{"id":1864,"date":"2014-12-09T20:01:01","date_gmt":"2014-12-10T06:01:01","guid":{"rendered":"http:\/\/legendsofpizza.com\/blog\/?p=1864"},"modified":"2014-12-09T20:09:38","modified_gmt":"2014-12-10T06:09:38","slug":"outline-of-the-pizza-journey-to-date","status":"publish","type":"post","link":"http:\/\/legendsofpizza.com\/blog\/outline-of-the-pizza-journey-to-date","title":{"rendered":"Outline of the Pizza Journey to Date"},"content":{"rendered":"
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\"The<\/a>
The Pizza Bible<\/figcaption><\/figure>\n<\/div>\n
Tom writes:<\/strong><\/div>\n
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“I always admired the best pizza shops in the area.\u00a0 I had heard there was good margin in it, and I marveled at the business they did, extrapolating the numbers and easily estimating profits over $200K, sometimes far more.\u00a0 Benny’s Pizza<\/a> in Marysville went ballistic about 10 years ago. Then it was Michael Angelo’s<\/strong> in Kenton that topped my favorites list for a while. I got a wood fired oven in the back yard a few years ago.<\/p>\n

I’d serve pizzas after croquet parties and didn’t expect perfection.\u00a0 It was a lot of fun and I got better over time.But then about a year ago I started getting more serious about perfecting things, talking to more shop owners, reading a lot on the web, always making two different doughs and comparing the results. And I caught a break this past summer\u00a0 when a friend gave me a perfect sauce recipe that hit a home run.Then comes the The Pizza Bible<\/a><\/strong>\u00a0\u00a0in October – shipped to my door unordered and unannounced.\u00a0 The “master class” works out so beautifully.<\/p>\n

\"doughballs\"<\/a><\/p>\n

The precision.\u00a0 The patience.\u00a0 The feel.\u00a0 The art.\u00a0 Finally last week, my first shipment of diastatic malt powder from King Arthur arrived.\u00a0 You see I cook in my 500F home convection oven in the winter, and needed a dough that would brown on schedule with the toppings.\u00a0 I use two large 14 x 19 stones 1 1\/2″ thick, preheated for two hours and the top one “broiled on” for 20 minutes before the pizza goes in.\u00a0 Even before the malt Tony’s dough system was really paying off.\u00a0 Now I am in a very good place, with almost every home guest telling me “that is the best pizza I have ever had.”<\/p>\n<\/div>\n

I have an idea for a high end shop, with a way to deliver pizzas with no loss of dough quality.\u00a0 But I promised my friend Michael<\/a>\u00a0(Six Hundred Downtown) <\/strong>I wouldn’t go into business in his market. I think there is an even better market 30 – 40 miles to the east…<\/div>\n
We’ll see what happens.<\/div>\n

I have also started doing a little private function work – supplying dough and sauce for a minimum of 50 14″ pizzas – throwing in basic lessons on shaping, assembly, baking and finishing, and using a local church’s commercial kitchen.\u00a0 Flying under the radar for now.<\/p>\n<\/div>\n

So that’s where I am.\u00a0 51 years old, still feeling like I am near the beginning of my pizza journey and loving every bump and curve in the road.<\/p>\n<\/div>\n

The Pizza Bible<\/a>\u00a0\u00a0\u00a0I guess you could call me a true believer.”<\/strong><\/p>\n

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\"Tony<\/a>
Tony Gemignani making pizzza<\/figcaption><\/figure>\n<\/div>\n

\u00a0<\/span><\/p>\n

My response:<\/strong><\/p>\n

You are truly an inspiration to every wannbe pizza maker in the world (I include myself into that group.)<\/h3>\n

Thanks so much for sharing your journey and please keep sharing the rest of your journey with us!<\/h3>\n

The Pizza Bible: The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more<\/a>\"\"<\/p>\n