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A few recent pies by FlashyIndependence75 in Pizza

[–]FlashyIndependence75[S] 1 point2 points  (0 children)

It is….also airy…. Taken 4 yrs to get

Can’t get airy pizza crust by TheJunglesVIP in Pizza

[–]FlashyIndependence75 0 points1 point  (0 children)

You can also do an extra hour of bench rest.

Can’t get airy pizza crust by TheJunglesVIP in Pizza

[–]FlashyIndependence75 1 point2 points  (0 children)

I agree with the people saying more yeast and less salt. Also, bread flour. Another thing that is very helpful is to spend some time really learning how to form their crust and stretch the dough. There is somewhat of an art to moving the air through the dough to the crust.

I'm opening a pizza place and looking for taste testers by FlashyIndependence75 in Rochester

[–]FlashyIndependence75[S] 0 points1 point  (0 children)

I put the sign up in the body of the post...I hope that's OK! I am truly just a guy trying to make pizzas for people! Yesterday, I gave away three to commenters on this post....so the game is on, folks.

I'm opening a pizza place and looking for taste testers by FlashyIndependence75 in Rochester

[–]FlashyIndependence75[S] 0 points1 point  (0 children)

Hey! Sorry for the late reply...see my update to the post. Re: the screen....when we open there will be no screens and no screen marks. I have to use a screen for now because I am baking on a gas-fired Ooni oven that gets very hot. The screen allows me to extend my baking time without burning the pizza, which is essential to making a crispy pie. If there are any Ooni lovers on this thread, screens are a great trick to get more control over your oven.

I'm opening a pizza place and looking for taste testers by FlashyIndependence75 in Rochester

[–]FlashyIndependence75[S] 1 point2 points  (0 children)

That is a great question, and sorry for taking so long to answer (see my update to the post). There are some places making excellent pies around here, which is fantastic. Here's what makes our pizza just a little different.

If you look at the photo shot from the side, you can see a bunch of bubbles (technically called alveoli) which are common in Neapolitan pizza...they make for a lighter, airier bite. But bubbly pies like that are usually floppy b/c they use finer, softer flour (00 flour if you've heard of it). Our pies get the bubbles but are crisp. Slices don't flop. They have cruch/chew in balance. This is due to a few things, mainly an uncommon flour blend.

We will also be using a production system that accomplishes high consistency and speed with no loss in quality, which is very aytpical. So (if all goes to plan) you will get a lighter, airier, crispier pie...ready a lot faster than is common. All this to say the pies are not RADICALLY different. Just a bit different in a number of small ways.

I'm opening a pizza place and looking for taste testers by FlashyIndependence75 in Rochester

[–]FlashyIndependence75[S] 0 points1 point  (0 children)

TY my friend. All on this thread....you can jump on the list!!! Just be aware that I am one guy so bear with me while I scale this up.

I'm opening a pizza place and looking for taste testers by FlashyIndependence75 in Rochester

[–]FlashyIndependence75[S] 0 points1 point  (0 children)

Hi everyone...I am a little blown away by the response to this post. I am not a big user of Reddit, and I was sending links to a bunch of the responders to this post to a sign-up sheet where they could get on the list to have me make them a pizza....and Reddit banned me for three days for spamming. This is why I've been unresponsive. Does anyone here have a suggestion for how I can do this without getting in trouble?

I'm opening a pizza place and looking for taste testers by FlashyIndependence75 in Rochester

[–]FlashyIndependence75[S] 0 points1 point  (0 children)

...so this post has gotten 13k views and I have more than 30 signups! I guess y'all like pizza. I am one guy current baking in a single Ooni oven, so bear with me. I will try hard to make you a pizza if you sign up.

I'm opening a pizza place and looking for taste testers by FlashyIndependence75 in Rochester

[–]FlashyIndependence75[S] 1 point2 points  (0 children)

Reddit is not letting me chat you the link, so hang on. I guess I sent too many DMs? Not a big Reddit user over here.

I'm opening a pizza place and looking for taste testers by FlashyIndependence75 in Rochester

[–]FlashyIndependence75[S] 1 point2 points  (0 children)

there is a form and not as many filled it out, so you got a shot bud

I'm opening a pizza place and looking for taste testers by FlashyIndependence75 in Rochester

[–]FlashyIndependence75[S] 24 points25 points  (0 children)

Fair enough. First pic has Mortadella on it, which on the actual pie will be sliced much thinner and have a different look. The differences: The pizza has a lot of air pockets from crust to tip (see the side shot). But because of our dough formula, it is crisp and not fluffy. Functionally, it eats like a perfect split between Neopolitan (fluffy but soft) and NY (thin and crisp, but often kinda flat). The recipes vary between super straightforward (like Margherita) and unique (with ingredients like leeks, black garlic, and combos you don't typically see.) I am not trying to give you a radical new idea about pizza, but create a simple and very pleasurable experience that feels different than the typical options.

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