My Dream of opening a pizzeria

[scott r]

This is so cool!  The pizza looks awesome too. 

[Mikeylikezit]

Way to go Mike and Chau!  I wish I could have stopped by.  I'm not close but only a couple hours away.  One day I'm gonna get to visit you Mike.  I just want to taste those killer slices!

The pizzas all looked amazing, experimental or not 

Can't wait to meet you brotha! 

Your pizza is looking Great! 
Bring some dough, we'll make some dough, help me sling some pies! It will be fun!

[Mikeylikezit]

This is so cool!  The pizza looks awesome too.

Scott, Thank you! 

It was a blast!  Chau is a master at the craft and it was super fun having a front row seat to the show for a couple  days and making pies together. 

You are in Massachusetts right? Or am I mistaken?

[scott r]

Yes im in the Boston area.  How cool that you have a Yoda, and I'll bet Chau enjoys being that guy too.  I spent many years living vicariously through other peoples pizzerias myself, and it was fun and rewarding! 

[Mikeylikezit]

Yes im in the Boston area.  How cool that you have a Yoda, and I'll bet Chau enjoys being that guy too.  I spent many years living vicariously through other peoples pizzerias myself, and it was fun and rewarding!

That's what I thought, i haven't been to Boston since 87" I remember touring the city, riding on a trolley as a kid in Lakers gear! And getting destroyed!!  

It is very cool.
Me at the shop:
Chau: "Do, or do not. There is no try" haha

I can relate, I used to love to hang out at my Old late friend Tony's pizzeria in Ventura Ca, till all hours of the night!

[PapaJawnz]

Can't wait to meet you brotha!

Your pizza is looking Great!
Bring some dough, we'll make some dough, help me sling some pies! It will be fun!

I am shooting for this fall bro!  I wouldn't have a ton of time, but enough to hang for an hour or so.  Puppy at home would be crossing her little legs!  I expect my dough will probably work good in your oven since I am now only using a sourdough culture, salt, and butter or lard.  That would be super awesome to cook and learn with you!  I hope ya'll got enough green chiles.  I still need to get 10 lbs or so to make it through the year.  That's my #1 favorite topping!!!  Love that you are all about it dude, represent Colorado like a boss!

[Mikeylikezit]

I am shooting for this fall bro!  I wouldn't have a ton of time, but enough to hang for an hour or so.  Puppy at home would be crossing her little legs!  I expect my dough will probably work good in your oven since I am now only using a sourdough culture, salt, and butter or lard.  That would be super awesome to cook and learn with you!  I hope ya'll got enough green chiles.  I still need to get 10 lbs or so to make it through the year.  That's my #1 favorite topping!!!  Love that you are all about it dude, represent Colorado like a boss!

Jawnz, I'm confident your dough will bake great in the Blodgett! 

With the oven pre heated for 4 hrs at peak temp We were launching pies on the bottom deck at around 590F for 3 mins, then throwing them up top to finish for about 3 to 4 mins at about 560F
getting great results with 5 different batches of dough. 

Btw I got you on at LEAST 10 Ibs of killer green chile. 🤙🏽

[robertofrog01]

2nd bake: -Chau's - Lasagna Pizza
Instant classic, putting this on the menu when we re open!

This sounds great. What's makes a lasagne pizza please?

[Mikeylikezit]

This sounds great. What's makes a lasagne pizza please?

Hey Rob!

Starting with the sauce: 
We made a 50/50 blend of Alta Cuchina purée and a pasta sauce ragu. 

Laid down some east coast blend grande Mozz  and a few chunks of fresh Mozz'

We mixed Italian sausage with some lean grass fed ground beef and made little meatballs. 

We mixed freshly grated parm ( belgioioso american grana, belgioioso Regular Parm, and Shamrock foods house brand granulated parm)
Into a pipping bag of Ricotta cheese. 

Pipped the ricotta on top. Baked the pie and garnished it with fresh basil and a sprinkle of Parmesan. 

[spaceboy]

ahhhh this is awesome! jealous!
the lasagna pie looks killer, i love baking the ricotta instead of only doing post bake.  always reminds me of a lasagna/baked ziti type of thing. heartwarming!

[Mikeylikezit]

ahhhh this is awesome! jealous!
the lasagna pie looks killer, i love baking the ricotta instead of only doing post bake.  always reminds me of a lasagna/baked ziti type of thing. heartwarming!

Thanks bro!

[Mikeylikezit]

These were the last 2 pizzas I made in the shop before Chau's visit. Using my normal summertime workflow & dough formula.


https://youtube.com/shorts/yp4RfCRuAqs


https://youtube.com/shorts/6IRKo1-7z04


The results were good...
BUT, then I had Chau's dough! And crust!

Especially the KAAP (Sir Galahad) batch Chau made  using a 40% hydration / 40% Volume Biga.

I can't get this crumb outta my head! Fluffy, light, moist, cotton candy like crumb, with a nice crisp eggshell exterior.

[saar74]

Mike, the pizza looks great.
Opening a pizzeria is one of my "to do" items for the future. hope I'll be able to actually do it someday.
Saar

[Mikeylikezit]

Mike, the pizza looks great.
Opening a pizzeria is one of my "to do" items for the future. hope I'll be able to actually do it someday.
Saar

Saar, thank you!

 Opening a pizzeria was kind of a pipe dream for me forever. I caught some breaks and jumped on the opportunity and then worked like a rabid dog to make the best of it!  🤷

Out of curiosity, What kind of pizza do you like to make? Where would you open a Shop?

 Have you thought about the possibility of working towards the short term goal Doing a "pop up"?
A few notable members here on the forum like "Spaceboy"and"pizzaman106" aka "Akpizzaguy" (on instagram) have had allot of success with pop ups both in commercial settings and out of the home oven!

That seems to be a great way to heap coals on the dream. I'm sure you can do it. Keep me posted and if there's any questions you have about opening or running a shop let me know.

Mikey.

[saar74]

Saar, thank you!

 Opening a pizzeria was kind of a pipe dream for me forever. I caught some breaks and jumped on the opportunity and then worked like a rabid dog to make the best of it!  🤷

Out of curiosity, What kind of pizza do you like to make? Where would you open a Shop?

 Have you thought about the possibility of working towards the short term goal Doing a "pop up"?
A few notable members here on the forum like "Spaceboy"and"pizzaman106" aka "Akpizzaguy" (on instagram) have had allot of success with pop ups both in commercial settings and out of the home oven!

That seems to be a great way to heap coals on the dream. I'm sure you can do it. Keep me posted and if there's any questions you have about opening or running a shop let me know.

Mikey.

Hey Mikey,

I usually make Neapolitan style pizza.
(the other styles have more dough and I'm trying to keep my shape )
I was the owner of a pizza stand for social events (parties, birthdays etc, I arrived to the customers location and worked there), but then covid arrived and I had to change my focus...
Looking forwards, I have no idea where/if I'll open my own place as a month ago we started to travel as nomads for the coming year (at least a year...)
(We left our home in Israel, now we are in Thailand for few months and we'll see where we will be next...)
Saar.
 

[Mikeylikezit]

Hey Saar,

Wow, sounds like  you have experienced allot to say the least, and are on a journey now as well.
My hats off to you sir! 

If you have any pics of you in action running your pizza party business and wouldn't mind sharing one or two I'd love to see that. 

Best wishes to you in Thailand and beyond.
Keep us posted. 

Mikey.

[saar74]

Thank you Mikey,
I'm not considering myself as an experienced pizza maker as I had only few events before covid arrived...
Anyway, 2 photos that I like..
One, some pizzas in a private event, the second, pizza in the nature.
Back then, I had a SUV which was occupied with an Onni koda 12...

[saar74]

I just found a picture from my first pizza event
Before the Onni, I used a heavy home made oven....
My daughter is working in the background

[Mikeylikezit]

Sarr these pictures are great man!
And the pizza looks 👌👌👌
Beautiful little meadow landscape.

I think we need a thread on that homemade oven that thing is freaking cool looking brotha! Did you make that?!

My daughter is 12, and I have a 14 yr old son he likes making pizza and is interested in dough making, my daughter? mainly just likes hanging out at the shop with her friends to eat pizza! 🤷
That looks like tons of fun running an event with your family. 

Homemade oven? Out there hustling getting it done learning as you go! You've got  "it" man. Seriously impressive and inspiring! Love this.

[saar74]

Thank you so much Mikey.
I built it few years ago, I can write a post about it, but , honestly, the Onni are much better
Easier to carry around, getting hot much faster and consumes less gas.
I bought Onni 16 and 12 and never looked back
Saar