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Empty Sandwich posted:get your loved ones a pizza axe: I prefer the original Klingon 
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Nov 28, 2022 08:32
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Passed our health inspection, we soft open next week!  
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Dec 2, 2022 05:17
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I would be there so fast if I didn't live 3000 miles away
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Dec 2, 2022 07:09
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Got busy for a christmas party for a few work colleagues yesterday night: Didn't have much time for photos but here's a new one for the rotation:  Brie, potatoes sauteed with sage + rosemary, walnuts, mozz. The stand-out was a margherita with capers, roasted peppers and zucchini sott'olio, fresh rosemary.
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Dec 2, 2022 15:02
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ogopogo posted:Passed our health inspection, we soft open next week! Congrats and good luck! Post some pics of the opening if you can!
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Dec 2, 2022 16:07
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ogopogo posted:Passed our health inspection, we soft open next week! hell yes
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Dec 2, 2022 16:11
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ogopogo posted:Passed our health inspection, we soft open next week! What a saga, incredibly excited for you
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Dec 2, 2022 21:18
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Thanks everyone, it’s truly something I had no idea would happen in this amount of time. We’ve been working hard for a few years and we’re really excited to show off what we’ve got. Details…  Getting a hang of our NY slice game…  My amazing wife making a pizza. She’s a co-owner in the business and whips so much rear end.  And much appreciation to y’all over the years for all the pizza chat!! ogopogo fucked around with this message at 05:58 on Dec 4, 2022 |
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Dec 4, 2022 04:57
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Pretty awesome how fast you went from slinging catered pizzas to a full brick and mortar restaurant It only took 23 years of the awful forums for a real deal goon success story 
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Dec 4, 2022 05:13
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grats dude, looks sick
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Dec 4, 2022 08:40
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Thanks y’all, it’s been an amazing few days. We’ve done more business in the first two days than we did in nearly a month at our old spot. I haven’t had much time to do anything but be there and work but here’s a few photos! Thirst trapping for all the wine moms in our neighborhood.  https://i.imgur.com/j5NiRnF.mp4
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Dec 9, 2022 17:00
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I would eat pro goon pizza.
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Dec 9, 2022 17:22
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ogopogo posted:Thanks y’all, it’s been an amazing few days. We’ve done more business in the first two days than we did in nearly a month at our old spot. I haven’t had much time to do anything but be there and work but here’s a few photos! That oven is a thing of beauty. Congratulations on the opening!
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Dec 9, 2022 17:59
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That's so cool and again I wish I could eat the food
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Dec 9, 2022 18:20
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Congrats ogopogo, that rules
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Dec 9, 2022 19:00
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ogopogo posted:Thanks y’all, it’s been an amazing few days. We’ve done more business in the first two days than we did in nearly a month at our old spot. I haven’t had much time to do anything but be there and work but here’s a few photos! drat that looks like a good venue, good oven, good prep station, good staff and good pizza. Going to have to find a work event I can go to in vegas.
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Dec 11, 2022 13:33
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Again with the novice questions after pro posts If I am making a small poolish, just enough for one batch of dough, and I am not otherwise using the mixer in the meantime, is there a reason I shouldn't just do it all in the mixer bowl?
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Dec 12, 2022 18:53
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After loving up a pizza yesterday when it stuck to the peel, I'm quite amazed at the super pro on/off peel work going on there. This issue is exacerbated by using a ton of flour for my first few pizzas to make sure they didn't stick, and my wife saying 'too much extra flour!', so now I don't want to use tooooo much flour.
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Dec 12, 2022 19:09
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I do flour on the dough ball before turning it into a skin and then cornmeal on the (metal) peel. The cornmeal acts like tiny ball bearings.
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Dec 12, 2022 19:13
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redreader posted:After loving up a pizza yesterday when it stuck to the peel, I'm quite amazed at the super pro on/off peel work going on there. This issue is exacerbated by using a ton of flour for my first few pizzas to make sure they didn't stick, and my wife saying 'too much extra flour!', so now I don't want to use tooooo much flour. Honestly I've made like easily dozens if not 100+ pizzas now in my life and I still have problems with this, I can either put a ton so that it definitely doesn't stick or risk having too little and having it stick I actually have the magic peel thing but I don't use it a ton because it always gets a lot of char dust on it from the steel whenever I use it and then I feel like I have to launder it every time which would be fine if I made pizza just once but whenever I make dough I have enough to make pizza for like 3-4 days in a row which I feel like I have to do or the sauce/cheese will go bad Nowadays I've just been using parchment paper, as far as I can tell it doesn't really affect browning at all on the bottom, and actually makes it brown better because you have to put way less flour down. I still make it on the peel but on the parchment paper also and just slide the whole thing in, paper and all
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Dec 12, 2022 19:29
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they need a peel with a little conveyor belt on it.
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Dec 12, 2022 19:34
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Stefan Prodan posted:Honestly I've made like easily dozens if not 100+ pizzas now in my life and I still have problems with this, I can either put a ton so that it definitely doesn't stick or risk having too little and having it stick ok, gently caress it, I'm going to have to try that next time. Do you make sure the dough slightly overlaps the parchment paper, or do you leave some paper sticking out? Apparently it burns at 420 degrees?
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Dec 12, 2022 19:42
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I think ogopogo's hand pulls on a mound of semolina or at least that came up with pinsa. I'm using a metal peel and rarely have sticking issues. My dough is around 65% hydration. I prefer Bob's Red Mill semolina in particular for being fairly fine and well-rounded. If you're topping the pizza on the peel, give the peel some shakes as you go to keep it from sticking in any particular spot. That usually does it.
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Dec 12, 2022 19:51
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Semolina and a metal peel solved 90% of my launching issues, I recommend it!
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Dec 12, 2022 20:14
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redreader posted:ok, gently caress it, I'm going to have to try that next time. Do you make sure the dough slightly overlaps the parchment paper, or do you leave some paper sticking out? Apparently it burns at 420 degrees? No haha I just leave a ton of paper sticking out I've never had a problem with it burning even being on the 550 degree steel, although one time I used the same paper for two pizzas and it did burn to where it kinda fell apart when I touched it but I've never had a problem with it just being on there for a few mins, you can also take out the paper under the pizza after 3-4 minutes once the crust hardens up some Ishamael posted:Semolina and a metal peel solved 90% of my launching issues, I recommend it! Is a metal peel less sticky than a wooden peel? I have the composite wood thing that came with the magic peel and it seems pretty smooth
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Dec 12, 2022 20:22
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Ishamael posted:Semolina and a metal peel solved 90% of my launching issues, I recommend it!
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Dec 12, 2022 20:34
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I asked in this thread before I bought a peel like a month ago and I was super sure that one person recommended the conveyor belt and everyone else said 'wood or metal, no difference' so I got wood.
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Dec 12, 2022 20:52
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LifeSunDeath posted:they need a peel with a little conveyor belt on it. post right above yours talks about that very thing, a superpeel i've used mine for like a decade now and still like it a lot
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Dec 12, 2022 21:03
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What kind of temps can a superpeel handle? Looking at the design, I'm guessing 500f, google didn't have an answer for me.
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Dec 12, 2022 21:20
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Supposedly wood is better for launching and metal is better for retrieving, but I only have one and it's metal 
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Dec 12, 2022 21:31
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Yeah I thought wood was better for launching too. I never had a big problem with my metal peel though so I didn't bother toying with it.
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Dec 12, 2022 21:40
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redreader posted:After loving up a pizza yesterday when it stuck to the peel, I'm quite amazed at the super pro on/off peel work going on there. This issue is exacerbated by using a ton of flour for my first few pizzas to make sure they didn't stick, and my wife saying 'too much extra flour!', so now I don't want to use tooooo much flour. I had some trouble with metal and high hydration dough. Wood works better it seems. Btw, you get similar problems with not having enough dough strenght, e.g. mixing in flour like spelt tastes great, but you cannot safely do the same thin bottom as with 00.
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Dec 12, 2022 22:05
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Ishamael posted:Semolina and a metal peel solved 90% of my launching issues, I recommend it! This for me too, though I found a slotted peel was the better between slotted and not slotted. You can give it a jiggle to shake out any extra semolina/flour from the bottom before launching it. I can't remember if this is a controversial opinion or not, but I much prefer the texture of semolina when eating it as well. I like that slightly coarse sandpapery crust you get using it.
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Dec 12, 2022 22:21
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bengy81 posted:What kind of temps can a superpeel handle? Looking at the design, I'm guessing 500f, google didn't have an answer for me. well it shouldnt spend a lot of time touching a hot stone/steel if you do it right. i'm still using the original cloth that came with mine with no burns. i've made several hundred pizzas with it.
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Dec 12, 2022 22:35
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If the dough is too sticky it can be as simple as insufficient kneading and gluten development so it doesn't hold together enough. Beyond that, hydration being too high or flour not having enough protein are big culprits for me. Using a pizza oven I really don't need very high hydration dough, it still gets good n puffy at 63-65%
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Dec 12, 2022 22:45
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BraveUlysses posted:post right above yours talks about that very thing, a superpeel Oh hell yes
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Dec 12, 2022 22:52
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I haven't had any launching issues since I started dousing the dough ball in semolina before shaping and building the pizza on the peel. I used to build on the work surface and then slide the peel underneath because that's what the pizza man on YouTube said to do, but more often than not it wouldn't transfer cleanly and I'd have to reshape and rearrange the toppings. Is there any reason not to build on the peel? Is the concern that it'll stick if it sits there for too long?
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Dec 12, 2022 23:15
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Correct. That's why you gotta give it a jiggle every so often. Form your skin, transfer to the peel, build on the peel is a really normal workflow. Build on the counter and transfer to the peel is not, IMO, for exactly the reason you named
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Dec 13, 2022 00:41
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So, speaking of pizza, I'm looking at the ooni 12" wood or gas fired oven. This one It isn't pro level but it seems like it will get me where I want without a 3 hour drive to Vegas for ogopogopie. I trust goon opinions more than "top 20 pizza ovens" from Papa John's Pizza Oven Reviews and figured I'd ask before pulling the trigger. This one makes 12" pizzas and it doubles in price if you go to the 16", which I might be tempted to get if I love this one enough (and give it to my mom who has always wanted an outdoor pizza oven).
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Dec 26, 2022 21:09
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El Jebus posted:So, speaking of pizza, I'm looking at the ooni 12" wood or gas fired oven. This one I've had pizza out of an Ooni, never used it, but I just bought a Gozney roccbox, which is the same size oven. I was impressed with the pizza from the Ooni, and I've been impressed with the pizza out of my Roccbox. There is a food guy who comes to my neighborhood and sets up with a couple of Ooni's. He will sell 60 pizzas in about two hours (at 15 bux a pop) and I think its as good as anything you would get from a restaurant around here. We have 6 people in our household and 10-12 inch pies has been enough, so far at least, not sure when I would want to cook 16" pies, might be nice for making flatbreads though.
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Dec 26, 2022 22:33
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