Author Topic: New Pizza Maker from Pa. (Read 4246 times)

Ev · « **on:** August 04, 2009, 05:30:16 PM »

Hi folks, I'm Ev. I've recently started making pizza at home and have enjoyed the results very much. There looks to be a wealth of info here, and I'm looking forward to getting to know you all and participating in the forums.
I also have been making my own mozzarella as well as homebrewing beer and wine.
I tried to include some photos, but was told my files are too large. I guess I'll have to work on that, some.
How come photobucket won't work here?

UnConundrum · « **Reply #1 on:** August 04, 2009, 05:47:07 PM »

Where in PA are you from? I'm SW of Allentown, NW of Philadelphia....

Bob1 · « **Reply #2 on:** August 04, 2009, 06:07:41 PM »

Hi uncon,
I'm from the Lansdale area, you must be close to me.

Bob1

UnConundrum · « **Reply #3 on:** August 04, 2009, 06:18:34 PM »

Yep, a little town called Bechtelsville. Out 63 to Green Lane, out 29 to 100, and I'm south a bit on 100. A buddy of mine from Lansdale and I took a trip out to Restaurant Depot in Manayunk this past weekend. They carry 6in1 and 7/11 but only in #10 cans. Saw All Trumps there too, but only the bromated. I was disappointed they don't carry Grande cheese, but they have Polly-O.

ERASMO · « **Reply #4 on:** August 04, 2009, 06:47:21 PM »

Hello

Another Pizza maker here from Pa.

Cochranville area.

What types of pizza are you making?

Bob1 · « **Reply #5 on:** August 04, 2009, 07:43:32 PM »

I'm just a novice but I have been making pies for about 16 years. I have experimented with NY, American, and Neapolitan in a 525 deg oven. I have a green egg and plan on doing some high temp Neapolitan in the future. I am also contemplating a black egg, since I have most of the parts. The problem is finding the time. I will have to check out the place in Manyunk. I usually go to Bova in Chalfont (Just outside of Lansdale). They have the 6 in 1 in the 28 0z and the 6lb 9 oz cans. I usually stock a case of both for different uses. They do sell it by the can but it costs a little more. They also have Grande by the case or by the bag. A 5 lb bag is about $18 bucks.
I used to get the high gluten years ago but now I use KAB or an off brand 00 that Bova sells. I also get a box of their 10 lb chipsteak meat which is great for strombolis. I put on about 10lbs in the last three months.

Bob1

Kemosa · « **Reply #6 on:** August 04, 2009, 08:03:27 PM »

You will find all the Grande products at Bova. I've tried all but the 50/50 Blend which I intend to pick up a case in the near future. They're selling Grande at about $2.20 lb. I'm right off rt. 100 near Macungie. My wife is from Lansdale and her sister lives in Barto, so I can relate to both you guys.

Just recently purchased a 2-stone, which is awesome. I'm the neighborhood Pizziaola!

Bob1 · « **Reply #7 on:** August 04, 2009, 08:10:50 PM »

Kemosa,
Have you ever tried the Bova Cuccina San Marzano whole tomatoes, in puree, with basil, in the 6lb can? I found it to be pretty good.
I was asking Frank about the San Marzano products and he recommended it. You can't go wrong for 8 bucks.

Bob1

UnConundrum · « **Reply #8 on:** August 04, 2009, 08:54:02 PM »

I never heard of Bova before a few days ago; need to plan a trip in the near future.... maybe tomorrow... need to get away

I started out on a BGE too, and actually compete a bit. A few weeks ago, we built a wood fired oven, and I've been going nuts with it since. Have a dough fermenting now

I was raised in Pottstown, moved to Boyertown area, and then to a few miles off the road above Bally. Actually owned an Italian restaurant in the 80's but we had a pizza man then. Cooking remains my hobby. Kemosa, you're close enough we should hook up.

JConk007 · « **Reply #9 on:** August 04, 2009, 09:30:19 PM »

Ucon,
Have popsted any pics of your new oven??
John

UnConundrum · « **Reply #10 on:** August 04, 2009, 09:32:55 PM »

Construction pictures are HERE . The fellow in the pictures is a cousin who came up to help with the construction. There's s couple shots of pizzas too

JConk007 · « **Reply #11 on:** August 04, 2009, 09:51:34 PM »

Very COOL!! I have heard of walk in coolers but walk in Pizza oven.

Boy that bldg. worked out great its beautiful! similar outside to my pensy fieldstone look I did. Youhave the real deal solid fire brick must hold heat really well you planning on breads with that? I would imagine. and 1 million other things with the residual heat.
Great job!! ENJOY
John

ERASMO · « **Reply #12 on:** August 05, 2009, 07:57:57 AM »

WOW

Talk about thermal mass. Awesome job.

That will be hot for days!

Cass · « **Reply #13 on:** August 05, 2009, 08:23:32 AM »

Quote from: UnConundrum on August 04, 2009, 05:47:07 PM

Where in PA are you from? I'm SW of Allentown, NW of Philadelphia....

I am just east of Pittsburgh.

Giacomo · « **Reply #14 on:** August 05, 2009, 04:32:32 PM »

Hi....I'm new to the forum but I've been in PA for a LONG time. I'm in the Philly suburbs.....
near Valley Forge. Lotta great pizza in these parts.

Ev · « **Reply #15 on:** August 05, 2009, 04:58:39 PM »

I'm in Lancaster County, near Ephrata.

Bob1 · « **Reply #16 on:** August 05, 2009, 04:59:52 PM »

Giacomo,
I grew up in Worcester and went to Visitation B V M. Remember Perroto's before it changed hands? It was different and I really liked it. How about the tomato pie at Corpolese? I would love to copy both.

ERASMO · « **Reply #17 on:** August 05, 2009, 05:10:08 PM »

I did not realize there were so many home Pizzaiolos in my area!!!

We need some get togethers!!

Giacomo · « **Reply #18 on:** August 05, 2009, 05:34:26 PM »

Bob1

Wow....I'm real close to Visitation and occasionally attend there on Sundays...a good friend of mine is a soloist
in the choir.

Perroto's.....God....my first date with my wife ended at Perroto's for..what else...pizza! It's now called Nipper's
and while not specifically a pizzeria they do make a decent pie. I LOVE Corropolese's pizza/tomato pie. We're lucky
in that we have 3 or 4 Italian bakeries in this area turning out great sheets of sweet sauced goodness. When I dont
feel like making dough I'll stop at Corropolese ....they sell a great pizza dough for 1.25 a piece....perfect for a 12 " or
14" pie.

Giacomo

Giacomo · « **Reply #19 on:** August 05, 2009, 05:44:13 PM »

Ev

Lancaster County is one of my favorite places. We go out that way often. Though its been quite a while
I have visited the cloisters several times.

Ever been to Shady Maple, just off of RT 23??? Its my favorite pig out place of all time.

Giacomo