Author Topic: Ohio meets NJ pizza summit  (Read 4234 times)

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Offline Aimless Ryan

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Re: Ohio meets NJ pizza summit
« Reply #50 on: December 15, 2013, 10:08:10 PM »
Chaze:  Yes-it is tired dough.  I miss NJ often and fantasize about moving back but after todays ice everywhere we will definetely being going back to CA or the west somewhere where there isn't ice when we retire.  I can't imagine getting old here with that issue.  Slipping and falling is not much fun now and sounds downright terrifying as a senior.  I remember as a kid we fell and laughted.  Now we fall and freak out hoping nothing is broken.  It stinks because I am really finding a nitche here that would seamlesly transition to a pizzeria of my own but that ice today jolted us.  I love northern CA. It has called me 2 times to live there and we hope 3 times is the charm.  Walter

Yeah, it was a little scary for me walking from the parking lot to the school entrance. Not only were my feet slipping, but my cane was slipping, too. That ain't good. Thankfully the thin ice was gone when we left the building.
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.


Offline RockyMountainPie

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Re: Ohio meets NJ pizza summit
« Reply #51 on: December 16, 2013, 02:55:14 AM »
It's great to see members meeting in "real life" and even better when you get to make pizzas together while enjoying each other's company.  All the pizzas looked delicious and I'm sure all of your guests were impressed.

I have relatives in northwest Ohio and hope I can meet you guys one day over a slice when I am in the area visiting.  Bigmoose, thanks for posting the pictures.  Ryan, thanks for posting the recipes you brought to the event, and Walter, thanks for hosting it and sharing all you do in your bakery.  I think it's fabulous.

Tim

Offline norma427

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Re: Ohio meets NJ pizza summit
« Reply #52 on: December 16, 2013, 07:28:29 AM »
I agree with Tim that it is great to see members meeting in real life.

All of the pizzas look amazing.  :drool:  Thanks bigMoose for taking all of the photos.   8)

Norma
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Offline Johnny the Gent

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Re: Ohio meets NJ pizza summit
« Reply #53 on: December 16, 2013, 07:34:14 AM »
Community building - virtual to real life. Hats off to all involved!
Il miglior fabbro

Offline waltertore

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Re: Ohio meets NJ pizza summit
« Reply #54 on: December 16, 2013, 08:14:38 AM »
It was great to meet people in the flesh.  At one point Ryan said- why not put the football game on the big screen tv that is in our room (it came with the space).   I thought for second and said that it was becoming a rare thing for a few dozen people to be sitting around talking to each other so kept the tv off.   Crazy world we are in and getting more and more rare for people in the flesh to gather and just talk/eat.  This is what I love about doing parties.   Unexpectidly I was a bit unerved by the day.   This was the first time I shared my kitchen space with other cooks.  Ryan and bigmoose were wonderful.  It was me.  I realized how accustomed to  having the space my way.  Paige is the only one that makes pizzas with me and she is like a third arm on me.  In theory I expected a bit of kaos but it took the actual experience and it jolted much more than I thought it would.  I hope I wasn't rude.  One thing I completely zoned out on was that Ryan and bigmoose would be bringing more than just dough balls.  Anyway, life is a big learning event and I learned a lot.  It was nice to see/taste different style pizzas. I only eat my own except when I go back home to NJ.  Walter
« Last Edit: December 16, 2013, 08:17:05 AM by waltertore »

Offline Pete-zza

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Re: Ohio meets NJ pizza summit
« Reply #55 on: December 16, 2013, 08:51:15 AM »
Walter,

if you or no one else has an objection, I'd like to move this thread to another location where it is likely to be seen by more people than on the Calendar board, which is usually to let others know about an event rather than discussing the actual event itself. Since you all covered different types of pizzas, I was thinking the General Pizza Making board as the new home for the thread but I am open to other suggestions.

Peter

Offline derricktung

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Re: Ohio meets NJ pizza summit
« Reply #56 on: December 16, 2013, 09:03:35 AM »
Great pictures, stories, and looked like an excellent get together!  Like I said, wish I could've made it!  Thanks for sharing!


Offline Chicago Bob

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Re: Ohio meets NJ pizza summit
« Reply #57 on: December 16, 2013, 11:45:42 AM »
Everything looks faaaantastic! Ryan's deep dish is awesome....thanks for all the pics.  :chef:
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Offline Aimless Ryan

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Re: Ohio meets NJ pizza summit
« Reply #58 on: December 16, 2013, 01:04:18 PM »
Thanks Bob. (It was stuffed, though.)

Dave, in response to your private message:

The pepperoni I used was Ezzo GiAntonio 38 mm. I wish I had realized you were a big fan of it before we left because I brought 4 lbs of it to give to people. I guess I didn't spread the word very well, though. As far as I know, the only way to get it is by buying a case of it from a distributor, as I did. Maybe I could send you some. Or, if by any chance you'll be back around Columbus anytime soon, maybe we could meet somewhere. I have plenty in the freezer, which is where the pepperoni I used had been since summer, which means I'll likely still have plenty more for at least several more months, and it will surely still be good.

Here's a great thread about making a manual sheeter: http://www.pizzamaking.com/forum/index.php/topic,11459.0.html. I'd like to have one of these myself, with the widest rollers possible. If you have the mechanical aptitude to make one of these for yourself, make two and I'll buy one. It looks like it should be easy and cheap for someone who has the aptitude (and a few tools), but that person is not me.

And here's how I made the laminated cracker pizzas: http://www.pizzamaking.com/forum/index.php/topic,12446.msg281349.html#msg281349.

Walter, I'm curious about why you wondered if my stuffed pizza's crust had shortening in it. Was there a characteristic of the crust that screamed "shortening" to you?
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.


Offline Aimless Ryan

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Re: Ohio meets NJ pizza summit
« Reply #59 on: December 16, 2013, 01:10:42 PM »
Walter,

if you or no one else has an objection, I'd like to move this thread to another location where it is likely to be seen by more people than on the Calendar board, which is usually to let others know about an event rather than discussing the actual event itself. Since you all covered different types of pizzas, I was thinking the General Pizza Making board as the new home for the thread but I am open to other suggestions.

Peter

Peter, I also think this thread belongs somewhere else. I think the General Pizza Making board is appropriate, as long as Walter agrees.
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline waltertore

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Re: Ohio meets NJ pizza summit
« Reply #60 on: December 16, 2013, 01:28:19 PM »
Peter:  That is fine with me.  Thanks!

Ryan:  I worked for a couple years at Apple Annies Bakery in Austin, TX.   Their specialty was apple pies.  I made thousands and became acutely aware of shortening and it has stuck with me through my life.   I would say it had a pie like texture more than a pizza crust texture.  That is to my taste buds.  I don't use oil or shortening in my pizza or artisan bread doughs.   I can taste/feel it.  I do love it in a pie crust or cinnamon roll though ;D  Walter

Offline bigMoose

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Re: Ohio meets NJ pizza summit
« Reply #61 on: December 16, 2013, 02:40:18 PM »
Ryan, not to worry... I have two kids living in C'bus so I get down there relatively often.  I'll let you know when we are headed down again, and I didn't know I liked Ezzo GiAntonio till I tasted yours!  Funny I was looking into sheeters today, or how to make a sheeter.  I wish I had examined Walter's more closely.  I don't even recall the brand...  If I do fabricate  something I will make 2.   ;D

Walter, a slice of your NY pie made a great lunch today.  Your Sunday event just keeps on giving.

Offline waltertore

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Re: Ohio meets NJ pizza summit
« Reply #62 on: December 16, 2013, 02:51:58 PM »
Ryan, not to worry... I have two kids living in C'bus so I get down there relatively often.  I'll let you know when we are headed down again, and I didn't know I liked Ezzo GiAntonio till I tasted yours!  Funny I was looking into sheeters today, or how to make a sheeter.  I wish I had examined Walter's more closely.  I don't even recall the brand...  If I do fabricate  something I will make 2.   ;D

Walter, a slice of your NY pie made a great lunch today.  Your Sunday event just keeps on giving.

Dave:  Glad you liked it.  Could you tell which 1/2 had your cheese?  My sheeter is an doyon from Italy.  It is pretty expensive.  We only use it to make our dog biscuits and sugar cookies with it.  I see them on craigslist fairly often for a couple to several hundred dollars.   I can't give any input on them for pizza.  Here is a link to ours.  Walter   

http://www.ckitchen.com/equipment/doyon/doyon-dl12sp-dough-sheeter.html?gclid=CJeAurXCtbsCFdE-MgodfFYA2Q

Offline bigMoose

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Re: Ohio meets NJ pizza summit
« Reply #63 on: December 16, 2013, 03:01:23 PM »
Gent's thanks for the links, looking into them.

Walter, couldn't compare because I had to limit myself to just one piece after yesterday... else I will become giganticusMoose insead of just bigMoose!  :-[  But I will see if I can compare day by day.  Wife and I are headed to Restaurant Depot tomorrow, trying to line up local pals to split some cheese loaves today.

Offline Aimless Ryan

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Re: Ohio meets NJ pizza summit
« Reply #64 on: December 16, 2013, 03:48:54 PM »
I can't give any input on [Walter's sheeter] for pizza.

I can. Although it was awesome to finally be able to use a sheeter to roll a laminated skin, and even though Walter's sheeter is fantastic, the sheeter's narrowness makes it kind of prohibitive for pizza (if you ever want to make a pizza larger than about 11").

Interestingly, I couldn't tell a difference between the two laminated pizzas I made in Walter's oven. The only difference between how I prepped and baked the two pizzas was that I rolled one of them by hand Saturday evening at home, then immediately refrigerated, and I rolled the other one with Walter's sheeter Sunday afternoon, a couple hours before I baked the pizzas. (After sheeting the second skin, I mistakenly put both of the skins in Walter's freezer, rather than in a refrigerator. Thankfully that didn't end up hurting the skins.)

Verdict: If I had the option to buy either a good homemade 16" manual sheeter for $300-$400 or a sheeter like Walter's for the going rate (which I'd assume is well over $500), I'd take the homemade manual sheeter.

If you look over Jet_deck's manual sheeter thread, you can probably learn pretty much everything you need to know. I think I've figured out most of it, but there are still a couple things I don't understand. However, I think that's only because Gene did not reveal all the details or show a few detailed pictures that would have helped me. I think if I had all the relevant information (or a chance to look at Gene's second sheeter in person), I'd probably understand everything. But I probably still wouldn't be able to make one without help from someone who understands and possesses the right tools.
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline Aimless Ryan

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Re: Ohio meets NJ pizza summit
« Reply #65 on: December 16, 2013, 04:19:31 PM »
Dave, I just had a piece of one of your pizzas, followed by the last piece of my laminated pizza, both of which have sat in a pizza box at room temperature since I got home yesterday. They were both room-temperature when I ate them.

Unlike how my pizza was when it came out of the oven (crispy/almost crunchy), this leftover piece had become softer and somewhat bready. Conversely, yours had quite a bit of crunch, and I would say it is very representative of a lot of pizzas you can get in Columbus. Unfortunately I didn't have any of your pizza when it was fresh, so I don't know what it was like yesterday.

I'm heating the oven right now, and I'm gonna throw in some of your pizza. I'm not sure if what I still have is from the same pizza as the piece I just ate. Did you make more than one type of crust yesterday?
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline bigMoose

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Re: Ohio meets NJ pizza summit
« Reply #66 on: December 16, 2013, 04:52:53 PM »
Yes I made two that were my crispy crust.  The first one had julienne cut peppers (Poblamo, hungarian hot, and cubanelle pre nuked for 3 minues and drained on paper towels at home) with pepperoni and a bit of length sliced scallions on top.  In retrospect that pie had too much quantity of peppers and perhaps 20% to 30% too much of my sauce (spread) which was basically red novembers with a TBS of olive oil and 30% more garlic powder.  I used Cento All in One Tomatoes.

The second crispy pie had mushrooms which I pre nuked for 4 minutes and drained on paper towels at home, pepperoni, a bit of julienne cut jalapeno peppers and a bit of length sliced scallions on top.  I lightened up on the sauce by 25% or so in quantity and more dabbled than spread.  I liked this one better.

Both crusts were parbaked for 3 minutes in Walter's hot oven.  Then brushed with a thin coat of olive oil.  I put the cheese down next on both and the sauce dabbled on top of the cheese.  This was followed by the toppings peppers/mushrooms, pepperoni and scallions.  Topped with about 20% of the original amount of cheese on the very top.

Thanks for the feedback, every bit helps refine.

Oh I also made a lighter, poofier 3 hour crust that was only used for my Grandmother's "Sicilian" (her name not the accepted use of Sicilian) that was the Olive Oil/Salt/Pepper/Rosemary/Basil herb "poofy" round.  I added a very light touch of hot curry that was not in her original recipe.  It was more like a thin focaccia.
« Last Edit: December 16, 2013, 04:55:39 PM by bigMoose »


Offline Aimless Ryan

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Re: Ohio meets NJ pizza summit
« Reply #67 on: December 16, 2013, 05:42:28 PM »
OK, so it looks like I have a little of each of the first two pizzas you mentioned but have only eaten the second one (mushrooms and jalapenos). Dude, that pizza is good! I threw one piece on my somewhat heated stone for a couple minutes, and I really like it. Might go heat up a couple more (Edit: I'm about to heat up some more.)

The funny thing is that I've been very vocally anti-parbake more than a few times here on the boards. Now that you've mentioned having parbaked, I think I do remember you parbaking a skin (and saying something about how it blew up like a balloon or something), but I would not have figured the pieces I just ate were parbaked.

I remain anti-parbake (for efficiency reasons), but I also maintain that your parbaked crust is very good. I think the pizza does need more sauce, though, although I'm sure the sauce was more noticeable when the pizza was fresh.
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline waltertore

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Re: Ohio meets NJ pizza summit
« Reply #68 on: December 17, 2013, 04:53:52 PM »
some more pixtures taken by Leon one of the Chinese students Ryan came with.  Walter
« Last Edit: December 17, 2013, 07:51:45 PM by waltertore »

Offline waltertore

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Re: Ohio meets NJ pizza summit
« Reply #69 on: December 17, 2013, 05:06:18 PM »
sorry I don't know how to rotate them. 

Offline Aimless Ryan

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Re: Ohio meets NJ pizza summit
« Reply #70 on: December 17, 2013, 05:18:25 PM »
Heh, I bet those same pictures are waiting for me in my email inbox (which I check every once in a while). Also, in the first group picture in Reply #68, that's Leon holding the peel. In the next picture, Jason is holding the peel.
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline Aimless Ryan

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Re: Ohio meets NJ pizza summit
« Reply #71 on: December 17, 2013, 05:29:19 PM »
Also, when I asked Leon if "Leon" is an Americanized pronunciation of his actual name, he said no. Rather, he chose to identify himself as Leon while he's here because of the movie "Leon" (which was called "The Professional" in the United States). I'm not sure if Jason took his name from a movie character.
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline Pete-zza

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Re: Ohio meets NJ pizza summit
« Reply #72 on: December 17, 2013, 06:24:31 PM »
Hopefully, this will help.

Peter

Offline TomN

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Re: Ohio meets NJ pizza summit
« Reply #73 on: December 17, 2013, 06:55:14 PM »
Wish I could have been there for all the fun. Thanks Ryan for posting all the dough recipes and everyone else for all the photos. I used to live in Youngstown, OH. I wish that I was visiting home during this pizza gathering. I would have tried to attend the event. Thanks again to everyone for all the info posted here.

TomN
« Last Edit: December 17, 2013, 06:57:54 PM by TomN »

Offline waltertore

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Re: Ohio meets NJ pizza summit
« Reply #74 on: December 17, 2013, 07:10:14 PM »
Thanks for fixing those Peter!  There was a great variety of people there.  Some of the people pictured lead intersting lives.  There is a retired Denison Univ professor/interpretor at the WWII Nuremberg trials/regular traveler to NYC & Italy for the food, a world reknowned concert viola player (dressed in black because she had a concert to perform), a former organic grocery store owner/local chef, a graduate of the culinary institute of america, and my wife who just turned 60 and was born and raised a Berkley hippie/free thinker.  Granville has quite a cool lot of people for only having 3,000 residents.  Everyone there was from Granville.  It is an upscale place and they got to see our operation in the flesh.  I got a bunch of orders from them already. A NYC group is visiting Granville and they somehow heard of us. they called me today and wanted to pick up some pies.  I told them we are sold out the rest of the week but I could squeeze them in a few pies thursday.  They said no problem and will be in then to visit and eat.  I also decided to raise my prices.  We are now $8 for a cheese pie if you eat in/$9 to go in a box and $9 to eat in for a pepperoni/$10 to go in a box.   Our pies are 18" and I feel it is time to start raising prices.  I have spread the pies around for cheap and free but costs keep going up. I still want to keep them at or below the normal small shop prices here so we will keep getting work.  We are making plenty of $ due to not  having to pay wages, insurance, rent, utilities.   Walter 

here is a picture of Frank Bellino.  Frank passed away a few months ago.  His daughter is the concert viola player.  He was world reknowned on the instrument.  He was from Italy/NJ and we use to make pizzas and breads together.  The picture is of him at our bakery.  I felt his spirit at our event.  I am going to put his picture on our wall.  he was a very special human being. 

« Last Edit: December 17, 2013, 07:49:06 PM by waltertore »