Hi All,
I am a chef and pizzaiolo that has recently moved back to BC and am opening a pizzeria in Abbotsford. It is called AH-BEETZ and it is the only authentic New York style pizza in BC. I use a wild yeast culture for my dough in lieu of commercial yeast and the freshest/best ingredients available to me. I use BC made Scardillo mozzarella(which is the best and freshest you can find), BC milled flour, pepperoni & chorizo made just for me by a great BC sausage maker and my own house made Italian fennel sausage. Nothing is ever frozen! Actually, thefirst thing I did when I bought the place was throw out the freezer. The dough is made with a 2 day cold/slow rise technique and a wild yeast culture which greatly increases the flavor and complexity of the crust. The pizzas are baked directly on the hearth of the oven at high temperatures to achieve the appropriate char on the crust. I am also doing a couple of salads including my own caesar which does not lack of garlic and anchovy and chicken wings. Fresh wings, not the frozen wings that most of BC's restaurants serve. Real Buffalo sauce , made with real butter and Frank's Red Hot! The way the original Buffalo wing was made. Eventually I want to add pastas, calzones and zepole.We open on Monday the 22nd( a soft opening) but we are hoping to have an opening party soon. I hope to see some chowhounders there! Terry Deane
This is my recent post on Chowhound. We are opening on Monday and I am very excited a bout it.
