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Video: Why Di Fara Costs $5 a Slice
Catching up on Slice here...
So, everyone agrees that Dom is slow, right? How long does it take him to work on a pizza, including stretching, grating cheeses, putting on basil and oil, staring at it, etc? Can it be less than 5 minutes?
The reason I ask is that he says he does up to 100 a day, which would have to be more than 12 an hour, I think. It doesn't seem possible.
Video: Imagine There's No Pizza
"I was trying to make a joke that just did not work" - me, too. That was part of why I went with the Rick Parry follow-up.
So far, the quakes have been interesting but not damaging. I'm just hoping the quake nerds don't have to change their minds later and call these fore-shocks
Video: Imagine There's No Pizza
Razzin' me? My point? None of what I said was in earnest. I was making dumb political allusions - first to those who said that Obama wasn't a real African-American, and then to Rick Parry's debate finesse.
[just felt another aftershock, must go to usgs.gov now]
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First Look: Some Great Pizza at Emilia's Pizzeria in Berkeley, California
Posted by Adam Kuban, September 14, 2009 at 8:45 AM
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Recent Quizzes
f r y got 87% correct on Match the pizza-maker to the pizzeria he or she is most associated with
Quiz posted by Adam Kuban, August 27, 2010 at 3:55 PM
f r y got 87% correct on Slice Quiz No. 1
Quiz posted by Adam Kuban, February 10, 2010 at 3:55 PM
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Recent Comments
San Francisco's Mobile Pizza Truck Population Doubles
Caleb: I'll bet it's not going to be much hotter than Flour+Water. Imagine having to work a whole shift 2 or 3 feet from the open oven, with the fire pointing, so to speak, right at your back. It's rarely hot in SF, so that helps. I wonder if it will be black, like Casey's.
I considered buying a wood-fired pizza truck a few years ago, and I checked it out with the oven fired. It wasn't too bad. My wife hated the truck idea, however.
Video: Why Di Fara Costs $5 a Slice
Catching up on Slice here...
So, everyone agrees that Dom is slow, right? How long does it take him to work on a pizza, including stretching, grating cheeses, putting on basil and oil, staring at it, etc? Can it be less than 5 minutes?
The reason I ask is that he says he does up to 100 a day, which would have to be more than 12 an hour, I think. It doesn't seem possible.
Video: Imagine There's No Pizza
"I was trying to make a joke that just did not work" - me, too. That was part of why I went with the Rick Parry follow-up.
So far, the quakes have been interesting but not damaging. I'm just hoping the quake nerds don't have to change their minds later and call these fore-shocks
Video: Imagine There's No Pizza
Razzin' me? My point? None of what I said was in earnest. I was making dumb political allusions - first to those who said that Obama wasn't a real African-American, and then to Rick Parry's debate finesse.
[just felt another aftershock, must go to usgs.gov now]
Video: Imagine There's No Pizza
I meant that skipping straight to the CEO level without actually making pizza was not authentic, not that giant pizza chains don't make authentic pizza. I was — was before I was before the mamby pamby pizzas, from the standpoint of I was against the pistachio-nut pizzas before I was for the pistachio-nut pizzas.
Video: Imagine There's No Pizza
I meant "Pizz-American".
But then I wonder - is Cain a real Pizz-American? His first and only pizza job was as CEO of a giant pizza chain. He's not a product of an authentic Pizz-American upbringing.
Video: Imagine There's No Pizza
I can't say I agree with all of Cain's politics, but I think it is time that we put aside politics and achieve a greater goal: the long-overdue election of this country's first Pizz-America President.
Pizza Delivery and the Economics of Reputation
If a place has significant capacity constraints, like Pizzicletta (sp?), then I think the owner's decision to only offer the product at best is 110% justifiable. While I've got capacity constraints, I've also got significant seating constraints, so I can't even strongly encourage my guests to dine in. I have a lot of very-regulars (more or less weeklies) that haven't ever had one straight out of the oven. I do encourage the very-regulars to try it at the store once to see what they might be missing, but these are very much creatures of habit.
Caleb - you might want to consider pretending Yelp doesn't exist. It's not a good source of feedback. The negative reviews, when they come, aren't likely to be very constructive. I haven't been back on Yelp since I got my first (?) 1-star review from someone who said I was rude and unaccommodating, because I told him he couldn't eat at a table when he came in to pick up a pizza that he had ordered for take out. I think he omitted from his review the fact that we take reservations and the table had been reserved (with a sign on the table indicating so) hours earlier by the next customer. The haters also tend to pad their reviews with made-up stuff. And you'll probably get some reviews from contrarians, too, who will say that you're a bad person because other people like what you do more than they do. I knew the nature of Yelp before I had my own place, but it still drives me crazy. I'd much rather have people come in based on first-hand referrals, anyway, so I try not to think about what might be going on on Yelp.
The 8 Best Pizzas in San Francisco and the Bay Area
If memory serves me well, nettles aren't seasonal. Which is unfortunate for those to whom they are weeds, and those that have to work with them. Lucky for you, they don't sting after they are cooked.
Also, I don't recommend showing up at Emilia's early. The calling ahead part - that's the ticket.
Building a Pizzeria: Slinging Pies, Living the Dream, and Running a Small Business
But, snarkiness aside, you should look into the ergonomics of what you're doing. I changed how I grip my peel, and it did wonders for my pizza elbow.
Building a Pizzeria: Slinging Pies, Living the Dream, and Running a Small Business
If demand is higher than supply, clearly you should mess up the supply. Not only can you make more dough, you can make it less demand-worthy. Then it would be easier to get one. At least until you completely blow out your arms.
Papa's Tomato Pies Vies with Lombardi's for Title of Oldest Pizzeria in America
AK - the name F+W refers to the pastas as well.
Who Makes the Best Chicago-Style Deep Dish Pizza in San Francisco?
But, pgym, the objective was "Finding the Best Chicago Pizza in San Francisco." You can get fresh, hot Patxi's Chicago pies in SF, but you can't get fresh, hot Gino's pies in SF.
Who Makes the Best Chicago-Style Deep Dish Pizza in San Francisco?
"All these pizzas were of Chicago Deep Dish style--not the "stuffed" variety."
Since the purpose was simply determining which "pizza" people liked best, I guess it doesn't matter that they didn't notice that Zachary's is stuffed. Or maybe I'm missing something.
From http://www.zacharys.com/about.html : "Zachary’s offers 2 styles of pizza: a Chicago-style stuffed pizza and a traditional thin crust pizza."
Friday Pizza Quiz
I thought "B and D" was supposed to be the name of a pizzeria. I figured it out after seeing "A and C" later.
Paulie Gee's to Open Tuesday, March 9
Congrats, Paulie. I'll stick to one piece of advice here: beware of the physical demands. Going quickly from occasional pizza making to 40ish hours a week in (what will indubitably be) a high demand pizzeria poses risks to your wrists, arms, back, knees...pretty much your whole body. Even my relatively minor change from 12" pizzas to (many fewer) 18" pizzas has caused me a couple of problems. One of many reasons to try to start out slow.
Sunset Magazine Picks the Bay Area's 'Hottest' Pizza
@lapm: not sure about the pizza provocateurs; maybe just the person who puts the TOC together at Sunset. The pizza scene here has heated up, but pretty much on just one side of the spectrum. We are still lacking sorely in the slice joint department. NYC has a culture of people walking around eating pizza all the time. SF doesn't yet. It may never - there're a lot more hills here.
Sunset Magazine Picks the Bay Area's 'Hottest' Pizza
In the printed mag, the table of contents says "The Bay Area has fast become the country's pizza capital." So, there you go.
LAPM: you're probably thinking of Nate Appleman, who was actually the second to be chef @ A16, and last year moved to New York City, the former pizza capital of the USA.
Trending: Hot Soppressata Is the New Pepperoni
@canerosso: yes, Calabrian chilis: "to make hot any recipe". Got addicted to those at Pizzaiolo, and keep a stash at my shop, though they're not on the menu yet.
Anybody going out to buy Daniele or Boar's Head salumi (or who already has some) should be aware of a large Class I recall announced yesterday or so.
'There's No Mastering of It. You Engage'
I can confirm that my friend and fellow pizza maker has resigned his post, in order to spend time on other projects. Not Chris Bianco, though. Different guy. Chris should be back at it soon.
Quote and Comment of the Day: 'I'm Disturbed by This Movement'
Was it clear when I said "No, seriously" in my second comment that I wasn't being serious in my first comment? I would like to see pics, however. The shens part was the not-serious part.
Now I feel like Jon Favreau in Swingers.
Quote and Comment of the Day: 'I'm Disturbed by This Movement'
No, seriously, I almost asked about this last time you mentioned it. I even found your blog and read it hoping for more info. CB once told me he had someone who could step in for him in an emergency, but I've never heard of it happening. He's got someone who helps him all the time (without saying a word), so I'd take his claim a little loosely, even if he has been there every night.
Pizza Madness 2009: I Left My Heartburn in San Francisco
As I was catching up on pizza news, I was shocked to read this from the Darsky interview from SF Weekly:
Favorite music to cook by?
Johnny "Guitar" Watson, "Superman Lover."
What!? That was MY song at Pizzaiolo. In fairness to Darsky, that might have been before his time - I think Johnny "Guitar" Watson was banned from Pizzaiolo before he started.
In any case, Fela Kuti is better for cooking, anyway. As are the Talking Heads and Mingus (esp. "Cumbia and Jazz Fusion"). "Superman Lover" is still pretty fly though.
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First Look: Some Great Pizza at Emilia's Pizzeria in Berkeley, California
Posted by Adam Kuban, September 14, 2009 at 8:45 AM
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Quizzes
f r y got 87% correct on Match the pizza-maker to the pizzeria he or she is most associated with
Quiz posted by Adam Kuban, August 27, 2010 at 3:55 PM
f r y got 87% correct on Slice Quiz No. 1
Quiz posted by Adam Kuban, February 10, 2010 at 3:55 PM
Caleb: I'll bet it's not going to be much hotter than Flour+Water. Imagine having to work a whole shift 2 or 3 feet from the open oven, with the fire pointing, so to speak, right at your back. It's rarely hot in SF, so that helps. I wonder if it will be black, like Casey's.
I considered buying a wood-fired pizza truck a few years ago, and I checked it out with the oven fired. It wasn't too bad. My wife hated the truck idea, however.