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As I wrote, I don't use an oven! Instead I finish the baking in a covered steel pan, and this does give a crisp bottom. > match a commercial pizza oven. "Mat
by graycat 7y ago
As I wrote, I don't use an oven! Instead I finish the baking in a covered steel pan, and this does give a crisp bottom.
> match a commercial pizza oven.
"Match" in what sense? What I described is different but works great.
For the 20 minutes, even in Manhattan, tough to take the order, make and bake the pizza, slice it, box it, and deliver it, all in 20 minutes.
For the quality, that's a matter of taste, but frozen, carryout, and delivery don't use better ingredients.
Whatever strong opinions some people in Manhattan may have about pizza, for the world of pizza, Manhattan is a very tiny place. E.g., apparently all or nearly all Sam's Clubs scattered all across the US sell 5 pound bags of part skim, shredded, Mozzarella cheese, and no doubt nearly all of it goes for pizza: Pizza is all over the US and much of the rest of the world -- in comparison, Manhattan is a small thing!
By the way, for delivering a pizza quickly, there is a fundamental problem made fully clear in queuing theory: The orders have to arrive essentially as a Poisson process. But the pizza shop has only fixed capacity in pizzas made per minute. So, we have random demand fed to a fixed resource. Then the pizza shop has just two alternatives, (i) deliver quickly but have a lot of expensive time where the delivery people are doing nothing and (2) delivery slowly, from a queue, where the delivery people are busy but the customers have to wait.
- darkwater 7y agoYou bake the pizza in a what? My Italian origins strongly disapprove this :/
- jobigoud 7y agoNot OP but when I have pizza leftovers I also reheat them in a frying pan. It works pretty well :-)
- graycat 7y agoSo far it looks like the flour, yeast, salt, water, sauce, cheese, and sausage don't know about transgressions of Italian origins and traditions!
- 18pfsmt 7y agoI think you should use a quality pizza stone, but you were unfairly treated for espousing the idea that one would choose to use quality ingredients, rather than accepting some inferior product (or at least a relatively expensive product).
- graycat 7y agoA pizza stone needs an oven, typically a quite hot oven, and some significantly long pre-heating. The stone gives a crisp bottom. For the actual, final baking, I'm not using an oven and am using just a common, restaurant style, all steel saute pan with a circular flat bottom about 8" in diameter. So, I get the bottom of the pizza crisp and as brown as I want. And I cover the pan to create an oven that does cook the dough some more and melt the cheese. All of this is my response to the OP about shrinkflation. I've outlined a response -- 20 minutes, 9 cents of flour, crisp bottom, sauce, cheese, and sausage of your choice, etc. My post is just in response to the OP's shrinkflation and not throwing down a gauntlet as the world's greatest pizza, better than NYC, Chicago, Naples, etc. For one, do some arithmetic on the 1 kg of flour, split 8 ways, and the 7" diameter -- get a relatively thick pizza, and people who want pizza very thin might not be happy.
- pjmorris 7y agoI've wondered whether an unbaked pizza could be slotted in to a preheated pizza stone 'cage', slipped in to a heat sink type cooler for transportation, and bake while it's on its way to its destination. Assuming the details could be worked out, the customer would have hotter, fresher pizza, and the pizza shop could better match its resources to demand. Even if the tech could be worked out, it seems accident prone compared to the current situation.
- 18pfsmt 7y agoAs I read your parent's comment, my mind was drifting in the direction of your comment. Domino's is said to be working on such a thing, but more of warming rather than a cooking setup. The good pizza places I know use ovens that are ~500F. A couple issues: Is that feasible or safe in a vehicle? How about different distances to the delivery location resulting in overcooking/undercooking some pizzas? I live a couple blocks from a pizza place. I order, wait 10 min, then turn on my oven, and then pick it up 10 min later.
- gnicholas 7y agoSee Zume Pizza: https://mashable.com/2018/04/25/zume-pizza-robot-delivery-trucks/ https://mashable.com/2018/04/25/zume-pizza-robot-delivery-tr...