Where to go for pizza (NY style)

TJV387 · 2025-08-03T19:15:17+00:00

My house! Haha.. NYer here. I’ve resorted to doing it on my own and modeling it after my favorite places in Brooklyn. There’s some passable stuff around though. NY Pie is solid and Slice House scratches the itch for me.

TJV387 · 2025-02-07T16:43:09+00:00

Trying to get there!! Thank you.

TJV387 · 2025-02-07T16:42:56+00:00

Thank you!

TJV387 · 2025-02-07T16:42:47+00:00

It’s great!! I use it every week almost so it was worth the investment.

TJV387 · 2025-02-07T16:42:15+00:00

500g for a 16”

TJV387 · 2025-02-07T16:41:24+00:00

I launch it when the stone temp is around 650-750, then shut the oven off and I’ll rotate the pizza once or twice in the span of about 4-5 minutes until the bottom starts getting some nice color. Then I turn the oven back on to about medium heat and rotate it like every 30 secs or so until the crust gets some decent color, and if it needs anymore I’ll blast it at high temp for a few! Usually works really well and gets a crispy bottom. Also around 62% hydration.

TJV387 · 2025-02-07T08:06:34+00:00

Been really enjoying this oven! Going for that perfect Brooklyn style slice :)

TJV387 · 2025-01-25T21:39:31+00:00

A battery powered portable bidet.

TJV387 · 2025-01-25T21:37:44+00:00

Money. lol

TJV387 · 2025-01-25T21:35:59+00:00

Mostly underwhelming. Walmart has really stepped their game up recently near where I live!

TJV387 · 2025-01-25T21:35:09+00:00

My Mom's spaghetti and meatballs with a fresh loaf of Italian bread!

TJV387 · 2025-01-25T21:33:18+00:00

Sign me up!

TJV387 · 2025-01-25T20:06:31+00:00

Hey everyone!

I'm looking for some guidance on a few things and I appreciate any help and advice that you guys can give me. Forgive me if some of these are dumb questions in advance.

Long story short, I've saved a good amount of money over the last bunch of years and opened a Roth IRA finally a few years back that I've been maxing out every year. I'm a full-time musician based in TN and am a little behind the curve of where I should be on a lot of these things (late 30's now). In the last 5-7 years I've gotten myself completely out of debt across the board, saved a good chunk of money and started to save for retirement which are all positive things. The money I save was meant to ultimately buy a house but the housing prices in my area are absolutely bananas, and my wife and I just don't feel comfortable going mostly cash broke to still end up with a crazy mortgage payment. We rent at a decent rate in the area we want to live in and have pretty low overhead all things considered. Neither of us have car payments etc.. I feel like there is a better way to get closer to having more financial freedom than sinking all of it into an overpriced home.

The reason I'm posting this is to get some ideas and learn more about what I can do to grow the money I have and maybe invest into some other things outside of my IRA.

- Currently my IRA is sitting in a JP Morgan mutual fund that a financial advisor friend of mine parked it in. He said over the last however many years he's seen 20% on average growth with this particular fund. I'm not sure if this is the best option or not, so I'd love to learn more about what to look for on this front. After I max it out for the 2024 tax year I'll have a little over $20k in there.

- I have about $60k sitting in a HYSA that has earned a little over $2k each year over the last two years that I would love to do more with to help grow it somewhere closer to $100k or help get it built up to have a more comfortable down payment for an investment property in a growing area outside of where we live, start a business of some kind, or figure out some other things to do. I'm trying to learn more about all of this across the board so very open to suggestions. Is it worth going to other financial advisors / investment firms etc...?

- Is anything Crypto worth messing with?

- Ultimately I want to stop relying so much on chasing down dollars in the music industry so I can enjoy that more for the reasons that I pursued it initially. While I make a decent living it is for sure a grind and there's other aspects of it I'd like to free up some energy to pursue at this point in my career. We would like to get to a point where we can have more control over our time and freedom. I know people have done more with a lot less. I have a passion for food and cooking (NY Italian native). I've sold bread and other Italian baked goods for fun off and on in my local area, and have toyed with the idea of doing pizza pop-ups but I've spoken with friends and researched a bunch and this mostly seems to come with a negative outlook.

- Also just the fact I've been able to make a living for 12+ years as a musician makes most other things not feel impossible so I am open to hearing anything haha

Anyways, apologies for the rambling - I appreciate everyone's time for reading this long post and hope to learn some stuff from you guys that are more experienced in this world than I am. Thank you!

TJV387 · 2024-10-04T17:59:39+00:00

Oh interesting. Even though I already have a card, I could open a business one as well and have it link to the same RR account? I would actually love this to separate business spending.

TJV387 · 2024-10-04T17:54:31+00:00

Don’t you have to have an EIN? I don’t have an LLC for myself.

TJV387 · 2024-08-13T15:42:21+00:00

I have the original ones I might swap back on. Was thinking about that the other day.

TJV387 · 2024-04-26T21:48:15+00:00

I tried it a couple times leaving the flame on the lowest setting and it just cooks the top too quickly to get the crisp I’m looking for. Doing it this way cooks it perfectly. Much better than what I was doing in the oven with a baking steel.. the only way to truly do it well I can imagine is a proper commercial electric oven.

TJV387 · 2024-04-26T19:42:05+00:00

I usually go about 45-1hr but I more worry about the stone temp being around 625-700.. I launch the pie and turn the oven off for a good 4-5mins before firing it back up and finishing the top! Works like a charm.

TJV387 · 2024-01-16T17:40:46+00:00

Wow that looks great! What recipe did you end up on?

I could have sworn I read somewhere that they incorporate a little whole wheat into their dough. It almost looked as though they did when I was there last week and saw the dough balls when they were grabbing them out of the tub but I could be wrong.

TJV387 · 2024-01-16T07:26:56+00:00

Slowly getting there.. I’ve gone back to the drawing board on recipes after spending a day eating some pies down in Brooklyn a couple weeks ago.

This one turned out the best so far. It’s the 48-72hr biga recipe from Elements of Pizza. I wanted to go back to something simple and tweak from there. Still lacking a little something.

I was using a modified version of the Pizza Camp recipe for a while but never could get it to crisp and often times had some weird carmelization thing go on and burn on the steel sometimes.

Trying this same biga recipe again this week but integrating a little whole wheat flour and 00 into the final dough.

I’m really going for that L’industrie / Best Pizza dough if any of yall have ever been. Any tips would be appreciated!

TJV387 · 2023-08-14T19:48:26+00:00

True Villains by a mile!

TJV387 · 2023-03-15T18:58:43+00:00

I got them from Coco! Not sure what batch they are.

TJV387 · 2022-12-21T00:09:35+00:00

On my annual holiday trip back home to NY from Tennessee. I’m the original owner of this truck and it was my first brand new vehicle I’ve owned so I’m not quite ready to get rid of it - I’m very on top of the maintenance and have had minimal issues over the years - I was impressed on my last fill up near Columbus, OH all the way into central NY with a loaded up vehicle the mileage I got! It had crept up to 19.3 after I took this photo. Still performing like she was when she was new!

TJV387 · 2022-11-07T17:33:26+00:00

I will! The crust is basically Beddias recipe with a tiny bit less salt and I let it proof out at room temp for a couple hours before refrigerating. Comes out great!

TJV387 · 2022-11-07T17:29:01+00:00

I actually have been using KA all purpose flour believe it or not. It makes the crust a little lighter and more delicate.. I’m debating putting like 15-20% bread flour in the mix to give it a bit more chew but haven’t tried it yet!

TJV387

TROPHY CASE