved edge?

Offline chickenparm

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Re: Pizzeria Luigi in San Diego, CA
« Reply #547 on: October 26, 2011, 04:52:41 PM »
Scott,

I am not 100% sure what you are referring to.But to explain this cheap one I have somewhat,the scraper has a back side and a front.The back side is completely flat.The front has a knife-like edge going all the way around the scraper body to help it cut into flour or scrape stuff up.Is this what you mean by curved edge?

If so then yes.

-Bill

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Re: Pizzeria Luigi in San Diego, CA
« Reply #548 on: October 26, 2011, 04:54:17 PM »
 I looked closer at the photos above and the plastic scraper I have is very similar,just maybe not as thick as the ones norma received.The edges around the scraper are the same as the one I have.I could be wrong about the thickness,they could be the same and Its just hard to say from the photos.
 :)

-Bill

Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #549 on: October 26, 2011, 05:42:16 PM »
That's great, Norma, that you were finally able to get your hands on some Pendleton flour. From the Power Flour results in this thread and Gene's experimentation with the Mondako, I think you'll be pleased.

Those dough scrapers are a great acquisition. I've been looking for those locally to no avail and, online, they're about 5 bucks (including shipping) and I just can't pay $5 for something that should cost about 50 cents.

Scott,

I was happy to receive the flours from Pendleton today.  I will use some of the Power Flour for some Luigiís pies and might try the Power flour in my preferment Lehmann dough to see if it makes any difference.  Do you have any suggestions for the Mondako flour?  I have been following Geneís experiments with Mondako flour.

If you have been looking for one of these kind of dough scrapers, and want one of the dough scrapers, just PM me your address, I will send you one.  I only need one for home and one for market.

Norma


 

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