Author Topic: AH-BEETZ (Read 45433 times)

tdeane · « **Reply #40 on:** January 02, 2009, 09:44:01 PM »

So we're good to go. All inspections are over and passed and we can open right away. Unfortunately, I didn't have any dough ready so i made some today. We will be open on Monday. Of course, now that we have the ok to open both my wife and I feel like we are getting a cold. Nothing ever works out when you are opening a restaurant. Oh well, I will take a lot of cold medicine this weekend and see if I can power through.

Rock808 · « **Reply #41 on:** January 03, 2009, 12:30:30 AM »

This is awesome, best of luck with the new pizza place, your Pizza looks delicious. I'm in NY and I still can't find pizza that looks this good. You're doing what I dream of doing someday in owning a Pizza place. Let us know how the customers react and how the store is doing and please keep posting those pics of that delicious looking pizza!

Matthew · « **Reply #42 on:** January 03, 2009, 06:20:29 AM »

TD,
Good Luck, I'm sure everything will work out just fine. If your pizza tastes as good as it looks you've got nothing to worry about. I'm from Toronto & went to NYC this past summer in search of the ultimate NY pizza & your pies look as authentic as I've seen.

Best of Luck, and keep the posts coming.

Matt

Matthew · « **Reply #43 on:** January 06, 2009, 07:31:56 AM »

Quote from: Pete-zza on December 29, 2008, 08:54:09 PM

Terry,

It's been a long while since I last had to do baker's percents calculations with a hand calculator, so it was a good refresher exercise to keep me from getting stale.

Most members would have to use a smaller pizza size than 18" since few have pizza stones and, in some cases, ovens, large enough to bake 18" pizzas. But it is easy enough to use the preferment dough calculating tool at http://www.pizzamaking.com/preferment_calculator.html to make the modifications.

You are correct about the salt. If one wanted to use the original amount of salt, 0.381033 oz. (for a single 18" pizza), the salt percent would be 3.01659% when using the dough calculating tool. However, doing this will only cause the various ingredient quantities to change because all of the ingredient weights have to add up to 22.5 ounces, as noted below. That is a design constraint of the tool. As you can see, the differences are slight and hardly distinguishable when measuring out items like salt volumetrically. And some of the differences are lessened by the rounding of numbers by the tool to two decimal places.

Total Formula:
Flour (100%):
Water (66.5072%):
Salt (3.01659%):
IDY (0.15%):
Total (169.67379%):

Preferment:
Flour:
Water:
Total:

Final Dough:
Flour:
Water:
Salt:
IDY:
Preferment:
Total:

375.94 g | 13.26 oz | 0.83 lbs
250.03 g | 8.82 oz | 0.55 lbs
11.34 g | 0.4 oz | 0.03 lbs | 2.36 tsp | 0.79 tbsp
0.56 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
637.88 g | 22.5 oz | 1.41 lbs | TF = N/A

16.92 g | 0.6 oz | 0.04 lbs
16.92 g | 0.6 oz | 0.04 lbs
33.83 g | 1.19 oz | 0.07 lbs

359.02 g | 12.66 oz | 0.79 lbs
233.11 g | 8.22 oz | 0.51 lbs
11.34 g | 0.4 oz | 0.03 lbs | 2.36 tsp | 0.79 tbsp
0.56 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
33.83 g | 1.19 oz | 0.07 lbs
637.88 g | 22.5 oz | 1.41 lbs | TF = N/A

Peter

Hi All,

To Peter's point that most of us use smaller stones, I plugged the percentages expressed above into the preferment dough calculator using a 16.25 oz dough ball weight for a 13" pizza (Based on 22.5oz for an 18") and the result was as follows:

Total Formula:
Flour (100%):
Water (66.5072%):
Salt (3%):
IDY (.15%):
Total (169.6572%):

Preferment:
Flour:
Water:
Total:

Final Dough:
Flour:
Water:
Salt:
IDY:
Preferment:
Total:

271.54 g | 9.58 oz | 0.6 lbs
180.59 g | 6.37 oz | 0.4 lbs
8.15 g | 0.29 oz | 0.02 lbs | 1.7 tsp | 0.57 tbsp
0.41 g | 0.01 oz | 0 lbs | 0.14 tsp | 0.05 tbsp
460.69 g | 16.25 oz | 1.02 lbs | TF = N/A

12.22 g | 0.43 oz | 0.03 lbs
12.22 g | 0.43 oz | 0.03 lbs
24.44 g | 0.86 oz | 0.05 lbs

259.32 g | 9.15 oz | 0.57 lbs
168.37 g | 5.94 oz | 0.37 lbs
8.15 g | 0.29 oz | 0.02 lbs | 1.7 tsp | 0.57 tbsp
0.41 g | 0.01 oz | 0 lbs | 0.14 tsp | 0.05 tbsp
24.44 g | 0.86 oz | 0.05 lbs
460.69 g | 16.25 oz | 1.02 lbs | TF = N/A

Matthew · « **Reply #44 on:** January 06, 2009, 07:53:26 AM »

Quote from: Pete-zza on December 29, 2008, 01:20:30 PM

Terry,

If you are using 22.5 ounces of dough for an 18" pie, that translates to a thickness factor of 0.0884194.

Peter

Peter,
What formula do you use to determine this?

Matt

Pete-zza · « **Reply #45 on:** January 06, 2009, 09:10:36 AM »

Quote from: Matthew on January 06, 2009, 07:53:26 AM

Peter,
What formula do you use to determine this?

Matt

Matt,

It is a simple calculation: TF (thickness factor) = 22.5/(3.14159 x 9 x 9) = 22.5/254.46979 = 0.0884191. The value "9" is the radius of the pizza.

Peter

tdeane · « **Reply #46 on:** January 07, 2009, 01:07:53 AM »

Here is a story in a local newspaper about us that came out today. Not too bad except that he re-worded every quote and got a couple of things wrong. But, overall not too bad. The photo is terrible! The pizza looks a lot better than I do. lol

http://www.canada.com/abbotsfordtimes/news/story.html?id=11ceeaa8-0ffd-448f-a960-0ee12dd68683

Vlap · « **Reply #47 on:** January 07, 2009, 07:33:10 AM »

Great Article!!! Good luck to you with your business.

Only question... Without a freezer where will ya keep the ice cream

I love your idea of fresh ingredients and nothing frozen though. Once again Good Luck! I hope this works out very well for you.

WestCountry · « **Reply #48 on:** January 07, 2009, 09:05:26 AM »

Terry -

Article is great. Photo of pizza looks awesome, the fresh herbs bring it over the top.

Thanks for keeping us in the loop. Its neat to be able to follow a pizzeria in its opening stages, as I am sure some folks in this forum might have (or had) similar dream. Hoping you really prosper in 2009 while producing an incredible product!!

Chris

JConk007 · « **Reply #49 on:** January 08, 2009, 01:46:31 PM »

Hey Terry,
As promised for your Grand Opening present, I just picked up a 3 lb box of the Diamond Cyrstal Kosher salt for you. I will try to get it in the mail tommorrow.
Hope all is going well with the new place. Nice Article too!
John

jeff v · « **Reply #50 on:** January 08, 2009, 01:57:16 PM »

Congrats Terry!

Wishing you much success,

Jeff

tdeane · « **Reply #51 on:** January 10, 2009, 01:07:27 PM »

Wow, was it nuts last night. At 4pm the dinner rush started and it was crazy ubtil 7 when I had to shut down because we ran out of dough and sauce. I didn't think it would be this busy the first week so I didn't prep enough stuff. It's hard work making pizzas as fast as you can for 3 straight hours without a break.

Rock808 · « **Reply #52 on:** January 10, 2009, 04:52:49 PM »

Quote from: tdeane on January 10, 2009, 01:07:27 PM

Wow, was it nuts last night. At 4pm the dinner rush started and it was crazy ubtil 7 when I had to shut down because we ran out of dough and sauce. I didn't think it would be this busy the first week so I didn't prep enough stuff. It's hard work making pizzas as fast as you can for 3 straight hours without a break.

Wow, that's awesome glad to see the place started off as a success, not a bad problem to have. Are you going to hire any more workers? I can imagine it can get hard making that much pizza over and over for hours upon hours by yourself.

yesterday · « **Reply #53 on:** January 11, 2009, 02:41:26 AM »

Ah-Beetz is going to be in for a wonderful surprise in Abbotsford!

I wanted to comment on my visit to their new Pizza restaurant Friday evening. Was made aware of this new venture by the article in the local newspaper (which by the way failed to include the local phone number) and wanted to give it a try. Terry and his lovely wife were looking forward to this new venture and it showed by how they greeted the customers,,,the simplicity and cleanliness of the small establishment.

After trying a slice at lunch I returned later that night to try out their pizza. What a surprise on their face when they again had no pizza's,,,they ran out of dough and the place was full of customers. Everyone was very patient and Terry was working up a sweat and trying to bake up a storm.

Again I had warmed up slices of two of their pizza's and they were great! First time i have every had artichokes on a pizza,,,they were not the least bit greasy and had a full spread out array of ingredients.

They charge $2.25 for a large slice which as Terry mentioned is higher than the norm for the local establishments. The pizza slices you get around town for .99 are terrible and you are soon burping and looking for stomach relief.

Ah Beetz is going to be very successful due to his fresh ingredients and quality meats. Abbotsford will very much enjoy this new pizza establishment.

Since a lot of people in this area are not going to be reading this site the first rush of business is going to come from word of mouth. They are going to find that they will have difficulty keeping up with the demand...I am sure.

Suggestions to get the word out would be to give some type of coupon out,,,send a local one page advertising blurb and perhaps mention in the advertisement this and other forums, as so many people google new places.

I though the photos Terry attached and the sample of his pies was great! You can tell he is very proud of of his pizza's and success will follow!

The people of Abbotsford are always looking to support any new venture that offers quality and reasonable prices.....

Good Luck Ah-Beetz...get ready to hiring staff and setting up some type of delivery set up,,,,you are going to need it!

sourdough girl · « **Reply #54 on:** January 11, 2009, 03:18:50 PM »

Terry!

Congrats on opening your dream pizzeria! The article was wonderful and should bring you lots of business! The pics of your pizzas are truly mouthwatering and I wish you the best of success!

Mapquest says I'm only 80 miles south of your pizzeria... I wonder if I need to renew my passport? LOL!

Best of luck to you, but I think you won't need any good luck since you have the talent and skill!

~sd

zalicious · « **Reply #55 on:** January 11, 2009, 05:58:32 PM »

It took me awhile to catch on to the phrase 'ah-beetz', as I had not heard that in over 20 years. When I realized what it was, it brought back happy memories of my living in the 'Nord' East US years ago. Best of luck to you !

tdeane · « **Reply #56 on:** January 11, 2009, 09:29:18 PM »

Quote from: sourdough girl on January 11, 2009, 03:18:50 PM

Terry!

Congrats on opening your dream pizzeria! The article was wonderful and should bring you lots of business! The pics of your pizzas are truly mouthwatering and I wish you the best of success!

Mapquest says I'm only 80 miles south of your pizzeria... I wonder if I need to renew my passport? LOL!

Best of luck to you, but I think you won't need any good luck since you have the talent and skill!

~sd

Thanks! I don't think you need a passport to cross the border yet. Not until later in the year. Let me know if your ever going to be in the area.

fmed · « **Reply #57 on:** January 13, 2009, 12:47:51 AM »

Hey Terry,

Congratulations. I thought I'd post here as a show of support since Chowhound mods removed your post over there. I'll get to Abbotsford eventually!

(fmed from Chowhound)

tdeane · « **Reply #58 on:** January 13, 2009, 01:02:53 AM »

Quote from: fmed on January 13, 2009, 12:47:51 AM

Hey Terry,

Congratulations. I thought I'd post here as a show of support since Chowhound mods removed your post over there. I'll get to Abbotsford eventually!

(fmed from Chowhound)

Yeah, what's the deal with Chowhound? They removed everything about AH-BEETZ.

fmed · « **Reply #59 on:** January 13, 2009, 01:10:23 AM »

They have a strict policy about posts that they might consider "shilling". I was actually surprised that your thread lasted as long as it did. They usually have a hair trigger on this stuff.

In any case...it sounds like a resounding success....any thoughts of expansion into Vancouver...say around Commercial Drive?