Author Topic: Open for business  (Read 16950 times)

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Online Chicago Bob

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Re: Open for business
« Reply #160 on: October 28, 2014, 07:23:39 PM »
Looks like that Pepperoni is about $10.50 USD. How much is the delivery fee to Dallas?

Those pies look amazing!
You can afford it...... :chef:
"Care Free Highway...let me slip away on you"


Offline Polo1523

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Re: Open for business
« Reply #161 on: October 28, 2014, 07:31:27 PM »
Free shipping my friends :P
Regards Leo.

Offline Chaze215

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Re: Open for business
« Reply #162 on: October 28, 2014, 08:08:36 PM »
Polo, the pies continue to look awesome! Are you still running with a 57% hydration with the AT Flour and a 2 day cold ferment (except when u need to do a same day dough)? I also read that you now have a commercial mixer. What is your mix time now? Some say if you overmix AT, the pies/crust gets too chewy. Thanks in advance for your feedback!
Chaz

Offline Polo1523

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Re: Open for business
« Reply #163 on: October 28, 2014, 08:21:23 PM »
Hi chaz, yes I am using same hydration, AT flour, mix time for 2 day cold ferment is around 5 to 7 minutes, for same day i do around 12 minute mix time, not sure if it is the standard time but i think it's working for me.
Regards Leo.

Offline Chaze215

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Re: Open for business
« Reply #164 on: October 28, 2014, 09:38:35 PM »
Thanks for your reply Polo. I recently switched to Full Strength flour because it's more forgiving with mixing. I've been waivering on whether or not to give AT a try again. My mix time now with Full Strength is 8 minutes. So I'm thinking I will get some AT and mix for about 5 minutes. With your mix time, is the dough a shaggy kind of consistency?
Chaz

Offline Polo1523

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Re: Open for business
« Reply #165 on: October 29, 2014, 11:49:58 AM »
I find it pretty good consistency, not sure what shaggy is, I also use the proof box on Pizza day to finish the fermentation process and get the doug soft to open the pizza easily, I like AT to tell you the truth it is the only flour I have tried, I think I tried KA flour at the beginning but I had no skills yet, I would like to try full strength as well and see the results, I think now it's time to experiment and see what can be improved
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #166 on: October 29, 2014, 11:52:13 AM »
A customer posted on my FB wall a good comment and this picture, it is Half Hawaiian with prosciutto and 4 cheese Pizza ( ricotta, parmesan, mozz, goat cheese, oregano and Kalamata olives).
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #167 on: October 29, 2014, 12:07:39 PM »
Just sharing what I do every weekend, no more for today  ;D

First Picture, my outdoor kitchen with my employee.
Regards Leo.

Offline moose13

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Re: Open for business
« Reply #168 on: October 29, 2014, 07:19:58 PM »
Very nice!
Thanks for sharing with us.

Online Chicago Bob

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Re: Open for business
« Reply #169 on: October 29, 2014, 08:54:17 PM »
Very nice!
Thanks for sharing with us.
Leo has a cool set-up there and I really dig it.

With the great pizzas he is making he probably won`t be out doors for long though.    :chef:
"Care Free Highway...let me slip away on you"


Offline Polo1523

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Re: Open for business
« Reply #170 on: October 30, 2014, 09:40:41 AM »
That's the goal Bob, but for now I have to keep putting the work.
Regards Leo.

Offline Donjo911

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Re: Open for business
« Reply #171 on: October 30, 2014, 05:01:02 PM »
Polo,
Your outdoor kitchen is impressive! Just as your self built oven.  Though I've read and continue to look for your posts here - Until the picture of your whole kitchen + employee, I had never gotten a full appreciation for the outside diameter of your oven. It's huge!!  (in a good way)  I really like the way you decorated it too.  Rustic - but clean.  Great pizzas as always! So glad your doing well!
Cheers,
Don
I have done wrong.. but what I did, I thought needed to be done.

Offline Polo1523

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Re: Open for business
« Reply #172 on: October 31, 2014, 03:26:06 PM »
Thank you Don, I've put some effort into it and passion, I am glad you like my small project, yes the oven is around 58" diameter, I will make some modifications the next oven I build, but for now I really push it to the limit and it works well.
Regards Leo.

Offline Pete-zza

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Re: Open for business
« Reply #173 on: October 31, 2014, 03:51:52 PM »
Leo,

It sounds like you are on track to open a standard type of pizzeria. Can you share with us what kind of dollar (or pesos) investment is needed to do that where you are in Mexico, and where one would go to get the money? And what kind of oven would you use and what style of pizza would you make if you were to go to a full scale pizzeria?

Peter

Offline Polo1523

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Re: Open for business
« Reply #174 on: November 07, 2014, 01:47:20 PM »
to tell you the truth I am not sure of the total investment amount, it depends if you are starting from scratch could be expensive, I have been buying equipment slowly so whenever I am ready to move I don't have to invest that much, I know that the government have some programs to help small business and they can provide $$ and you can pay with very low interest or if you generate employment you get a good deal, to tell you the truth I will stay with the same style, rustic, woods etc, I will build the tables, the oven, and some other decoration in the place with the help of some construction friends.
I will stick to wood fired oven people are attracted and I really like the results, and as for Pizza style, I will keep doing NY style, maybe deep dish not sure, but NY is my main focus, and off course a variety of pastas, salads,
Or if you are wealthy that is the easy way :-) (not my case.)
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #175 on: December 17, 2014, 09:25:14 AM »
More pies.
Regards Leo.

Online Chicago Bob

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Re: Open for business
« Reply #176 on: December 17, 2014, 01:36:18 PM »
You continue making class A pies in your oven out back Leo!  :chef:
"Care Free Highway...let me slip away on you"

Offline Polo1523

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Re: Open for business
« Reply #177 on: December 17, 2014, 01:42:33 PM »
Thank you Bob, here a view of my personalized boxes :-).
Regards Leo.

Online rparker

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Re: Open for business
« Reply #178 on: December 17, 2014, 10:46:35 PM »
This thread has been an enjoyable thread. Maybe one of the coolest I've ever seen. Thanks for sharing the story and progress. All very impressive. I love the new boxes, too. That had to be one proud, chest thumping moment for you.  8)