PMQ was kind enough to give us a plug in the May issue. We have no budget to advertise like Llyods and Winco so this endeavor is like our pizzeria - grass roots,word of mouth, organic, growth   PMQ has been a supporter of mine from when I was teaching special education at Newark High School 16 years ago and running the Smiling with Hope Bakery.  Hope everyone who purchased a pan is enjoying it.  Walter

https://www.pmq.com/walters-kids-teaching-real-world-pizzeria-skills-to-special-needs-youths/

George: I am glad you like the pan.  The pie looks great  What is the name of your shop and where is it located?  What oven do you have?  I think the 12x12 as a whole pie sale could be the next hip thing in pizza   They go as fast as we make them here at our shop.  Keep me updated.  Walter

Walter: it’s called riverside pizza in town called manayunk right in Philadelphia. Cooking in a pizzamaster over. I have been going back and forth with square pies and what size to go with and this so perfect because we sell small pies in a 12 inch box and a 19oz dough ball from our 16inch round works perfect in this. So I really don’t have to really do anything different other then a workflow change of letting them proof for an hour or so before a bake.

Walter: it’s called riverside pizza in town called manayunk right in Philadelphia. Cooking in a pizzamaster over. I have been going back and forth with square pies and what size to go with and this so perfect because we sell small pies in a 12 inch box and a 19oz dough ball from our 16inch round works perfect in this. So I really don’t have to really do anything different other then a workflow change of letting them proof for an hour or so before a bake.

Thanks for that info.  I looked up your shop. You have quite a menu   We also use our NY doughball for the Sicilians. 

You have quite a menu  

Wow, you weren't kidding. I think I counted 137 items on the menu before I got to the pizza   

Georgev - just curious - what % of your are actually pizza?

I gave up on 12x18 faster than lightning after seeing so many pics of beauty Sicilians...

excited to break this pan in!!  Now to go back and read 13 pages of juicy info...

I gave up on 12x18 faster than lightning after seeing so many pics of beauty Sicilians...

excited to break this pan in!!  Now to go back and read 13 pages of juicy info...

I think you will like the pan and look forward to seeing your bakes.  Walter

Wow, you weren't kidding. I think I counted 137 items on the menu before I got to the pizza   

Georgev - just curious - what % of your are actually pizza?

We started off as a typical Greek pizzeria in the early 90s. Back then in the Philly area Greeks had everything from seafood to pasta on the menu. We cut a lot back and I still have some more to do. But basically pizza is at 55% salads wraps steak sandwiches are around 25% and the rest is fried foods. Our lunch is 75% salads wraps sandwiches and fried items. Then it’s flips for dinner where it’s mostly pizza.

Took the plunge and ordered 2. Now the wait and seasoning before use.

Took the plunge and ordered 2. Now the wait and seasoning before use.

Thanks!  We shipped them today and look forward to seeing what you think.  Walter

Any chance you would ship to Canada?

Any chance you would ship to Canada?

How many pans would you want and where to in Canada.  Thanks.  Walter

I think you will like the pan and look forward to seeing your bakes.  Walter

it's a beauty... as a craftsman it's just nice to look at.  but that's not stopping the poolish I got goin for a dough   time to season.

Any chance you would ship to Canada?

I shipped pans today and asked at the PO about mailing to Canada.  There are lots of restrictions since COVID and for 2 pans it is almost $60

it's a beauty... as a craftsman it's just nice to look at.  but that's not stopping the poolish I got goin for a dough   time to season.

Glad you like the pan!  Yes, compared to the winco, lloyds pans, it is quite a shock.   I look forward to seeing your pies

I shipped pans today and asked at the PO about mailing to Canada.  There are lots of restrictions since COVID and for 2 pans it is almost $60

Thanks for checking! This is indeed too much for me. If you find a cheaper alternative (~$20) please do advise.

Walter, what do you think about: oven rack as low as possible, with baking steel and then pan on the steel?  I saw your video about cooking on the oven floor, this oven has the electric elements exposed but I can get the rack real low and I have a baking steel... or would that be overkill or would it actually be advised?

Walter, what do you think about: oven rack as low as possible, with baking steel and then pan on the steel?  I saw your video about cooking on the oven floor, this oven has the electric elements exposed but I can get the rack real low and I have a baking steel... or would that be overkill or would it actually be advised?

That was the first time I did any kind of pizza in our home oven.  I don't have a stone or steel at home.  Best to ask others here as they are expert on the art of the home oven.

My par bake dough won't be ready until tomorrow so I put the pan to work on some duck cracklings bisquits. First bake performed well with just a few minor spots sticking. Scraped clean with plastic bench knife and readiy for tomorrow.

First attempt at grandma style.
First use with Walter's pan.
500g dough.
11 min cook in Breville Smart Oven Air Pro, on a stone, with a temp of 490-500.
It was pretty good. Got really orange from the stick of Vermont pepperoni though.

Here she is.... what a beauty - oh my...

I did 3 very light seasonings on top and 2 on bottom...

This was very first parbake, then bake... full underside shot is after parbake.. 14-min, shelf 1 from bottom with baking steel - 450 deg.

Then let it rest 30-min and did another 13-min bake, shelf lower middle with steel again at 450...

I used Tony G's Sicilian with Poolish recipe at 664g (I didnt weigh it but recipe adds up).. came out absolutely insane..