Starting a pizza place, Part 1: Dough recipe
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Date: 2024-08-17
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Comments and reviews: 20
Yupppi
Fine tuning a recipe seems like such a mountain of effort. Like how do you even compare your results smartly, do you just progress towards what tastes better and later try again if you have changed your mind after the initial experience or if taste testing them with each other makes the experience different due to having some sort of comparison, while eating them alone doesn't have the same contrast. And trying out all the little nuances that you normally tell yourself at home kitchen don't matter and are just extra effort. And having so much pizza every day. And also having that mind on how it's gonna be made in practice - useful but not the full story when you fine tune the recipe at home just focusing on some details and then having to adapt to a different process altogether that restricts you. Although the restriction might be welcome, knowing that you don't have to be testing literally every combination.
This wouldn't even benefit from the method where you change two or more variables at time and make all the combinations so you get to test more at once and eliminate to find the important setting, since the dough reacts differently with different combinations.
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Fine tuning a recipe seems like such a mountain of effort. Like how do you even compare your results smartly, do you just progress towards what tastes better and later try again if you have changed your mind after the initial experience or if taste testing them with each other makes the experience different due to having some sort of comparison, while eating them alone doesn't have the same contrast. And trying out all the little nuances that you normally tell yourself at home kitchen don't matter and are just extra effort. And having so much pizza every day. And also having that mind on how it's gonna be made in practice - useful but not the full story when you fine tune the recipe at home just focusing on some details and then having to adapt to a different process altogether that restricts you. Although the restriction might be welcome, knowing that you don't have to be testing literally every combination.
This wouldn't even benefit from the method where you change two or more variables at time and make all the combinations so you get to test more at once and eliminate to find the important setting, since the dough reacts differently with different combinations.
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EJN64
It would be cool to put a pizza that's three different dough ratios on the menu as Adam's Origin Taster Pizza, as it now is cemented in the history and fabric of the pizza, and would offer to guests a chance to try multiple ratios without having to buy three pizzas( if that eventually becomes part of the picture. I'd definitely like to try like 3/6/12 myself and it would be fun for parties of guests, and i know the instinct is that it's not like great to have to make a 0/3/6/9/12/15 or whatever spread like daily but yknow it seems like it's two doughs and then a blending step like your prototyping here (i dont know of course lol. Anyways some unsolicited opinion for you. Good luck with the 'za!
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It would be cool to put a pizza that's three different dough ratios on the menu as Adam's Origin Taster Pizza, as it now is cemented in the history and fabric of the pizza, and would offer to guests a chance to try multiple ratios without having to buy three pizzas( if that eventually becomes part of the picture. I'd definitely like to try like 3/6/12 myself and it would be fun for parties of guests, and i know the instinct is that it's not like great to have to make a 0/3/6/9/12/15 or whatever spread like daily but yknow it seems like it's two doughs and then a blending step like your prototyping here (i dont know of course lol. Anyways some unsolicited opinion for you. Good luck with the 'za!
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kajerlou
Loving the video content and I'd love to try both these products some day, I might just go out of my way too next time I go south for family.
That said, it's always funny to me when bespoke, boutique joints end up on uni campuses serving to broke ass college kids. Like, they need walkable Little Caesar's and the cheapest, most caffeinated coffee known to humanity not something healthy, delicious and inevitably among the most expensive, blue collar options in most American towns. Of course, for some god forsaken reason most unis instead of either bring in the most expensive chain joints which is certainly the worst of all worlds. So all in all, it's not a bad thing in real practice.
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Loving the video content and I'd love to try both these products some day, I might just go out of my way too next time I go south for family.
That said, it's always funny to me when bespoke, boutique joints end up on uni campuses serving to broke ass college kids. Like, they need walkable Little Caesar's and the cheapest, most caffeinated coffee known to humanity not something healthy, delicious and inevitably among the most expensive, blue collar options in most American towns. Of course, for some god forsaken reason most unis instead of either bring in the most expensive chain joints which is certainly the worst of all worlds. So all in all, it's not a bad thing in real practice.
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gruffysnuggles
So happy to hear about your new venture into Pizza! Nothing but best wishes and success for you both. I don't live in TN but man I would so look forward to a location opening somewhere in TX, I'd travel to check it out. Living here vs. my hometown that HAD TONS of Italian immigrants where good quality Italian food makes me miss a great quality pizza so much here. TX has Mexican food covered, but the Italian food places here have made me feel like I'm missing home.
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So happy to hear about your new venture into Pizza! Nothing but best wishes and success for you both. I don't live in TN but man I would so look forward to a location opening somewhere in TX, I'd travel to check it out. Living here vs. my hometown that HAD TONS of Italian immigrants where good quality Italian food makes me miss a great quality pizza so much here. TX has Mexican food covered, but the Italian food places here have made me feel like I'm missing home.
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lemonaut1
3: 50
what we both like is elevated basics. it's not anything fancy or novel, it's just the very, very best version of a simple basic thing that everyone wants. like a perfect t-shirt. not with any kind of crazy logo or weird design features, just a perfect, soft t-shirt, that just fits you exactly right. i think we both wanna do that with pizza.
what an amazing quote. i resonate with this philosophy whole-heartedly!
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3: 50
what we both like is elevated basics. it's not anything fancy or novel, it's just the very, very best version of a simple basic thing that everyone wants. like a perfect t-shirt. not with any kind of crazy logo or weird design features, just a perfect, soft t-shirt, that just fits you exactly right. i think we both wanna do that with pizza.
what an amazing quote. i resonate with this philosophy whole-heartedly!
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adc787
If only Tennessee was a state where women's rights are recognized. Good for you I guess that pizza rights are recognized. But based on your talk of being rich etc, etc. maybe you could not be in a state where women are treated like second class citizens. I get you have sons so maybe it's not as big of a deal. But imagine you had daughters, or will have a daughter in the future.
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If only Tennessee was a state where women's rights are recognized. Good for you I guess that pizza rights are recognized. But based on your talk of being rich etc, etc. maybe you could not be in a state where women are treated like second class citizens. I get you have sons so maybe it's not as big of a deal. But imagine you had daughters, or will have a daughter in the future.
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RealThorwegian
Home-made pizza in Norway is to put a bolognese/ragu on the bottom (ground beef plus tomato) with white/Swiss cheese on top, plus some oregano. You want to crisp up the cheese. Nowhere in Norway bakes that in a restaurant. Takes a while since stoves don't get up to pizza oven temperatures, but in many ways, I feel it's superior to Italian-style pizza.
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Home-made pizza in Norway is to put a bolognese/ragu on the bottom (ground beef plus tomato) with white/Swiss cheese on top, plus some oregano. You want to crisp up the cheese. Nowhere in Norway bakes that in a restaurant. Takes a while since stoves don't get up to pizza oven temperatures, but in many ways, I feel it's superior to Italian-style pizza.
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andresm1704
great video, just some input on my part. if you were going for a true Chicago tavern style then your pizza is way too thick. one tip if you are looking to go with that Chicago tavern style and roll your pizza out. and leave it to in the fridge overnight. that will suck out all the moisture from the dough and leave it like a true cracker type crust.
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great video, just some input on my part. if you were going for a true Chicago tavern style then your pizza is way too thick. one tip if you are looking to go with that Chicago tavern style and roll your pizza out. and leave it to in the fridge overnight. that will suck out all the moisture from the dough and leave it like a true cracker type crust.
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mikef8069
Man about a year ago I was looking into quitting my lucrative but soul crushing at times career and looking into opening a pizzeria concept and I remember being so pumped to do experiments and stuff like this. Ultimately, it didn't work out for a number of reasons. Wishing you all the best on fulfilling my dream and hopefully yours too.
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Man about a year ago I was looking into quitting my lucrative but soul crushing at times career and looking into opening a pizzeria concept and I remember being so pumped to do experiments and stuff like this. Ultimately, it didn't work out for a number of reasons. Wishing you all the best on fulfilling my dream and hopefully yours too.
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TheVexinator
Never feel bad for succeeding when others don't, unless you are the cause of their failure. I'm sure you don't really mean it that way, and you don't really need me or anyone to say it, but that's an irrational little voice in your head. Wanting to help others = good, wanting to help others because you unjustly feel guilty = bad.
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Never feel bad for succeeding when others don't, unless you are the cause of their failure. I'm sure you don't really mean it that way, and you don't really need me or anyone to say it, but that's an irrational little voice in your head. Wanting to help others = good, wanting to help others because you unjustly feel guilty = bad.
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coneg2714
one thing i'd get a lot from family and friends after bringing over food made from pandemic recipe videos like yours was you should open a bakery/restaurant/etc. so this video series is going to be fascinating to get a sense of that jump in scale from the home kitchen to a commercial business, best of luck on this!
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one thing i'd get a lot from family and friends after bringing over food made from pandemic recipe videos like yours was you should open a bakery/restaurant/etc. so this video series is going to be fascinating to get a sense of that jump in scale from the home kitchen to a commercial business, best of luck on this!
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Smkpt42
3: 48 Margherita pizza is my go to, when testing a new place.
Really simple.
Get a great taste of the crust and sauce.
But the basic pizza, a classic A really good pepperoni is a U. S staple.
Side note: I've been baking bell peppers with pizza toppings inside. 100% recommended.
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3: 48 Margherita pizza is my go to, when testing a new place.
Really simple.
Get a great taste of the crust and sauce.
But the basic pizza, a classic A really good pepperoni is a U. S staple.
Side note: I've been baking bell peppers with pizza toppings inside. 100% recommended.
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joshuahill6153
For a student campus location, think New York pizza shop. You walk in, grab a slice, a coffee/drink and a donut and walk out with it in your hand/foot traffic orientated. Whole Pizza's/Dozen donuts will still be popular but you need to think economics. Cheap slices will bring people in.
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For a student campus location, think New York pizza shop. You walk in, grab a slice, a coffee/drink and a donut and walk out with it in your hand/foot traffic orientated. Whole Pizza's/Dozen donuts will still be popular but you need to think economics. Cheap slices will bring people in.
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FarayukiDiro
Adam making pizza all these years, perfecting his recipe then now running his own pizza shop (with Joe) looks so natural like how it's supposed to be. Good on you Adam and Joe, maybe your pizza chain will be the next Domino's (so that he can open chains in Malaysia too. It looks so good!
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Adam making pizza all these years, perfecting his recipe then now running his own pizza shop (with Joe) looks so natural like how it's supposed to be. Good on you Adam and Joe, maybe your pizza chain will be the next Domino's (so that he can open chains in Malaysia too. It looks so good!
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Kizokuriyuu
This might be the most Ragusea 'retirement' project I've ever heard of, really appreciate the openness in the project and detail/honesty around the dough testing and am looking forward to seeing this series, hopefully I'll find a way to stop in when I eventually visit the US of A
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This might be the most Ragusea 'retirement' project I've ever heard of, really appreciate the openness in the project and detail/honesty around the dough testing and am looking forward to seeing this series, hopefully I'll find a way to stop in when I eventually visit the US of A
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aragusea
I think I may have mentioned on one of his videos before. One time I worked at a pizza place that just used the dough recipe on the side of the flour bag, and won awards with it. Doesn't need to be complicated, or even unique. I think the other factors are more important.
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I think I may have mentioned on one of his videos before. One time I worked at a pizza place that just used the dough recipe on the side of the flour bag, and won awards with it. Doesn't need to be complicated, or even unique. I think the other factors are more important.
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TheRockOfShame
I know you're probably not going to see this but in regards to the best dough not having salt, what if you salt the pan a little before putting the dough in That way each bite would start with a hit of salt on your tongue which would then even out as you cure.
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I know you're probably not going to see this but in regards to the best dough not having salt, what if you salt the pan a little before putting the dough in That way each bite would start with a hit of salt on your tongue which would then even out as you cure.
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noahandersson2928
So happy for you man!
I remember you talked about in a video a few years ago that one of your dreams was to open a pizza restaurant, old dough pizzeria was what you said you would call it if I remember correctly. Love when dreams come true!
LFG!
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So happy for you man!
I remember you talked about in a video a few years ago that one of your dreams was to open a pizza restaurant, old dough pizzeria was what you said you would call it if I remember correctly. Love when dreams come true!
LFG!
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rafacast95
. it's not anything fancy or novel, it's just like the very very best version of a simple basic thing that everyone wants.
proceeds to invent a new and novel kind of dough
I love this! Honestly, I'm stoked to see how this project evolves and unfolds!
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. it's not anything fancy or novel, it's just like the very very best version of a simple basic thing that everyone wants.
proceeds to invent a new and novel kind of dough
I love this! Honestly, I'm stoked to see how this project evolves and unfolds!
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misterkevinoh
ADAM! I'm SO EXCITED for you! Pizza is the muse under which all cooks ponder and dream; could I open my own pizza place Can I contribute to the canvas of dough that so many have tread before I've been a long time fan, and this is so exciting to watch.
reply
ADAM! I'm SO EXCITED for you! Pizza is the muse under which all cooks ponder and dream; could I open my own pizza place Can I contribute to the canvas of dough that so many have tread before I've been a long time fan, and this is so exciting to watch.
reply
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