Posted by: Paulene ( my 8 year old daughter cause she types faster) :D
I’m wanting to add potatoes as a topping. How do you prepare yours prior to putting them on?
Cream & Crimson
Alfredo sauce and mozzarella cheese are blanketed with a layer of oven-roasted Red Potato seasoned with fresh garlic and dill. Topped off with Bacon, Cheddar, and creamy Gorgonzola cheese. A pizza to make even our most ardent fans stand up and cheer!
Damn, that sounds good!
Cream & Crimson
Alfredo sauce and mozzarella cheese are blanketed with a layer of oven-roasted Red Potato seasoned with fresh garlic and dill. Topped off with Bacon, Cheddar, and creamy Gorgonzola cheese. A pizza to make even our most ardent fans stand up and cheer!
Use a firm potato like a new red. Slice med thin. Toss with a light coating of oil and seasonings. Spread out in a pan and bake uncovered for 10 minutes* (we run through our pizza oven at 430F), turn over, bake another 10 minutes until the edges of the potatoes just begin to brown. I’d describe the texture as “al dente” when done, edible but you know you’d get a stomach ache if you ate too many. Chill and store in a tightly covered container. Put on pizza like pepperoni. Best used within 2-3 days.
We started offering 2 different options for pizza to meet the unique preferences of our area. My classic “Milwaukee Style” (don’t laugh if you’ve never been there) which is just a hand tossed, heavily topped, and we recently added our “Super Thin” with lesser quantities of toppings on it to appeal to the midwest cracker-crust crowd.
We are not aiming to get rich. Our goal is to keep true NY pizza alive and use the shop to train and employ people with disabilities so that they can find meaning in life through employment with us and other food establishments in the area. Walter. WalterGotRocks: No offense taken. I ran into a brick wall here with the little Cesar’s pizza mentality of cheap ingredients, low skills needed to make the pies, 2 for ones, specials all the time, etc… It continues to be quite depressing from a food perspective in that I could never survive in this area with my own pizzeria done my way. We live 40 miles outside Columbus and it is a very rural and clannish area. People don’t travel much outside the state or even the county. The food palate here is vastly different than what I have lived in all my life. I grew up 5 miles outside NYC and have since lived in Austin TX, Brussels Belgium, SF/Sonoma County CA, and most recently central OH. In all of these areas I have worked in the bakery/pizza/bread scene and what is normal for me is vastly different here. Every other place we have lived in has been a very eclectic place with high food standards but here it is impossible to find food that matches the other places we have lived. Most of our work is contract with school districts and a university for bagels and cookies that fit the federal wellness law. Personally I don’t care for our cookies or bagels because of the ingredients we have to use to meet the contracts. It provides work for my students and keeps the program in the black. For this I get into doing it but with pizza and artisan breads I draw the line. These products we sell to the general public and the pizza gets us most of our publicity but could never sustain the program. Columbus would support my pizza I think because it has a handful of decent food establishments and a nitch population that has traveled some and knows decent food but we are wanting to move back west to where there isn’t months of ice and snow on the ground. This experience has been a wonderful one in that living here offers much in the way of affordability, safety, friendly, no traffic. It also was a great experience in living in an area for the first time that sees food completely different than what we have lived in all our life. They say location, location, location, is the most important thing with opening a shop. Up till now that has meant to me being in the right part of town. Now it means being in a city/region where food like we like is abundant. We figured up to this point that the entire country had food like we are use to.
PS: I find your pizza/bbq concept quite the one. I worked under Stubbs down in Austin TX and consider myself quite competent in TX BBQ but combining the two is something. I take my hat off to you. Here are our non wellness breads/bagels and some BBQ ribs.
http://s6.photobucket.com/user/waltertore/media/P1000359_zps77df3960.jpg.html
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