Another fun night making pizzas for the hood! The requests came in strong today so I broke my rules and made 12 pies. I feel like I'm close to being where I want to be on stretching this dough. I just needed to stretch them a touch more to get the texture and bake I was looking for. The last 4 or so pies were dialed. Really nice crunch, firm undercarriage, holds up well in the box too. Pretty stoked on that.
The support and feedback from the neighbors has been kind of overwhelming. Im used to catering for the film industry, where theres much more entitlement. Making pizzas for all sorts of different people around the hood has been super rewarding and fulfilling.
Taking the weekend off from pizza making. Back at it on Monday.
And thanks to everyone dropping positive comments the last few days. Really added some wind to my sails in wanting to work harder at making good pizza and reaching more people around me. There's some super talented people in this subreddit making incredible pies. You've all been great teachers and inspiring.
by TVchef
3 Comments
What kind of oven? I’d crush a few of those!!
Oh yea and also wanted to add. Ran the oven at 550 all night versus 500 previously. This is the temp I’m running from here out. Much better for doing back to back pies.
Any houses for sale in the neighborhood?