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Title: Papa John's is surging after founder John Schnatter resigns from board and apologizes for using a racial slur
Source:
Business Insider
URL Source: http://markets.businessinsider.com/ ... -racial-slur-2018-7-1027362411
Published: Jul 12, 2018
Author: Graham Rapier
Post Date: 2018-07-12 11:20:30 by Deckard
Keywords: None
Views: 7798
Comments: 63
Shares of Papa John's surged more than 10% Thursday morning following the resignation of founder and executive chairman John Schnatter, who on Wednesday apologized for using a racial slur on a May conference call with company executives and an outside marketing agency. "News reports attributing the use of inappropriate and hurtful language to me during a media training session regarding race are true," Schnatter said in a statement to Business Insider, alluding to Forbes' first reporting of the incident. "Regardless of the context, I apologize. Simply stated, racism has no place in our society." The Louisville, Kentucky-based pizza chain said in a press release that it would announce a new chairman in the coming weeks. "Our company was built on a foundation of mutual respect and acceptance," the company's apology said. "We take great pride in the diversity of the Papa John's family, though diversity and inclusion is an area where we will continue to strive to do better." Papa John's once generated annual revenue of more than $1.7 billion, but took a hit following the NFL controversy. Its stock plummeted 11% soon after an earnings call that addressed the scandal, according to Forbes. Schnatter resigned as CEO in January but remained on the board. Papa John's announced in late December that Schnatter would be stepping down as CEO and would be replaced by Steve Ritchie. However, Schnatter remained the chairman of the company's board. In March, Papa John's announced it had ended its sponsorship deal with the NFL after months of controversies and slumping sales. The next day, Pizza Hut announced that it was the new official pizza of the NFL. Schnatter has a history of making political statements that have sparked controversy. He came under fire in 2012 for saying the Affordable Care Act, the healthcare law better known as Obamacare, would be a "lose-lose" for Papa John's franchisees and employees. He has spoken out extensively against what he says is overregulation by the government. Papa Johns were down almost 14% this year through Wednesday
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#23. To: Gatlin (#22)
Fred is the new Meguro.
I'm the infidel... Allah warned you about. كافر المسلح
I don't eat pizza that often anymore. But when I do I actually find that even a frozen supermarket pizza is better than anything served at a chain pizza store. And Papa John's is the worst of them all. So if people want to criticize him for something, criticize him for that. Better ingredients, Better Pizza, my ass.
I've been toying with the idea of putting a frozen supermarket pizza in my wood-burning oven (at a much more reasonable temperature), just to see what happens. Sadly, my dog died recently, so if it goes south it'll just have to get binned. There's a bunch of 'national' chains I've never even seen, much less tried over the years. For instance, how's "Godfather's"?
You don't see much of Godfather's anymore except for some airports. I remember when they first opened in the late 70s, they were the best around. Then they cut costs, but were still okay. It's been years since I even tried their pizza.
You [GrandIsland] are a liar, a thief, and a cheat. Fred represents the highest ideals of posting experience. Never does he suggest your pathetic BS. You are just a chitterer and chatterer to waste tyme and fuck around with everyone.
Egad! Negroes call each other 'nigger' all the time and use the term in their repulsive 'rap' lyrics. Diversity is NOT America's strength.
Liberals are like Slinkys. They're good for nothing, but somehow they bring a smile to your face as you shove them down the stairs.
Diversity is NOT America's strength. 10 years ago I did a 3 day stay at a local county jail as a refusal to pay a fine for a charge I disputed. Geez, the black folks were were calling everyone niggers -- each other, black people they didn't know, and even white people. I found it more amusing than offensive.
Yup, they do. ALL THE TIME. Yet no "Hate Crime" is declared, no CNN headlines are bleated, and certainly no firings are reported in such cases. Which proves it's alleged "offensiveness" or "hate-speech" claim is...POLITICS. And pure unconstitutional BS. But because we've noted that Academia's COMMUNISM-LEFT has been allowed to define the language and message via counterfeit intellectualism, ONLY klaguage THEY deem "offensive" is criminalized. So the Left has weaponized and criminalized the use of "nigger" ONLY BY WHITES. Whether as a slur, a reference, or secondhand (by Papa John). (Where are the 1A Rights?? Funny how there are only **crickets by SCOTUS** (Taking this nonsense further -- the SAME EXACT weaponizing and criminalizing ANY criticism or negative connotation of "queer" or "faggot" also applies. On what planet (AND WHY) should this Leftist/CNN/ACLU-type of double-standard of fake-truth and fake ethics continue to be allowed to stand?
I notice he has been throwing lots of temper tantrums later. Amusing…it really is. I made him so mad that he allegedly placed me on bozo.
Geez, the black folks were were calling everyone niggers -- each other, black people they didn't know, and even white people. I found it more amusing than offensive. Interesting/funny story. For more than one reason. You must have been SHOCKED that no one was arrested for "Hate Crimes" and "Hate Speech". (Oh wait -- maybe all that "offensive" banter, "YO NIGGA -- YOO A NIGGA! WHITEY, YOO A NIGGA TOO!!" was why all the black folk were in jail already. What a GREAT news scoop and bunch of lawsuits weremissed by 'Business Insider' and the ACLU!)
That's just your usual delusions and wishful thinking on your part, given your addiction to stupidity, chronic masochism and gluttony for punishment. Serious question: Given the frustration of the fleet of VA neurotherapists assigned to you as a result of your second badly executed baboon-brain transplant, have you considered implanting zucchini material?
Pizza heaven when a beautiful Margherita Napolitana comes out perfect in about 90 seconds. Sweet! Now THAT is real pizza. Are you making fresh dough? Or buying it? I hope you use Pecorino Romano as your hard cheese to go along with your fresh Mozzarella. 90 seconds? How long does it take to get it up to 1000 degrees? And how cost effective?
How big or small is your wood-burning oven? (Is it designed for interior or exterior use?)
It that's true, then Gatlin must be Meguro's tranny "mother". ;-)
Ba ba ba Bucky is a dipshit. He wouldn’t say half the shit he does, if he was within ear distance of me. I’d take the criminal charge just to beat him like a pre civil war slave.
I'm the infidel... Allah warned you about. كافر المسلح
Sweet! Now THAT is real pizza. Yes, indeed it is. It sort of freaks out family/friends who come over and try it, because it's so different from "regular" pizza. But absolutely everybody who tries it just loves it. Are you making fresh dough? Or buying it? Oh, of course! You can't buy Neapolitan dough unless there's an authentic pizzeria in the neighborhood willing to sell some. Even then, it has a peak "window" for baking, usually about 4 hours. You can cheat this a bit with refrigerated fermentation to save it for later, but that changes the characteristics of the dough which you need to allow for. You can't accelerate the process much, but it can be made about 8 hours in advance if you're willing to sacrifice some crust taste and texture (gotta let the yeastie bugs do their thing slowly for the best results). I make it from scratch 24 hours in advance, using Italian flour, Italian canned tomatoes, Italian basil and yeast. Soon, a sourdough culture made from Italian yeast (to fully develop crust flavors) instead of instant dry yeast, now that I have all the other variables under control. Flour, water, yeast, salt - that's it for the dough. Topping is raw San Marzano crushed tomatoes with salt and nothing else, plus fresh mozzarella and a few leaves of fresh basil I grow myself. A swirl of extra-virgin olive oil on top and that's it for a Margherita Napolitana. They are amazing pies; light, airy, just a little crispiness underneath and you can taste everything that goes into it. Rolling pins aren't allowed to leave the drawer when making my pizzas, by the way (they *may* reappear briefly when I start to learn Roman pizza, but we'll see). Took me months to master the dough recipe proportions, mixing, kneading and fermenting - made about 30 ok-pizzas and a dozen or so that went into the trash along the way before I made my first great pizza. Not many ingredients but many variables to get a feel for. But now I can repeat it pretty much every time, having kept careful notes along the way. It's actually pretty easy to do once you've got it right - just watch some of the pros on YouTube. I taught myself because I live in the woods and nobody else anywhere around is making these as far as I know, but there are a LOT of resources on the web - let me know if you want to get started down the road and I'll hook you up. PizzaMaking.com is a good place to start poking around, or search YouTube for "neapolitan". If you like pizza, you'll never go back once you get the hang of it. I hope you use Pecorino Romano as your hard cheese to go along with your fresh Mozzarella. Yes, or Parmesana Reggiano if I'm out of Pecorino, but I often forgo other cheeses or just forget to pull them out. :-) 90 seconds? How long does it take to get it up to 1000 degrees? And how cost effective? Depends on outside air temp and wind - can be done in 20 minutes, but I usually take 30-45 bringing it up a bit more slowly. Here's the inventor of my oven taking it from snow-covered to 932F in 20 minutes. I have never made a 60-second pie; my shortest time is 70 secs in a raging-hot oven start and 90 is my target for a "relaxing" amount of time. I keep a digital countdown timer from ThermoWorks around my neck to help with timing; you need to turn it 3 times within a minute; it's easy to lose focus and burn stuff at these temps. Very cost-effective, about $600 which is near the bottom of the price range for ovens that can get this hot and handle pies bigger than 13"; I start with about 10-12 charcoal briquettes in a Weber Junior chimney with a propane blowtorch from underneath to get them lit, then switch to alderwood once they get going. Can't get hot enough with just briquettes. It's cheap around here because I can see about a thousand trees from my house and many of them are alder. And to get a Neapolitan right, you MUST be over 800-850F at least to bake it fast enough (the dough recipe turns from pillow-soft to a cracker if baked too long) and you MUST have a live flame front over the top to finish the crust properly - either wood, lump charcoal or gas. I tried everything I could think of to get my previous propane pizza oven to make Neapolitan and it just won't do it because it lacks these two things. It makes great American-style pies, though, so I still have it as a backup or for when making a lot of pies for a larger group. I use an IR thermometer to manage the oven; for Neapolitan doughs the deck is 750-800F and the roof 950-1000F to get a 90-second Margherita. Other toppings on top of the cheese like meats, onions or mushrooms (2 toppings max, applied sparingly, on a Neapolitan; the crust is delicate) need slightly longer bakes (2 minutes or so), so I drop the temps 50-100F to prevent burning the top before the interior is cooked. My oven can do this easily in just a few minutes; the big domed masonry ovens not so much because of all the insulation and thermal mass, they're like big heat flywheels. Neapolitan dough does very poorly at temps below 800F and conversely NYC or other "conventional" doughs will burn above 750-800F, so I make completely different doughs and use different temps depending on what I'm making. How big or small is your wood-burning oven? (Is it designed for interior or exterior use?) I use an Uuni Pro, from Finland via Scotland and the USA - great, great oven. Uuni.net for all the deets. They have a smaller one, the Uuni 3, but it's a wood-pellet burner only and I like the versatility of the Pro, which is not only larger but can burn charcoal, wood and gas in addition to pellets. It can handle up to about a 16" pizza - Neapolitans are traditionally 13-14" and are designed to be a one-person serving, but of course can be passed around. In Italy they're served uncut with a knife and fork. No way it can be used indoors - at most in an open garage with the door up, but even then the exhaust is around 200F so you need to be careful. Definitely not in a kitchen - too much concentrated heat and it makes carbon monoxide from combustion. I think this is my longest ad hoc from-scratch posting on LF ever. And since I've run this thread way off the rails........ here's a gratuitous nigga. By the way, I don't keep cooking secrets so if you want my dough recipe PDF (developed for the Ankarsrum mixer, but should work for other heavy-duty machines) let me know in a PM with a place to drop it. You'll need to be patient with yourself; recipes are great starting points but you won't get it right until you try it a few times to develop technique and adjustments for your equipment, temp, humidity and handling. If you like to cook, it's a fun learning process with tremendous satisfaction when you finally nail it. Ciao, I gotta go make some dough for the weekend.
I’ve never seen Gatlin talk fag, talk like a fag or DEFEND A FAG. Bucky sucks off Fred. Fred sucks off Pete... and Pete has a long history of sucking off Meguro. They ALL convey bleeding heart libtard ideologies at times and Pete’s agreed with Meguro more times than Bucky’s made duplicate accounts. lol
I'm the infidel... Allah warned you about. كافر المسلح
You forget to mention that Liberator sucks off Bucky. Trace back his posts to me each time I attack Bucky and see how quickly Liberator is there posting to me defending Bucky. Liberator’s affection for Bucky is unnatural for one male to another male.
Did the snake reply to you?
Cue Wilie for your song of devotion to me:
He replied in crayon. But why would anyone at LF actually read his fecal nonsense any more? That said I can't in all good conscience continue to humor poor guy -- after all, he's still recuperating from a very serious brain-zucchini implant. That just after his labial "reconstruction" surgery. :-(
I've got tater on bozo too.
He replied in crayon. But why would anyone at LF actually read his fecal nonsense any more? I had him bozoed, but his articles still show up. It's best just to ignore his long winded articles by written by leftists, self-described video gamers and internet trolls, even though he'll most likely go ballistic when he stops getting the attention he so desperately needs. On the article that Hondo posted about US Navy cost increases, it appears that he spammed the thread with a number of long winded copy and paste diatribes - I know because posts 5-12 were missing. At least for now, it seems that the only poster reading and replying to his delusional tirades is Boris. When Parsons sobers up and starts posting something worth my time, I may respond.
Quite a few queers don't speak with a lisp. As to defending or not defending the Queer Agenda, just who and what do you think comprises a big part of the ACLU agenda? That's right -- the GAY AGENDA. Major-Homo has on a yearly basis (between LP and LF) avidly and frequently obsessed on posting pro-ACLU articles, defended the ACLU to the max, went as far as posting their "benefits" via bullet-points. He touts it here as though it's his "religion" and his job is "conversion". Now I ask -- what kind of honorable man defends the case-history, mission, and ongoing agenda of ACLU?? The truth of the matter? Major Homo kneels before the ACLU and their agenda. One of the ACLU's greatest crusades is in defense and promotion AND advancement of FAGGOTRY; In defense of FAG-"Marriage"; In defense of FAG "right" to sex with minors. And frankly -- the ACLU is NOT a big fan of LE; Unless they're used as a Police-State sledgehammer to support the ACLU's freaky policies. But don't listen to me; Check out the ACLU website for yourself. You'll discover their current past and present pet-projects, what they ardently support and defend. They [Pete, Bucky and Meguro] ALL convey bleeding heart libtard ideologies at times. Meguro has/had far more in common with Gatlin since BOTH support the ACLU and its pro-queer mission and agenda. The math is easy. As to the ideological bent of Pete and Bucky, yes, occasionally they do or did support a few scant liberal or SJW policies now and then. But not generally. Both are solidly libertarian-to-conservative and anti-authoritarian. And they both certainly do NOT support the ACLU policies nor its pro-homo agenda. Now again -- all that said, I understand the animus between you and Bucky and occasionally with Pete.
Same here. But its still cleans up the "Latest Comments" scroll. It's best just to ignore his long winded articles by written by leftists, self-described video gamers and internet trolls, even though he'll most likely go ballistic when he stops getting the attention he so desperately needs. Leftists-hacks and ACLU-pimps. NOT what LF should be about. But that's just me. it appears that he spammed the thread with a number of long winded copy and paste diatribes - I know because posts 5-12 were missing. It's sad. When Parsons sobers up and starts posting something worth my time, I may respond. Your call of course, but the clinically insane at times can bounce in and out of lucid thought. That's not so much an exchange of ideas and debate as someone getting his/her/it's "fix".
The Snake by Al Wilson On her way to work one morning Down the path along side the lake A tender hearted woman saw a poor half frozen snake His pretty colored skin had been all frosted with the dew "Oh well," she cried, "I'll take you in and I'll take care of you" "Take me in oh tender woman (come on in) Take me in, for heaven's sake (come on in) Take me in, for heaven's sake Take me in tender woman," sighed the snake She wrapped him up all cozy in a curvature of silk And then laid him by the fireside with some honey and some milk Now she hurried home from work that night as soon as she arrived She found that pretty snake she'd taking in had been revived "Take me in, oh tender woman (come on in) Take me in, for heaven's sake (come on in) Take me in tender woman," sighed the snake Now she clutched him to her bosom, "You're so beautiful," she cried "But if I hadn't brought you in by now you might have died" Now she stroked his pretty skin again and then kissed and held him tight But instead of saying thanks, that snake gave her a vicious bite (oh...) "Take me in, oh tender woman (come on in) Take me in, for heaven's sake (come on in) Take me in tender woman," sighed the snake "I saved you," cried that woman "And you've bit me even, why? And you know your bite is poisonous and now I'm gonna die" "Oh shut up, silly woman," said the reptile with a grin "You knew damn well I was a snake before you brought me in "Please take me in, oh tender woman (come on in) Take me in, for heaven's sake (come on in) Take me in tender woman," sighed the snake Sighed the snake "Take me in, tender woman" Sighed the snake, sighed the snake "Take me in, tender woman" Sighed the snake
WOW. Can you imagine someone -- all they've known is Papa John's, Pizza Hut, local joints? Must be a trip watching your friends crunch into yours. THAT pizza -- is edible art. My favorite "art". The crust is magnificent. Such a painstakingly process. From the oven, to dough to San Marzano tomatoes (when anyone mentions "San Marzano", I *know* they're serious about food). Bookmarked/copy for future reference. Thanks for going into great detail on this Pizza Making passion. I appreciate reading about the process - my mouth watered as though I was there waiting for MINE ;-) Growing up in north NJ, I've had my share of excellent pies. And of course breads. But once you make pizza like this (or are fortunate enough to find a place that does the brick/wood-fired oven), there's really no going back. Compromise is hard. It's the same with quality like Hagen Daaz ice cream, Italian bakery items, fish caught nearby a wharf/fishing boat, prime steaks, farm-fresh fruit & veggies etc. (If you can find that Pecorino Romano, nail it.) Here's the inventor of my oven taking it from snow-covered to 932F in 20 minutes. I have never made a 60-second pie; my shortest time is 70 secs in a raging-hot oven start and 90 is my target for a "relaxing" amount of time. I keep a digital countdown timer from ThermoWorks around my neck to help with timing; you need to turn it 3 times within a minute; it's easy to lose focus and burn stuff at these temps. Very cost-effective, about $600 which is near the bottom of the price range for ovens that can get this hot and handle pies bigger than 13"...And to get a Neapolitan right, you MUST be over 800-850F at least to bake it fast enough (the dough recipe turns from pillow-soft to a cracker if baked too long) and you MUST have a live flame front over the top to finish the crust properly - either wood, lump charcoal or gas. Gotta have some versatility there. And it does. Man...you even hit it with a blow-torch? See? I learned something already. Now *I* certainly appreciate the fragility, factors, and care...but then it's all over in about 5 minutes. BUT...nothing like it. (As you witness from those you've made pizza for). Wish I had your patience. But...all artists do. Luckily I am within 30-40 minutes of Brick Oven/wood fired pizza here in Jersey. But even then, to lock down all those components -- oven temp, dough, olive oil and cheeses, garlic, the tomatoes....(and ya gotta have fresh basilco) is still rare even in these parts. As you point out, even if they are made in those "domes", sometime the crust is uneven. That's why I expect to pay $20+ for a smaller quality wood-fired/ brick pizza that's in that class of the real deal "Napolitan". IF we can find it. They're worth every penny. Btw, Margherita is my favorite as well. Simple in this case really is best. I think this is my longest ad hoc from-scratch posting on LF ever. And since I've run this thread way off the rails........ here's a gratuitous nigga. HA! By the way, I don't keep cooking secrets so if you want my dough recipe PDF (developed for the Ankarsrum mixer, but should work for other heavy-duty machines) let me know in a PM with a place to drop it. You'll need to be patient with yourself; recipes are great starting points but you won't get it right until you try it a few times to develop technique and adjustments for your equipment, temp, humidity and handling. If you like to cook, it's a fun learning process with tremendous satisfaction when you finally nail it. Ya know something? yeah, why not. Thanks. My son would also love this. HE might just go this entire route (I made him a connoisseur of certain things -- among them, pizza.) I can NOT tolerate cardboard crust. Especially not when the rest of the project and ingredients are A+. I'll have to work with what have as a mixer; As to oven, is there no other option than that beast you have? You mentioned: I got a problem here. Given all your experimenting in the lab, have you found any dough adjustment, any way to work with a convection oven at @500 degrees and still get somewhat a decent crust? I frequently will try different jarred sauces in these parts; many are quite good. If you get lazy and are in the mood for a NY/North Jersey "gravy", I've tried this one a couple time recently; Nice and oily. Very good, VERY "homemade" flavor that could have been made by Uncle Vito or Gramma. Consider the Marinara. I'd even toss this on a pizza -- it's that good: http://hobokenfarms.net/
Gimme a kiss! I have a thang for leather boys still in the closet.
In the entire history of the world,the only nations that had to build walls to keep their own citizens from leaving were those with leftist governments.
Gatlin busted by Oregon State Police, on his way to visit yukon.
Wow - I had just about forgotten that song until I read your post - thanks. Made it to #27 on the Billboard charts in 1968. I found this interesting tidbit on Wiki: The song gained renewed attention during the campaign for the 2016 United States Presidential election. Republican candidate Donald Trump read its lyrics at several campaign rallies to illustrate his position on the Syrian refugee crisis, claiming that the decision to allow people claiming refugee status to enter the United States would "come back to bite us", as happened to the woman who took in the snake in the song. The daughters of songwriter Brown – whose work has been characterized as "a celebration of black culture and a repudiation of racism" – have asked Trump to stop using their late father's song, saying: "He’s perversely using 'The Snake' to demonize immigrants" and that Brown "never had anything against immigrants."
I wouldn't be so quick to lump in "local joints" with mega chains like Pizza Hut & PJ's. The best pizza I've ever had was from locally owned, mom and pop operations. IMHO.
Man...you even hit it with a blow-torch? See? I learned something already. I actually tried that with my older propane pizza oven to see if I could get the correct charring or even leopard-spotting - didn't work very well. But my post refers to using the propane torch to light the briquettes in the small Weber chimney - it's faster than using wadded-up newspaper and doesn't result in paper ash floating everywhere like snow. As to oven, is there no other option than that beast you have? Sure. Uuni makes the Uuni 3, a smaller pellet-only, very portable oven that can do Neapolitans up to about 13" maximum - I wanted to be able to burn wood and do NYC-style slice-pies, and other styles, up to 16" or so. The Roccbox portable oven can burn propane or wood and is more portable than the Uuni Pro, but is fairly small and limits you to about 12" pies as I recall. Owners seem to like it quite a bit. If you don't need to make Neapolitans, I own and recommend the Pizzacraft PizzaQue, which I got from Amazon for about $150. Their more-expensive Pronto model is almost exactly the same and I don't think the differences matter, so get the cheaper one. Mine's working perfectly after about 4 years and I've added a few accessories to make it even better - it's really great for up to 13" pies in any style but Neapolitan. Pizzacraft is also creative with their accessories; I was never able to make proper Chinese lo mein until I bought their wok-mod for the pizza oven to get the really high heat in the wok that you need. (I've since taken it way beyond even that with a burner that's basically an outdoor vertical jet-engine exhaust - bliss for stirfry and discada cooking.) Given all your experimenting in the lab, have you found any dough adjustment, any way to work with a convection oven at @500 degrees and still get somewhat a decent crust? I haven't ventured into this territory, but many people on Pizzamaking.com have - I refer you over there to do some searching in the Neapolitan sub-forum. Others have reported good results (with photos) by putting a steel or stone in a 550F oven for an hour or so, then blasting it with the broiler just before putting the pizza in. Haven't tried it myself with 00 flour but I know it's possible to make fine pizza below 600F, just have my doubts about recreating a Neapolitan at such low temps. And thanks a bunch for the Hoboken sunday-gravy referral - I love messing with sauces and styles. Have a Detroit-style pan coming this next week and will be making that style for the first time shortly. Gotta love pizza, almost all kinds, right? I still have my doubts about New Haven apizza-style from the looks of 'em, but will probably give that a go as well, at least once. Sit down and watch some of the better-produced YouTube videos of pizzamaking around the world if you want some vicarious pleasure - keep a napkin at hand for the drooling.
Yeah, sometimes you get lucky enough to have a joint that knows what it's doing. We have one guy in town (a baker by trade) whose newish restaurant turns out some very tasty pies with beautifully-charred and flavorful crusts - not full-on Neapolitan but absolutely excellent, and he does them at 725F in an electric deck. And he still makes phenomenal pies. I mean pie-pies, as in dessert. A good joint.
I liked the idea in whatever case. It's creative and out of the box. Uuni makes the Uuni 3, a smaller pellet-only, very portable oven that can do Neapolitans up to about 13" maximum - I wanted to be able to burn wood and do NYC-style slice-pies, and other styles, up to 16" or so. Yeah -- like you I like the versatility of burning wood, charcoal, whatever. Don't wanna be locked into any on fuel source. These days you never know what might wind up in short supply. f you don't need to make Neapolitans, I own and recommend the Pizzacraft PizzaQue, which I got from Amazon for about $150. Their more-expensive Pronto model is almost exactly the same and I don't think the differences matter, so get the cheaper one. Mine's working perfectly after about 4 years and I've added a few accessories to make it even better - it's really great for up to 13" pies in any style but Neapolitan. Pizzacraft is also creative with their accessories; I was never able to make proper Chinese lo mein until I bought their wok-mod for the pizza oven to get the really high heat in the wok that you need. (I've since taken it way beyond even that with a burner that's basically an outdoor vertical jet-engine exhaust - bliss for stirfry and discada cooking.) Good info. This whole pizza-oven thing is a revelation. You can also use it for other stuff (like higher heat for woks/stir fries.) Sure there are other pies like Sicilian, deep dish, etc, but Neapolitan is THE classic pie, the perfect pizza. thers have reported good results (with photos) by putting a steel or stone in a 550F oven for an hour or so, then blasting it with the broiler just before putting the pizza in. Haven't tried it myself with 00 flour but I know it's possible to make fine pizza below 600F, just have my doubts about recreating a Neapolitan at such low temps. You may be right but gotta give it a shot. Might be like threading the needle, BUT. Yup -- been watching way too many pizza vids ;-) Thanks a bunch for the Hoboken sunday-gravy referral - I love messing with sauces and styles. Have a Detroit-style pan coming this next week and will be making that style for the first time shortly. You're welcome....We are alike in that regard of trying the different gravies. When I was a kid I always thought it curious that Gramma #1 (Sicilian) gravy was different than Gramma #2 (Napolitan), than Mom. Sicilian Gramma gravy was heavy on pork flavor while Napolitan Gramma sauce was much lighter, more balanced (she grew up on a from in Italy). Mom's gravy was somewhere between the two... Meatballs and Chicken cutlets: Sicilian Gramma always used fennel seed. It's out-standing. Napolitan Gramma NO fennel and heavier on breading in her meatballs... ODDLY -- NEITHER MADE PIZZA! (but my Uncle did. And man, it was goood. And so were others (like the women who from her Newark house would make a thicker "Gramma-Style" pizza with the carmelized-charred tomatoes festooning the crust.) Btw -- when I referred to "local" joints in a critical light, I meant the ones in most of the US that aren't close enough to the discerning burbs where good pies and ingredients are still anticipated. Price point, customer expectations, and ingredient availability come into play. Maybe it's only me, but I've tried pizza in "local" parts of smaller towns in NJ, PA, NC, CT, and FL. Fugetabout it. One of THE best pizzas I've ever had: 1991, Port Charlotte, FL RT 41. 'John's of New York'. It was surrounded by the usual chains, but it was a newer place that opened and we were told they imported its water from NY. They had a hellacious wood-fired oven that made a glorious and expensive Neopolitan pizza. Good for an easy two visits per week.
Sounds like some nice pay-dirt there. Yeah...luck is definitely involved. It takes a certain commitment and passion to make an exception pizza pie. But also the same of most food. Ingredients pricing and grading can vary wildly with tomatoes and cheese. And as Hank points out, the dough quality and ovens are no small details.
*triple eye-ball roll* "Celebration of black culture"?? Chyeah right. Social Media has created millions of attention whores. Fwiw, the intro reminds me of the Doors 'Love Her Madly'. The rest reminds me of Johnny Rivers.
If you want to just try your hand to fiddle around with pizza-making to see if you like the process, I can highly recommend the PizzaQue which is inexpensive and well built; if you use camelcamelcamel.com, you can have them track the price and send you an email when they are discounted to your trigger price. I've seen them as low as $80 for just one day (the Camels notified me), when I came very close to buying a second one before I had the Uuni, but in a rare moment of discipline I took a pass. It's great for every style up to 750F (I've pushed mine to 925 or so on a calm summer day, but that's air temp only and deck/roof were cooler), but the opening is only about 2.5" high so it won't fit Detroit pans and other tall things (but they even make an extender accessory now to raise it a couple inches for bread, tall pans etc). Max diameter is 13", not much of a limitation for house pies. If you end up getting one, throw in a few bucks more and get the optional front windscreen as well - it really helps get that temp up higher and faster as well as holding the heat in much better. Pizzacraft.com has all the stuff, but better deals are to be had on Amazon, usually sold factory-direct (a nice little secret to know). They even make a carrying sling for the oven so you can grab it like a suitcase and toss it into the car trunk or the truck bed easily (not compatible with the leg kit without pulling out the tools and original short legs). I never succeeded in making a Neapolitan in it - the traditional recipe just needs much higher temperatures and the radiant heat that comes from a flame front over the top. But the PizzaQue makes great New York and other styles that are designed for 750F or lower. Their wok converter kit is an unbelievable deal (now just 20 bucks; I paid 35) and works very well - the included wok is quite high quality and I still use it now and then. It's 13" and flat-bottomed (to clear the PizzaQue burner), so I also have carbon-steel round-bottomed woks in 13" and 22" to use on the larger burner I transitioned to. For longer-term use, the PizzaQue leg kit is very worthwhile; it saves space on your picnic table, raises it to a better working height and stores the propane tank neatly underneath. With the optional cover, it can be left outside all year long. BUT, putting the legs on makes it too tall for proper stir-frying unless you're very tall. Not a problem here since we have the other, much-bigger, burner for stirfrying and discada cooking.
It's great for every style up to 750F (I've pushed mine to 925 or so on a calm summer day, but that's air temp only and deck/roof were cooler), but the opening is only about 2.5" high so it won't fit Detroit pans and other tall things. Max diameter is 13", not much of a limitation for house pies. PizzaQue @$80. To make that kind of pie and crust. Yeah, almost an offer that can't be refused. Sure, it limits you to personal size pizza, but no biggie. Pizzacraft.com has all the stuff, but better deals are to be had on Amazon, usually sold factory-direct (a nice little secret to know). Excellent. Pizzacraft -- definitely worth a long look. All those accessories are game-changers; like the wok converter and leg kit (just in case). Btw, how's the clean-up factor overall?
Unless you have a crust blowout that mucks up the stone, it's negligible. High-temp ovens are essentially self-cleaning; once in a while a light brushing or scraping the stone is all I do. If a blowout happens, I just let the heat incinerate it to a bit of carbon - that scrapes off pretty easily. A baker's bench scraper is perfect; I use this cheap one for stone-scraping the outdoor ovens, and a nicer Oxo one with a better grip for actual dough cutting and handling: scraper An exception: if you get Pizzacraft's optional tray for pellet or wood-chip smoke addition, that tray needs to have the ashes dumped after each session (not each pizza) or two - no big deal because it's a tiny amount. I've found that adding smoke doesn't hurt but it's hard to tell the difference in flavor because pizzas aren't exposed to it for very long. Same cleanup for Uuni Pro, but more ashes of course. I have a 4-gallon galvanized trash can with a trash bag inside for ash dumping - it'll hold 30-40 pies worth for dumping all at once. I usually brush it out when it's cold and wipe the soot off the window - the Uuni window does soot up every cook unless you leave the door off until the wood is burning cleanly, but then it takes a lot longer to heat up. NEVER use a damp cloth to clean a hot window (it'll likely crack the glass), but you can wipe it hot with a carefully-applied dry paper towel. I find that if you shove the Uuni temps up into the 900F range, almost all accumulated soot on the stones, and most of it on the oven walls, gets burned up and exhausted out the stack, except for what gets deposited on the roof and door. Gas ovens, of course, don't create soot and ash.
Cool, thanks. (sound advice on the window clean-up too.) Clean up factor was the second question my son had. Like the scraper. Multi-use kitchen tool.
Very handy for all sorts of things in the kitchen. Great for scraping off cutting boards that have dried bits of dough stuck to them from prep time. Get used to using it for cutting dough into (always weighed!) portions for balling up to ferment - never pull dough apart, it messes with the gluten. Pinch it off or cut it. These scrapers make nice clean cuts in the largest dough batches you can imagine - watch the pros on YT use them like a fillet knife on 50-lb batches out of commercial mixers; it's like watching a good mason using a trowel. Another OT handy tool; if you're familiar with a french curve for drawing, you'll grasp the utility of one of these for removing stuff from any-size bowl - they are amazing at getting 99.9% of anything out: silicone scraper. Incredibly useful; I pull mine out of the drawer several time a week. Really handy for sauces, batters, doughs.... hell, anything.
#24. To: Hank Rearden (#13)
#25. To: no gnu taxes (#24)
(Edited)
I don't eat pizza that often anymore. But when I do I actually find that even a frozen supermarket pizza is better than anything served at a chain pizza store.
#26. To: Hank Rearden (#25)
#27. To: GrandIsland, Fred Mertz (#23)
Fred is the new Meguro.
#28. To: Liberator (#1)
#29. To: IbJensen (#28)
Egad! Negroes call each other 'nigger' all the time and use the term in their repulsive 'rap' lyrics.
#30. To: IbJensen (#28)
Egad! Negroes call each other 'nigger' all the time and use the term in their repulsive 'rap' lyrics.
#31. To: GrandIsland (#27)
Do I get the sense you pissed him off?
#32. To: no gnu taxes (#29)
10 years ago I did a 3 day stay at a local county jail as a refusal to pay a fine for a charge I disputed.
#33. To: Gatlin, Buckeroo (#31)
(Edited)
I notice he has been throwing lots of temper tantrums later.
#34. To: Hank Rearden, Chuck Wagon (#13)
One or two local joints do it pretty well, but I've taught myself how to make pretty much all the major styles, culminating with the Neapolitans once I finally got a wood-burning thousand-degree oven.
#35. To: Hank Rearden (#13)
#36. To: GrandIsland (#23)
Fred is the new Meguro.
#37. To: Gatlin (#31)
#38. To: Liberator (#34)
(Edited)
#39. To: Liberator (#36)
(Edited)
#40. To: GrandIsland (#39)
lol
That WAS funny.
#41. To: Liberator (#33)
Given the frustration of the fleet of VA neurotherapists assigned to you [tater] as a result of your second badly executed baboon-brain transplant, have you considered implanting zucchini material?
#42. To: buckeroo (#41)
Did the snake reply to you?
LMAO…even on bozo, you still always have me on your mind.
#43. To: buckeroo (#41)
Did the snake reply to you?
#44. To: buckeroo (#41)
Did the snake reply to you?
#45. To: Liberator, buckeroo, hondo68 (#43)
Did the (Gatlin/Parsons) snake reply to you?
“Truth is treason in the empire of lies.” - Ron Paul
Trump: My People Should ‘Sit Up in Attention’ Like Kim Jong-un’s Staff.
#46. To: GrandIsland, sneakypete, buckeroo (#39)
I’ve never seen Gatlin talk fag, talk like a fag or DEFEND A FAG.
#47. To: Deckard, buckeroo (#45)
I had him bozoed, but his articles still show up.
#48. To: Liberator, Deckard, Fred Mertz, sneakypete, hondo68 (#43)
That said I can't in all good conscience continue to humor poor guy [the Snake] -- after all, he's still recuperating from a very serious brain-zucchini implant. That just after his labial "reconstruction" surgery.
#49. To: Hank Rearden (#38)
I make it from scratch 24 hours in advance, using Italian flour, Italian canned tomatoes, Italian basil and yeast. Soon, a sourdough culture made from Italian yeast (to fully develop crust flavors) instead of instant dry yeast, now that I have all the other variables under control.
"Neapolitan dough does very poorly at temps below 800F and conversely NYC or other "conventional" doughs will burn above 750-800F, so I make completely different doughs and use different temps depending on what I'm making."
#50. To: GrandIsland (#39)
and Pete has a long history of sucking off Meguro.
#51. To: buckeroo, Liberator, Deckard, Fred Mertz, yukon canary, tater (#48)
#52. To: buckeroo, Liberator, hondo68 (#48)
“Truth is treason in the empire of lies.” - Ron Paul
Trump: My People Should ‘Sit Up in Attention’ Like Kim Jong-un’s Staff.
#53. To: Liberator, Hank Rearden (#49)
Can you imagine someone -- all they've known is Papa John's, Pizza Hut, local joints?
“Truth is treason in the empire of lies.” - Ron Paul
Trump: My People Should ‘Sit Up in Attention’ Like Kim Jong-un’s Staff.
#54. To: Liberator (#49)
(Edited)
#55. To: Deckard (#53)
The best pizza I've ever had was from locally owned, mom and pop operations.
#56. To: Hank Rearden, Deckard (#54)
I actually tried that [torch] with my older propane pizza oven to see if I could get the correct charring or even leopard-spotting - didn't work very well. But my post refers to using the propane torch to light the briquettes in the small Weber chimney - it's faster than using wadded-up newspaper and doesn't result in paper ash floating everywhere like snow.
#57. To: Hank Rearden, Deckard (#55)
Yeah, sometimes you get lucky enough to have a joint that knows what it's doing. We have one guy in town (a baker by trade) whose newish restaurant turns out some very tasty pies with beautifully-charred and flavorful crusts - not full-on Neapolitan but absolutely excellent, and he does them at 725F in an electric deck.
#58. To: Deckard (#52)
The daughters of songwriter Brown – whose work has been characterized as "a celebration of black culture and a repudiation of racism" – have asked Trump to stop using their late father's song, saying: "He’s perversely using 'The Snake' to demonize immigrants" and that Brown "never had anything against immigrants."
#59. To: Liberator (#56)
(Edited)
This whole pizza-oven thing is a revelation. You can also use it for other stuff (like higher heat for woks/stir fries.) Sure there are other pies like Sicilian, deep dish, etc, but Neapolitan is THE classic pie, the perfect pizza.
#60. To: Hank Rearden (#59)
...The PizzaQue which is inexpensive and well built..I've seen them as low as $80 for just one day (the Camels notified me), when I came very close to buying a second one before I had the Uuni, but in a rare moment of discipline I took a pass.
#61. To: Liberator (#60)
(Edited)
Btw, how's the clean-up factor overall?
#62. To: Hank Rearden (#61)
(Edited)
#63. To: Liberator (#62)
(Edited)
Like the scraper. Multi-use kitchen tool.
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