Oven is the hard part. Has to get to 800-1000 degrees to do it right. Guy up here recently built one on a trailer, had to have the trailer custom built, had the oven custom built somewhere down in CA and shipped up.I still have not found a trail side pizza truck.
jdcambs Apizza
- Thread starter jdcamb
- Start date
Our interlocking brick Design had much success .We reached 650d. with wood and charcoal.combo...
10/10 though for that image making me really really bloody hungry right now!!!
GET IN MA BELLY!!!!!!!!
In order to make that pie I would have to cut so many corners, shitty dough, shitty cheese, etc. It might look good. But in actuality Pizza Hut makes a tastier pie for $9. Most folks will not pay more than $20 for a pie...
$20-25 ish is average for good large pizza pies around here, plenty to choose from (just a selection, plenty of options). This is mid to top-end pizza, not total crap like Pizza Hut or Dominos:
http://americanflatbread.com
http://www.positivepie.com
http://angelenospizza.com
http://www.pizzeriaverita.com
http://www.jimmzpizza.com
http://bluestonevermont.com
http://www.piecasso.com
http://www.folinopizza.com
http://www.thepizzajoint.com
http://www.woodbellypizza.com
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The pie in that pic was made with very expensive flour, very expensive yeast, San Marzano tomatoes imported from italy, homemade mozz, and artisan sausage. All put together by a dude who gets paid about $30/hour based on receipts. In a $200, 000 dollar oven in a half million dollar commercial restaurant. No Sysco crap made on a conveyor belt. It takes a special customer to appreciate the effort and dedication to make that pie. You live in Jersey were the food costs for most restaurants are cheaper then here and were most of us live... Around here the chains rule. For every 10 dollars a independent makes a chain makes $30/40 based on quantity...
I live in Vermont and almost nobody here use Sysco for pizza and a lot of those pizza places have decent setups in large expensive buildings. Population size is 7% of NJ's. There is a Domino's but it's off a busy road and it unfortunately replaced a decent local sandwich shop.
Food costs in Vermont are very expensive. Some of the most expensive in the country. A bag of XO flour in Burlington is $50. A brick of crappy budweiser yeast is $40 I couldn't even price the tomatoes. Granted Colchester farms makes the finest Buffalo Mozz available. at half my cost....The diners prices are accordingly expensive. I can guarantee you are not getting the quality and price you claim.
The prices are on the menus on their website and many of those places have numerous awards. I've had pizza from all those places numerous times other than The Pizza Joint and Verita's:
https://www.sevendaysvt.com/vermont/best-pizza-restaurant/BestOf?oid=6932403
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1 cup warm water (between 100°-110°F)
2 1/4 teaspoons (1 normal sized packet) active dry yeast, add yeast to the warm water
1/2 teaspoon granulated sugar 3/4 for a sicilian pie. Add a egg also.
1 teaspoon salt
3 tablespoons olive oil. 2 tablespoons of butter if you intend to cook it in a pan or on the grill.
3 cups of AP flour. Make a pile and add the ingredients to the pile. Mix and Knead until it looks right. Let it proof for a couple of hours in a oiled bowl. Cover with a wet towel and never plastic wrap for a couple of hours. Punch it down and then make your pie. I share all my recipes. Making dough is a pain in the ass. When folks try to do it on their own they appreciate my pies all the more...
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On overhyped canned tomatoes: https://www.tastecooking.com/fake-rolex-canned-tomatoes/
You need to worry about that. I don't. You have no idea where I get mine from and what you're talking about. Nice try.
Branded/regional hype for food is easily disproven in blind tests like wine, even with so-called experts. Your tastebuds are limited and more easily influenced by other perceptions, both physically and mentally:
http://www.realclearscience.com/blog/2014/08/the_most_infamous_study_on_wine_tasting.html
Piss off mate... My pizzas are great. I can assure you will never have one...
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Welcome to being human
A proper NY slice says that's bullshit.
We were talking about tomatoes.
Somehow growing up less than 40 miles from NYC and having two business partners who've been leading restaurateurs since the early 1970s with over a dozen places across the country (including the most popular brick oven pizza restaurant of the area in the 1990s - we ate there 2-3 times a week for free), I am not familiar with pizza or the restaurant industry. How long have your restaurants been operating in the NYC area?
Peter's last place he opened before he had a stroke:
http://www.nj.com/entertainment/dining/index.ssf/2009/04/new_in_town_a_bytheounce_filet.html
I still work with George several times a month now that he's retired. We just did the numbers for last month today.
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Hot off the presses, people are tricked by perceived value when there's ZERO difference in quality. Placebo effect is routine food marketing and food perception because that's the way our brain works:
And there's a large body of studies with similar results. Hype/placebos can and do overrule reality.
See also: https://blogs.scientificamerican.com/food-matters/grape-expectations-price-presentation-and-perception-of-wine/
https://www.sciencedaily.com/releases/2017/08/170814092949.htm
And there's a large body of studies with similar results. Hype/placebos can and do overrule reality.
See also: https://blogs.scientificamerican.com/food-matters/grape-expectations-price-presentation-and-perception-of-wine/
Just curious if you might be as fallible as the rest of us? Do you ever experience Joy? When we are busy overruling reality and struggling with our weakness', do you take a victory lap? It must be frustrating for you to have to deal with all of us idiots, going around and believing things without checking with you to see if we might be wrong. Who am I kidding, excuse me , we are most certainly wrong... Sorry about that. Enjoy your DiGiorno....
Yeah the pizza here sure is bad, must be the lack of mythical traditions and ingredients. If only they had a Stefano Ferrara (yeah I've eaten at places with his ovens too, it isn't key to better pizza either).
That's right DOP! If only there was marketing standard so I could figure out what fun and pizza is. Perhaps I could ask the cycling industry for some help on another standard?
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What would be the key to better pizza? How do you feel about Coal fired ovens? Do you like traditional or bar Pizza? What are your prefered toppings? Do you make your own or go to the Richy rich joints? My benchmark is DiFaras in Brooklyn and Patsys in Hoboken (I remember going to the original in Harlem)
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I prefer wood fired but I've had coal fired from a few places. The majority of places use wood and you can still get a very high temperature wood oven with proper engineering. I've never had a chef make identical pies in two types ovens to control for everything except for fuel type which is the only way to really figure that out but the difference would only likely be ease of use, the highest possible temperature, and pollutants/contaminants in the smoke. I've had good results from either fuel.
But I'm also not selfish enough to demand extra pollution and kill coal miners/acid rain/etc so I can eat pizza. Both wood and coal fires are very high sources of black carbon emissions which are one of the two the worst possible pollutants (methane is the other) you can emit according to NASA though with proper engineering and/or filters this problem is easily solved. Without regulation or inspection ovens, chimneys, older wood stoves, camp fires, etc are major sources of black carbon and other air pollution - especially in the West in Winter with temperature inversion (Fairbanks, AK has air twice as dirty as Beijing in Winter due to wood smoke). Do you know if they sell commercial EPA certified cleaning burning wood fired ovens (I'm only aware of a certification program for wood stoves and chimney inserts).
I like Americanized Neapolitan (no rules on ingredients or other pointless traditions or marketing nonsense). I've never liked eating the same thing repetitively in any food, so I like trying what's seasonal and on special (though I rarely ever like sausage or pepperoni). My wife makes pizzas and we go out but the prices here are all about the same $20-25 for a large like I said.
Around here I like Folino (Fiddlehead is overhyped next door but acceptable - get their IPA) and American Flatbread (Zero Gravity in their Burlington location is decent). I still want to try Verita to compare with all the rest of the places around here. Jimmz makes good cheap dough/blander NYC style.
In Greenpoint I like Paulie Gee's which has the bonus of being down the street from Brouwerij Lane.
If I'm mountain biking in the NYC area and need pizza, I prefer Blue Mountain because the entrance is right near Forno's and Peekskill Brewery is less than two miles away. It's accessible by train and they hold a MTB festival there every year.
But I'm also not selfish enough to demand extra pollution and kill coal miners/acid rain/etc so I can eat pizza. Both wood and coal fires are very high sources of black carbon emissions which are one of the two the worst possible pollutants (methane is the other) you can emit according to NASA though with proper engineering and/or filters this problem is easily solved. Without regulation or inspection ovens, chimneys, older wood stoves, camp fires, etc are major sources of black carbon and other air pollution - especially in the West in Winter with temperature inversion (Fairbanks, AK has air twice as dirty as Beijing in Winter due to wood smoke). Do you know if they sell commercial EPA certified cleaning burning wood fired ovens (I'm only aware of a certification program for wood stoves and chimney inserts).
I like Americanized Neapolitan (no rules on ingredients or other pointless traditions or marketing nonsense). I've never liked eating the same thing repetitively in any food, so I like trying what's seasonal and on special (though I rarely ever like sausage or pepperoni). My wife makes pizzas and we go out but the prices here are all about the same $20-25 for a large like I said.
Around here I like Folino (Fiddlehead is overhyped next door but acceptable - get their IPA) and American Flatbread (Zero Gravity in their Burlington location is decent). I still want to try Verita to compare with all the rest of the places around here. Jimmz makes good cheap dough/blander NYC style.
In Greenpoint I like Paulie Gee's which has the bonus of being down the street from Brouwerij Lane.
If I'm mountain biking in the NYC area and need pizza, I prefer Blue Mountain because the entrance is right near Forno's and Peekskill Brewery is less than two miles away. It's accessible by train and they hold a MTB festival there every year.
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From what I've seen, other than city specific regulations (I think NYC was thinking of requiring air filters for wood and coal ovens), there is no progress on that front. Unfortunately restaurants are free to do the wrong thing, as are various other wood and coal users according this:
http://www.hearthandhome.com/news/2015-02-05/few_surprises_as_epa_finally_reveals_nsps.html
http://www.hearthandhome.com/news/2015-02-05/few_surprises_as_epa_finally_reveals_nsps.html
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Shit gets pretty crazy at a Pants-Off Pedant-Off.
Frank Pepes in Chestnut hill in Boston for the Bacon and Clam. If you find yourself near there. Check it out. Sensational. I also like Americanized Neapolitan. I hate coal ovens because of the soot. But if you're going to install one and make me a pie I am onboard. If it is on my dime I like wood. My oven is wood. I also like sausage and pepperoni. Sausage, onion and potato pierogies boiled and finished in bacon grease and duck fat then baked crispy in a Iron pan for the win... Green apple, cabbage and shallot slaw.. Rules don't apply to me. I try to be respectful however...
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