Author Topic: What I've been up to.  (Read 13176 times)

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Offline Matthew

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Re: What I've been up to.
« Reply #20 on: August 27, 2011, 12:43:21 PM »
matt, those are very nice pizzas, lots of basil,nice amount of sauce and cheese. the dough looks puffy and cooked nicely. the restaurant you are consulting for should be very happy with that product!!

Thanks Larry.  The plan is to use bufala instead of fior di latte (as shown in photo).  The challenge is using the right amount without compromising the very delicate dough.  The other side of the equation is to use enough so you don't look stingy.

Matt


Offline JConk007

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Re: What I've been up to.
« Reply #21 on: August 28, 2011, 11:53:47 AM »
Matthew.
Every body has an opinion however I strongly prefer the bufala to the fiore di latte. I find the opposite of what has been stated I think the fiore is wetter than the bufala ? Curious I know in your home Laboratory you use the various starters and such. Are the new places you are consultin planning on using starters or is this too much work in a commercial setting with new help?
JOhn
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Offline Matthew

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Re: What I've been up to.
« Reply #22 on: August 28, 2011, 12:56:22 PM »
We will be using a naturally leavened unrefrigerated dough.  We are also using a Pietroberto fork mixer.

Matt

Offline Matthew

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Re: What I've been up to.
« Reply #23 on: September 24, 2011, 01:10:20 PM »
A couple of shots of the interior.

Online Pete-zza

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Re: What I've been up to.
« Reply #24 on: September 24, 2011, 01:25:55 PM »
Matt,

The setting looks great, very classy looking and inviting.

Peter

Offline Matthew

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Re: What I've been up to.
« Reply #25 on: September 24, 2011, 01:27:46 PM »
Matt,

The setting looks great, very inviting.

Peter

Thanks Peter!  It's quite small (1600 ft2), the plan is to expand in the New Year doubling our capacity.

Matt

Offline Pizza Napoletana

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Re: What I've been up to.
« Reply #26 on: September 24, 2011, 02:12:04 PM »
A couple of shots of the interior.

Nice setup! I love the white marble bancone and bar. Thank you!
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http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline norma427

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Re: What I've been up to.
« Reply #27 on: September 24, 2011, 02:14:42 PM »
Matt,

The setting looks absolutely stunning!   :)

Norma
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Offline Matthew

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Re: What I've been up to.
« Reply #28 on: September 24, 2011, 02:24:25 PM »
Thanks Omid & Norma.  Although it's hard to see from the photo, the marble was leathered & antiqued which gives it a really cool texture.

Matt

Offline Pizza Napoletana

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Re: What I've been up to.
« Reply #29 on: September 24, 2011, 02:33:00 PM »
Thanks Omid & Norma.  Although it's hard to see from the photo, the marble was leathered & antiqued which gives it a really cool texture.

Matt

I actually noticed it . . .  That is why it is an object of my admiration!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/


Offline Matthew

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Re: What I've been up to.
« Reply #30 on: September 24, 2011, 03:43:20 PM »
I actually noticed it . . .  That is why it is an object of my admiration!

Good eye! 

Offline Essen1

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Re: What I've been up to.
« Reply #31 on: September 24, 2011, 03:53:53 PM »
Very nice setting! Very classy.

Happy for you, Bro.  :)
Mike

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Offline andreguidon

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Re: What I've been up to.
« Reply #32 on: September 24, 2011, 03:59:30 PM »
thats nice Matt!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline thezaman

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Re: What I've been up to.
« Reply #33 on: September 24, 2011, 05:07:55 PM »
 matt, that is beautiful all that in 1600 sq feet? we need to talk!!

Offline Pizza Napoletana

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Re: What I've been up to.
« Reply #34 on: September 24, 2011, 05:08:00 PM »
Dear Matthew, my eyes just do not get enough of viewing your beatific Pizza Margarita. It looks so flawless to my eyes: soulful cornicione, quantitatively balanced (moderate) toppings, vivacious red tomato sauce, animatedly melted bufala mozzarella. . . This is a pizza with character, simply sublime! If I lived in Canada, I would have loved to work there.
« Last Edit: September 24, 2011, 10:29:00 PM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline RobynB

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Re: What I've been up to.
« Reply #35 on: September 24, 2011, 05:22:11 PM »
Wow, really nice!!  Love all the marble, and the red leather stools.  The lighting is good, too - much better than what is usually seen nowadays.  Definitely classy and welcoming.  Combined with those pizzas - whew!!

Offline Matthew

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Re: What I've been up to.
« Reply #36 on: September 24, 2011, 06:05:13 PM »
Dear Matthew, my eyes just do not get enough of viewing your beatific Pizza Margarita. It looks so flawless to my eyes: soulful cornicione, quantitatively balanced (moderate) toppings, vivacious red tomato sauce, bufala mozzarella animatedly melted to life. . . This is a pizza with character, simply sublime! If I lived in Canada, I would have loved to work there.

Thanks Omid, The invitation is still open.  It would be an honor to work side by side with someone as skilled and passionate as you.

Matt

Offline Matthew

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Re: What I've been up to.
« Reply #37 on: September 24, 2011, 06:26:31 PM »
Wow, really nice!!  Love all the marble, and the red leather stools.  The lighting is good, too - much better than what is usually seen nowadays.  Definitely classy and welcoming.  Combined with those pizzas - whew!!

Thanks Robyn, My associate designs boutique style restaurants for a living & went all out on this project.  The bar front is real cowhide & the walls and ceilings are finished in marmorino.  The lights were brought in from Milan, we are also very proud to be the only pizzeria in Canada with a Stefano Ferrara oven built on site.  We have the the Berkel prosciutto slicer shown below equipped with a blue carbon steel blade that slices prosciutto flawlessly.  The off white scale in the bar area is 150 years old & was picked up in Venice.  It is a letter scale which we are having converted to weigh out the salumi.  We are really excited and can't wait to open the doors.  Apart from the pizza and appetizers our menu will feature a meat, a pasta, and a fish that will change daily.

Matt

Offline Tman1

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Re: What I've been up to.
« Reply #38 on: September 24, 2011, 06:34:46 PM »
When is the opening?  :pizza:

Offline Matthew

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Re: What I've been up to.
« Reply #39 on: September 24, 2011, 06:39:02 PM »
When is the opening?  :pizza:

We are hoping to do a soft opening in 2 weeks, after that we should be ready to roll.

Matt