Margherita - start to finish!

[genew]

Originally Posted by jjerrier

Here is a video, shot pretty much in real time, of me making a Margherita at our restaurant, Campania Pizza, in Southlake. Some of it was done on a tripod and some hand-held. I had the camera practically in the oven at one point - and I was working the utility peel with one hand and the camera with the other...so it was getting a little dicey at the end.

I tried to embed the video, but if it is not done automatically by Mac, I have no clue...

YouTube - Margherita Pizza at Campania in Southlake TX

Jay. watching the video just wondered what the other ingredient was besides the sauce, mozz, and basil. was it another cheese?? looked yellow. great result!!!
Gene

[PizzaPolice]

Nice! What kind of side loading oven is that? Good Job. You could use a spadle. Never get tired of seeing these.

[jjerrier]

The second cheese is just a sprinkle of parmesan...not traditional, but it was the way I was trained. We don't use anything but crushed tomatoes so I like a bit of saltiness on top.

I really don't like the side loading ovens - but mostly I don't like the rotating deck. But we can't do anything about it now...the pizza is coming out pretty good.

Here is another good link

2008 Independent Pizzeria of the Year - Campania Pizza & More

Jay

[Les]

That was a great watch - thanks!

Les...

[PizzaPolice]

NICE article. Kinda surprised no mention of Camaldoli or Ischia.
Very impressive business model.
I am going to bed jealous and will probably wake up the same way.

[genew]

Originally Posted by jjerrier

The second cheese is just a sprinkle of parmesan...not traditional, but it was the way I was trained. We don't use anything but crushed tomatoes so I like a bit of saltiness on top.

I really don't like the side loading ovens - but mostly I don't like the rotating deck. But we can't do anything about it now...the pizza is coming out pretty good.

Here is another good link

2008 Independent Pizzeria of the Year - Campania Pizza & More

Jay

You can really be proud of what you've done in Dallas! You've got great products and really know what you need to do to be successful. Really appreciate the link. Thanks
Gene

[jjerrier]

I have yet to have success with either Calmadoli or Ischia. I have been working with them at home and made a couple of batches for the pizzeria, but I can't get them right. They are not contaminated, but I just don't think I have them fully activated.

We are making the dough using fresh cake yeast. I am totally jealous of the people that can make the starters work.