#11  
Old 01-18-2009, 04:40 AM
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Default Re: Chourico

Joe:

I live right by Fatima Hospital, can walk there in about 3 minutes!!

Yes we make our own dough, Chef Phil worked at Addesso on the East Side so he was sort of a WFO pizza expert before the oven was built! When we make the dough I'm in charge of making the dough I use the recipe on this site I do it by weight. I have bought the caputo flour at Venda Ravioli - they always have it, but we have found that we are using SO much flour we now buy 50 lb bags of King Arthur from Resturant Depot in Cranston, we pay $17.00 for that bag. It's hard to pass up that kind of deal!!

We have found the fresh dough that we can buy in the supermarket is tough and does not stretch well, but it works ok when a pizza emergency comes up!!

Thanks for letting us know about how your oven faired in this weather....hopefully we can fire her up today!

Malinda
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  #12  
Old 01-18-2009, 08:44 AM
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Default Re: Chourico

Yeah - I agree about the store bought dough, it doesn't stretch so well. But having tried my pizza making skills elsewhere in this country made me realize that having ANY fresh pizza dough available is a nice thing!

We will often make a batch of dough using Caputo and use that for the adults. Then I'll make pizzas for the kids (who just want some pepperoni pizza in their belly while they play Playstation) with the stuff I get at Shaws.

Good to know Venda carries the Caputo - I had gotten it at Tony's before. I have also begged 10 lbs of it off of some restaurants we like to go to (having your whole table toast the pizzaiola helps!).

I'll have to check out Restaurant Depot- that's a great deal. Do you use the AP flour or the Bread flour?
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  #13  
Old 01-18-2009, 08:46 AM
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Default Re: Chourico

And by the way - tell Chef that Adessos was the first restaurant my wife and I went out to when we moved to this area (at the time we lived on the East Side) and the pizza was fantastic. My wife was also blown away by the half moon pasta (in a gorgonzola sauce I think).
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  #14  
Old 01-18-2009, 12:10 PM
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Default Re: Chourico

Joe:

To get into Restaurant Depot you need a membership card, there is no cost for the card but you need to show your business license or have a tax exempt letter from a non-profit. They have SO much stuff for pizza ovens, brushes, peels, bench scrapers, thermometers etc. The prices are amazing!!

It's so funny Addesso has been closed for years now and every time Phil mentions that he was the chef there EVERYONE tells him what thier favorite dish was. It's one of those rare resturants that appealed to everyone. Its amazing that people even recall what was on the menu!

Good luck on shopping at the Depot the website is www.restaurantdepot.com

Malinda
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Last edited by Chef; 01-18-2009 at 12:13 PM.
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  #15  
Old 01-18-2009, 02:20 PM
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Default Re: Chourico

Bummer about Adesso being closed - we eat out only rarely now, which is one of the reasons I built the oven.

I have a friend who works as a chef - perhaps he has a card and can take me to Restaurant Depot someday!
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