Recent posts

#1

Prep Equipment / Re: Gozney Pro Peel

Last post by The-Kid - Today at 04:34:20 PM

Looks like you're arguing with an AI bot. No person that makes 500+ pizzas a day and making his dough in a toy mixer has enough time to write such copious amounts of text as rapidly as he does -- All day long, day after day.

No credible real person would be so hyper opinionated about such inconsequential things like pizza peels and mixers and take the time to write that much to argue something that shouldn't matter to them.

Why does Kid care so much about the type of peel someone buys? Why is he willing to spend so much time throughout his busy day to try to convince someone that their choice of pizza peels is wrong? It's a peel for goodness sake. It shouldn't friggin matter to him. He's not the one that has to use it.

He's a bot. A very good bot, but a bot none-the-less. If he's not, he's a thirty-something minimally employed dude living in his parents' basement with nothing better to do besides this game. Lay off the meth dude. You're going to burn yourself out.

Yeah as said this isnt now..... not sure whats so hard to understand. I have done 500+ pizzas services and 1000+ pizzas services before and weekley for 500-600 plus pizzas and during some weekends and Holidays would hit 1000+ pizzas.....





Now I make what 20-30 pizzas a day, work, less, get paid more and just make pizzas on my own in the kitchen as they come, take my time and make each one special for every customer. For parties the most I have to make is like 40-50.

#2

Pizzeria & Restaurant Reviews / Re: Lucia’s Pizza Soho

Last post by quietdesperation - Today at 04:29:42 PM

I hope you don't mind me tagging on to your post, lucia recently opened on the UES and unsurprisingly, I had a similar impression of the pizza but in the end, found their vodka slice to be less than the sum of the parts. They get a fabulous bake from what I assume is two or three-day fermented dough, finished with hard cheese which is a nice touch but the vodka sauce lacked flavor which, if you're going light on the cheese, is gonna move it from great to good. And I agree that there needs to be more salt in the crust

My sense is that very few places are selling this style by the slice, so maybe it's new to most New Yorkers, hence the popularity. To be fair, I have to go back and try their plain slice but not sure I'd choose it over Joes which, in the past on the forum, I've described as the canonical NY slice. Also, I didn't take a look at their oven but I assumed it was a pizzamaster and there a number of places around town using that oven and getting these types of bakes.

best,

#3

Prep Equipment / Re: Gozney Pro Peel

Last post by The-Kid - Today at 04:22:57 PM

So you make 500-600 pizzas using a mixer that maxs  out at 7-8kg of flour? Thats 42-48 pizzas per batch.  Your mixing 10+ batches for one days service?  That's nuts Kid!

No lol I used to work at places with that or more volume and have worked 1000+ pizza services days too...... Naples in Anaheim and Fuoco in Fullerton, pop ups and other places too.




I dont have as many years under the belt as others but I have as much experience or more with that type of volume and 375,000-400,000+ pizzas under my belt I've made..... worked 3 ovens at a time before at Naples, top, stretch and at Fuoco I would open, stretch and top and got to use the oven from time to time as only the top and main guys would use the oven there.





Now I am the only guy making the pizzas and the head Pizzaiolo in the kitchen Im at and a Chef where as before I was a line cook, getting paid more doing what Im doing. Really as said GI Metal just makes work easier and helps deliver a better product too and thats why I use it ^_^

#4

Stones/tiles/steel, Pans & Accessories / Re: Pizza steel is suddently b...

Last post by TXCraig1 - Today at 04:21:53 PM

How well does an IR gun work on steel? Can it be too reflective to give a useful measurement? Or maybe seasoning from use makes it less reflective.

Unless it's shiny stainless, it would work fine.

#5

Stones/tiles/steel, Pans & Accessories / Re: Pizza steel is suddently b...

Last post by TXCraig1 - Today at 04:20:27 PM

@Sleepyhaus - Out of curiosity, what flour do you use?

#6

Stones/tiles/steel, Pans & Accessories / Re: Pizza steel is suddently b...

Last post by nanometric - Today at 04:19:52 PM

How well does an IR gun work on steel? Can it be too reflective to give a useful measurement? Or maybe seasoning from use makes it less reflective.

Mine's a very dark matte gray  :-) 

#7

Pizzeria & Restaurant Reviews / Re: Frank Pepe - New Haven

Last post by quietdesperation - Today at 04:18:26 PM

I hear you but I love their pies and I've always ordered at least one clam pie.

#8

Neapolitan Style / Re: Game Changer - Saputo/Bisc...

Last post by Heikjo - Today at 04:14:08 PM

It's an absolute game changer. Effeuno originally sold their electric ovens with a thin stone, but everyone eventually bought a thicker stone to go with it, so they ended up changing the stone they ship it with to the thicker biscotto that you want for Neapolitan.

#9

Stones/tiles/steel, Pans & Accessories / Re: Pizza steel is suddently b...

Last post by Sleepyhaus - Today at 04:01:49 PM

Aha. Never seen a gas fired oven before. Domestic gas is pretty rare here.

Could perhaps still be caused by a faulty temperature regulation, valve or something maybe, but if the stone got hotter, maybe the rest of the oven would as well.

You're 100% sure the steel is at the same spot and time from the oven is turned on is the same?
How well does an IR gun work on steel? Can it be too reflective to give a useful measurement? Or maybe seasoning from use makes it less reflective.

100% certain that nothing has changed.  Lives on the bottom rack, and the stone is on the top rack.  Based on advice here I will experiment with changing those around. 

If the heat had gone down in my oven I would be more inclined to think a valve, etc., had gone wrong.  The fact that the steel seems to be getting hotter, when already operated on maximum heat and preheated for an hour, seems much more suspicious.  Again, this is routine, making pizzas the same way every week for about ten years and more sporadically prior.  That is why I suspected a problem with the steel after cleaning it due to buildup.  As everyone seems to think that is not possible I will tend to ignore the root cause and try to solve the problem.

Gas ovens and ranges are extremely common here.  Almost every oven I've had in my life has been a gas oven with a burner on the bottom under the floor of the oven and a broiler drawer under that which slides out and has a built-in tray for broiling.  Not the best design, but worth it to have a gas range.  Electric range sucks.  That said, better ovens offer dual fuel, with gas burners and an electric range.  In the future when we renovate the kitchen I'll switch to electric wall ovens and a 36 or 48" gas range. 

#10

Prep Equipment / Re: Gozney Pro Peel

Last post by gcpizza - Today at 03:41:08 PM

Read his old posts in the forum at the link below and everything will make sense.

But Mom -- It is a real job. I need a Pop Tart.