786 Degrees

[CaptBob]

I have read some articles about Ali Haider and his restaurant...786 Degrees....so was curious as I always am about the hype when you read about USA pizza team members. I wasn't disappointed and was glad I took the drive to give it a try ( I'm in southern cal for a couple of days). I had the Tuscan shrimp pizza. Seeing some other pies come out of the oven i thought the crust would be crispy but it was very soft. Bake time seemed to be about two minutes....maybe a bit less. Their website says they CF the dough for 72 hours and the pizzaiolos seemed to take a lot of pride in the assembly and baking of the pies. But I was quite surprised at how small and modest the restaurant itself was. Three tables for maybe15 to 18 people. Glad I tried it and would certainly go back......

[jsaras]

I have read some articles about Ali Haider and his restaurant...786 Degrees....so was curious as I always am about the hype when you read about USA pizza team members. I wasn't disappointed and was glad I took the drive to give it a try ( I'm in southern cal for a couple of days). I had the Tuscan shrimp pizza. Seeing some other pies come out of the oven i thought the crust would be crispy but it was very soft. Bake time seemed to be about two minutes....maybe a bit less. Their website says they CF the dough for 72 hours and the pizzaiolos seemed to take a lot of pride in the assembly and baking of the pies. But I was quite surprised at how small and modest the restaurant itself was. Three tables for maybe15 to 18 people. Glad I tried it and would certainly go back......

That really does look good.  I’ve never had Type 1 flour.  I guess that puts then outside the sphere of Neapolitan pizza, not that I’m dogmatic on that point.

[Essen1]

Looks like they are using a combo of Cap Americana & Tipo Uno. It’s a great combination, actually, but expensive.

[thezaman]

That pizza looks amazing. Keste in NYC uses straight Tipo 1. tippo1 is not overly expensive. i would have a hard time paying for the Caputo American. if they are trying to spec American flour why bother.

[CaptBob]

Larry....although I didn't time the bake it seemed to be about 1 1\2 to 2 minutes.

[Essen1]

That pizza looks amazing. Keste in NYC uses straight Tipo 1. tippo1 is not overly expensive. i would have a hard time paying for the Caputo American. if they are trying to spec American flour why bother.

Larry,

I'm not sure how much the Tipo 1 is, I got mine as free sample, but the Americana was a little over $45 for a 50lb sack. You can get that combo much cheaper, from Central Milling, for example. The Red Rose Artisan and Type110 would be a good choice from them.

[thezaman]

Larry,

I'm not sure how much the Tipo 1 is, I got mine as free sample, but the Americana was a little over $45 for a 50lb sack. You can get that combo much cheaper, from Central Milling, for example. The Red Rose Artisan and Type110 would be a good choice from them.

  mike, does the flour that is the equivalent of the tipo1 have that bran specks in it? 

[Essen1]

  mike, does the flour that is the equivalent of the tipo1 have that bran specks in it?

Yes. It’s identical.

https://centralmilling.com/product/organic-type-110/

[HansB]

Has anyone seen/tried this:

[StateofMind]

Ali and his staff are some of the nicest and most genuine people in the business. They put out some great pizza in that tiny little space.

[foreplease]

Ali and his staff are some of the nicest and most genuine people in the business. They put out some great pizza in that tiny little space.

I really like hearing that kind of thing, especially from a peer, for lack of a better word. Thank you.