Good luck Tyson! I look forward to coming by when I'm in NYC for a meal, and to share my own misery stories of opening up in Chicago!
@canihavesome - Unfortunately, lots of regulatory agencies, both governmental and not, make their money based on the visits... and additional money if they're hired on for "consultation" to help pass the test. It's quite a racket how they're able to do this! I've seen the same in the healthcare industry where I used to work around the regulatory agencies there. Unfortunately, I had no idea it was the same in the food industry...
Sorry to hear about the crookedness of NYC inspectors! I've had a few investors read this article and told me they don't envy us at all... opening a restaurant is quite a journey... but at least you have plenty of good stories to tell later!
Keep your chin up! Can't wait to try some of your BBQ when I visit NYC soon...
@Kenji - This looks phenomenal! Definitely going to make this for a few upcoming parties... And I"ll have to think about how this may be adaptable to a woodfired oven roaring at higher temps....
So much truth to this... it's scary. Seriously, who knew location would be that tough to find? Tyson, as someone who's been looking for a spot to open up Paulie Gee's in Chicago since Oct/Nov of 2013, I feel for you! Good luck with the new spot, and can't wait to come check you out when I'm in town!
Jonathan has one of the most authentic Neapolitan pies that my wife and I have ever had... it's true, after visiting Naples, we came back and ate at Spacca again, and it was like being transported back... the flavors, the balance. His passion comes through in every pie, and he is a generous mentor as well! (He sat with Paulie and I for a long time, and shared plenty of notes, and then proceeded to give us a tour of his operations!) Phenomenal guy that I've had the honor of getting to know!
@Fredipus - Haha... you sound like a true pizza fanatic... in my case, it will definitely be "my oven has barely had enough time to cure", especially now that I've sold the mobile. (It was like being dumped for the first time watching it being pulled out of my driveway...) The hard part will be restraining myself from firing it up to full force and getting some pies in there once it's installed... that two-three week cure is going to drive me insane.
@Cpd007 - I'm just as antsy as you! Trust me, I'm not dragging my feet here... sometimes it just feels like the world doesn't turn fast enough.
And it sounds like I need to check out Villa Nova... I've been toying with a good homemade Chicago sausage recipe with no success. Perhaps I need some inspiration or some tips from here.
@Mfrapp - Not that we've heard... I'm signed up for their "updates" and have never received a single update either. I'm guessing it's a done deal unfortunately.
@Nick - Excellent overview! I've been trying to find a chance to try Burt's for a few years now, and this just solidifies my need to go... once I leave my job in a few weeks to get ready to transition to opening up PG's Chicago, I'll actually have free time to hit up Burts! Looking forward to a great experience there!
Also, glad to see there hasn't been much Chicago Deep Dish hatred in the comments yet! Here's hoping I'm not baiting those folks...
Would've loved to be able to come it for this! I guess I have a few sites to visit when I come out to PG's for some training instead... Congrats on five years Paulie!
I'm in! Can't wait to get my hands on one!
@cpd007 - A gyro test would definitely be interesting... be able to replicate it at home would be quite the challenge I'd think.
@jessyjee04 - Yup, Hot Doug's is closing on Oct 3rd. http://www.hotdougs.com/
I actually stopped by to grab a dog around noon on a Saturday, and it took 3.5 hours... by then, I was hungry enough to eat a few more. I congratulated Doug on the impending retirement, and asked if he was planning to do any other food related endeavors next (offering to have him possibly join Paulie Gee's Chicago for a guest night or something to design some sausage related pie specialties). Per his own words, he doesn't want to do anything in food again... will be interesting to see where he goes next!
Interesting study, contrary to Meat Guy's statements that this isn't an appropriate recipe. As someone who's working on making my own Italian beef, I'm looking forward to testing out your recipe! (Though likely at the 130 degree mark so that the woodfired oven can finish it...)
Thanks for posting!
@cpd007 - Absolutely! Looking forward to meeting you in person.. possibly before the open of PG? A few PMF folks are thinking about a Chicago pizza get together at someone's home...
Thanks for the tips! Trust me when I say we've been checking out those spaces... and if we could've pulled the trigger, we probably would've done so already. ;)
@Orange3324 - We've expanded the search a bit to include a few other area (Wicker, University Village, etc.) but the focus is still UKV/Wicker/West Town. Bummer for us as well! I can't wait to get started already!
I think I've had a couple of pizza revelations honestly... but two of them really stick out to me; the very first time (no one forgets their first time) and the most recent one which triggered me getting into food business.
First time - I had collected four BookIt coupons from reading in school, and was able to take my family to PizzaHut. It was the first time I got to treat my family to a meal (dad, mom, grandparents, and my baby sister) while selecting my own personal pan pizza ingredients!
Most recent time - My wife had just left her corporate job, and decided to open up her hybrid practice. It was her last day, and by the time she got home, it was 9:00 PM and we were both tired, didn't want to make food, and felt like going out to try a new restaurant to celebrate. We went to a local Neapolitan wood fired pizza place, sat at the pizza bar, and had an amazing pizza... I don't know if it was the tiredness, hunger, excitement of starting of her starting a new business, or something else entirely, but it triggered my obsession for Neapolitan-style pizza. And kicked off the start of my catering company, Za Pi, which has eventually led me to working with Paulie Gee to open up in Chicago.
@Orange3324 - Unfortunately not. We had a few potential spots that we were negotiating, but various reasons have put a pause on those. Just went out this past Friday to check out four more locations, and a few that have potential. Will let you know as soon as we're able to sign a lease!
@Kenji - Sounds like you hit the major spots! Looking forward to that Giordano's article!
@Kenji - Glad to see you filling your Chicago deep dish gap! If you're ever in town for more research, would love to meet up sometime and hit up a few spots! (Lou's, Pizano's, etc.) And I'm sure the Chicago crew can tell you that there are plenty of other Chicago-centric foods you should check out as well (Italian beef, Jibarito, Chicago thin/bar pies, etc.)
It's been a pleasure being able to see and read about the various pies people make at home, and an honor to be featured here every once in awhile while getting feedback from folks on the different spins on pie I've been pursuing!
Mondays just won't be the same with MPM... You've been a great crowd, I've learned a lot, and hopefully will continue to learn more and reach that "perfect" pie someday.
If you're in the Chicago area, please come visit Paulie Gee's when we open up! Would be great to catch up with some MPMers!
Instagram account: derricktung (lots of food pics, with more and more pies mixed in)
Twitter: ninjak80 (mostly a repeat of Instagram posts)
Adam, if you ever decide to pull together an easy way for us to post pie pics, let me know! I'd be happy to contribute or help!
@Michael M - Great combination of toppings! Those pine nuts get pricey though...
@Mark E - No shame in using TJs. In my early days of pizza making, I definitely utilized TJ dough and sauce. Now that I plan ahead more for pizza making, I can't go back... but it was a pretty good dough to use!
@KTC - Beautiful pic, and nice melding of the ingredients!
@Jerryaldo - Hope you don't have a 50 lb bag of the stuff! If so, ti's time to rip out some raviolis!
@CupofPoodles - Homemade ricotta? Do share!
@Crkoller - That crust looks perfect!
@BrandtBL - Very nice! The other way I've seen a similar pie is done with asparagus coins (mandolin instead of shaved). Very tasty, and less "roughage" to chew through if the asparagus isn't all done.
@Bella Regina - That's ingenious!
@Obsauced - Love the name!
@Rockyracoon82 - So who won? Robertas or Motorino? ;)
@Okaru - Are you liking the Kettle Pizza set up vs. your home oven? I'm sure your experience will go up leaps and bounds as you use it more..
@Tanner - That's my kind of spicy pizza! Looks delicious! Do you prefer the Kettle to the WFO now?
@konijnjesbroek - Nope... good call, I'll have to give that a try with my next batch!
WFO's are truly in full force! It's the good weather that finally hit for a bit... Nice pies all! I'm heading to NYC a few times in the next couple months, so will definitely have to give Roberta's a try...
@Adam - Good luck with that pop up! That pie looks mighty fine!
@Wilwn - Thanks for the tip! Pork on pork? Yes please. Also, did you somke your own oysters? Sounds like a great combination!
@All - Beautiful pies! Lots of classic looking pies!
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