i have not had much time to report on my favorite subject of pizza. i was able to do a lot of fun stuff related to it last month. don't know if anyone cares but here goes.
first stop john conklin at the home of the mobile pizza business flirting with fire, and johns permanent wood stone oven. i took along a good friend of mine that is my main wood oven cook and best friend arturo gallo a first generation of naples italy. pizza is in his blood, he has cooked over three thousand pies for me this year!! john had met arti at the expo and the two domineering personalities hit it off from the start. along was a invited guest the controversial scott 123.
my day started at 1 am making 8 dough balls for johns house,a few hours of sleep than a drive of 6.5 hour to John,Val,and Kelley's beautiful home. we arrived early afternoon toured johns pizza work area,opened some vino and made 10 pounds of cheese out of grand curd. scott 123 arrived and we started making pies and talking pizza.scott 123 is a realy nice guy and fun to talk to.this is not my first meeting and he has always been very nice and asks a lot of questions relating to pizza. he seems to always be trying to better understand others views and methods for what they do.
i was able to attend tony g session in vegas and gave him my opinion of tony, which is with all of his success he still treats pizza as a craft and with respect. he was the was very approachable and certainly didn't let success go to his head. his methods seamed very sound using poolish and biga to enhance his dough, seems like a good tip to us 150 operators that attended his seminar. i know scott is looking at the new york style pies with respect to certain methods that are practiced by the better operators, and his consulting is based on these methods. i can see scott selling his services based on that premise,i know i would want to learn the old school method .
back to johns pizza cookout we made a oven load of pies using my dough and johns. john had home field advantage and his dough was great. he adds a little twist to his sauce that was very good. adding fresh made mozzarella to them made this a great pizza eating experience. made a lot of different pies which were all very good. the only pie that i didn't love was the Vermont smoked pepperoni. this is just a personal thing in that i like a less greasy pepperoni, it reminded me of a beef stick. we finished with some outstanding dessert pies. the day ended with a concert from johns father-in -law and johns wife playing a concert on some special Russian musical instruments,and some catch with their daughter kelly who is a little league softball player. john had me in stitches with his aggressive jersey ways. every time he walked by his mobile oven he would say" this baby is a little money machine" we passed it about 15 times that day!! pictures. next our visit to paulie gees, patsys,and nicoletta