Rare to-go pizza pie today
Hello, Pizza pie aficionados,
File this under, if you can dream it you can be it! I plan to do N.Y. pizza my way. My take-it-or-leave-it rules are 1. No by the slice 2. No delivery 3. You don't have to go home, but you can't eat it here! Other things to mention, are limited hours/goods (get here early) with pizza only available on select days and times
Special take-out order today. Pepperoni and roasted red peppers. Three Italian kinds of cheese. Locatelli, low moisture content aged mozzarella, and Parmigiano Reggiano (aged 24 months) to finish. Playacting that my pipe dream/pie in the sky micro-bakery becomes a reality! This is actually a thank you to a friend for a favor received. Please, no nasty comments as to what is and what is not allowed by cottage baking laws. (I don't sell my baked goods.)
I like the the look of the little cupped pepperoni and how the grease stays in them. Do they crisp up? I saw some Hormel version in the market I may have to try. Good luck with you pizza parlor dream
Hi,MT.
These are the original Hormel Rosa Grande Pepperoni, yes they do crisp up as well as cup. I have heard about the new Hormel "Cupping" pepperoni, not sure what the difference is. I know that it is the natural casing on the Rosa Grande that makes for the cupping/crisping.
Regarding "The pizza parlor" I envision a very small-scale commercial certified from home bakery (micro) operation. Maybe 50-100 loaves a day to start, and Pizza offered a few select days a month. On none pizza days I would hope to sell out shortly after opening! Smile...
If God willing I can make a small-scale success, I would try and convince my son and stepson to come in with me. It is not easy for blue-collar young men to get ahead in these times we live in. It would mean everything to me to see them doing for themselves!
Do you intend to get a little bodega or doing it out of the house. If I was in the neighborhood I would get a slice and get you to make me one of your sandwiches to go.
I agree, It is difficult and not getting any easier for young men during these times of end stage capitalism. I don’t envy them being young and not having the opportunities that we were blessed with.
Maybe your joint will work like in the movie “Field of Dreams” If you build it people will come. They will hand over their money without asking how much for a slice of the real deal on a paper plate.
That is exciting Will, I wish you great success in your endeavor. I do hope you’ll keep us updated with how things go for you. I agree with Don, if you opened a place near me I’d be coming by from sandwiches, pizzas and your semolina loaves.
Benny
Career change has been an area of academic study and personal experience for me.
I'm not sure that people will change until they feel a lot of pain... such that the pain of change seems less than the pain of continuing the current path. And that pain will probably trigger a grieving process... which starts with denial.
At that key point, people benefit from challenging their limiting beliefs about their capabilities, finding patterns in their past that show their preferences and strengths at a conceptual level, exploring a wide range of options with an open mind, and talking to a lot of people in different roles and sometimes job-shadowing or even trying a role for a day.
I think the biggest barrier is actually self-limiting ideas about intelligence, learning, capacity for change, and personal agency. I think other major pitfalls are a failure to expand social contacts (those who know us best hold us back) and environmental options (look beyond the neighbourhood) which result in decreasing the potential for chance encounters with success. Chance is hugely important... so cranking up opportunities for positive chance is essential. Another major pitfall is focusing on being accepted into the low # of posted positions vs. purposefully defining and pursuing roles that have not even been advertised,
"What color is your parachute?" is a highly-regarded guide that reflects a constructive mindset for transitions.
Pizza looks great!
Cupping is from differential contraction (cooking). Small pepperoni diameter and thick slice tend toward cupping. Heat transfer into the top surface of the pepperoni causes shrinkage/contraction while the bottom side is protected from oven heat by cheese, sauce and crust.
Looks great... good luck!
In my area we have had several new pizzerias in the past year, in either a pop-up or ghost kitchen scenario. They are all better than any store-front pizzas. One just transitioned from ghost kitchen to sore front; I hope that doesn't degrade the quality in the future.
Almost universally I've noticed that pizza boxes have perforations for vents that go unused. I think using them would improve the quality of the pizza in a carry-out situation.