Author Topic: 7 (Read 1245 times)

Matthew · « **on:** September 22, 2012, 10:16:08 AM »

A recent picture of our pizza's

TXCraig1 · « **Reply #1 on:** September 22, 2012, 10:33:45 AM »

Why do you tease us like this???

What is on the bottom pie?

Matthew · « **Reply #2 on:** September 22, 2012, 11:32:40 AM »

Quote from: TXCraig1 on September 22, 2012, 10:33:45 AM

Why do you tease us like this???

What is on the bottom pie?

Just trying to keep up with my brother from Texas

SM tomatoes, DOP Taleggio, basil, house sausage, spicy sopressata, caramalized vidalias, & EVOO.

It's one of our best sellers, next to the "Matteo" of course

Ev · « **Reply #3 on:** September 22, 2012, 12:05:13 PM »

Those look great!

wheelman · « **Reply #4 on:** September 22, 2012, 01:06:45 PM »

those are textbook models of perfection! always good to see such work to recalibrate the pizza target. how difficult is it to be consistent with varying factors like staff skill levels, oven temp, dough condition, etc?
thanks Matt,
bill

dellavecchia · « **Reply #5 on:** September 22, 2012, 02:57:42 PM »

Wow! Incredible Matt. Are those 13in pizzas?

John

norma427 · « **Reply #6 on:** September 22, 2012, 04:24:37 PM »

Wow Matt, all those pies look great!

Norma

deb415611 · « **Reply #7 on:** September 22, 2012, 04:34:42 PM »

those look great

JConk007 · « **Reply #8 on:** September 22, 2012, 04:36:08 PM »

Perfect!! Where you been hiding!!
thanks for the update
John

bfguilford · « **Reply #9 on:** September 22, 2012, 04:45:53 PM »

Those look fabulous, Matt. We were in the GTA this summer for a visit. I sure wish I'd known about your restaurant before that (our hosts actually brought Little Caesar's pizza home one night - thought I would gag... OK, I gagged)

.

Barry

Jet_deck · « **Reply #10 on:** September 22, 2012, 04:57:36 PM »

Matt the pies do look World Class. Is that a salt holder over by the tickets? I have never seen one like that.

Matthew · « **Reply #11 on:** September 22, 2012, 05:19:20 PM »

Thanks guys. I've been laying low lately but pop by daily for a peek. I can't take credit for the pizzas, only the dough. We have since hired a couple of superstars. I brought my main guy in from Naples. He just recently moved his son and wife here and we are going through the motions of making him a Canadian citizen. My other guy is Sri Lanken and is one hell of a fornaio as you can see from the photos.

Matt

Matthew · « **Reply #12 on:** September 22, 2012, 05:20:09 PM »

Quote from: dellavecchia on September 22, 2012, 02:57:42 PM

Wow! Incredible Matt. Are those 13in pizzas?

John

Thanks John. They are just over 12", the plates measure about 12.5"

jeff v · « **Reply #13 on:** September 22, 2012, 05:20:36 PM »

Quote from: Jet_deck on September 22, 2012, 04:57:36 PM

Matt the pies do look World Class. Is that a salt holder over by the tickets? I have never seen one like that.

It's called a salt pig.
http://www.zappos.com/emile-henry-classics-salt-pig-figue

Matthew · « **Reply #14 on:** September 22, 2012, 05:38:51 PM »

Quote from: wheelman on September 22, 2012, 01:06:45 PM

those are textbook models of perfection! always good to see such work to recalibrate the pizza target. how difficult is it to be consistent with varying factors like staff skill levels, oven temp, dough condition, etc?
thanks Matt,
bill

Thanks very much Bill. These are pretty much our standard pizza's. It's not that difficult if you have the proper workflow and the proper staff in place. You can easily control the dough if you know what to look for, the same goes with the oven.

Matt

Jet_deck · « **Reply #15 on:** September 23, 2012, 09:52:50 AM »

Quote from: jeff v on September 22, 2012, 05:20:36 PM

It's called a salt pig.
http://www.zappos.com/emile-henry-classics-salt-pig-figue

Thanks.

thezaman · « **Reply #16 on:** September 23, 2012, 10:15:30 AM »

matt, beautiful pizzas!!. the finished pies are all consistent your fornaio is very good . will you divulge you method of salting your pizzas? do you salt the sauce, and or cheese, or is the salt pig responsible for the pizzas salt levels? thanks for any information you can give.

Matthew · « **Reply #17 on:** September 23, 2012, 10:37:03 AM »

Quote from: thezaman on September 23, 2012, 10:15:30 AM

matt, beautiful pizzas!!. the finished pies are all consistent your fornaio is very good . will you divulge you method of salting your pizzas? do you salt the sauce, and or cheese, or is the salt pig responsible for the pizzas salt levels? thanks for any information you can give.

Thank you Larry. Yes the sauce is salted, not the cheese. Salt is applied to pizza's that have cherry tomatoes in place of sauce.
Feel free to send me a PM.

Matt

Barry · « **Reply #18 on:** September 23, 2012, 11:46:01 AM »

Hi Matt,

Sensational pizzas - but then I never expected anything Leeds from you. Well done !
Best wishes.
Barry

jeffereynelson · « **Reply #19 on:** September 24, 2012, 08:23:53 PM »

Not bad, just okay. (didn't want your head too big from making incredible pizzas)