Thanks scott, as usual....you are invaluable.
1. No, not every night will be long. I think that one of the reasons I am getting so restless IS the fact that my partners don't want any of us actually WORKING.. MEANING physically working....ESPECIALLY PIZZA, cause while I owned a pizza shop previously, I brought in someone I considered THE BEST PIZZA MAKER I've ever run across...and he is. BUT, he knows ONE way of doing things, and WILL NOT DEVIATE from it....regardless that we win NO AWARDS nor do we get much positive feedback on our pizza. Very little negative, mind you, but NO oooohs and aaahs. Our pizza is simply good pizza. GOOD. Thats all. And any thing I would like to change meets with a flat out no. ALL of our awards comes from our food, which is my department. So now you know why I got itchy feet.
I'll have some late nites, for sure...and all my experimenting will have to be on the qt, but, to me, if I reach my goal will be SSOOOOOOO worth it. To tell the truth, he's none to happy I bought a small mixer.....he's stubborn and ocd, but he ain't dumb.
As far as char goes...I think we are about on the same page. I am after a golden brown WITH char spots. And I think those char spots come from THIN dough layers. Little bubbles in the dough with the skin is far thinner than the main crust. I think this dough bubble, being so thin, will char...and I can't see how oil would HINDER THAT CHAR. YOU CAN CHAR with oil, if you overcook. Personally, I think you are 100% on with your thought about oil. It will help GB the non bubble surface and deep fry the bubble skin...if that makes sense. The bubble skin dries out, the oil gets to work and "overbrowns" the thin skin......
Your theory ISN'T off on the eggplant fries. Frying them initially rids the stick of water and all thats left is oil soaked cracker meal. Certain spots will have little eggplant meat in contact with it,and certain spots will be pure meal coating....THOSE spots char. As far as pizza crust goes, those thin skinned bubbles are oil soaked and the oil aides in browning, in this case, excessive browning. Beyond those thoughts, its more complicated that I can understand at this point.
Now, on to electric ovens. Im in full agreement. I just can't see HOW an electric oven can't be superior. The cost involved....well, that can be taken care of with what I charge per pie. And, in a busy place you are looking at 2000-2500 pies a week. So the cost can be made minimal per pie.
Pluse, the food cost associated with pies are around the best in the industry. While the AVERAGE net profit for food items in a restaurant that RUNS a profit is around 4-5 percent, the average profit margin in a pizza place is anywhere from 15-20%. So there is room to play with here. And HERE lies the reason why so many places make mediorce to bad pies and survives.....the profit of so great. I run a place with mediocre, non descript pizza, run it correctly, pay attention to the variables, and I can make a fortune on a 1M ANNUAL INCOME. Me, personally would GLADLY give a portion of that up in order to have my pizza acclaimed as one of the best......and BELIEVE ME when I tell you...thats a sacrifice NONE to AN EXTREMELY SMALL PERCENTAGE would be able to give up.
My guess, electric ovens run expensively. So be it......I want the best product I can get...and equipment plays a huge part in it. So me getting down a recipe and a procedure is simply the first tasks I have on hand.
However, your positve review of the MB 60 is interesting, and maybe its better than I had originally thought. I'll find someone in my area who will allow me to play with em for a few evenings....making a final decision for myself.....BUT......knowing what i now know of how important bottom and top heat IS to a perfect pizza....I NEED to investigate an electric oven...and THAT will be more difficult..simply because of two reasons. The first is that most owners WONT have an electric oven BECAUSE they are more costly, and second...there is a real belief that electric will not be as good as gas.....which I now see as erroneous. the best artisan bakers in my area ALL use electric ovens.....there has GOT to be a reason for it.
Im gonna get this crust down.....its just a matter of time, with help here. It will give me something to shoot for while I daydream during our endless P and L meetings that bore me to death.
Thanks again Scott.