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Post by muddy4x4 on Aug 5, 2013 10:49:04 GMT
Hi rockrocky, that's really sad to hear. I have had a pizza from their Piaggio 3 wheeler and it was good. I am guessing that now that their growing, that its new employees an the oven. Running a wood fired oven commercially is a lot harder than most realise, keeping it in the temperature zone while churning out 200+ of pizzas takes a lot of practice. Its taken me nearly 2 years of practice to get anywhere near the professional standard that's needed, and I still have a way to go ! I have 3 ovens I use regularly, and each has its own personality and needs different a technique to get good results. Personally I think a lot of people are running their ovens too hot trying to get the 60 second pizza. I run mine at 400 and get a beautiful pizza, but it takes 90 seconds. Did you get a look at their oven ? being in Dean St it is properly gas ? Have to wander up and have a look & a taste ! Thanks for your experience !
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Post by bookemdanno on Aug 5, 2013 12:27:08 GMT
Pizza looks like the base was cooked, then the toppings added afterwards!
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Post by rockrocky on Aug 5, 2013 14:14:40 GMT
Sadly they are using gas and not wood. The place was packed with people queuing out the door for a takeaway. I'll have to try them again when things slow down a little.
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Post by muddy4x4 on Aug 5, 2013 21:38:21 GMT
Think you should drop them a quick email about your experience, if someone was unhappy with something I produced I would want to know asap. I am sure that they are the same. I will have a wander up to Dean street in the next week or so and see how it is.
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Post by cannyfradock on Aug 6, 2013 20:31:00 GMT
Rocky It's a shame to hear that you had a disappointing experience at Pizza pilgrims new venue. I've tried their pizzas before and found them 1st class. I haven't been to Dean Street yet but I do hope to get there in the near future. I did notice on the pictures on their website they had gas burner installed in the oven but it looked like a central burner....something that would be used to just put heat into the oven?....I presumed that they would then keep a flickering hard-wood fire going in the background.....for that authentic taste? ? Terry
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