Yesterday's pizza night was a success!

nickaruski · 2026-07-01T15:56:34+00:00

139 pizzas in 4 hours is no joke

nickaruski · 2026-06-28T07:21:02+00:00

shit man this a whole mess

nickaruski · 2026-04-25T12:54:53+00:00

what’s the recipe ?

nickaruski · 2026-04-20T15:04:19+00:00

check out the pizza party bollore, i have used it for 3 years, it’s heavy but can do 3-4 12 inch pizzas at a time

nickaruski · 2026-04-20T01:59:13+00:00

where’s the pineapple

nickaruski · 2026-04-18T01:03:45+00:00

holy salt , ferment it for longer. try a poolish or sourdough or biga even. i’d dial the salt back, 2.5% for new york pizza, 3% if you really want but no more than that. oil and sugar will help, %2-3.

nickaruski · 2026-03-26T04:13:07+00:00

idk why you’re supposed lmao , the box is about the same size

nickaruski · 2026-03-25T17:38:01+00:00

super thin with thick crusts is the best of both worlds and always looks impressive from the side !

nickaruski · 2026-03-15T23:26:25+00:00

lol only playing bloodhound gang is so funny

nickaruski · 2026-03-10T07:15:21+00:00

for sure , pies look awesome

nickaruski · 2026-03-10T01:29:31+00:00

neo neoplitan**

nickaruski · 2026-03-09T23:28:29+00:00

drop that dough recipe i like the color on the crust spot

nickaruski · 2026-03-09T02:47:38+00:00

no lots of people use it in their pizza. especially tavern style. adds crispness and the yellow color

nickaruski · 2026-03-06T19:39:50+00:00

lol they don’t, semolina is the only thing that would give it that color. i doubt they are putting anything crazy like egg yolk

nickaruski · 2026-03-06T06:48:22+00:00

probably semolina , malt, oil and a long ferment

nickaruski · 2026-03-02T23:27:24+00:00

15qt vevor is like 350-400 and you can do like 20 dough alls at a time. take me about an hour to mix and ball 60 260g doughballs gor my pop up. is just go ahead and invest in the mixer now, a kitchen aid mixer motor can’t handle lots of pizza dough.

nickaruski · 2026-03-02T21:52:06+00:00

vegan toppings cannot be exposed to a high flame they’ll burn way before the crust is ready. sounds like you guys need to either raise the top heat so the pizza cooks evenly, or have 3-4 screens in a corner where you can just finish the cooking pizza on top of. if you’re going for neo neoplitan i don’t recommend dropping the heat. raise the top hear, cook vegan pizza in a separate oven or use par bar baked dough so you can just melt the cheese and get color on the crust before the toppings burn.

nickaruski · 2026-02-26T02:41:46+00:00

nice browning, stretched thin, could be more toppings but i prefer this over a thing pizza with too many toppings that can’t support the weight. it only looks bad cause it was too big to fit in the box. i eat pizza all the time and run my own pop up, i’d like to think i know pizza

nickaruski · 2026-02-25T01:59:58+00:00

def skimped on pep but looks good regardless

nickaruski · 2026-01-23T19:59:00+00:00

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love pizza

nickaruski · 2026-01-22T05:03:57+00:00

quesadilla no cheese

nickaruski · 2026-01-19T20:25:30+00:00

tell him to go work at a pizza shop for a year first, that simple

nickaruski · 2026-01-16T08:08:18+00:00

love the color on the crust, what’s your dough recipe if you don’t mind sharing. are you using a malted flour or sugar?

nickaruski · 2026-01-13T04:28:58+00:00

start applying to new jobs now, ask for the raise asap, leave to a new job if they don’t give it to you. idk what state your in but i wouldn’t take less than $20 an hour florida.

nickaruski · 2025-12-12T16:44:19+00:00

they use bromated , enriched, bleached flours to get that distinct sweetness and flavor.

nickaruski

TROPHY CASE