Author Topic: What I've been up to.  (Read 20038 times)

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Offline Matthew

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What I've been up to.
« on: August 23, 2011, 04:36:05 PM »
I'll elaborate soon.  In the meantime, some test pizzas from Sunday.

Matt


Offline Essen1

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Re: What I've been up to.
« Reply #1 on: August 23, 2011, 04:40:23 PM »
I have a hunch!  ;D

Great pics, bro.
Mike

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

Offline Pizza Napoletana

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Re: What I've been up to.
« Reply #2 on: August 23, 2011, 04:59:15 PM »
I'll elaborate soon.  In the meantime, some test pizzas from Sunday.

Sublime!!! The pictures are elaborate enough!!!
Recipes make pizzas no more than sermons make saints!

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

Online TXCraig1

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Re: What I've been up to.
« Reply #3 on: August 23, 2011, 05:00:02 PM »
From here it looks like the test was successful.

Happy and excited for you!

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline JConk007

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Re: What I've been up to.
« Reply #4 on: August 23, 2011, 05:09:48 PM »
Talk about coming out of the closet  ;D
I have a hunch too That  the place will kick A@#$ !
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

parallei

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Re: What I've been up to.
« Reply #5 on: August 23, 2011, 05:10:47 PM »
Congratulations! I hope we can call ahead for some Pizza in Teglia also.... ;D

Offline Matthew

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Re: What I've been up to.
« Reply #6 on: August 23, 2011, 05:15:33 PM »
Thanks guys.  For the record , It's not my place.  At present I am consulting & developing their pizza programme.

Matt

Offline canadianbacon

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Re: What I've been up to.
« Reply #7 on: August 23, 2011, 05:25:51 PM »
sweet looking pizza oven, and result Matt !

getting the urge to buy your own place ? , has always been a dream of mine.

Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Offline Essen1

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Re: What I've been up to.
« Reply #8 on: August 23, 2011, 05:47:45 PM »
Thanks guys.  For the record , It's not my place.  At present I am consulting & developing their pizza programme.

Matt

Awwww, man.

I really had high hopes for you!  ;D Just kidding, of course. Glad to hear you're getting a foot in the door by doing consulting.
Mike

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


scott123

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Re: What I've been up to.
« Reply #9 on: August 23, 2011, 05:55:04 PM »
With pizzas like those, I'm sure the new boss is very happy with your work.

Offline Matthew

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Re: What I've been up to.
« Reply #10 on: August 23, 2011, 05:59:08 PM »
Awwww, man.

I really had high hopes for you!  ;D Just kidding, of course. Glad to hear you're getting a foot in the door by doing consulting.

Mikey,
The place is absolutely stunning. I want the pizza to be as stunning as the decor bar none.

Matt

Offline Matthew

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Re: What I've been up to.
« Reply #11 on: August 23, 2011, 06:02:15 PM »
With pizzas like those, I'm sure the new boss is very happy with your work.

Thanks Scotty. He's a member here, maybe he'll chime in. ;)

Matt

Offline wheelman

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Re: What I've been up to.
« Reply #12 on: August 23, 2011, 06:40:42 PM »
beautiful!  pies and SF oven both.  they're lucky to have you.
bill

Offline ponzu

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Re: What I've been up to.
« Reply #13 on: August 23, 2011, 07:15:00 PM »
beautiful!  pies and SF oven both.  they're lucky to have you.
bill

That Margarita is more stunning than any decor could ever be.

I really look forward to your description of the differences between cooking in a professional SF wfo to your home model.

AZ

Offline andreguidon

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Re: What I've been up to.
« Reply #14 on: August 23, 2011, 09:11:35 PM »
WOW Matt! let us know all about it...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline norma427

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Re: What I've been up to.
« Reply #15 on: August 23, 2011, 11:13:32 PM »
Matt,

Congrats on the consulting job!  :)  I agree they are lucky to have you.  Beautiful oven!

Norma

Offline dellavecchia

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Re: What I've been up to.
« Reply #16 on: August 24, 2011, 06:55:12 AM »
First class pizza Matt. You are a true pro! I am jealous of your access to that oven as well.

John


Offline Matthew

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Re: What I've been up to.
« Reply #17 on: August 24, 2011, 07:04:00 AM »
Thanks again everyone!  I really appreciate the kind words.

Matt

Offline Tman1

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Re: What I've been up to.
« Reply #18 on: August 24, 2011, 08:25:52 AM »
Looks like a good gig!! Let us know where this place is.. I'll be coming home to visit my grandmother in October so I might try to stop by (she actually lives on the south side of the lake,but for good pizza...).    :chef:

Offline thezaman

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Re: What I've been up to.
« Reply #19 on: August 27, 2011, 10:36:44 AM »
 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!!

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
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

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.

Offline 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


 

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