Author Topic: Open for business  (Read 12932 times)

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Offline Polo1523

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Open for business
« on: July 14, 2013, 10:33:53 AM »
Hello friends,

I am now open for business every saturday pick up only, this saturday was able to sell all my pies in 3 hours, a total of 30 pies, I have a wood fire oven, I will share a couple of my pies from yesterday, 18 inch pies
Regards Leo.


Offline Polo1523

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Re: Open for business
« Reply #1 on: July 14, 2013, 10:42:50 AM »
More of my pies
Regards Leo.

Offline vincentoc13

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Re: Open for business
« Reply #2 on: July 14, 2013, 11:00:37 AM »
Your pies look really good!!  Do you mind sharing your recipe and workflow?

Thanks

Offline CDN

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Re: Open for business
« Reply #3 on: July 14, 2013, 12:03:19 PM »
Look very good to me ;D

Online tinroofrusted

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Re: Open for business
« Reply #4 on: July 14, 2013, 12:13:22 PM »
Fantastic Polo! I'd buy one of those right now!

Offline derricktung

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Re: Open for business
« Reply #5 on: July 14, 2013, 12:28:19 PM »
Nice looking NY pies!  So where are you located? (In case I can actually order and pick one up!)

Offline Polo1523

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Re: Open for business
« Reply #6 on: July 14, 2013, 02:38:30 PM »
Sure here is the recipe i am using 2 day cold ferment
Tf. 090 18inch pie
60% hydration
. 25 % idy
1.22 % regular salt

Added flour,  yeast to a bowl,  than the salt disolved into the water. Added the water to the flour mixed by hand for about 5 to 7 minutes portioned balled an put into fridge,  when baking i put the balls out for about 3 to 4 minutes and use them no need to proof again for long time due to high hydration you can stretch the dough easily to 18 even 19 inches wfoven was around 680-700 degrees
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #7 on: July 14, 2013, 02:40:23 PM »
Hey derrick thanks I am a little far I am located in TJ Mexico right across SD
Regards Leo.

Offline deb415611

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Re: Open for business
« Reply #8 on: July 14, 2013, 08:27:18 PM »
very nice Polo!

Offline derricktung

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Re: Open for business
« Reply #9 on: July 14, 2013, 08:31:48 PM »
Hey derrick thanks I am a little far I am located in TJ Mexico right across SD

What?  You don't deliver to Illinois?   :-D


Offline pythonic

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Re: Open for business
« Reply #10 on: July 14, 2013, 08:36:41 PM »
Man those are the kind of pies I want to sell here in Chicago.  Beautiful!
If you can dodge a wrench you can dodge a ball.

Offline Polo1523

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Re: Open for business
« Reply #11 on: July 14, 2013, 09:53:20 PM »
Thank you all I've been trying and adjusting my recipe and kind of like this one,  i will post more pics next saturday hopefully I can sell all my pies again.
Regards Leo.

Offline TXCraig1

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Re: Open for business
« Reply #12 on: July 14, 2013, 10:05:59 PM »
Hey derrick thanks I am a little far I am located in TJ Mexico right across SD

That's some fine looking pies no mater where you are!
Pizza is not bread.

Offline parallei

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Re: Open for business
« Reply #13 on: July 14, 2013, 10:19:51 PM »
Outstanding!

I wish I could get something like that here.  Every consider opening a shop in Denver? ;D

Offline Chicago Bob

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Re: Open for business
« Reply #14 on: July 14, 2013, 11:04:07 PM »
Good job Polo...better make some extra dough next Sat.; you gonna need it.  ;)
"Care Free Highway...let me slip away on you"

Offline Pete-zza

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Re: Open for business
« Reply #15 on: July 15, 2013, 08:01:37 AM »
Leo,

Very nice job. Is the flour you have been using the All Trumps? And are you sourcing all of your flour from the U.S.? And are you able to source other ingredients in Mexico?

Peter

Offline pizzaneer

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Re: Open for business
« Reply #16 on: July 15, 2013, 08:33:28 AM »
Leo,  congratulations on your opening day sellout!  I like your one-day-a-week, open-while-the-dough-lasts approach, but am REALLY curious how that is going to work out for you in terms of money.

Are your customers walking in the door from the street?  Is it a storefront?  A mobile trailer? Or is it from your home?  Please share some pictures of your overall operation; the view from outside, the customer area, the kitchen, the oven, so we can better imagine how your Saturday goes.

Again, great job, beautiful pies, and I am 100% sure you will sell out again, no matter how many dough balls you make this week!
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Polo1523

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Re: Open for business
« Reply #17 on: July 15, 2013, 10:13:10 AM »
Woww thanks for all the good comments, Pete-Zza yes I am using 100% All trumps General mills flour, I get all my Ingredients from San Diego, Tijuana is the border to San Diego 15-20 minutes drive, I get all my supplies from Restaurant Depot, I am buying a 50lbs bag,  now I will have to get 2 bags to have some stock,
My setup is at home, I have a wood Fire Oven and at the beginning started as a hoby I love so much eating Pizza and got in love with NY pizza from the first time i tried it, so started to make some pies at my regular oven (not so good) to tell you the truth, then me and dad always wanted a Wood Fired Oven so started a proyect and built one, I have a regular day job, so that is the reason I will open weekends only, probably in the near future I will open Pizzeria that is my main goal but first wanted people to know my product and take advantage of my oven and then I can expand.
Orders are for Pick up only I get orders by phone and facebook.
2 weeks ago made a batch of 20pies and sold 15 but it was only a test, which wasn't that bad because not much people knew I was selling pizzas, but this saturday was good 25pies like 15 salads, started at 1PM and by 4pm had nothing, and got like 10 more calls after.
This is my setup it's rustic not that fancy but to tell you the truth I like it.
Here are some pics
Regards Leo.

Offline Chicago Bob

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Re: Open for business
« Reply #18 on: July 15, 2013, 10:33:39 AM »
Mexico is awesome man...sell pizza right out of your back yard!  8)
"Care Free Highway...let me slip away on you"

Offline MrPibbs

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Re: Open for business
« Reply #19 on: July 15, 2013, 11:38:13 AM »
LOL!  That is awesome. 


 

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