Author Topic: Baltimore: PG Hampden  (Read 16619 times)

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Offline Ev

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Re: Baltimore: PG Hampden
« Reply #50 on: July 03, 2013, 12:36:18 PM »
I think a little pre-opening, PM.com alumni soiree would be awesome! 8) ;)


Offline TXCraig1

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Re: Baltimore: PG Hampden
« Reply #51 on: July 03, 2013, 12:40:01 PM »
I'd come!
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Offline pizzablogger

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Re: Baltimore: PG Hampden
« Reply #52 on: July 03, 2013, 12:51:36 PM »
Kelly, will you be running your ovens at different temps or did you get 2 simply for volume/quick service?

Hi Bob.

Mostly for volume/quick service, especially when considering the size of the joint and take-out together could put on a heavy load.  But also for flexibility.

I would imagine there may be some nights (Tues in particular) where one oven may potentially be able to handle the regular, round pies.

This would be especially true, over time, as we get better at handling multiple pizzas and are able to competently increase the workload in any given oven.  This would allow for the potential to operate the second oven at a lower temperature (600s) for square/sicilian pizzas. We'll have to wait and see if there are any slow nights and also take into account any increasing demand for square pies, once they are offered. It's nice to have some flexibility by having two ovens.

As an aside, this flexibility will come in nicely as I plan to eventually resurrect an annual, Pieman's Craft type event here in Baltimore. I don't pretend to be anywhere near the likes of Mangieri and Polombino during the previous Pieman's Craft events at the old UPN EV space, but I love the idea of that event. Being able to have a high temperature and a lower temperature oven would allow for nearly all of the better pizza owners and/or makers in Baltimore to be able to assemble in our space and cook their style of pizzas at the event.  It would really be a tour de force of the best of Baltimore pizza all under one roof and a great opportunity to thank those pizzeria owners that I have admired and have helped me over the years....and more importantly provide a great event for pizza enthusiasts in the area. 

But that's putting the horse well before the wagon and there are a lot of more important things to worry about right now. But such events, as well as using the latent heat after service for breads, long roasting peppers, tomatoes, etc. are things I will definitely tinker with at some point down the line.
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

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Re: Baltimore: PG Hampden
« Reply #53 on: July 03, 2013, 12:52:18 PM »
I agree  ;D

Well, the ideas came from you and Diana, so I would hope so!  ;)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

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Re: Baltimore: PG Hampden
« Reply #54 on: July 03, 2013, 12:55:22 PM »
I think a little pre-opening, PM.com alumni soiree would be awesome! 8) ;)

A good idea for sure...you never know. If we did it early enough after the ovens are cured and during pre-opening, bring a pad and pencil to mark down how many pizzas I burn during such an evening!  ::)

Definitely going to be many days of me essentially shackling myself to those ovens and making pies continously over an entire day to speed up the learning curve. Can hardly wait. --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline TXCraig1

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Re: Baltimore: PG Hampden
« Reply #55 on: July 03, 2013, 12:55:55 PM »
....and more importantly provide a great event for pizza enthusiasts in the area. 

And pizza enthusiasts in Texas too.  ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline pizzablogger

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Re: Baltimore: PG Hampden
« Reply #56 on: July 03, 2013, 12:58:20 PM »
And pizza enthusiasts in Texas too.  ;D

Careful....I may put you on the oven side of the make table at such an event.
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline Chicago Bob

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Re: Baltimore: PG Hampden
« Reply #57 on: July 03, 2013, 12:59:15 PM »
Hi Bob.

Mostly for volume/quick service, especially when considering the size of the joint and take-out together could put on a heavy load.  But also for flexibility.

I would imagine there may be some nights (Tues in particular) where one oven may potentially be able to handle the regular, round pies.

This would be especially true, over time, as we get better at handling multiple pizzas and are able to competently increase the workload in any given oven.  This would allow for the potential to operate the second oven at a lower temperature (600s) for square/sicilian pizzas. We'll have to wait and see if there are any slow nights and also take into account any increasing demand for square pies, once they are offered. It's nice to have some flexibility by having two ovens.

As an aside, this flexibility will come in nicely as I plan to eventually resurrect an annual, Pieman's Craft type event here in Baltimore. I don't pretend to be anywhere near the likes of Mangieri and Polombino during the previous Pieman's Craft events at the old UPN EV space, but I love the idea of that event. Being able to have a high temperature and a lower temperature oven would allow for nearly all of the better pizza owners and/or makers in Baltimore to be able to assemble in our space and cook their style of pizzas at the event.  It would really be a tour de force of the best of Baltimore pizza all under one roof and a great opportunity to thank those pizzeria owners that I have admired and have helped me over the years....and more importantly provide a great event for pizza enthusiasts in the area. 

But that's putting the horse well before the wagon and there are a lot of more important things to worry about right now. But such events, as well as using the latent heat after service for breads, long roasting peppers, tomatoes, etc. are things I will definitely tinker with at some point down the line.
Thanks Kelly, you are going to have one faar-out pizza palace there...I know it's going to be an exciting place!  :chef:
"Care Free Highway...let me slip away on you"

Offline acbova

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Re: Baltimore: PG Hampden
« Reply #58 on: July 03, 2013, 01:36:57 PM »
A good idea for sure...you never know. If we did it early enough after the ovens are cured and during pre-opening, bring a pad and pencil to mark down how many pizzas I burn during such an evening!  ::)

I would love to come down almost any evening or weekend and watch you make pies. 


Offline dhorst

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Re: Baltimore: PG Hampden
« Reply #59 on: July 03, 2013, 01:46:48 PM »
I think a little pre-opening, PM.com alumni soiree would be awesome! 8) ;)
I'd be there for sure!

Online norma427

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Re: Baltimore: PG Hampden
« Reply #60 on: July 03, 2013, 02:01:21 PM »
I'd be there for sure!

Me too Diana if Steve also comes.  I sure don't like driving in big cities by myself. 

Norma

Offline Chicago Bob

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Re: Baltimore: PG Hampden
« Reply #61 on: July 03, 2013, 02:14:46 PM »
Me too Diana if Steve also comes.  I sure don't like driving in big cities by myself. 

Norma
If Ev can't make it you ride with me Norma.  :)
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Online norma427

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Re: Baltimore: PG Hampden
« Reply #62 on: July 03, 2013, 02:20:09 PM »
If Ev can't make it you ride with me Norma.  :)

Bob,

Thanks, but I don't even like to drive around the beltway around Baltimore.  I have done that it and can be quite confusing.  I did become lost different times and that was when my memory was sharper.

Norma

scott123

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Re: Baltimore: PG Hampden
« Reply #63 on: July 03, 2013, 03:30:25 PM »
Kelly has some very unique, inventive, and inspiring pies on there. Some really cool combinations I've never thought to try!

Best names ever!  Come on, "Stinger Bell?" "The Cheek Corea?" A Peter Frampton reference? Fantastic! I know it's not a competition, but, if it was, I think Kelly would nudge out Paulie for the top spot for dish naming creativity.

Offline jeffereynelson

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Re: Baltimore: PG Hampden
« Reply #64 on: July 03, 2013, 03:40:34 PM »
Best names ever!  Come on, "Stinger Bell?".

I just started watching a few weeks ago and I am in season 3 right now. Awesome show.

Offline pizzablogger

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Re: Baltimore: PG Hampden
« Reply #65 on: July 03, 2013, 05:15:25 PM »
Best names ever!  Come on, "Stinger Bell?" "The Cheek Corea?" A Peter Frampton reference? Fantastic! I know it's not a competition, but, if it was, I think Kelly would nudge out Paulie for the top spot for dish naming creativity.

Sorry to burst your bubble Scott, but The Cheek Corea is from Paulie's menu in Greenpoint.

Paulie came up with the name of Hampden Comes Alive . Stinger Bell was from Jay Jerrier given in the comment section of a Slice thread about the Hampden location. So, I gots nothing........for now. --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

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Re: Baltimore: PG Hampden
« Reply #66 on: July 03, 2013, 05:17:17 PM »
I just started watching a few weeks ago and I am in season 3 right now. Awesome show.

No show has tried to tackle such vexing social issues with the ambition of The Wire....or with as much success.

After having watched all of the seasons three times now, I can say without hesitation that is is the greatest show on TV. Ever. --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell


Offline deb415611

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Re: Baltimore: PG Hampden
« Reply #67 on: July 03, 2013, 05:29:08 PM »
Menu looks great Kelly.  Fingers crossed that you are up and running around the 25th of August when I'll be in Baltimore.
Deb

scott123

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Re: Baltimore: PG Hampden
« Reply #68 on: July 03, 2013, 08:48:43 PM »
This would allow for the potential to operate the second oven at a lower temperature (600s) for square/sicilian pizzas. We'll have to wait and see if there are any slow nights and also take into account any increasing demand for square pies, once they are offered. It's nice to have some flexibility by having two ovens.

If you do end up using the Ferrara in the 600s, I would definitely talk to Frank over at Vesta, since Ferraras are notoriously finicky (floor recovery issues) at lower temperatures.

Offline TXCraig1

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Re: Baltimore: PG Hampden
« Reply #69 on: July 03, 2013, 08:55:36 PM »
If you do end up using the Ferrara in the 600s, I would definitely talk to Frank over at Vesta, since Ferraras are notoriously finicky (floor recovery issues) at lower temperatures.

Interesting, Omid noted that he thought the floor of the Acunto looked much thicker than the Ferrara at Bruno.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline pizzablogger

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Re: Baltimore: PG Hampden
« Reply #70 on: July 03, 2013, 10:44:25 PM »
Interesting, Omid noted that he thought the floor of the Acunto looked much thicker than the Ferrara at Bruno.

The Ferrara ovens are 13.5" from cooking surface to bottom of the oven and the Mario Acunto Classico ovens are 13.77" from cooking surface to bottom of the oven.

Virtually identical in height/floor depth.

--K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

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Re: Baltimore: PG Hampden
« Reply #71 on: July 03, 2013, 11:14:12 PM »
Out of curiosity, I looked at a few ovens where specification sheets are available.

Depth/Height from cooking surface to bottom of oven:

13.77"  Mario Acunto, Classical Series. What Craig has in his garage.
13.50"  Stefano Ferrara, M120 through M140 ovens
11.50"  Woodstone, Mt. Baker & Mt. Rainer ovens
  9.00"  Gianni Acunto, Models 4 through 5 1/2 Palms
  7.00"  Marra Forni, Napoli Series Model 150
  6.75"  Earth Stone, Model 130-PA
  6.00"  Valoriani, Mugniani series
  6.00"  Forno Bravo, Napoli series, Modena 2G series, Professionale 110 oven

EDIT: The Ferrara ovens have gone through some changes recently. The shape of the exterior of the oven is clearly different and can be seen when looking at the oven at Paulie Gee's in Greenpoint and the ovens I have being shipped to me (with the Greenpoint model being more rounded above the entrance to the refractory chamber). The shelves are also different, with the tubular supports and circular platters to hold plates being replaced by a more streamlined shelf.

The oven at Pizzeria Bruno is the older model. I am not certain if the depth of the floor has been increased in the newer Ferarra models.....if it has then that may be why Omid thought he saw a noticeable difference in floor depth between Craig's oven and the (older) Ferrara model at Bruno,

This ignores the materials used to make up the cooking surface or biscotto and what is used for the insular materials below the cooking surface, which are of course vital factors as well. --K
« Last Edit: July 03, 2013, 11:20:45 PM by pizzablogger »
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizza dr

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Re: Baltimore: PG Hampden
« Reply #72 on: August 01, 2013, 01:56:10 AM »
Hey Kelly

How are things progressing?  Would love to see some pics if possible. 

Scot

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Re: Baltimore: PG Hampden
« Reply #73 on: August 01, 2013, 07:10:16 AM »
Hey Kelly

How are things progressing?  Would love to see some pics if possible. 

Scot

Scot,

I am not Kelly, but if Paulie Gee's Hampden facebook page is looked at, it can be seen what Paulie Gee posted on the right side. 

In Memorial: The beautiful, hand-made wood fired ovens we ordered finally made it to the USA....but were damaged during the voyage from Italy and are not usable. 

We will not be deterred.

https://www.facebook.com/PaulieGeesHampden

:(

Norma


Offline slybarman

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Re: Baltimore: PG Hampden
« Reply #74 on: August 01, 2013, 09:46:04 AM »
Scot,

I am not Kelly, but if Paulie Gee's Hampden facebook page is looked at, it can be seen what Paulie Gee posted on the right side. 

In Memorial: The beautiful, hand-made wood fired ovens we ordered finally made it to the USA....but were damaged during the voyage from Italy and are not usable.

We will not be deterred.

https://www.facebook.com/PaulieGeesHampden

 :(

Norma


That has to hurt when you have carrying costs on the property.


 

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