Author Topic: Durum and Dark Rye Flour with molasses pizza (Read 1483 times)

jeffereynelson · « **Reply #20 on:** April 04, 2012, 05:53:53 PM »

Norma- Do you have customers who are excited to try all of your different pies, or are you mainly selling only one variation and these experiments are more personal?

Also if I may ask, about how many slices or pizzas do you sell on a tuesday?

norma427 · « **Reply #21 on:** April 04, 2012, 07:06:16 PM »

Quote from: jeffereynelson on April 04, 2012, 05:53:53 PM

Norma- Do you have customers who are excited to try all of your different pies, or are you mainly selling only one variation and these experiments are more personal?

Also if I may ask, about how many slices or pizzas do you sell on a tuesday?

Jeff,

I am always trying to work on different experimental pies for market. Right now I am only selling regular NY style, Greek pizzas, and MM pizzas. I am working on a Sicilian pie for market now. I have regular customers that like to try my experimental pies and some do say they wish I would sell them, but too many different formulations and not knowing how many dough balls to make would be too confusing. I would soon like to offer a white pizza in some style.

The answer to your question about how many slices or whole pizzas I sell a week is so varied it would be hard to answer that question. I sell much more slices of pizza than whole pizzas and it all depends on the time of year at market as to how many people will come to market. Some weeks many stand holders buy slices or whole pies and other weeks not as many stand holders buy slices or whole pies. Summer many tourists come to market so more children usually want pizza. If I had the chance, had the money and employees to run an outside stand when the weather was nice, I would like to do that, because outside is busier in the summer.

Some of my experimental pizzas are only to see what happens, or sometimes I tried out other members formulations to see how I like the taste of their pies.

Norma

jeffereynelson · « **Reply #22 on:** April 04, 2012, 07:11:04 PM »

Thanks for your replies, I am just curious because the only thing I like as much as pizza is business. So are you retired and just do this for fun? I can't imagine 1 day a week can pay the bills, no matter how good the pizza haha!

I really wish I would have had a tuesday free when I was in Lititz before so I could of tried a slice. We currently have no plans to go to PA right now, but next time I'll make sure we stop by and try everything. Last time we went to Green Dragon because my wife wanted a funnel cake. Any funnel cakes at roots?

norma427 · « **Reply #23 on:** April 04, 2012, 08:00:21 PM »

Quote from: jeffereynelson on April 04, 2012, 07:11:04 PM

Thanks for your replies, I am just curious because the only thing I like as much as pizza is business. So are you retired and just do this for fun? I can't imagine 1 day a week can pay the bills, no matter how good the pizza haha!

I really wish I would have had a tuesday free when I was in Lititz before so I could of tried a slice. We currently have no plans to go to PA right now, but next time I'll make sure we stop by and try everything. Last time we went to Green Dragon because my wife wanted a funnel cake. Any funnel cakes at roots?

Jeff,

I am almost retired, but still enjoy working. That is one reason why I have the small pizza stand at market. Root’s does get many customers there in a days time. Just starting in April the hours are 9:00 am to 9:00 pm and will stay that way until October, but many stand holders shut down at 8:00 pm.

I wish you could stop at Root’s also. Root’s does have two places that sells funnel cakes. The one place at the flea market used to be my stand. That stand had been owned at one time by the same people that make the funnel cakes at Green Dragon, I also sold fresh dipped ice cream, Mexican food, and lemonades and other stuff at my funnel cake stand.

You could easily make your wife funnel cakes at home if she likes them that much.

I used to buy a premix and many people thought the funnel cakes were great.

Norma

norma427 · « **Reply #24 on:** April 09, 2012, 06:19:21 PM »

I purchased a bag of the Ultragrain White Whole Wheat flour last week and mixed a dough this morning with the same formulation, using only the Ultragrain flour. The dough felt too dry so I added some water.

Norma

norma427 · « **Reply #25 on:** April 11, 2012, 10:09:10 AM »

The pizza made with the Ultragrain White Whole Wheat flour turned out better than last week. The crumb was moist and the dough ball opened very easy. What surprised me was that the crust rim really didn’t have a sweetness in the taste from all the Grandma’s Original Molasses that was used. The crumb tasted like a whole wheat bread. The dough skin was a little sticky though, and although Steve and I tried to apply the toppings quickly, the skin wanted to stick a little in a couples of places on the peel. We put some rice flour under where the skin wanted to stick before launching the pie into the oven. That is why there is rice flour on the bottom crust of the finished pizza. This pizza was an 18” pie.

Norma