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Author Topic: 12"x12" Cold rolled steel pans  (Read 2212 times)

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Re: 12"x12" Cold rolled steel pans
« Reply #40 on: May 16, 2021, 02:47:11 PM »
Great looking pie, but curious about difference between pie size and pan size. Is that a 12x12 pie sitting in a different 16x16 pan or because of.... shrinkage, as George Costanza might put it?  :-D

Offline waltertore

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Re: 12"x12" Cold rolled steel pans
« Reply #41 on: May 16, 2021, 04:22:53 PM »
Great looking pie, but curious about difference between pie size and pan size. Is that a 12x12 pie sitting in a different 16x16 pan or because of.... shrinkage, as George Costanza might put it?  :-D

It was a leftover (smaller than normal weight) dough ball.  We sell out of dough everyday so I am tight with wasting dough and save whatever is left for a small pie Judy and I.  In this case it went to the test Sicilian :)
« Last Edit: May 16, 2021, 04:35:23 PM by waltertore »
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Re: 12"x12" Cold rolled steel pans
« Reply #42 on: May 16, 2021, 05:57:26 PM »
I was reading about your pizzeria, sounds amazing and have to say love the 田losing time白 on your hours. Definitely a place I would make time to visit if I知 ever in your neck of the woods.

Offline waltertore

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Re: 12"x12" Cold rolled steel pans
« Reply #43 on: May 16, 2021, 06:47:20 PM »
I was reading about your pizzeria, sounds amazing and have to say love the 田losing time白 on your hours. Definitely a place I would make time to visit if I知 ever in your neck of the woods.

Thanks for checking us out. We rarely are still making pies past 7:45.  This model works for us as my wife and I work all hours and are senior citizens. We have a disabled dishwasher each day, and 2-3 non disabled people helping with topping/cutting pies, curbside pickup, and cleanup.  Our rent is cheap by big city standards and both of us working keeps labor costs low.   I get in around 10-11am after shopping for produce, do all preps, dough, and make all the pies, work/the ovens once we open. This all adds up to 50-60+ hours, 6 days a week for me at the shop. Judy works the phone, register, does the books/banking as well as keeping the house in food, clean clothes.   She is 68 and both of us have slowed down some and respect the age we are.  We are hoping to keep it up for as long as we can and can cut back further and still make a bit of $ as the aches and such get worse. People appreciate our old school vibe with quality/service and tolerate our odd hours. We are hoping the pans will be a nice way to keep some income when we retire. 
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Re: 12"x12" Cold rolled steel pans
« Reply #44 on: May 16, 2021, 10:41:12 PM »
Food service is a ton of work, but helps if it痴 a labor of love. And understand about the slowing down, late 50s here and things just not always as easy as they used to be. Mom and Pop business are great, but a ton of work, wife and I ran one together for a while (not food service) and we were considerably younger then.

Grew up in Brooklyn when there were a lot of Mom and Pop operations and they pulled long hours, long weeks and generally lived above premises to keep an eye on things in the off hours, but nobody does things for you the way you do for yourself.

Providing opportunities for the disabled also a very cool aspect of your shop. Have some family experience there as well. Not always easy, but a very noble undertaking. Kudos to you and your bride.

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Offline waltertore

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Re: 12"x12" Cold rolled steel pans
« Reply #45 on: May 17, 2021, 12:51:27 AM »
Food service is a ton of work, but helps if it痴 a labor of love. And understand about the slowing down, late 50s here and things just not always as easy as they used to be. Mom and Pop business are great, but a ton of work, wife and I ran one together for a while (not food service) and we were considerably younger then.

Grew up in Brooklyn when there were a lot of Mom and Pop operations and they pulled long hours, long weeks and generally lived above premises to keep an eye on things in the off hours, but nobody does things for you the way you do for yourself.

Providing opportunities for the disabled also a very cool aspect of your shop. Have some family experience there as well. Not always easy, but a very noble undertaking. Kudos to you and your bride.

I hear you.  I grew up outside Newark NJ and  was all pretty all much mom/pop shops.  That is how I learned.  We make a nice living thankfully and I have a pension from my 25 years as a special ed teacher as does my wife for her prior work.  They say every 10 years after 50 are noticeable in changes to ones physical abilities and pains.  I can attest  :-D
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Re: 12"x12" Cold rolled steel pans
« Reply #46 on: May 26, 2021, 05:40:37 PM »
I just got off the phone with Nino who owns Williamsburg Pizzerias in Brooklyn.  He was excited about us making the pans and said most NYC pizzerias today are using 16x16" pans so we will be making them as well.  Hopefully in a few weeks we will have pricing and products ready to go.
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Re: 12"x12" Cold rolled steel pans
« Reply #47 on: May 28, 2021, 12:12:58 AM »
Got another prototype of a 12x12 this afternoon.  I seasoned it and will bake a pie in it tomorrow. 
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Re: 12"x12" Cold rolled steel pans
« Reply #48 on: May 28, 2021, 08:38:18 AM »
Still no price?
George

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Re: 12"x12" Cold rolled steel pans
« Reply #49 on: May 28, 2021, 11:20:19 AM »
Still no price?

The manufacturer is waiting until I ok each size pan perfect before figuring out my price for each pan.
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Re: 12"x12" Cold rolled steel pans
« Reply #50 on: May 29, 2021, 11:20:28 PM »
Here is the newest prototype 12x12 pan with a par bake after I seasoned it.  Great even bottom and top parbake. 
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Re: 12"x12" Cold rolled steel pans
« Reply #51 on: May 30, 2021, 12:02:36 AM »
That pan seasoned up really nice considering how new it is. Did you use oil on pan or dough for the parbake?
« Last Edit: May 30, 2021, 12:04:53 AM by [email protected] »

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Re: 12"x12" Cold rolled steel pans
« Reply #52 on: May 30, 2021, 01:16:03 AM »
That pan seasoned up really nice considering how new it is. Did you use oil on pan or dough for the parbake?

Thanks.  If you season them right they will look like this.  When someone purchases a pan we will give my method of seasoning which results in a first pie bake that doesn't stick.  You always have to oil for par bake and bake.  The oil also imparts flavor and creates the nice fried crunch on the bottom.  Here is a picture of a finished pie I did in the pan tonight and then followed it with the light par bake picture I posted first.  I forgot to take a picture of the topside.  It was a sauce/cheese pie and came out great.  I ate 3 pieces and had to stop myself from eating more :-D
« Last Edit: May 30, 2021, 01:18:17 AM by waltertore »
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Re: 12"x12" Cold rolled steel pan
« Reply #53 on: May 30, 2021, 08:39:34 AM »
I ate 3 pieces and had to stop myself from eating more :-D

Understand the dilemma. Square pies were never anything I had much interest in, extra cost was a bit out of my price range as a kid. Probably still are at NY slice prices theses days.

With all the dough around these daysI have been giving them a try now and then and become a big fan. Have done par-bake versions and the LB Spumoni redtop version that I just let proof on the stove top and then added cheese and sauce. Actually think I like that version better now.

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Re: 12"x12" Cold rolled steel pans
« Reply #54 on: May 30, 2021, 10:28:19 PM »
following keenly ... this would be a cool addition to my equipment vault.
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Re: 12"x12" Cold rolled steel pans
« Reply #55 on: June 02, 2021, 05:21:14 PM »
Dang, I thought 16ラ16 is perfect for my small home oven, and wanted one of each, but I realize the max would be 15.75 ラ 15.75, with the slimmest of gap. Oh well.. 


Guess it'll be 2 of the 12x12's for me. Anticipation..... ;D
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Re: 12"x12" Cold rolled steel pans
« Reply #56 on: June 03, 2021, 06:15:14 PM »
I am running a 12x12  they made me, that is tack welded and not completely folded around the wire, every night and the bakes are identical to my Allied pans. I seasoned it and it releases as it should.  My metal guy should have a completely rolled around the metal wire very soon and from there he says it is easy to scale up to 12x18 and 16x16.   
« Last Edit: June 03, 2021, 07:38:42 PM by Pete-zza »
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Re: 12"x12" Cold rolled steel pans
« Reply #57 on: June 03, 2021, 06:38:45 PM »
I will take two.
George

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Re: 12"x12" Cold rolled steel pans
« Reply #58 on: June 03, 2021, 11:36:12 PM »
I got a reject pan cut up so I can try a bunch of seasoning ideas so that when they are ready for sale you will have a solid way to make the pan release pies easy out of the gate. 
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Re: 12"x12" Cold rolled steel pans
« Reply #59 on: June 04, 2021, 06:23:46 PM »
Here is the topside of a bake in the new 12x12 pan
« Last Edit: June 04, 2021, 06:25:51 PM by waltertore »
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