Author Topic: So I stuck my head in Varasano's this AM (Read 8944 times)

David · « **Reply #20 on:** March 18, 2009, 09:44:35 PM »

Quote from: JimR on February 07, 2009, 12:15:21 PM

The pizza oven was there and in place. Pretty interesting beastie.

http://www.pizzamaster.com/products.html

Swedish electric oven,I believe,possibly the same as used by the U.K. chain Pizza Express?

You can see some practice photo shots of Varasano's here:

http://www.flickr.com/photos/49637895@N00/sets/72157614866589264/with/3365905506/

David · « **Reply #21 on:** March 18, 2009, 09:58:42 PM »

and here.......

http://www.flickr.com/photos/49637895@N00/sets/72157614018076500/

Matthew · « **Reply #22 on:** March 19, 2009, 07:04:38 AM »

Quote from: David on March 18, 2009, 09:58:42 PM

and here.......

http://www.flickr.com/photos/49637895@N00/sets/72157614018076500/

Interesting. Definitely more like NY style than before, looks like he is also using a lower bake temp.

andreguidon · « **Reply #23 on:** March 19, 2009, 07:08:23 AM »

the place looks very nice !

s00da · « **Reply #24 on:** March 19, 2009, 02:55:14 PM »

Quote from: Matthew on March 19, 2009, 07:04:38 AM

Interesting. Definitely more like NY style than before, looks like he is also using a lower bake temp.

I notice that also so I emailed the company asking about the oven's temperatures they produce and this is what I got:"Our modular ovens (700 and 800 series) have as standard a maximum temperature limit at 752 F.

They are also available in a 932 F version.

Our Counter Top ovens (350, 400 and 450 series) have as standard a maximum temperature limit at 662 F.

They are also available in a 752 F and a 932 F version.

All our ovens are tested at 1436 F when we approve our ovens for CE and CB approvals."

PizzaHog · « **Reply #25 on:** March 19, 2009, 03:42:15 PM »

Quote

Interesting. Definitely more like NY style than before, looks like he is also using a lower bake temp.

Hmmm...
I notice the second to last photo in the one series is titled "Verasano's 2 1/2 minute pizza". So I wonder..

Matthew · « **Reply #26 on:** March 19, 2009, 04:20:26 PM »

Quote from: s00da on March 19, 2009, 02:55:14 PM

I notice that also so I emailed the company asking about the oven's temperatures they produce and this is what I got:"Our modular ovens (700 and 800 series) have as standard a maximum temperature limit at 752 F.

They are also available in a 932 F version.

Our Counter Top ovens (350, 400 and 450 series) have as standard a maximum temperature limit at 662 F.

They are also available in a 752 F and a 932 F version.

All our ovens are tested at 1436 F when we approve our ovens for CE and CB approvals."

I wonder which one he has? One of the photos shows him baking with an oven temp of 340C.

tdeane · « **Reply #27 on:** March 19, 2009, 05:12:37 PM »

From the couple of photos that you can see the bottom of the pizzas, they appear to have very little char.

andreguidon · « **Reply #28 on:** March 19, 2009, 05:12:54 PM »

thats not bad for a NY style (the Temp). is that the deck temp ?

Matthew · « **Reply #29 on:** March 19, 2009, 05:53:59 PM »

Quote from: andreguidon on March 19, 2009, 05:12:54 PM

thats not bad for a NY style (the Temp). is that the deck temp ?

My guess is that it's the air temp.

scott r · « **Reply #30 on:** March 20, 2009, 11:40:02 AM »

Guys, Jeff is still playing around with oven temps and his recipe, and I have a feeling he will still be experimenting right up to the day he opens. Its just in his nature to think outside the box and really come up with his own creation and style. I hope he doesn't mind me saying this, but as of last week he was definitely steering away from faster neapolitan bakes, or even a 2.5 min bake, and hanging right in the range of a great high end NY coal oven pizza. Interestingly a trip to Naples made him realize that he did not like fast baked pizza, or that he would conform to some of the things that define that style like a fork mixer and a wood burning oven.

Mo · « **Reply #31 on:** March 20, 2009, 12:29:50 PM »

What else is he doing beside pizzas? In a couple of those photos it looks like he's got a decent sized kitchen going on with sauce pans/sauté pans etc..Also, nobody seems to be commenting on the pies. Not to judge the book too much by the cover, but the couple photos of his pies there don't look like much special...just me. Or maybe the photos don't do it justice. Or maybe he's still testing. Or maybe it looks like crap but tastes Awesome. Or maybe....

scott r · « **Reply #32 on:** March 20, 2009, 12:31:07 PM »

hes just getting used to the oven and testing. the pizza will be really good!

Pizza will of course be the focal point and make up the bulk of the menu, but there is a full menu including salads and deserts.

jjerrier2450 · « **Reply #33 on:** March 20, 2009, 11:03:44 PM »

I'm sure the pizzas will be incredible - anyone who has spent any time reading his recipe page knows he is obsessed with the minutia of pizza. It will take time from baking onesie - twosies in his home oven to mass production in a commercial oven, but I'm sure he'll knock it out of the park. He is probably smarter leaning towards a NY style as that is what the public wants and will pay for. Food critics love authentic Neapolitan pizza - but only a handful of the paying public get it.

But more importantly...what is up with those elbow length mittens??

Pizzaiolos need to realize that they will have no hair on their forearms!

tdeane · « **Reply #34 on:** March 21, 2009, 12:22:31 AM »

Quote from: jjerrier2450 on March 20, 2009, 11:03:44 PM

I'm sure the pizzas will be incredible - anyone who has spent any time reading his recipe page knows he is obsessed with the minutia of pizza. It will take time from baking onesie - twosies in his home oven to mass production in a commercial oven, but I'm sure he'll knock it out of the park. He is probably smarter leaning towards a NY style as that is what the public wants and will pay for. Food critics love authentic Neapolitan pizza - but only a handful of the paying public get it.

But more importantly...what is up with those elbow length mittens?? Pizzaiolos need to realize that they will have no hair on their forearms!

I didn't want to say anything about the mittens but come on, be a man!

I already have no feeling in my hands and can pull pizzas out barehanded.

sourdough girl · « **Reply #35 on:** March 21, 2009, 01:54:38 AM »

Quote from: jjerrier2450 on March 20, 2009, 11:03:44 PM

But more importantly...what is up with those elbow length mittens?? Pizzaiolos need to realize that they will have no hair on their forearms!

Quote from: tdeane on March 21, 2009, 12:22:31 AM

I didn't want to say anything about the mittens but come on, be a man! I already have no feeling in my hands and can pull pizzas out barehanded.

My husband has teased me for years about having what he calls "deli fingers"... impervious to the heat of the oven and pulling hot pans out of the oven. He learned early on not to fall for me saying, "here, take this"!! It's true, your hands build up a tolerance for the heat... and I would have thought that Jeff would have "pizza fingers" by now from working with his "cleaning cycle" home oven heat. So, I also wish him all the luck.... but I also wonder about those gloves!

~sd

Essen1 · « **Reply #36 on:** March 21, 2009, 02:29:44 AM »

From what I've seen, given the pics Jeff's posted, he has always worn gloves.

You gotta understand that this man's income relies on his hands, being a computer programmer. If they are damaged, then what? On the other hand, the peel he uses has a sliding handle...which protects against high heat.

Either way, I do wish Jeff the best of luck and hopeful he will succeed.

I see he's got already a fan base going on Facebook before he even opened his place. That's good marketing!

Essen1 · « **Reply #37 on:** March 21, 2009, 02:31:01 AM »

Quote

I didn't want to say anything about the mittens but come on, be a man!

Why not?

tdeane · « **Reply #38 on:** March 21, 2009, 03:21:59 AM »

Quote from: Essen1 on March 21, 2009, 02:29:44 AM

From what I've seen, given the pics Jeff's posted, he has always worn gloves.

You gotta understand that this man's income relies on his hands, being a computer programmer. If they are damaged, then what? On the other hand, the peel he uses has a sliding handle...which protects against high heat.

Either way, I do wish Jeff the best of luck and hopeful he will succeed.

I see he's got already a fan base going on Facebook before he even opened his place. That's good marketing!

I am, or I guess I was a jazz saxophonist. Who needs their hands more than that?

Essen1 · « **Reply #39 on:** March 21, 2009, 04:25:24 AM »

Dude,

I was a professional guitarist...hands and fingers were extremely important. At least when you were make a living with them. However, that was a different time.