Author Topic: Another disappointing Neo pie...this time from a mobile WFO. (Read 1720 times)

Chaze215 · « **on:** September 15, 2012, 05:38:34 PM »

We went to the Atlantic City seafood festival this afternoon and amongst all the seafood vendors, there was a mobile WFO. I was going to skip it, but my dad wanted to try it out. I think you guys have spoiled me with the way your Neo pies look! I did not like it at all. This was a plain Neo which was about 9" and was $7. After seeing what crap people are putting out around here, it makes me want to fire up a mobile WFO! Anyway, here are some pics of the pie. Let me know what you think.

thezaman · « **Reply #1 on:** September 15, 2012, 06:15:37 PM »

that looks bad,you are right there is a lot of opportunity for a wood fired business that will do it the right way.ask member john conklin who does it right!!

Chaze215 · « **Reply #2 on:** September 15, 2012, 06:42:04 PM »

I have been following John's Flirting With Fire thread. I know he does it right and his look nothing like the ones I have had recently. I hope to meet up with John one of these days since him and I are both in NJ.

TXCraig1 · « **Reply #3 on:** September 15, 2012, 06:42:23 PM »

That is what unbalanced oven heat and poor peel skills looks like.

TXCraig1 · « **Reply #4 on:** September 15, 2012, 06:43:32 PM »

Quote from: Chaze215 on September 15, 2012, 06:42:04 PM

I have been following John's Flirting With Fire thread. I know he does it right and his look nothing like the ones I have had recently. I hope to meet up with John one of these days since him and I are both in NJ.

John is a great guy and an first class pizza maker. It is no surprise what great success he is having.

Mangia Pizza · « **Reply #5 on:** September 15, 2012, 07:35:30 PM »

Wow, I can't believe people would sell anything like that......

bakeshack · « **Reply #6 on:** September 15, 2012, 08:33:49 PM »

It's burnt, plain and simple, and should never be served even if it's free.

Chaze215 · « **Reply #7 on:** September 15, 2012, 08:45:50 PM »

Quote from: bakeshack on September 15, 2012, 08:33:49 PM

It's burnt, plain and simple, and should never be served even if it's free.

Quote from: Mangia Pizza on September 15, 2012, 07:35:30 PM

Wow, I can't believe people would sell anything like that......

Ok...im glad you guys are on the same page as me!...lol And the sad part is Im sure that guy made a killing there today.

Chicago Bob · « **Reply #8 on:** September 15, 2012, 09:02:13 PM »

Somebody needs to take that guys oven away from him.....where's that Bloomburg feller when ya need him....

Chaze215 · « **Reply #9 on:** September 15, 2012, 09:04:03 PM »

Quote from: Chicago Bob on September 15, 2012, 09:02:13 PM

Somebody needs to take that guys oven away from him.....where's that Bloomburg feller when ya need him....

Im writing Bloomy a letter right now! Only problem is this was in NJ, not NY...lol

scott123 · « **Reply #10 on:** September 15, 2012, 10:31:09 PM »

I hate to say it, but there's plenty of Pepe's (New Haven) pizzas that look like this. This is my major issue with coal ovens- even in highly respected pizzerias with experienced oven guys, you can still end up with pizzas that look like this.

widespreadpizza · « **Reply #11 on:** September 15, 2012, 10:37:02 PM »

IMO, thats bromated malted flour being exposed to ultra high heat. Would have helped if they let it ferment and turned it.

JConk007 · « **Reply #12 on:** September 15, 2012, 10:41:01 PM »

Thanks for the comments I too was in Park City Utah week before last and heard of a WFO guy doing Pizza I was all fired up ! I put on my FWF tee shirt and toke the lift Down to the parking lot followed the smakoe and was shocked at what was being put forth as Pizza! I told the one workers what I do and I asked the guy afew simple questions to feel him out.
Do You make the dough ?
Yes I made it last night and ROLLED it all out ??

this was 11:00 am the next day !
What kind of flour do you use?
I am not sure ?
Do youmake the sauce ?
I use a pasta sauce and add a few things to it

What kind of cheese you use?
The stuff in the big bag ?
oh dear , this was getting worse! I shelled out my 3 bucks ! for a plain slice
and almost pucked on the first bite so much oregano I tasted it for 2 hours !!!
HORRIBLE !
Why do you put so much oregano
My boss telld me to put alot on ??

cant even identify what the heck was on the one ! had to ask !
So turns out he makes about 25 in the morning then puts them in individual box and when someone orders takes it out of the box heats it up and puts it back inthe box ??/oh boy !
heres the kicker daid he does about 200 at the concert up on the hill friday night WOW
These people and give us mobile guys a bad Name with this Garbage "wood fired Pizz"
chaze welcome to meet anytime !
check out this yumminess

Chicago Bob · « **Reply #13 on:** September 15, 2012, 10:42:27 PM »

Quote from: widespreadpizza on September 15, 2012, 10:37:02 PM

IMO, thats bromated malted flour being exposed to ultra high heat. Would have helped if they let it ferment and turned it.

It looks very flat, dense and brittle.
I'll bet he makes you pay when you place your order....

JConk007 · « **Reply #14 on:** September 15, 2012, 10:53:25 PM »

Heres the goodies

Ya think I could compete there I really Love Park City

Chicago Bob · « **Reply #15 on:** September 15, 2012, 11:10:07 PM »

You're in young man! Do not change one thing.

BrickStoneOven · « **Reply #16 on:** September 15, 2012, 11:12:21 PM »

One question, was this pizza advertised as Neapolitan? Just because it's made in a WFO doesn't mean its Neapolitan.

CJ · « **Reply #17 on:** September 16, 2012, 01:18:41 AM »

John- what a S... Hole looking set up. Dam I've seen better looking taco set ups at the dump. It is amazing the crap people pump out. I don't get it.

Matthew · « **Reply #18 on:** September 16, 2012, 05:57:30 AM »

I wouldn't even serve that to a dog. I'd fire my pizzaiolo & expediter if something like that ever left the pass.

Matt

TXCraig1 · « **Reply #19 on:** September 16, 2012, 08:51:03 AM »

John, what is the wire looking stuff on the front of the oven and what are all the hula hoop looking things leaned up against the truck?