Author Topic: Open for business  (Read 16946 times)

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Offline Polo1523

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Re: Open for business
« Reply #80 on: August 25, 2013, 01:03:27 PM »
A couple of pies from this saturday.
Regards Leo.


Offline Polo1523

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Re: Open for business
« Reply #81 on: September 01, 2013, 02:38:39 AM »
Today pie,  ricotta,  pecorino romano,  mozz and garlic base,  baby spinach and mushrooms a drzle of evoo
Regards Leo.

Offline vincentoc13

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Re: Open for business
« Reply #82 on: September 01, 2013, 08:01:08 PM »
Polo,  that pie looks like a winner for sure, whats the oven temp your cooking at now?

Offline Polo1523

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Re: Open for business
« Reply #83 on: September 02, 2013, 03:16:25 PM »
Around 720- 750 vince i like the results with the all trumps.
Regards Leo.

Offline gnatto

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Re: Open for business
« Reply #84 on: September 02, 2013, 07:50:56 PM »
Still selling out? Thought making more dough to see how far you can push it?

Offline Polo1523

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Re: Open for business
« Reply #85 on: September 02, 2013, 07:59:34 PM »
Im sticking with 25-30 pies a day,  but now im open saturdays and sundays,  I dont want to go higher than that,  im still doing it by myself,  purchasing,  production and operation,  i am really working hard to open a restaurant,  that is my next step, right now pushing to get the permits and finding the correct guy in the government to get this faster and easier,  mexico is all about knowing someone that knows someone,  and also looking for a place to rent and start from there.
Regards Leo.

Offline vincentoc13

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Re: Open for business
« Reply #86 on: September 03, 2013, 08:42:31 PM »
Polo, I really admire what your doing!!  how do you come up with your pizza toppings? is it something that your customers ask for, or you just have a set menu.

Vince

Offline vincentoc13

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Re: Open for business
« Reply #87 on: September 03, 2013, 08:48:47 PM »
oh yeah I forgot to ask you if you ever tried Luigies pizza in San Diego?  I saw the thread on it the other day, it seems like a lot of   people like it.  I might have to take a trip down to San Diego, and you know if I go to SD I gotta go to TEEWASS, lol

Offline Polo1523

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Re: Open for business
« Reply #88 on: September 04, 2013, 02:37:28 AM »
Hey vince you should come give me a visit,  ive never been to luigis a couple of friends have,  i guess i should go,  most of thr time i eat pizza in sd,  i go to filipis in little italy although is not ny style like it a lot,  the toppings i have a menu,  and sometimes i get special requests, i have like 7 different pies, every week i have a special topping or a limited time pie,  the other day i offered a prosciutto and figs pie,  its fig season and my grandma has a three so i am
using season products,  and pretty much experimenting and see what people likes,  i just dont like when people wants a mexican pizza or hawaiian i will stick with the classics and some gourmet ingredients
Regards Leo.

Offline Ev

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Re: Open for business
« Reply #89 on: September 04, 2013, 01:21:49 PM »
Hey Leo, your pies keep looking better and better! Keep up the nice work!  :chef:


Offline Polo1523

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Re: Open for business
« Reply #90 on: September 04, 2013, 03:34:11 PM »
Thank you Eve, your pies inspired me to keep going, by the way are u still making Pies?
Regards Leo.

Offline Ev

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Re: Open for business
« Reply #91 on: September 04, 2013, 04:13:42 PM »
Yes I am. Just not posting much these days :)

Online Chicago Bob

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Re: Open for business
« Reply #92 on: September 04, 2013, 04:53:32 PM »
Yes I am. Just not posting much these days :)
And we miss that Steve....you and Twinkie are a class act bro!  8)
"Care Free Highway...let me slip away on you"

Offline PizzaFlorentina

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Re: Open for business
« Reply #93 on: September 04, 2013, 05:55:30 PM »
Polo,

Are you and your father available to build me a wfo?

Those pizzas look beautiful!

Offline paulooms

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Re: Open for business
« Reply #94 on: September 05, 2013, 12:43:07 AM »
This is very inspiring! Keep up the good work and spread pizza love. It sure looks like sweet sweet pizza love.

Offline Polo1523

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Re: Open for business
« Reply #95 on: September 05, 2013, 01:28:46 AM »
Pizzaflorentina i wish i had the time and experience to do it,  it was definitely a big challenge and a roller coaster,  i can give you a lot of advise if you hire someone to do it,  as personal experience the most important thing. Is insulation,  without it you will finish a forest of wood also the temps depend highly on insulation
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #96 on: September 05, 2013, 01:29:48 AM »
Thanks all for your comments i am humbled, by you all pizza experts
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #97 on: September 07, 2013, 07:47:23 PM »
Wood fire oven in action for saturdays bake.
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #98 on: October 01, 2013, 09:15:28 AM »
Been away of the Forum for a while, I'm still going strong with the home business, now I am open Saturdays and Sundays.
Here a couple of pies from the weekend.
Regards Leo.

Offline JD

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Re: Open for business
« Reply #99 on: October 01, 2013, 09:25:56 AM »
Wood fire oven in action for saturdays bake.

You've probably mentioned it on a different thread, but what size is the oven floor? The pizza in this picture looks small but I'm sure it's 18", which would make your oven at least 4' inside diameter by the looks of it?

Pizza looks great as usual. Congrats for being open on Sunday, time to make it a full time career?
Josh


 

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