Author Topic: AH-BEETZ  (Read 63293 times)

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Offline tdeane

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Re: AH-BEETZ
« Reply #300 on: June 15, 2010, 09:57:01 PM »
I think you misunderstood my post.  I'm not recommending spinning.  What I'm saying is that your dough might handle a little better/give you the opportunity for 18" stretches IF it's at a slightly lower temp.  I'm not guaranteeing it, but, based on Chris's comments regarding temperature and manageability, it might be worth a try. At a colder temp, in theory, the dough should be less droopy/more stretchable and act like a more traditional/lower hydration dough.
I am only concerned with the finished product and I don't like the way a colder dough bakes, so I make sure my dough is at room temperature. It is easier to stretch a slightly chilled dough but it doesn't make great pizza. I should add that I have absolutely no problem stretching 18" doughs, I just use a different technique than i do for a 14". I use a technique similiar to Dom at Di Fara for 18".



Offline tdeane

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Re: AH-BEETZ
« Reply #301 on: June 15, 2010, 10:04:36 PM »
I totally agree Scott.  This is the same conclusion I came to after pondering how NY pizza guys manhandle dough and still produce a fairly tender crust.  They do it almost straight out of the cooler.
I disagree. In my years of eating pizza in NY I never once saw anyone take dough out of a cooler in fact many of them don't even have walk in coolers. I think most of them just use a fairly dry dough. I could be mistaken. :-\

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Re: AH-BEETZ
« Reply #302 on: June 15, 2010, 10:11:40 PM »
It is easier to stretch a slightly chilled dough but it doesn't make great pizza.

Terry, in what way does slightly chilled dough make inferior pizza? I haven't played around with chilled dough much myself, but, from everything I've read, slightly chilled dough is supposed to give you a little better oven spring. It also, I believe cooks, the interior of the crust a bit less and leaves more residual moisture. Are you looking for a specific amount of exterior crunch- crunch that might be mitigated by cooler dough?

Offline tdeane

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Re: AH-BEETZ
« Reply #303 on: June 15, 2010, 10:24:37 PM »
Terry, in what way does slightly chilled dough make inferior pizza? I haven't played around with chilled dough much myself, but, from everything I've read, slightly chilled dough is supposed to give you a little better oven spring. It also, I believe cooks, the interior of the crust a bit less and leaves more residual moisture. Are you looking for a specific amount of exterior crunch- crunch that might be mitigated by cooler dough?
For me, chilled dough has less oven spring and very little rise and produces a more heavy and leathery crust. I'm looking for a light crispiness with nice chewy interior which is simply not possible with cold dough. I like an organic, rustic, wild looking crust vs a flat uniform crust that you get with cold dough.

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Re: AH-BEETZ
« Reply #304 on: June 16, 2010, 01:09:35 AM »
Less oven spring, really?  I've only done one or two colder than room temp doughs, and I didn't notice that, but I'll look closer next time.  And I'll also pay closer to attention to uniformity. I, too, enjoy a certain amount of character in my crusts.

Offline NYN8IVE

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Re: AH-BEETZ
« Reply #305 on: June 17, 2010, 08:56:19 PM »
I will be in Vancouver in July, do you have a web site? Always looking for "Real Pizza" in my travels. Last month I visited Grimaldis in Scottsdale, not bad but Patsy's in East Harlem is still the best Coal Fired Pizza.
« Last Edit: June 17, 2010, 08:58:28 PM by NYN8IVE »

Offline Essen1

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Re: AH-BEETZ
« Reply #306 on: June 17, 2010, 08:59:43 PM »
Terry,

Not to go off topic but how was your trip to SF? I was hoping to meet you but I guess you were busy checking out some food places  ;D

Great pics, btw.
Mike

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Offline tdeane

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Re: AH-BEETZ
« Reply #307 on: June 17, 2010, 11:42:49 PM »
I will be in Vancouver in July, do you have a web site? Always looking for "Real Pizza" in my travels. Last month I visited Grimaldis in Scottsdale, not bad but Patsy's in East Harlem is still the best Coal Fired Pizza.
My website is www.ah-beetz.ca

Offline tdeane

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Re: AH-BEETZ
« Reply #308 on: June 17, 2010, 11:55:18 PM »
Terry,

Not to go off topic but how was your trip to SF? I was hoping to meet you but I guess you were busy checking out some food places  ;D

Great pics, btw.
Yeah, I was looking forward to meeting you too but our trip was so short it didn't work out. I love San Francisco but I didn't get to eat at any of the places I wanted to. Our hotel was right across the street from Tommy's joint so we went there late the first night. Not my cup of tea. What do you think? The best part was that our hotel was next a great bar. It's called "Koko", do yo know it? You just don't get bars like that in Vancouver so it really made the trip worth while. We had good burritos in the Mission district and I got a "Nacho Libre" mask which also makes the trip worth while :-D . We will definitely be going back soon because we loved it there and the trip was WAY too short.


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Re: AH-BEETZ
« Reply #309 on: June 18, 2010, 12:38:16 AM »
My website is www.ah-beetz.ca

I'm not sure if this was posted here, but I was looking through your review section and found this video from last fall:



Besides emulating some of their toppings, are you emulating DiFara's limited output as well? :)  You're really pouring over everything just like Dom does.  I guess perfection can't be rushed, right?

Offline s00da

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Re: AH-BEETZ
« Reply #310 on: June 18, 2010, 01:02:59 AM »
I like an organic, rustic, wild looking crust vs a flat uniform crust that you get with cold dough.

do you have to use direct dough method to make cold dough? the look of the finished pie is a result of the balling and stretching technique&procedure.

Offline tdeane

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Re: AH-BEETZ
« Reply #311 on: June 19, 2010, 01:27:49 AM »
I'm not sure if this was posted here, but I was looking through your review section and found this video from last fall:



Besides emulating some of their toppings, are you emulating DiFara's limited output as well? :)  You're really pouring over everything just like Dom does.  I guess perfection can't be rushed, right?
That video was taken a long time ago. I do things pretty differently now.

Offline NY pizzastriver

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Re: AH-BEETZ
« Reply #312 on: June 19, 2010, 12:09:10 PM »
That video was taken a long time ago. I do things pretty differently now.

I can attest. His new method for stretching dough, for example, can be seen here.


 ;D
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Offline Essen1

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Re: AH-BEETZ
« Reply #313 on: June 19, 2010, 07:53:40 PM »
Yeah, I was looking forward to meeting you too but our trip was so short it didn't work out. I love San Francisco but I didn't get to eat at any of the places I wanted to. Our hotel was right across the street from Tommy's joint so we went there late the first night. Not my cup of tea. What do you think? The best part was that our hotel was next a great bar. It's called "Koko", do yo know it? You just don't get bars like that in Vancouver so it really made the trip worth while. We had good burritos in the Mission district and I got a "Nacho Libre" mask which also makes the trip worth while :-D . We will definitely be going back soon because we loved it there and the trip was WAY too short.

I used to love Tommy's. It's a Hofbrau kind of thing. Food's good, not great but reasonably priced. You should try their Buffalo stew on your next trip, though.

I have never been to Koko's so I can not really say anything about them. In regards to the Mission, lots of new restaurants have opened their in the last couple of years, including numerous new pizza places. If you love authentic mexican food, the Mission's the place to go.

Mike

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Offline Aldo

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Re: AH-BEETZ
« Reply #314 on: November 08, 2010, 01:27:09 AM »
Dude Terry!  Just saw your YouTube video!  Sadly, I'm far enough away that I cannot get across the border to see your place and try your pie, but maybe someday!  It looks great!  I imagine you have the Canucks on the tube while you're making pies!  How's it going?  Hey, I want to thank you for sharing so much of your time with us all.  I, for one, wish you all the best!

Offline tdeane

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Re: AH-BEETZ
« Reply #315 on: November 10, 2010, 02:38:28 AM »
Some news, first of all, my Mom(Barabara Deane) died Sunday night after a two year battle with cancer. She was only 62!

Secondly, I am selling ah-Beetz in Abbotsford so I can open a place in Vancouver. I am planning on ordering a Stefano Ferrara oven from Naples. The menu will be simple with probably just a few antpasti, a couple of insalate, 6-8 pizze and a few desserts. I am going to name the restaurant after my Mom. It will be called "Pizzeria Barbarella".

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Re: AH-BEETZ
« Reply #316 on: November 10, 2010, 04:39:36 AM »
Very sorry to hear that Terry. I'm sure everyone here will be thinking of you guys.

I wish you the very best in setting up in Vancouver, I doubt very much that the new owners of Ah-beetz will churn out pies that match the quality you serve from there.

All the best,

Paul


Offline andreguidon

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Re: AH-BEETZ
« Reply #317 on: November 10, 2010, 07:45:24 AM »
my condolences... best of luck in VANCOUVER !
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline norma427

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Re: AH-BEETZ
« Reply #318 on: November 10, 2010, 09:00:59 AM »
Terry,

Sorry to hear about your mother’s passing.  Best of luck in your new adventure.  It sounds exciting.

Norma

Offline Pete-zza

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Re: AH-BEETZ
« Reply #319 on: November 10, 2010, 10:49:05 AM »
Terry,

I, too, am sorry to hear about your loss. I am sure that will inspire you to achieve even greater success with your new venture.

Peter

Offline Essen1

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Re: AH-BEETZ
« Reply #320 on: November 11, 2010, 08:22:35 PM »
Terry,

Please accept my sincerest condolences. I'm truly sorry for your loss. I'm sure your Mom's legacy will be a great inspiration for your new place in Vancouver.

Good luck with your new endeavor!
Mike

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Offline gabaghool

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Re: AH-BEETZ
« Reply #321 on: August 27, 2011, 03:50:47 PM »
If this thread is still going, Id like some info please, it would be greatly appreciated.

I realize that HEAT is a huge, huge factor inmaking New York style nabladan hybrid.  Other than a coal oven, what oven can provide this type of heat....I would think 800 degrees would be a starting point.

I know Apizza Scholls swears by his ELECTRIC deck oven.....  I know electric gets hotter, but I  need more info before Im convinced.
DiFaras uses a plain ole gas deck oven, if Im not mistaken.
I don't think a wood oven is the right type either.....I may be wrong, but I think a wood oven is great for AUTHENTIC Naples style pizza, California style pizza, both with a thick,softer dough......no?

Varasano, whos dough website reflects many many years of research and experimentation, uses an oven called "Pizzamaster", I believe that may be electric also.......

And lastly, I have read that Terry is getting his oven from Sweden,  is so, would you mind telling me the brand, so I can do proper research?  I would greatly appreciate it.

Well, thanks for your imput, and I am looking forward to hearing from you.

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Re: AH-BEETZ
« Reply #322 on: August 27, 2011, 05:09:55 PM »
Gabagool,

Electric and gas ovens that can reach coal temps have been discussed recently here:

http://www.pizzamaking.com/forum/index.php/topic,14339.0.html

Pizzamaster is electric and based in Sweden.  From what I understand, the Pizzamaster oven Jeff Varasano uses in his Atlanta pizzeria is custom built, and, as far as I know, it reaches the highest temperature of any full size commercial deck oven in the U.S. There's Chinese countertops that go higher, but not real deck ovens.

Hopefully Terry will chime in, but if he is, indeed, getting his oven from Sweden, with his well known penchant for coal pizza and faster bake times, it sounds a lot like he's getting a Pizzamaster.

Offline Matthew

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Re: AH-BEETZ
« Reply #323 on: August 27, 2011, 05:30:55 PM »
Gabagool,

Electric and gas ovens that can reach coal temps have been discussed recently here:

http://www.pizzamaking.com/forum/index.php/topic,14339.0.html

Pizzamaster is electric and based in Sweden.  From what I understand, the Pizzamaster oven Jeff Varasano uses in his Atlanta pizzeria is custom built, and, as far as I know, it reaches the highest temperature of any full size commercial deck oven in the U.S. There's Chinese countertops that go higher, but not real deck ovens.

Hopefully Terry will chime in, but if he is, indeed, getting his oven from Sweden, with his well known penchant for coal pizza and faster bake times, it sounds a lot like he's getting a Pizzamaster.

Scott,
FWIW, The Pizzamaster that Jeff uses is standard issue.  The high heat thermostat is an option at an additional cost.  One of my suppliers is a Pizzamaster dealer & they had one on display in the showroom.  My guess is that that's the one that Terry will be using.

Matt

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Re: AH-BEETZ
« Reply #324 on: August 27, 2011, 05:37:58 PM »
Matt, according to this page here, it's more than just a thermostat:

http://www.atlantacuisine.com/2009/10/qa-with-jeff-varasano-of-varasano%E2%80%99s-pizzeria/

Quote
After a few disappointing tests out on the West Coast, I headed to a little town called Boras, Sweden. The oven was the clear winner and Christer proved to be as good as I’d hoped. The best thing was that during our conversations it was clear that we both had in mind nearly the same design for a next generation oven that is wildly different than anything on the market now. Yet independently, we had come to very nearly the same design. That oven is off in the future though.

For this round we took his basic design and made a few modifications. There are extra heating elements, and also we had to make many component and design changes to get the oven certified by Underwriter’s Labs. Christer even flew in from Sweden for the final round of inspections.


 

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