MOJO in Florida | Page 2 | The Boneyard

MOJO in Florida

August_West said:
No not the best places but Most. I don't have a coal fired brick oven that goes up to 1100-1200 degrees. Mine ( propane fired) gets up to about 900 though.
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Hundred bucks I make better pizza than you.
 
mauconnfan said:
We would have to have an independent BBY study b with several BYers to attend and taste test then vote without knowing who's is who's. And beer is a must to get the best results, both from the taste test and the amount of people to show up.
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You really only need me.
 
.-.
A couple of months ago I bought some coffee from Amazon and unknowingly signed up for a subscription. A box started coming monthly. So I went to Amazon via the BY and cancelled the subscription.

Did I hurt the BY in some way?
 
Dove said:
A couple of months ago I bought some coffee from Amazon and unknowingly signed up for a subscription. A box started coming monthly. So I went to Amazon via the BY and cancelled the subscription.

Did I hurt the BY in some way?
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Not just in some way, but in every way. You're a terrible dude.
 
mauconnfan said:
We would have to have an independent BBY study b with several BYers to attend and taste test then vote without knowing who's is who's. And beer is a must to get the best results, both from the taste test and the amount of people to show up.
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Might be willing to drive up from Jersey for this. If I do the competing posters better have a pie that makes is worth the drive.

#nopretenders
 
CL82 said:
Might be willing to drive up from Jersey for this. If I do the competing posters better have a pie that makes is worth the drive.

#nopretenders
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Don't bring any pizza with you.

I think everyone agrees Jersey pizza blows.
 
Chin Diesel said:
Don't bring any pizza with you.

I think everyone agrees Jersey pizza blows.
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No argument here. That's why I'm willing to make to make the trip.
 
.-.
mauconnfan said:
We would have to have an independent BBY study b with several BYers to attend and taste test then vote without knowing who's is who's. And beer is a must to get the best results, both from the taste test and the amount of people to show up.
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I know how to make the spooker. ( And I make it frequently)

Shizzle has no idea what it even is


Game over
 
Chin Diesel said:
Don't bring any pizza with you.

I think everyone agrees Jersey pizza blows.
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Jersey pizza is great. The ny times just awarded the best pizza place in NYC to a place in Jersey. Lol
 
August_West said:
I know how to make the spooker. ( And I make it frequently)

Shizzle has no idea what it even is

Game over
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Shiz will bring his entire pizza making kit with him...

lunchables-pepperoni-pizza-02.JPG
 
.-.
I was born and raised in New Haven, grew up on Pepe's, Sally's, Modern, Ernie's, etc. Continued to live in CT until a few years ago when I moved to the west coast of Florida.

Unintended consequences blow. Pizza down here is so bad the Papa Murphy's is the best by light years. When I return to CT to visit family first stop and last stop is always Pepe's, don't care how bad traffic is on 95 from Stamford. Next time I am on Florida's east coast I'll stop in The Blaze and ask for Chief then file a report on the BY.
 
huskiesouth said:
I was born and raised in New Haven, grew up on Pepe's, Sally's, Modern, Ernie's, etc. Continued to live in CT until a few years ago when I moved to the west coast of Florida.
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I guess you're not near Fire & Stone in Cortez (Bradenton).
 
August_West said:
Why would someone do that? Thats crazy. I can do everything a pizza place does better at home, EXCEPT for owning a high heat Pizza Oven*
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Well, gotta respectfully differ a bit here.
I've seen commercial pizza ovens from 475 to 600. There's more than one way to skin that cat.
Home ovens usually only go to 550, but that's plenty.

What home pizza makers usually do wrong, in no particular order:
Oven not hot enough - should be on full bore - 550.
Did not use stone - absolutely MUST use a stone. The one I use is about 17" in diameter, 5/8" thick, weighs about 10 pounds, and cost about 60 bucks.
Did not preheat long enough. Minimum of 45 minutes with stone in oven after 550 reached. Usually, I try to have the stone at 550 for one hour.
Did not proof dough. Pizza dough develops flavor over a couple of days in the fridge proofing. When I make dough, I proof it for no fewer than 3 days in the fridge. 2 days will work, but will lack flavor. By 5 days it's starting to get "blown," and is not good by 6 days or 7 days.
Pizza dough should be very sticky when done kneading, BTW. It is not bread.
Did not use suitable mozzarella. The pre-shredded stuff usually has non-caking agents in it and is garbage. I use the motz that comes in blocks and I shred it - pain in the rump, but produces the best results. The walmart brand is, believe it or not, usable. Some other brands produce too much fluid on the pizza and are no good.


I worked at a pizza joint for about 5 years, on and off, and have made thousands of pizzas. Used Baker's pride gas/stone and conveyor belt units, as well as several home ovens.
 
.-.
huskiesouth said:
Down in Venice, the black hole for pizza.
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Il Panificio in downtown Sarasota. You are welcome.
It's the original, they tried to franchise in venice and italianos was born when the franchisees went wild.
 
August_West said:
I know how to make the spooker. ( And I make it frequently)

Shizzle has no idea what it even is


Game over
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I am so in and I know Deepster is now too, he's been dreaming of the unknown.
 
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