Author Topic: newbie wants to open a neapolitan pizzeria  (Read 14089 times)

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Online tinroofrusted

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Re: newbie wants to open a neapolitan pizzeria
« Reply #25 on: May 10, 2013, 12:25:35 PM »
I've been using a combination of natural leaven and yeast (a fairly small amount) in my bread baking lately and I've been pretty pleased with the results.  There is still a good tang in the bread but the rise is a bit more reliable (for me anyway).


Offline PizzaJerk

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Re: newbie wants to open a neapolitan pizzeria
« Reply #26 on: May 10, 2013, 01:11:22 PM »
I can only speak on the use of fresh yeast in this case (used both direct incorporation or employed in a pre-ferment). Either can give you the proper rise, flavor and texture in both a home or a commercial environment. The contributing factors are mainly time and workflow (temp, gluten development, fermentation etc all being included in this). If both are sound, a very consistent result can be achieved time after time. I can only assume that the same can also be achieved with a natural culture. It just takes time, persistence and passion.

Anthony
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Offline Seb

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Re: newbie wants to open a neapolitan pizzeria
« Reply #27 on: May 10, 2013, 03:43:35 PM »
vimeo.com/11182541


What a great video, thank you for this.

Offline TXCraig1

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Re: newbie wants to open a neapolitan pizzeria
« Reply #28 on: May 10, 2013, 04:16:11 PM »
I don't know why you couldn't make a heavy steel cap for the gas burner and burn wood right on top of it if you were so inclined.
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Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #29 on: May 11, 2013, 03:50:27 AM »
on all the paulie g videos i saw, the gas burner was never working ?!?

Offline TXCraig1

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Re: newbie wants to open a neapolitan pizzeria
« Reply #30 on: May 11, 2013, 08:34:33 AM »
on all the paulie g videos i saw, the gas burner was never working ?!?

That's exactly why I posted it. So you could see that you don't have to run it as a gas oven. Paulie always runs it as a wood fired oven. He got the gas oven only so that he always has that option should he ever need it - like if he couldn't get good dry wood for some reason...
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline DenaliPete

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Re: newbie wants to open a neapolitan pizzeria
« Reply #31 on: May 14, 2013, 07:07:48 AM »
Craig, the steel cap idea is pretty ingenious.  That would be very easy to place or remove.

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #32 on: August 19, 2013, 09:24:41 AM »
a smallish update...

we are still searching for a location, at the moment its impossible to get a decent one in downtown cologne, since about two years artisan burger places are sprouting out everywhere, it seems that every new opening restaurant is a burger place. the cool thing is in germany NOBODY sees pizza napoletana coming, there is only one place in bavaria but it was opened  20 years ago

check our guerilla marketing facebook page :-)

https://www.facebook.com/485Grad

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #33 on: December 13, 2013, 10:14:54 AM »
things are getting alon, we finally found a location YEAHH....  we ar ein the middle of the university quarter, downtown cologne...
the place has around 800 ft2 of space, so planning has started, here are some sketches which describe where we want to go...

cheers from cologne :-)



Offline Roman

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Re: newbie wants to open a neapolitan pizzeria
« Reply #34 on: December 14, 2013, 05:40:05 AM »
This is a very interesting thread. You're taking us through the many  considerations, the alternatives and solutions to your creative end. Thanks for sharing!

Offline Sirius

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Re: newbie wants to open a neapolitan pizzeria
« Reply #35 on: December 14, 2013, 01:07:51 PM »
Hi,
Hehe fast niemand sieht den Trend zur neapolitanischen Pizza ;D

Deine Skizzen sehen echt viel versprechend aus.
Will demnächst auch meinen Stefano Ferrara Ofen bestellen
Welche Größe hast du genommen 120-130-140?Gas Y/N?

Sorry folks for not writting in english, I am a bit in a hurry....

Offline JConk007

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Re: newbie wants to open a neapolitan pizzeria
« Reply #36 on: December 15, 2013, 09:01:28 AM »
Love the prep tables those drawers will hold dough?Have you decided on an Oven ? Gas or Wood? Where is it coming from ?
John
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Offline dellavecchia

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Re: newbie wants to open a neapolitan pizzeria
« Reply #37 on: December 15, 2013, 05:17:48 PM »
Regarding SD in a commercial setting, if I were to open a pizzeria using SD I would invest in a starter processor:

http://www.tmbbaking.com/starter.html

John

Offline TXCraig1

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Re: newbie wants to open a neapolitan pizzeria
« Reply #38 on: December 15, 2013, 05:35:13 PM »
Regarding SD in a commercial setting, if I were to open a pizzeria using SD I would invest in a starter processor:

http://www.tmbbaking.com/starter.html

John

The small one makes 140 lbs of starter every 8 hours. Just how big of a pizzeria are you planning?  ???
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline dellavecchia

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Re: newbie wants to open a neapolitan pizzeria
« Reply #39 on: December 16, 2013, 07:36:42 AM »
The small one makes 140 lbs of starter every 8 hours. Just how big of a pizzeria are you planning?  ???

I believe that it is up to 140lbs and a smaller batch is possible. I could be wrong though. But if I were using a 12 hour dough and making dough twice a day it would probably be some heavy amounts of starter.

John

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #40 on: December 22, 2013, 05:54:35 AM »
@txcraig1, we are planning about 30 seats...

@sirius, wir werden den 130er nehmen... find mich mal auf facebook dann können wir mal reden :-)


Offline schneich

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Pizza Box design....
« Reply #41 on: January 16, 2014, 06:58:07 AM »
here is a layout 4 the boxes...

@pizzanapoletana: if its ok i like to borrow your portafoglio image..  ;)



Offline Serpentelli

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Re: newbie wants to open a neapolitan pizzeria
« Reply #42 on: January 16, 2014, 11:49:57 AM »
Boxes look great! Any pictures of what to expect on the inside?


Sorry, just looked back and saw the few pics that you posted. Only suggestion would be to make the cornicione smaller. That's just me. Best of luck!

John K
« Last Edit: January 16, 2014, 11:52:40 AM by Serpentelli »
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Offline Gags

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Re: newbie wants to open a neapolitan pizzeria
« Reply #43 on: January 16, 2014, 01:07:08 PM »
Thanks for all the updates!
You said you'll try to seat 30.
The diagram looks like it seats 20 people?

Also curious about the oven lead time?

I ask about lead time, because I wonder, if you find the perfect location, do you grab it, knowing you won't be able to outfit the space for months (?)...

Thanks!

"I'd trade it all for just a little bit more"

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #44 on: January 16, 2014, 05:18:28 PM »
updated design...

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #45 on: January 16, 2014, 05:20:03 PM »
we will have a bar in the front in the window... that should bring it close to 30 pax

Offline Gags

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Re: newbie wants to open a neapolitan pizzeria
« Reply #46 on: January 16, 2014, 05:49:41 PM »
Looking good!!
"I'd trade it all for just a little bit more"

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #47 on: January 23, 2014, 06:12:36 PM »
updated box.... 

we will be in napoli on monday to do OVEN BUSINESS :)
and hunt some great gragnano wine, as well as the best possible pelati... luckily a pallet from campania to cologne is only about 160€
so we can actually choose our poison...

cheers

t.

Offline theppgcowboy

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Re: newbie wants to open a neapolitan pizzeria
« Reply #48 on: January 27, 2014, 05:57:42 PM »
Ausgezeichnet!  Einfach wunderbar!

Offline Thorbeen

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Re: newbie wants to open a neapolitan pizzeria
« Reply #49 on: February 05, 2014, 05:12:37 PM »
Wow, hier klinke ich mich mal ein!


 

pizzapan