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Off-Topic Foods / Re: honolulu eats
« Last post by quietdesperation on Today at 03:55:51 PM »
Thanks Hans, we like rainbow and Leonardís too. It will be tough not to order a dozen malasadas! We happened to pass the udon spot yesterday and wondered about the line out the door and around the block.

Tonight we have reservations at the pig and the lady, may try to slip in some ono poke...
It sounds like shooting fish in a barrel if your competition can't figure out your oven temp.

It is surprising how little most people know about pizza who want to open or own a pizzeria.  What most don't realize is it is an all inclusive process of equipment, ingredients, process, deep knowledge, to create a unique pizza.  A week of school is good but not going to get you there.  You have to make lots of pizza in commercial settings to get it.    I think it great the original poster is wanting to learn first before opening and I hope he continues the learning before opening his own shop.  It is a great time to be making good pizza. Walter
Ask the Dough Doctor / Re: Differences between 00 flour and bread flour
« Last post by Rolls on Today at 03:52:01 PM »

Thank you again.  You are very generous with your time and knowledge.  I need to check out Baking Science and Technology by E.J. Pyler at the reference library, where I know they have a copy, or perhaps purchase a copy somewhere.

Sicilian Style / Re: Grandma pizza advice
« Last post by hammettjr on Today at 03:48:12 PM »
Welcome back, we've all learned a bunch from Peter

No need to parbake.  I agree with the sauce dollops. It's good with fresh basil on top post bake too.

Here is a thread that has great info about grandma pizza:

Sicilian Style / Grandma pizza advice
« Last post by dan f. on Today at 03:37:24 PM »
I'm old-new on this site. Haven't been on for a number of years but got my pizza-making chops from Pete-zza and many others on this site. Totally indebted. Everytime I get a compliment for my homemade pies, I know to whom I owe it all.
OK, so, I have a few leftover doughballs, NY style more or less, and I want to make a two Grandmas out of them. I've done Grandmas before but I'm a little unsure of oven temp setting, duration and whether I should bake a while first and then top, or just assemble per usual and bake altogether. After looking over the site, Googling and consulting a recipe book, it seems there's a consensus around putting cheese down first and then dolloping with sauce (I call it 'Jackson Pollock style') and any other toppings.
If anybody has thoughts or advice or tut-tuts on anything written above, I would greatly appreciate hearing from you. As for this fine forum that taught me everything I know about pizza, it's good to be home! :chef: :pizza:
Thanks and I have enjoyed sharing what I have.  Since opening our own pizzeria and no longer on the teacher salary things have changed.  Now people come in our shop regularly and openly greet me with - what temp do you bake at, what hydration do you use, what flours do you use, what tomatoes do you use, give me your entire process...........???  We are now dependent on our business for our livelihood.  The big names in pizza have many shops, multiple incomes from endorsing, and the "giving" philosophy is part of the process.  I think it is great they do that and in the long run it helps their name and business interests as well.    We are  too old to try and jump on that merry go round and are a tiny sink or swim operation and are willing to share our info, which has changed quite a bit since I was sharing here, as a learn/open your own pizzeria concept.  No plans for multiple shops, partners, fame, at this point in our life.  Hobby and business are different animals.   Honestly I have been shocked by the way people have come right up to me, never met them before, and just start asking me for my process. You never know who you are dealing with. We have had one of the biggest casino operations in the world want my recipe, several pizzeria owners both local and not, private wealthy wanting to open pizzerias, down to the home baker.  None wanted to pay a dime.  My gut reaction is to share.   My wife is much more business savvy than me and she guides me in these areas thank goodness and as she notes these wealthy people don't give away the concept/products that made them wealthy :)  Walter

It sounds like shooting fish in a barrel if your competition can't figure out your oven temp.

Chicago Style / Re: Malnati Deep Dish with Semolina
« Last post by mattymoe on Today at 03:31:37 PM »
Thanks vcb. Will give higher temperatures a shot.

mrmojo1 - I usually just firmly squeeze the tomatoes to push out the extra moisture but straining them for a bit couldn't hurt. Although pretty certain the tomatoes aren't the culprit - I've made two deep dish pizzas side by side (both with the same tomatoes topping) and only the pizza with the mushroom topping came out soggy.
General Pizza Making / Re: Big pizza
« Last post by invertedisdead on Today at 02:59:21 PM »
They say it feeds 50-70 people  :o  Talk about making full use of oven space!

Haha it has the area of about twelve 18" pizzas. I guess it's bigger than it looks in the first photo. Maybe not a quarter... but, I still think I could take out about 15% of this pie  :-D
  That was interesting. I baked the pie at 550 degrees for 7 minutes. I was going to put the sauce on first and then the cheese, but thought that may skew the results on how the crust would bake up. So I went with cheese first and then sauce. I could not tell much difference between Tony's crust and mine. I believe that Tony's dough handling procedure is what made this pie just as crispy with a tender chew. I don't think I could tell the difference if I was doing a blindfold test. I do think Tony's crust may have been a little more flavorful. Not sure though, maybe the DMP may have had something to do with that.

  I was thinking that the crust would not brown up as much as Tony's. I was wrong. The crust looked like it had been baked on a Blackstone. Even the bottom was very dark. It did not have any hint of a burnt flavor. My NY polish style does not brown up this much. My thoughts may be wrong, but maybe doing a 48 hour CF  instead of a 24 hour CF may have contributed to the extra browning. I used the same sauce and sausage as I did in the last pie. One thing I did notice was that the dough from Tony's  and this pie were not very extensible unlike my regular NY polish pie.  It was a little difficult to stretch out. If I had to choose between making Tony's dough and mine using his dough handling procedure I would say it is a toss up.

  A friend stopped by to pick up some hockey tickets and he had a couple of slices. He has been wanting to sample mine for a while. He thought it was great. He left with a big smile which made me very happy. It's because of all the help from the great members on the forum. Thanks!!!!

  My next pie is gong to be Tony's cracker crust. His dough has a 62% hydration rate. Ought to be fun.
Some fine showmanship there! Going to have to make some pizza dough after seeing this.
Neapolitan Style / Re: Neapolitan style Pizza from France
« Last post by gsans on Today at 02:57:52 PM »
Very Nice Greg! Wood or gas fire this time?

My P134H (electrical) ;) My Saputo wood/gaz oven still at rest (too cold outside in France today)
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