Author Topic: I ordered a WFO (Read 29304 times)

Jet_deck · « **Reply #480 on:** October 17, 2012, 02:34:34 PM »

Quote from: TXCraig1 on October 17, 2012, 02:16:04 PM

Looks like I will be coming up to Tom's from Rockport on that Saturday. I'll bring some toppings to include VT pepperoni. I'm going to Central Market tomorrow. Anything else you would like me to look for? (that doesn't depend on too much refrigeration)

As bad as I hate to, please buy me 2 of the small bags of Caputo. Unless you have found a big bag somewhere in Houston, still in date.

TXCraig1 · « **Reply #481 on:** October 17, 2012, 02:37:32 PM »

I'm having a difficult time finding a large bag. I'm looking at having to go to small bags too which scares me because I've had several small bags that were bad.

Tscarborough · « **Reply #482 on:** October 17, 2012, 02:52:21 PM »

I have one small bag, I am going to the Restaurant Depot so I will buy a big bag of AT bromated of which I only have room for about 20 #s.

Jet_deck · « **Reply #483 on:** October 17, 2012, 02:58:49 PM »

Quote from: TXCraig1 on October 17, 2012, 02:37:32 PM

I'm having a difficult time finding a large bag. I'm looking at having to go to small bags too which scares me because I've had several small bags that were bad.

I just checked a different online store and the shipping is $47.00 alone

schmeal2 · « **Reply #484 on:** October 19, 2012, 12:27:11 PM »

Guys maybe try a locally owned restaturant that you know the owner or manager. I have a friend you owns a restaturant and he orders me the blue bag caputo 50lbs for like $35 whenever I need it. Probably need a relationship to get without mark up but if its not a pizza place, no skin off their nose. I think any restaurant can get it pretty easy, my buddy didn't even ask about it, just said sure and called his supplier to throw a bag on the next delivery.

JConk007 · « **Reply #485 on:** October 19, 2012, 07:11:00 PM »

Tom,
See if RD has the Supremo Italiano 00 its very very good !~

Tscarborough · « **Reply #486 on:** October 19, 2012, 09:42:17 PM »

They didn't but they did have one I almost bought, forgot the name. AT bromated works for me anyway.

Jet_deck · « **Reply #487 on:** October 20, 2012, 08:37:27 AM »

Quote from: schmeal2 on October 19, 2012, 12:27:11 PM

Guys maybe try a locally owned restaturant that you know the owner or manager.

Thanks. I believe Craig has it under control. http://www.pizzamaking.com/forum/index.php/topic,21606.msg218170.html#msg218170

Tscarborough · « **Reply #488 on:** October 21, 2012, 06:09:24 PM »

I cleared most of the ceiling last night (900+), Gene, walls at 6-700 the floor at 5-600.

TXCraig1 · « **Reply #489 on:** October 21, 2012, 06:16:58 PM »

I'm really looking forward to you guys baking me one pies.

Jet_deck · « **Reply #490 on:** October 24, 2012, 12:58:46 AM »

Quote from: TXCraig1 on October 21, 2012, 06:16:58 PM

I'm really looking forward to you guys baking me one pies.

Craig, I will bake you one pies all night long.
Trailer- check with straps.
Dough- Thursday
Wood- Craig
Ice Cream Throwdown- check
Toppings- Thursday or Friday
Food Mill- No Gottey
Calabrian Chilis- In my drink tonight
Forklift- Tom, Saturday 2:00 ish
Drinks- All night long

If I forgot something PLMN. Otherwise, let the good times roll.

rcbaughn · « **Reply #491 on:** October 24, 2012, 06:10:49 AM »

Good luck on the first bake Gene. This weekend will be my first WFO experience hopefully too. I'll be sure to send the good vibes your way, and y'all try and do the same.

I know y'alls food will trump mine beyond belief though. Take lots of pictures.

Jet_deck · « **Reply #492 on:** October 24, 2012, 12:12:55 PM »

Quote from: rcbaughn on October 24, 2012, 06:10:49 AM

I know y'alls food will trump mine beyond belief though. Take lots of pictures.

You are overestimating my primitive abilities, and underestimating yours. But pictures we will do.

TXCraig1 · « **Reply #493 on:** October 24, 2012, 12:53:32 PM »

Quote from: TXCraig1 on October 21, 2012, 06:16:58 PM

I'm really looking forward to you guys baking me one pies.

Humm. I'm not really sure what that means.

Tscarborough · « **Reply #494 on:** October 24, 2012, 01:14:00 PM »

Gene, if it is going on a trailer, we are better off loading it after we cook. It is low, but not that low. I'll load it Sun. Morning.

Jet_deck · « **Reply #495 on:** October 24, 2012, 02:39:16 PM »

Quote from: Tscarborough on October 24, 2012, 01:14:00 PM

Gene, if it is going on a trailer, we are better off loading it after we cook. It is low, but not that low. I'll load it Sun. Morning.

Can the forklift stay with us saturday night and hold it at the correct height? Probably not, that would take 2 trips. Just as long as it gets loaded on the trailer, I am good with whatever.

Tscarborough · « **Reply #496 on:** October 24, 2012, 02:43:23 PM »

It will be there all weekend.

Tscarborough · « **Reply #497 on:** October 24, 2012, 02:52:37 PM »

Josh, the guy building a Neapolitan pizzeria in Dripping Springs (Pieous) is going to try and make it too.

TXCraig1 · « **Reply #498 on:** October 24, 2012, 03:19:13 PM »

I'm excited.

Chicago Bob · « **Reply #499 on:** October 24, 2012, 03:24:52 PM »

Quote from: TXCraig1 on October 24, 2012, 03:19:13 PM

I'm excited.

I think we all are...hope ya'll have a great time guys!