First delivery yesterday


I delivered a couple of pies yesterday to a local restaurant in SF to give the owners and their two chefs an idea what my pies are all about, taste- and crust-wise.

One was a plain sausage (upon request by a chef), the other one was pepperoni & sausage.

Both pizzas were very well received and only lasted a few minutes before they were gone. Some patrons also got a sample and were asking when that pizza would be on the menu.

The delivery was mostly done to see how they would like such pies since I and the owners have kicked an idea of having a bi-monthly pizza pop-up at their place.

The dough itself was very similar to Tony's Master dough but with a few modifications, mainly in the hydration and yeast departments.

The reward was a couple of drinks and a cold one afterwards with my wife.

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Mike K.
posted about 2 years ago

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Sweet, great idea. Hope it works out for you

Gil W.
posted about 2 years ago

Thanks, Gil. We'll see when or if the pop-ups come to fruition but yesterday was a first step.

- Mike   about 2 years ago


Nice job Mike. Pizzas look amazing. What oz dough balls did you use? What size pizzas? They look like a 16 inch. How did the dough hold up and how far was the delivery ? Meaning how many minutes did it take to get there. Let me know when you start the pop up..

Tony Gemignani admin
posted about 2 years ago


TG,

They were both 16" pizzas at almost 19oz each.

I know that's a lot but I was shooting for a nice, puffy and larger than usual cornicione/rim. Center had a nice thin crust, though.

Both pies were almost baked out but due to traffic congestion from the north end of the Waldo Tunnel to almost Pierce & Lombard, I opted to reheat them in one of their ovens on reversed full-size baking sheet.

It normally takes about 7-8 mins to get there, yesterday it took over 30 mins.

We're shooting for a start-up date of Mid-September for the Pop-up, with the start of football season but it is not written in stone. It'll be most likely a bi-monthly thing, not every weekend or every day.

As soon as all the details are hammered out, I'll let you know and will post it on FB as well. Would be awesome to see you there!

Mike

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Mike K.
posted about 2 years ago


Be careful Mike, he might come to shut down the competition :P

Gil W.
posted about 2 years ago


Nice job Mike. I hope your customers gave the delivery driver a nice tip! These pies look amazing and I'm not surprised they only lasted a few minutes.

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Raj Irukulla admin
posted about 2 years ago


Gil,

I'll be ready! lol But the way I know TG, he might just come in to eat...or help...or both. :-)

Raj,

Thanks for the kind words. Gotta a few nice drinks out of the guys. So far everyone was pretty satisfied with those two pizzas. Got a text later on at home from one of the chefs, saying the pies were exceptional. I think that's a start.

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Mike K.
posted about 2 years ago


When I finally come to SF, i'll let you know so I can help you with a pop up or we can go to tony's restaurant. Never been that far north in cali

Gil W.
posted about 2 years ago


Gil,

Let's go and see TG and eat. It's a great experience and a true pizza journey from NY-style slices to Neapolitan to coal-fired and pizza by the meter. Truly awesome.

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Mike K.
posted about 2 years ago


When I come, we are sampling one of each type of pizza no matter what :)

Gil W.
posted about 2 years ago


Gil,

I'll make sure I won't eat three days prior to that event!

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Mike K.
posted about 2 years ago


Mike, I'd love to sample the goods. Please let me know when you're planning the next pop up.

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Raj Irukulla admin
posted about 2 years ago

Absolutely. I'll send you the info once everything's confirmed.

- Mike   about 2 years ago


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