Author Topic: Two Billís pizza..dough and Carmelina Sauce..great!  (Read 243842 times)

0 Members and 2 Guests are viewing this topic.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1350 on: January 30, 2013, 08:17:08 PM »
Norma,

Did you note how much IDY you used for the last batch? From the bubbling shown in the photos, it may be that the dough was overly fermented and gassy after two days, and that is why the dough ballooned on the sides. Or possibly the pizza was baked with others and did not have uniform heat distribution.

Peter

Peter,

I only noted in my head how much IDY I used for the last batch and now canít recall what amount I used.  I canít see on the print out sheet from the expanded dough calculation tool how much IDY I was supposed to use (because that picture is too blurry), but when I go to market again on Friday and look at that print out sheet again I probably will recall what amount of IDY I used if you want to know how much IDY I used.  I know I didnít use a lot less IDY though.  In that one picture (2nd picture down of the dough ball in the steel pan) at Reply 1345 http://www.pizzamaking.com/forum/index.php/topic,21559.msg234764.html#msg234764 those bubbles were pressed down when I was finished pressing that dough the whole way in the steel pan and then that dough was tempered in the Hatco Unit.  I canít really recall if that pizza that ballooned on the sides was baked with other pizzas or not, but the pizzas in the background at Reply 1472   http://www.pizzamaking.com/forum/index.php/topic,20791.msg234606.html#msg234606 didnít balloon a lot on the sides and there were 3 pizzas in the oven then.  They were the last 3 Buddyís clone pizzas of the evening.

Norma
« Last Edit: January 30, 2013, 08:20:37 PM by norma427 »


Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23450
  • Location: Texas
  • Always learning
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1351 on: January 30, 2013, 08:26:53 PM »
Norma,

It's not a big matter. I was thinking only about how much IDY you might want to use in the event you find yourself in a similar situation again where you are confronted with a longer period of cold fermentation than your standard period of cold fermentation. Whatever you used for the IDY the last time, you may need to go lower than that if you find that you need to go beyond one day of cold fermentation.

Peter

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1352 on: January 30, 2013, 09:10:36 PM »
Norma,

It's not a big matter. I was thinking only about how much IDY you might want to use in the event you find yourself in a similar situation again where you are confronted with a longer period of cold fermentation than your standard period of cold fermentation. Whatever you used for the IDY the last time, you may need to go lower than that if you find that you need to go beyond one day of cold fermentation.

Peter

Peter,

Thanks for telling me I might need to use less IDY than I did the last time if I find myself in a similar situation again.  What amount do you suggest, or should I just wait until I see if that happens again.  I talked to the one manager at market yesterday about I would like to be able to make doughs on Sunday, but know I can't do that usually.  The one manager asked if I talked to the main manager and I said I hadn't.  Really I don't want to make my Buddy's clone dough on Sunday, but would like to make my Lehmann doughs on Sunday. 

Norma

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23450
  • Location: Texas
  • Always learning
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1353 on: January 31, 2013, 08:38:30 AM »
Thanks for telling me I might need to use less IDY than I did the last time if I find myself in a similar situation again.  What amount do you suggest, or should I just wait until I see if that happens again. 
Norma,

I will wait for your report on the amount of IDY you used when you go to market tomorrow and have a chance to look at your printout.

Peter

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1354 on: February 01, 2013, 02:24:29 PM »
I looked at the print out sheet for the Buddyís clone dough when I was at market today.  I know I now used 0.28% lbs. of IDY when I weighed out the IDY last Sunday.  This is a picture of the bottom of the print out sheet.

Norma

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23450
  • Location: Texas
  • Always learning
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1355 on: February 02, 2013, 03:35:31 PM »
I looked at the print out sheet for the Buddyís clone dough when I was at market today.  I know I now used 0.28% lbs. of IDY when I weighed out the IDY last Sunday.  This is a picture of the bottom of the print out sheet.
Norma,

I assume that you mean that you used 0.28% IDY, not 0.28 pounds. If so, 0.28% IDY was not a lot of yeast for a two day cold ferment. Was the dough held in your refrigerator that was not functioning properly?

Peter

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1356 on: February 02, 2013, 07:34:36 PM »
Norma,

I assume that you mean that you used 0.28% IDY, not 0.28 pounds. If so, 0.28% IDY was not a lot of yeast for a two day cold ferment. Was the dough held in your refrigerator that was not functioning properly?

Peter

Peter,

You know my math brain, but if you look at the formulation on the print out sheet I posted at Reply 1354 http://www.pizzamaking.com/forum/index.php/topic,21559.msg235195.html#msg235195 it was the formulation I usually use for a one day cold ferment.  I didnít change the formulation any for a two day cold ferment except the IDY, which I thought I weighed first to 0.03 lbs, then took a little out.  I thought the number on the digital scale then said 0.28 lbs.  I donít use anything but lbs. to weigh market dough ingredients at market because my scale canít weigh grams and I donít change to ounces either.  Did I put the zero in the wrong place.

Norma

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23450
  • Location: Texas
  • Always learning
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1357 on: February 02, 2013, 09:12:22 PM »
You know my math brain, but if you look at the formulation on the print out sheet I posted at Reply 1354 http://www.pizzamaking.com/forum/index.php/topic,21559.msg235195.html#msg235195 it was the formulation I usually use for a one day cold ferment.  I didnít change the formulation any for a two day cold ferment except the IDY, which I thought I weighed first to 0.03 lbs, then took a little out.  I thought the number on the digital scale then said 0.28 lbs.  I donít use anything but lbs. to weigh market dough ingredients at market because my scale canít weigh grams and I donít change to ounces either.  Did I put the zero in the wrong place.
Norma,

I think that you meant 0.028 pounds of IDY, which converts to 0.448 ounces. That translates into a baker's percent of 0.448/68.71 = 0.652%. That makes more sense and would explain why your dough rose so much over the two-day cold fermentation period (assuming that your refrigeration equipment was properly cooling). I originally was going to suggest that you use 0.50% IDY for the two day cold ferment but you had already made the dough.

Peter

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1358 on: February 02, 2013, 09:56:00 PM »
Norma,

I think that you meant 0.028 pounds of IDY, which converts to 0.448 ounces. That translates into a baker's percent of 0.448/68.71 = 0.652%. That makes more sense and would explain why your dough rose so much over the two-day cold fermentation period (assuming that your refrigeration equipment was properly cooling). I originally was going to suggest that you use 0.50% IDY for the two day cold ferment but you had already made the dough.

Peter

Yep Peter, that is what I meant, it would have been 0.028 pounds of IDY.  Thanks for telling me that makes more sense in why the dough rose so much over the two-day cold fermentation period.  My deli case where the dough was cold fermenting is okay in temperature and is about 38 degrees F.  It was my pizza prep fridge that I just got repaired, but I didnít have any of the Buddyís clone dough in the pizza prep fridge. 

Thanks for telling me you were going to suggest that I should use 0.50% IDY.  I will try the 0.50% IDY if I find myself in a similar situation, unless you just want me to try the 0.50% IDY with a Buddyís clone dough mixed at home and then taken to market in the same two-day cold fermentation period.

Norma


Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23450
  • Location: Texas
  • Always learning
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1359 on: February 02, 2013, 09:59:10 PM »
Thanks for telling me you were going to suggest that I should use 0.50% IDY.  I will try the 0.50% IDY if I find myself in a similar situation, unless you just want me to try the 0.50% IDY with a Buddyís clone dough mixed at home and then taken to market in the same two-day cold fermentation period.
Norma,

That is entirely up to you. However, it might make for a reasonable test of whether 0.50% IDY is a good value to use.

Peter

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1360 on: February 02, 2013, 10:03:45 PM »
Norma,

That is entirely up to you. However, it might make for a reasonable test of whether 0.50% IDY is a good value to use.

Peter

Peter,

I will mix a Buddyís clone dough with 0.50% IDY tomorrow.  I would like to see if things would work out with 0.50% IDY for a two-day cold ferment.  My home fridge is fairly cold in temperature. 

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1361 on: February 03, 2013, 07:33:18 PM »
I mixed a Buddyís clone dough with 0.50% IDY this afternoon for a two-day cold ferment.  The final dough temperature was 73.9 degrees F.  I used the same method for mixing that I did at market last week.  I mixed then rested for 15 minutes then mixed again. 

Part of the print out sheet is on the second picture.

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1362 on: February 04, 2013, 09:14:23 AM »
This is how much the poppy seed spacings changed until this morning.  I am not going to take the dough ball out of the plastic container until tomorrow when I will then spread it in the steel pan and then temper it.  I figure if I try to take the dough ball out of the plastic container I might mess with the poppy seeds.

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1363 on: February 04, 2013, 06:17:07 PM »
I purchased the chef in the first picture at the HomeGoods Store on Friday night for a decent price.  I am going to make a little Detroit style pizza to set on his tray out of plaster gauze.  I might also make a mask for myself out of the plaster gauze.  I still have a lot of plaster gauze leftover from projects with my granddaughter from a long while ago.   The chef is fairly big.  I think he is cute.  I wonder what I should name him.  Any ideas?

The Buddyís clone dough is getting easier to mix.  I only had to mix on speed one and two again and there was a 15 minutes rest period like last week.  The dough feels strong after the second mix and it isnít sticky anymore after the mix. The first picture of the dough was after the first mix, before the rest period.  It can be seen on the other picture how the doughs looks after the second mix and how it isnít as sticky.  I think the rest period helps that Peter told me to try.  The other pizza chefís rear end can be seen in the picture with the pans.  I had him for awhile.

I am now only barely putting shortening on my steel pans.  It can be seen that my first steel pans still donít look like they are seasoned right, but they donít stick on the bottom after the bake.

It is supposed to snow in our area tonight so I didnít want to make more Buddyís clone dough balls this week because who knows what will happen tomorrow.  I donít know if the couple that usually purchases Detroit style slices from me each week will be at market tomorrow, but they came and purchased 3 Detroit style pizzas last week for the Super Bowl.  I told them I wasnít prepared in experimenting to see if Detroit style pizzas could be frozen because I had not tried that yet.  They had told me they would call me if they wanted to try to freeze some Detroit style pizzas, but said they had forgot to call me ahead of time.  They still wanted to purchase 3 Detroit style pizzas and try to freeze them themselves.  The couple said they would tell me how that worked out.  I told them to wrap the pizzas in aluminum foil or plastic wrap and then freeze.  I also gave them instructions something like Buddyís pizza gave me for the reheat.  I told the couple to first defrost in the fridge.  They had purchased a 8-square pepperoni and cheese and 2 4-square cheese Detroit style pizzas.  The lady told me they will have them for Super Bowl unless her husband decided to eat them before the Super Bowl.

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1364 on: February 04, 2013, 06:22:40 PM »
Norma

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23450
  • Location: Texas
  • Always learning
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1365 on: February 04, 2013, 06:43:47 PM »
The chef is fairly big.  I think he is cute.  I wonder what I should name him.  Any ideas?
Norma,

I would perhaps name him Gus, after Gus Guerra, who started the whole Detroit style pizza phenomenon at Buddy's. That name could serve as an intro into what the Detroit style pizza is should anyone ask about the name or if you work it into the discussion. The photo below is of Gus Guerra's son and his sister Marie.

Peter
« Last Edit: February 04, 2013, 09:21:00 PM by Pete-zza »

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1366 on: February 04, 2013, 07:04:08 PM »
Norma,

I would perhaps name him Gus, after Gus Guerra (photo below), who started the whole Detroit style pizza phenomenon at Buddy's. That name could serve as an intro into what the Detroit style pizza is should anyone ask about the name or if you work it into the discussion.

Peter

Peter,

Thanks for the picture of Gus Guerra.  I never saw a picture of Gus Guerra before.  That is a great name for what I will call the chef (now Gus).  ;D I have had many customers, or potential customers ask me what a Detroit style pizza is, so that will also give me a good introduction for people that might ask me about Detroit style pizzas.  Hopefully someone that has tasted Buddyís pizza will come and taste some of my Detroit style pizzas someday.  I would be interested in knowing if my Buddyís clones taste anything like the real thing.

Norma


Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23450
  • Location: Texas
  • Always learning
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1367 on: February 04, 2013, 07:28:12 PM »
The Buddyís clone dough is getting easier to mix.  I only had to mix on speed one and two again and there was a 15 minutes rest period like last week.  The dough feels strong after the second mix and it isnít sticky anymore after the mix. The first picture of the dough was after the first mix, before the rest period.  It can be seen on the other picture how the doughs looks after the second mix and how it isnít as sticky.  I think the rest period helps that Peter told me to try.
Norma,

It does indeed look like the rest period helped the hydration of the dough. Maybe we hit upon what "double kneading" really means. If that is what Buddy's uses, then it's possible that Buddy's is using a hydration value that is greater than what you have been using. If so, that might allow even relatively unskilled workers make the dough. Maybe sometime you can try testing a higher hydration value, along with a rest period, of course, and assess the results at that higher hydration value. Maybe something like 75% would be a good test value.

Peter

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23450
  • Location: Texas
  • Always learning
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1368 on: February 04, 2013, 07:34:31 PM »
Thanks for the picture of Gus Guerra.  I never saw a picture of Gus Guerra before.
Norma,

You might have forgotten but you showed a somewhat different photo of Gus (also with his daughter Marie) at Reply 62 at http://www.pizzamaking.com/forum/index.php/topic,21559.msg220390.html#msg220390.

Peter

Correction: The photo is not of Gus but of his children Jack and Marie.
« Last Edit: February 04, 2013, 09:54:58 PM by Pete-zza »

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1369 on: February 04, 2013, 07:58:21 PM »
Norma,

It does indeed look like the rest period helped the hydration of the dough. Maybe we hit upon what "double kneading" really means. If that is what Buddy's uses, then it's possible that Buddy's is using a hydration value that is greater than what you have been using. If so, that might allow even relatively unskilled workers make the dough. Maybe sometime you can try testing a higher hydration value, along with a rest period, of course, and assess the results at that higher hydration value. Maybe something like 75% would be a good test value.

Peter

Peter,

I donít know if we hit upon what ďdouble kneadingĒ means, or if that really is what Buddyís uses, but I can understand it is possible that Buddyís uses a higher hydration than I am using.  I will try a higher hydration next week or this week at home first.  I will try 75% hydration.

When Steve and I ate the real Buddyís pizza the dough didnít seem that high in hydration though.  The crumb wasnít as airy as my attempts in my opinion, but then I never had a Buddyís pizza fresh out of the oven at Buddyís.

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1370 on: February 04, 2013, 08:01:37 PM »
Norma,

You might have forgotten but you showed a somewhat different photo of Gus (also with his daughter Marie) at Reply 62 at http://www.pizzamaking.com/forum/index.php/topic,21559.msg220390.html#msg220390.

Peter

Peter,

I did forget I posted that somewhat different photo of Gus with his daughter Marie.  The photo you posted looks a lot better though.  Do you know if Gus is still living?  Many I need memory pills.

Norma


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1371 on: February 04, 2013, 08:03:21 PM »
I wonít have Gusís Buddyís clone pizza and the auto parts pans ready for tomorrow because I just am starting on it tonight.  The steel pan and the Buddyís clone pizza are at least started now.  Now the messy part to start with water and that plaster gauze.

I wonder if I should try to make a mask of Gus just for the heck of it.  What kind of suggestions are there for the mask?

Norma

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23450
  • Location: Texas
  • Always learning
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1372 on: February 04, 2013, 08:56:31 PM »
Do you know if Gus is still living? Maybe I need memory pills.
Norma,

It looks like I may need some of the memory pills too. According to the caption to the photo I referenced earlier, which was not easily read, the photo is of Gus's son Jack and his sister Marie. I corrected the post in which I provided the photo.

For a little bit of background, according to the Buddy's website, at http://www.buddyspizza.com/history.html, in 1936 Gus was the owner of Buddy's, although I think the official name at the time was Buddy's Rendezvous. The year 1936 was 77 years ago. So, if he was an adult at the time he owned the original Buddy's, and he is still living, then he would be almost as old as you are :-D.

As you may recall, Gus left Buddy's in 1953 and purchased the Cloverleaf Bar. That establishment is now called the Cloverleaf Bar & Restaurant and is owned by Gus's children Jack and Marie. I believe the photo shown in the text material at the Cloverleaf Bar & Restaurant website at http://www.cloverleafrestaurant.com/history.htm is Gus Guerra later in life. I think one of the photos at the right of the text material shows Gus with his wife Anna. To continue the story, Cloverleaf Bar & Restaurant also had two delco pizzerias called Cloverleaf that were run by Shawn Randazzo. Those units were sold to Shawn's mother, Linda Michael, and, after hiring a business coach, they renamed the two units and made them part of what is now called the Detroit Style Pizza Co.

You can see examples of the Guerra Cloverleaf Detroit style pizzas at http://slice.seriouseats.com/archives/2012/05/detroit-the-guerra-legacy-lives-on-at-cloverleaf.html. You can see a 2012 photo of Jack and Marie at http://www.macombdaily.com/article/20120216/FINANCE01/302169927/cloverleaf-marks-65th-anniversary-of-pizza-with-community-event. They are the two people on the right.

Peter
« Last Edit: February 04, 2013, 10:00:49 PM by Pete-zza »

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1373 on: February 04, 2013, 10:06:32 PM »
Norma,

It looks like I may need some of the memory pills too. According to the caption to the photo I referenced earlier, which was not easily read, the photo is of Gus's son Jack and his sister Marie. I corrected the post in which I provided the photo.

For a little bit of background, according to the Buddy's website, at http://www.buddyspizza.com/history.html, in 1936 Gus was the owner of Buddy's, although I think the official name at the time was Buddy's Rendezvous. The year 1936 was 77 years ago. So, if he was an adult at the time he owned the original Buddy's, and he is still living, then he would be almost as old as you are :-D.

As you may recall, Gus left Buddy's in 1953 and purchased the Cloverleaf Bar. That establishment is now called the Cloverleaf Bar & Restaurant and is owned by Gus's children Jack and Marie. I believe the photo shown in the text material at the Cloverleaf Bar & Restaurant website at http://www.cloverleafrestaurant.com/history.htm is Gus Guerra later in life. I think one of the photos at the right of the text material shows Gus with his wife Anna. To continue the story, Cloverleaf Bar & Restaurant also had two delco pizzerias called Cloverleaf that were run by Shawn Randazzo. Those units were sold to Shawn's mother, Linda Michael, and, after hiring a business coach, they renamed the two units and made them part of what is now called the Detroit Style Pizza Co.

You can see examples of the Guerra Cloverleaf Detroit style pizzas at http://slice.seriouseats.com/archives/2012/05/detroit-the-guerra-legacy-lives-on-at-cloverleaf.html. You can see a 2012 photo of Jack and Marie at http://www.macombdaily.com/article/20120216/FINANCE01/302169927/cloverleaf-marks-65th-anniversary-of-pizza-with-community-event. They are the two people on the right.

Peter



Peter,

I donít think you need any of those memory pills.  You mind is still good.  I didnít even see the caption on the photo you referenced. 

I see on the link you provided what Gus looked like and what it says that this original recipe is ďThe one everyone copies but no one equals".  I called the contact number on the Cloverleaf website and talked to a girl.  I asked other questions, but did ask if Gus Guerra was still alive.  The girl no Gus isnít alive anymore, but she thinks he passed away about 18 years ago.  If I am his age I guess I am among the ďwalking dead".   :-D

I do recall that Gus left Buddyís and purchased the Cloverleaf Bar.  I also think the photo shown at the right of the text material shows Gus with his wife Anna.  I didnít recall that the Cloverleaf Bar & Restaurant also had two delco pizzerias called Cloverleaf, but I do recall that some Cloverleafís are run by Shawn Randazzo.  I know those two units are now called the Detroit Style Pizza Co.

I didnít know there still was a Gus Guerraís Cloverleaf Bar.  Talk about getting mixed up.  That sure is me.  Thanks for the additional link showing Jack and Marie.

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1374 on: February 04, 2013, 10:08:44 PM »
The auto parts pan and Buddyís clone pizza are formed now and coated with the plaster gauze.  At least that was fast and the auto parts pan and Buddyís clone pizza are getting hard fast.  Now I will wait until Wednesday to try and paint them in memory of Gus.

Pictures top and bottom of the auto parts pan and Buddy's clone pizza.

Norma


 

pizzapan