Author Topic: Standard Pizza Co. Mobile WFO  (Read 4759 times)

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Offline SPCo.

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Standard Pizza Co. Mobile WFO
« on: July 27, 2013, 12:17:25 AM »
Hey Pizza People,
Have been lurking for quite some time, and have really been enjoying this forum. It is awesome to watch the voracious comments between people about flour, what is VPN and what is not. The passion is intense and I love it.

Anyways Standard Pizza Co. is a mobile WFO operation operating in western Michigan. We have a Maine Wood Heat Le Panyol oven and absolutely love it. We have been in business now for 3 years and the growth has been exciting. We cook at 900, stay very traditional VPN as far as the crust, the integrity, cook times and temps are concerned, but like to push the envelope with toppings. Here are a few pics of the setup and pizza, thanks again for all the great discussions, and we will try not to lurk so much anymore.

 


Offline jeffereynelson

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Re: Standard Pizza Co. Mobile WFO
« Reply #1 on: July 27, 2013, 12:19:28 AM »
Very nice. Good look oven and pizzas. Seems like you have been a member for a little while, nice you finally posted some good pics!

Offline shuboyje

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Re: Standard Pizza Co. Mobile WFO
« Reply #2 on: July 27, 2013, 11:13:13 AM »
From the looks of those pics I'd say you are making the best commercial Neapolitan in the state of Michigan.  Well done.  How does the west side respond to Neapolitan?
-Jeff

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Re: Standard Pizza Co. Mobile WFO
« Reply #3 on: July 27, 2013, 11:25:42 AM »
Great setup you have there. What do you have covering your oven, is it stainless steel? How many pizzas can you cook at one time in that oven?  The pizzas look great, BTW. 

Offline SPCo.

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Re: Standard Pizza Co. Mobile WFO
« Reply #4 on: July 27, 2013, 11:39:32 AM »
From the looks of those pics I'd say you are making the best commercial Neapolitan in the state of Michigan.  Well done.  How does the west side respond to Neapolitan?

Thanks for the compliment. We like to think we are up there. A lot of time, testing and practice has got us to where we are now, but there is always room for improvement.

The west side is responding well, there are a handful of restaurants here that have 'WFO' of some sort, so people are used to that. That being a 600deg, 5-6 min bake. When they see what we are doing in 70 secs and then taste it their eyes get all big, that's the best part.

Offline SPCo.

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Re: Standard Pizza Co. Mobile WFO
« Reply #5 on: July 27, 2013, 11:41:14 AM »
Great setup you have there. What do you have covering your oven, is it stainless steel? How many pizzas can you cook at one time in that oven?  The pizzas look great, BTW.

The oven is covered in Copper, which makes it an amazing show piece, but also a lot of work to keep polished. I can't take credit for that, my business partner does most of that. We can do 4 at a time,but are more comfortable with 3.

Offline pythonic

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Re: Standard Pizza Co. Mobile WFO
« Reply #6 on: July 27, 2013, 10:28:56 PM »
Excellent setup and gorgeous pies.  Thanks for sharing.
If you can dodge a wrench you can dodge a ball.

Offline JConk007

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Re: Standard Pizza Co. Mobile WFO
« Reply #7 on: July 27, 2013, 11:18:31 PM »
Welcome from a fellow mobile operator!
could you put up  a detailed pic or explain,  how your oven rotates??  I Just Love that feature!
pies and set uo loook great !
JOhn
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline dhorst

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Re: Standard Pizza Co. Mobile WFO
« Reply #8 on: July 28, 2013, 07:19:31 AM »
I knew right off the bat that your oven was from Maine.  Here, in CNY, there is a copper oven from the same place as yours at a winery in the Finger Lakes. 
http://www.slowfoodonthego.com/blog/oven/  They have been briefly covered on Slice for better pics.  They aren't doing Neapolitan, but are certainly producing some fine pies featuring locally sourced ingredients.  I do wish they would go the Neapolitan route, but hey, I need to speak with the owner and see what her vision is.  I've talked with her once and she is most charming.  The amount of olive oil in her dough was astounding.  But that was last year.  Looks like a road trip needs to be done to see what has changed.
Best wishes to you SPCo.  I hope to some day enjoy some of your pizza.  Can I write my pizza mileage off on my taxes in the name of research?


Offline deb415611

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Re: Standard Pizza Co. Mobile WFO
« Reply #9 on: July 28, 2013, 07:26:07 AM »
beautiful oven and pies
Deb

Offline SPCo.

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Re: Standard Pizza Co. Mobile WFO
« Reply #10 on: July 28, 2013, 10:13:33 AM »
Welcome from a fellow mobile operator!
could you put up  a detailed pic or explain,  how your oven rotates??  I Just Love that feature!
pies and set uo loook great !
JOhn

It is much like a train track. The oven sits on a steel frame, and inset in that frame are rollers that sit on a circle track allowing the oven to rotate 360. It would be hard to get a pic for you, as it is very well hidden. It is all one unit, and weighs about 4200lbs. Travels like a tank, and isn't the easiest to manuver on that short double axle trailer. However it is the sturdiest thing on wheels and will outlast all of us.

Offline SPCo.

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Re: Standard Pizza Co. Mobile WFO
« Reply #11 on: July 28, 2013, 10:20:27 AM »
I knew right off the bat that your oven was from Maine.  Here, in CNY, there is a copper oven from the same place as yours at a winery in the Finger Lakes. 
http://www.slowfoodonthego.com/blog/oven/  They have been briefly covered on Slice for better pics.  They aren't doing Neapolitan, but are certainly producing some fine pies featuring locally sourced ingredients.  I do wish they would go the Neapolitan route, but hey, I need to speak with the owner and see what her vision is.  I've talked with her once and she is most charming.  The amount of olive oil in her dough was astounding.  But that was last year.  Looks like a road trip needs to be done to see what has changed.
Best wishes to you SPCo.  I hope to some day enjoy some of your pizza.  Can I write my pizza mileage off on my taxes in the name of research?

I think my business partner may have been there, and said the same thing. It is neat to see the many ways people use their Maine Wood Heat Ovens. They can accomplish many things, but I think getting it blazing hot and crankiness out amazing neo pie after pie is the only way to go.

On a totally different note, I can't believe the dHorst is commenting on my oven and pies. As a long time lurker on here and slice, I have gleaned a lot from you. Most specifically the use of Aleppo pepper, which has turned into on of our most popular pizzas. We call it the 'Bad Santa' topped with red sauce, pepperoni, Aleppo pepper, pesto and fresh Moz. So thank you for that, and if you are ever in West Michigan, pizza is on me!

Offline dhorst

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Re: Standard Pizza Co. Mobile WFO
« Reply #12 on: July 29, 2013, 05:31:09 AM »
I think my business partner may have been there, and said the same thing. It is neat to see the many ways people use their Maine Wood Heat Ovens. They can accomplish many things, but I think getting it blazing hot and crankiness out amazing neo pie after pie is the only way to go.

On a totally different note, I can't believe the dHorst is commenting on my oven and pies. As a long time lurker on here and slice, I have gleaned a lot from you. Most specifically the use of Aleppo pepper, which has turned into on of our most popular pizzas. We call it the 'Bad Santa' topped with red sauce, pepperoni, Aleppo pepper, pesto and fresh Moz. So thank you for that, and if you are ever in West Michigan, pizza is on me!
"the dHorst" is just a nutty Aleppo obsessed and pizza and bread enthusiast.  I am flattered by your comment though.  I hope to make it to Michigan and if you're ever in CNY, please let me know.

Offline derricktung

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Re: Standard Pizza Co. Mobile WFO
« Reply #13 on: July 29, 2013, 08:49:20 AM »
Beautiful oven and pies!  Do you have any public events that my wife and I can come out to try?

Do I see White Lime pizza on the top of your menu?  Interesting...

Offline breadstoneovens

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Re: Standard Pizza Co. Mobile WFO
« Reply #14 on: July 29, 2013, 04:19:17 PM »
Wow it looks fantastic, the look of the oven and the pies.
WFO cooking is about passion.

Offline JimmyMak

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Re: Standard Pizza Co. Mobile WFO
« Reply #15 on: July 29, 2013, 06:42:29 PM »
Just wondering how much wood you go thru maintaining that temp

Offline Serpentelli

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Re: Standard Pizza Co. Mobile WFO
« Reply #16 on: July 29, 2013, 09:00:55 PM »
Enthusiastically agreeing with everything good that has been said about your oven and your pizza skills. You could have easily sold me one of your pizzas had your mobile oven been on my route from Juliana's to Forcella in NYC last week!! We were biking that route, so we definitely would have stopped to check out the CopperDome, if nothing else!

John K
I'm not wearing hockey pads!


Offline SPCo.

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Re: Standard Pizza Co. Mobile WFO
« Reply #17 on: July 29, 2013, 09:47:26 PM »
Beautiful oven and pies!  Do you have any public events that my wife and I can come out to try?

Do I see White Lime pizza on the top of your menu?  Interesting...

Our next public event will be in October in Spring Lake, Mi. At an event called VanderFest, held at VanderMill. It's an awesome party with many if Michigan's finest winery's, breweries and cider makers. If you can make it up, it is a great time.

The pizza is actually called the 'White Limo' but the white lime title sounds like a challenge.

Offline SPCo.

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Re: Standard Pizza Co. Mobile WFO
« Reply #18 on: July 29, 2013, 09:49:39 PM »
Just wondering how much wood you go thru maintaining that temp

We have never really weighed it out, getting it up to temp takes about 4 hours of a good roaring fire. However once it is up to temp it maintains very well on minimum wood, I would say about 25lbs an event. It also holds temp extremely well. Will still have some heat in it a week later.

Offline Chaze215

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Re: Standard Pizza Co. Mobile WFO
« Reply #19 on: July 29, 2013, 10:09:41 PM »
Dhorst, what kind of pies are they doing? From the pics I saw on their blog, looks like a thin crust?
Chaz

Offline dhorst

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Re: Standard Pizza Co. Mobile WFO
« Reply #20 on: July 30, 2013, 12:16:12 AM »
Dhorst, what kind of pies are they doing? From the pics I saw on their blog, looks like a thin crust?

The place in the Finger Lakes are a very thin crust--or at least they were last year.  Almost crackery and cooled off in a heartbeat from the breeze off the lake.  Good quality ingredients, but the crust wasn't my favorite.  I would love to see them go the Neapolitan route.  She referred to her dough as high hydration, but a lot of the hydration was in the form of olive oil.  I do like the simplicity of their menu.  It's focused, which I think some places lose sight of and try to offer too many choices.
« Last Edit: July 30, 2013, 12:17:49 AM by dhorst »

Offline JimmyMak

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Re: Standard Pizza Co. Mobile WFO
« Reply #21 on: July 30, 2013, 05:27:58 PM »
Thanks for the info & great looking pies & operation. Have fun.

Online thezaman

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Re: Standard Pizza Co. Mobile WFO
« Reply #22 on: August 04, 2013, 09:23:07 PM »
love the look of your pies!!!!! can you tell me where you got that beautiful wood table you are serving off of?also, did to retro fit your prep tables with those over sized casters? another question was this a buffet setup? last ,are you using the artisan dough trays?thanks for any information you can give me. larry

Online TXCraig1

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Re: Standard Pizza Co. Mobile WFO
« Reply #23 on: August 04, 2013, 09:31:37 PM »
Great looking pizza Matt! I really like your logo too.
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Offline SPCo.

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Re: Standard Pizza Co. Mobile WFO
« Reply #24 on: August 04, 2013, 10:25:11 PM »
love the look of your pies!!!!! can you tell me where you got that beautiful wood table you are serving off of?also, did to retro fit your prep tables with those over sized casters? another question was this a buffet setup? last ,are you using the artisan dough trays?thanks for any information you can give me. larry

Thanks! The table comes from Pottery Barn. We have had a lot of work done on our fridges. We actually had a fabrication company build all new steel frames for them and weld those casters on. We were tired of breaking the tiny little casters off all the time. It is a buffet setup we always do buffet. We are using the Artisan Trays, they work great for us.