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Author Topic: Jay's Artisan Pizzeria  (Read 4582 times)

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Offline hellskitchen

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Re: Jay's Artisan Pizzeria
« Reply #40 on: September 29, 2017, 07:30:59 AM »
Looks tasty! Wish we were closer to drop by and taste. Pictures look great too.

Offline invertedisdead

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Re: Jay's Artisan Pizzeria
« Reply #41 on: September 29, 2017, 11:50:05 AM »
Nice job!

Offline HBolte

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Re: Jay's Artisan Pizzeria
« Reply #42 on: September 29, 2017, 01:52:47 PM »
Beautiful pizza!
Hans

Offline CaptBob

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Re: Jay's Artisan Pizzeria
« Reply #43 on: September 29, 2017, 09:31:10 PM »
You're a true pro Jay....
Bob

Offline hellskitchen

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Re: Jay's Artisan Pizzeria
« Reply #44 on: September 30, 2017, 11:17:48 AM »
@Jay - did you have to remove your glass front window to get your oven in? How much wood are you going through on an average day? Thanks!

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Offline Ogwoodfire

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Re: Jay's Artisan Pizzeria
« Reply #45 on: October 05, 2017, 10:35:10 PM »
Thank you everyone. I did not have to remove the glass, but the quote was very expensive from what I remember. I went with a 110cm Stefano Ferrara which went through the door a 120cm would not have fit. We are open 4-9pm 4-5 days a week and go through about a cord of near perfect wood a month.
If the wood were larger and not as dry I would need more.

Offline Ogwoodfire

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Re: Jay's Artisan Pizzeria
« Reply #46 on: October 09, 2017, 10:57:44 PM »
Have been doing quite a bit of practice for the caputo cup with several varieties of leavening. First pizza is a combo CY and Starter, second is naturally leavened. Been running between 64-65% hydro with caputo pizzeria, leavening varies between 20-24 hours.

Offline Satyen

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Re: Jay's Artisan Pizzeria
« Reply #47 on: October 10, 2017, 01:59:11 AM »
Hi jay. How many pizzas can you cook during the same time in the 110cm stefano ferrara?

Offline Ogwoodfire

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Re: Jay's Artisan Pizzeria
« Reply #48 on: October 10, 2017, 12:33:56 PM »
Iím sure you could fit 4 or more but we only cook 2-3 at a time as we run around 60 second bake times.

Offline Jon in Albany

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Re: Jay's Artisan Pizzeria
« Reply #49 on: January 20, 2018, 01:35:15 PM »
They don't mention a particular ranking or order, but Jay's Artisan was listed first in the list titled: Five top Buffalo-area spots for wood fired pizza

A dozen pizzas ($10-$16), a salad and charcuterie are all that's available, along with a brief wine and beer list. Since the place offers the best Neapolitan-style pies in town, it's enough.

http://buffalonews.com/2018/01/16/five-top-local-spots-for-wood-fired-pizza/

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Offline Ogwoodfire

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Re: Jay's Artisan Pizzeria
« Reply #50 on: January 21, 2018, 03:38:55 PM »
Nice find Jon. You really keep up on you pizza in the state of NY. We were reviewed last week by the same writer but that article has yet to be published so I guess we will see what comes of that.

Offline Jon in Albany

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Re: Jay's Artisan Pizzeria
« Reply #51 on: January 21, 2018, 06:11:34 PM »
Nice find Jon. You really keep up on you pizza in the state of NY. We were reviewed last week by the same writer but that article has yet to be published so I guess we will see what comes of that.
I've got my pizza spies all over upstate.  :)

I look forward to seeing the review. He's a good writer. I'm not the biggest fan of the current Albany reviewer.

Offline Ogwoodfire

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Re: Jay's Artisan Pizzeria
« Reply #52 on: January 23, 2018, 01:03:37 AM »
I think he (Andrew Galarneau) in Buffalo does a good job as well. Buffalo is a smaller city with an up and coming food scene. He does a good job covering and delivering praise and criticism with out being overly harsh ( a la Pete Wells, itís not NYC here). I havenít seen too much of the coverage in Albany but I will keep an eye out. As you would expect anything relating to pizza piques my interest. 

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