Industry tip for you: your method of dough portioning is very common, but in my experience it's more common to portion at the larger size and cut halves as needed, rather than rolling two small portions together. At commercial scale, the dough is just generally more cooperative that way. Maybe the math works differently when you're using a roller as opposed to hand-tossing. Just be aware of how those decisions affect peak-hour efficiency.
this is what we did when i worked at a wood fired neo pizza place. We had one dough size but 3 other sizes we could work from that main one, making it a breeze to prep for and make the others as you need them
Also it’s not even a big enough difference to justify such extra effort on something the customer will probably not even think is meaningful enough to choose the slightly thinner option
Hi Adam! I think I might be able to suggest a slightly better small and large size pan of 10 inches and 14 inches. This results in a closer ratio of double the small for a large dough, and is already a standard in the pizza world. I used to work at a dominos and the smalls were 10 inch and the larges were 14 inches. Here’s my math if you care/ want proof. (Since we’re comparing areas, the pi will cancel out so I’m not included, all of my areas will be off by a factor of pi) Your suggestion 16 inch and 11inch. Radii would be 8 inch and 5.5 inch. 8^2/5.5^2 =64/30.25 = 2.1157. This is about a 5.8% error(.1157/2) My suggestion is 14 and 10. Radii would be 7 and 5. 7^2/5^2 = 49/25 = 1.96. This is a 2% error (.04/2) I’m sure a 3.8% reduction in error rate alone won’t matter that much, but paired with the info of those being more standard sizes, it might be something to consider. Either way, I’m sure what you and Joe make will be amazing!!
@@ezforsaken that’s possible, but I’d be very surprised if that were the case. A cursory search results in just as many results if not more for 10 inch screens compared to 11 inch
This is great, because then you could go with 3 balls of dough for an 18" pie and 4 balls for 20". 10" = 78.5 sq. inches area 14" = 154 sq. inches 18" = 254.34 inches 20" = 314 inches 78.5 * 2 = 157, so a little heavy on dough for area 78.5 * 3 = 235.5, so a little light on dough for area 78.5 * 4 = 314 means it's exact!
@@RyanWaldroop The 20 inch one does work really well with 4 since it’s exact. 0% error. The 18 inch with 3 balls is 8% error, so I would maybe not feel so great doing that one
tbh, if you're serving to students, 10 is a bit small, 12 is where I'd prefer to sit at. that being said our beloved and now gone Pizzaman was all over the place with pizza sizes
For another musical comparison, his little rant about working with what you have and playing to the strengths of what you have available reminds me of guitarist Tom Morello. He has been quoted as saying he spent years chasing tone and never could find something he liked. He finally quit trying and instead wrote music for the tone he had. Thus we got Rage Against the Machine and Audioslave.
I will say that pushing yourself out of normal is what builds character as an artist, forcing yourself to change brings style and nuance. Perhaps accepting what he had finally come to is what let him really utilize those five years of experimentation @@wingracer1614
I get the idea, but as someone who is very sensitive to spiciness, I wish people would leave the reverb out. It's like a background unpleasant sorta-burn that's not nice.
@@pendlera2959 cook for yourself then, restaurants are for the majority of people's taste, if that tastes doesn't match up with yours than tough shit buttercup. It's not for you, move on instead of complaining. You can't expect a restaurant to change how they make certain items every time someone comes in, if they did that everything would have to be made to order which would slow down service to the point where they could probably only serve like 5 different people an hour.
For all you people crying "wolf" and "sellout," Adam has said before multiple times, the primary business of restaurants, especially small ones, is to go out of business. You don't go into the small restaurant business because you want to get rich. It's labor intensive, resources intensive, and incredibly stressful with inconsistent revenue streams. The pizza equipment they're using is from a failed branch. This is a super cool project, and I can tell that it's done as a passion project. There's a huge probability that Adam will lose money from this venture, but that's not why he's doing it. People doing cool things because they want to. I love this!
The margins on restaurants are notoriously slim, there's a reason why you keep seeing new ones pop up around you every few years. People should really look up the margins they operate on. Google search shows around 5%, that is no way to get rich.
The vast majority of startup restaurants will go out of business, it's a very cutthroat industry, and being small has it's own disadvantages. Due to the size you can't always rely on a steady demand for the product, and because you're selling less product compared to a larger business you can't buy in quite as much bulk. Generally the larger the bulk purchase the better a deal you can get for it, so it can be more expensive for a small restaurants compared to a larger one to buy the same ingredients from the same providers. If you get lucky and people really like your product you may gain traction, more customers means more product sold, meaning increasing your purchases which can lower their cost, meanwhile the increase in demand may even necessitate changes to pricing. Lots of other factors tend to get cheaper at scale as well, so starting out it's hard to make a profit, if you do it's usually not significant, and if you do make it big then you've already entered into the upper few percentages of restaurants.
As the outbuilding manager for a mall told my boss one day: "You want to start a restaurant? Pay me 50k and go slam your hand in a door a few times. It will cost less, hurt less, and be over quicker than trying to run a restaurant." For every moderately successful restaurant that hangs around for a decade and pays the owner more than minimum wage there are dozens of expensive failures.
My BIL's family ran a pizza restaurant in Michigan when he was growing up, being passed from his dad to one of his brothers. I was saddened to learn that it had been closed -- people retiring, nobody to take over. I guess it's not just going to run with employees to generate passive income -- it needs the owner working it to make it work.
@@DreadKyller > They *all* will, given time. Civilizations fall; the sun will become a red giant. A meaningful measure is what timeframe, or under what conditions. Saying it failed ... after 60 years and generations of owner, is not a _failure_ in my mind.
As a restaurant employee. Thank you so much for putting in consideration for efficiency, just the empathy that you are thinking about the people who have to do this is awesome. It's a rarity in this biz and much appreciated.
Efficiency is not a rarity, but it is less common in boutique shops as they often are taking a home recipe and just making more of it. All chain stores will work out proportions to improve efficiency and material. No store wants to throw away half a can of tomatoes every day, so they'll try to align their recipe with their supplier volumes so things are as easy as 2 bags of this, 3 cans of that, etc.
13:05 for that calculation you don't need pi at all. All that matters is that area scales with radius squared. So if you want double the area, you need sqrt(2) times the radius which directly brings you from 11 inches to ~ 16 inches :)
Yes, it is 41% more, so 15.5" would be closer. When I did pizza, we had S/M/L/XL (12/14/16/18). It was set up with the 16" as our main for development. We split that in half for bulk portioning and proofing. Then used 1, 1.5, 2, and 2.5 dough balls for actual production. The inconsistent thickness wasn't noticeable.
it also makes your ordering process easier, most customers aren't going to know the difference between 2 different thicknesses of dough or which one they would like best. better to just have the chef who's actually tested them and considered how it affects everything else in the recipe make that decision. too many options just makes it harder to pick and makes you worry which one to choose, and is more likely to end in a less satisfying result. a small pool of great options might have a higher chance of satisfaction than ultra-customizable options.
A decade or so ago someone published a paper concerning having too many options. People are basically happier when they have good options, but they are limited in number. They used Costco as their prime example: Costco only carries a few choices of any product, so people feel more confident in their choice of A over B or C. If they have LOTS of options (A thru Q) then confusion ensues over which one is actually best, and then buyer's remorse sets in. Also, you can keep the vast majority of customers happy with a minimal set of choices. Those that absolutely MUST have something else are often problem customers and you really should do without them as much as possible. It's pizza, you can keep nearly everyone in the world happy by offering a pepperoni, hawaiian, veggie, meat lovers, and a combo.
@@nolongeramused8135 Decision fatigue is a heck of a beast. The results of those papers show on average generally the more a person has to think about what they want the less they enjoy the outcome. At the same time prior to making the decisions those in the study reported that they preferred having more choices than less, but those that got less choice rated themselves as more content. More choices leads to decision fatigue, and often an uncertainty of whether you made the right choices, what other choices would have given you. Less choices means you don't have to worry about as many other options you missed.
Kitchen repair tech here, im definitely not a rich man but I do pretty good. On the plus side there's never a shortage of commercial ovens and stand mixers needing fixing.
This, for me, is the most effective form of "marketing". Taking the potential consumer through the process of making a product, and demonstrating the care, passion, attention to detail etc. that is being put into it. It's similar to the way that seeing footage of musicians in the studio really adds to the experience of listening to the finished album. I want to clarify that this is *not* a criticism in any way, as he said he was getting negative comments. I have no reason to doubt his sincerity in saying that this is mostly a passion project. I also wouldn't begrudge him for using his platform to plug this even if that was his main purpose in making these videos. Like he said, there isn't much money to be made from it either way.
I love this documentary! Adam built a brand on “home cooking” and getting rid of “restaurant scale pretentiousness.” Now he’s proving his point further by teaching us why restaurants are just different from the home kitchen while making it maximum entertaining!
Chef John taught me that cayenne pepper goes into everything and I've been following his advice for 15 years and I'm not about to stop now. Egg pizza made me a happier man.
I have a friend who's family owns a Pizzeria in Brooklyn and Staten Island, NY. Ones been there for 60+ years, and I remember an old conversation we had. Which was "If you ever walk into a Pizzeria and seen a container of Polly-O, walk right out. They don't care about their product." He then went on how Grande Cheese is the absolute best, the reasons why it was, and explained that the reason some places don't use it, is that it's expensive and cuts into the profit margin, and with the nature of the pizza business, (at least his locations) you can't really pass that cost along. So it becomes just a choice on money or quality. You ending up with Grande, made me think of that.
Interesting -- there's a small chain called Brooklyns here in Dallas -- I don't know if it's franchised or what. They spend a great deal on their toppings, specifically the meats.
I can understand that. It's honestly a hard decision to use premium ingredients - where I live, small pizza restaurants that use quality ingredients charge $35-40 for a large pizza. It's hard to sell that when people are so used to the $12 domino specials.
I will likely never try this pizza, but I'm excited to follow the journey! I'm a young adult, and it's inspiring to see two random guys get together and collaborate on a project like this. It reminds me that I'm random guy who could reach out to make something happen! It's really cool to see it unfold in real(ish) time! I'm gonna work on a game with my brother right now, I've decided
Ah, I checked your channel and see your using a Godot. I'm 100% game maker so I don't really know the works but uhhh shout out to game development. I've been making stuff in my bed room for six years now and it's magical sometimes. Good luck and aim high brother.
@@connorking984 Thanks! That's a different project on my channel, but it's also the one that finally broke me out of the absolute beginner phase :) Maybe I should upload a vid of the current build lol. I'm 100% Godot so far and really like it. Good luck with your games!
@@micahrobbins8353 Yeah please do upload the progress, this isn't my game account but I post clips on my channel as much as I can stand lol. I figure it's always good to put out there especially as the game becomes commercial.. plus it's very inspiring for the fellow strugglers haha
Ya know, weirdly enough, I actually COULD try this pizza, as Knoxville is incredibly close to a MASSIVE vacation spot in Tennessee that my family always goes to. Maybe I'll check it out next time we're in the area.
Another alternative to not salt the dough is to salt the pan. It achives great flavor with less salt that if it was mixed in because it touches the palate first. Just sprinkle salt in the pizza pan and place the dough on top of it. It does wonders.
it surprised me that he didn't do this considering he DOES do that for his pan pizza recipe. It really does make the crust WAY better and it wouldn't change the dough bc it isn't mixed in
It’s a passion project. What an opportunity for him, he has discussed before about wanting more meaning in his life, and this is helping I’m sure, particularly once he sees customers enjoying his hard work cultivating his ideal pizza recipes!
I love that this is an experimental approach to perfect one thing in a dish. Those kinds were always my favourite vids. I wish both of you success with that business.
As an east coaster and NY style pizza purist, the sheen from a slight "splitting" of the cheese is pretty much ubiquitous. The sort of spotted but not shiny cheese style you were getting before reminded me of chain pizza like papa john's
Thing to consider: how you dust your pan makes a big impact on flavor. Cornmeal is cheap, but has a gritty texture and not always a good flavor. Roasted flour takes a tiny bit of labor, but tastes drastically better in my opinion. Semolina is my favorite, it's less grainy than cornmeal but has a nice nutty flavor. High temperatures work well with 00 flour, because it will brown instead of burn, but I don't think you're going quite that hot.
Agreed on the semolina, and honestly semolina isn't that expensive either, definitely worth it. I see it used frequently in Italian restaurants and pizzerias, usually because many of those places also make various pasta dishes and semolina is used quite a lot there, so they already have it on hand.
One place -- not even pizza, but sandwich bread -- all of a sudden I started having to wipe off tons of loose coarse flour of some kind, making a mess. Seems they switched brands. Maybe "kinds" as well as brand name?
This series is pure gold! I think everyone of us thought about opening some kind of restaurant for our favorite dish. For me it's ice cream. I will probably don't do it before midlife crisis and being financially stable - but I love thinking about it. And this series triggers my fantasy! Love it.
I've made pizza for years in a commercial setting, can guarantee Grande makes the best low moisture, whole milk mozz product out there. Made a lot of detroit style and sficione with that cheese.
I apprecaite Adam for this thoughfulness on the operation replication by staff with aspects like the dough. The ease of systems and processes is what makes a restaurant endure for the long-haul.
Adam is such a gift. These videos teach me so much, and make me appreciate the world around me even more. Embrace the complexity, and the capacity of stuff to surprise!
I think one part of pizza that I love about pizza is that the sauce turns the top side of the dough into a dumpling, effectively, making it chewy and wonderful. Then the bottom is baked, so it gets all the Maillard reactions. Then there is the cheese, enough said.
its nice that you're putting so much thought into your recipes. it seems like all the restaurants around me just pick the cheapest ingredients and recipes possible, rather than trying to make the best food they can for a decent price
The best pizza I ever had cost a few bucks more than any of the local competition, and was served out of a hole in the wall neighborhood spot with seating for about 6. The owner-operator had a Brooklyn accent so thick I literally could not understand what he was saying half the time, and he sourced 100% of his ingredients out of the New York/New Jersey area, because "everyplace sells crap." He didn't advertise, at all, and he could barely keep up with demand. People will willingly pay more for a better product.
You are not making money running a restaurant until you have enough business and reputation to open a second location and have enough experienced management that you don't have to be involved in the day to day. Until that point, you are not making money, you are working. Every day, all day.
@@pendlera2959volunteers and slaves just don't exist then? There's PLENTY of situations where someone might do work for nothing in return. Here's an easy example to understand; so say you have an elderly neighbour who asks you to help clean their house or something. if you do help them, you are doing physical labor for someone else, thats work, and at no point were you ever paid money. So you did work without any pay.
12:12 - Hey, that's the same reason I recommend deep dish pizza for home pizza making. Chances are you've already got a good cast iron skillet to make the pie in and you don't need to obsess about getting your oven crazy hot with a deep dish pie as you have to cook those at a lower temp anyway so the pizza bakes all the way through.
As an electric motor mechanic who's worked on tons of Hobart mixers, I smiled when you said "engine", then laughed when you made the correction because I knew it was coming.
Adam.... I am a classically trained chef, and yes, you're exactly right about the just smidge of spicy. Just enough to wake up the taste buds without being "hot" is a perfect place to be for the general population..
True, but what he said in the video is also true. He's NOT making money from this pizza gig. At least not for quite a while. The restaurant business in general is very hard to even survive, much less thrive. He's making money from RU-vid. The pizza place is basically a hobby for him.
6:40 love the music to cooking analogy!! I'd say acid and spice are a bit like distortion, a little bit of tube amp or saturation can really make an instrument feel more present and sharper in the mix, but if you add too much you get artefacting and clipping and it can be pretty unpleasant depending on the kind of sound you're going for
I just used an ancient Hobart to make 6 full sheet tray pizzas from scratch at a 4-h camp in 90° weather and I can confirm that it's a work horse. Couldn't have made anything without it.
That's a really excellent point about why one might go into the local restaurant business (or many other local businesses for that matter); ultimately there are a lot of things that can be beneficial about business that we tend to overlook because they're really hard to quantify the impact of at the level of said business.
This is such a fascinating endeavor, I am really enjoying the behind-the-scenes look at how y’all are developing the product! I like that you are putting so much consideration into the practical side of it, too
13:00 good job figuring that out, but you don't really need pi to get a relative amount here, it cancels out if you're just comparing the square of radiuses (radii?). You can check your answer with 8^2/5.5^2 is 2.11, which is close enough to 2 so well done lol
Suggested solution for not having salt in the dough: roll it out over salt crystals. You can use very little because the salt crystals will be the first thing the eater's tongue touches when they take a bite.
@@JeffO-i see salt as a flavor volume knob. You need to add some to have the flavor of the food you cooked come out. Otherwise, food can taste bland despite adding spices to your food. Think salt in chocolate. You don’t really expect salt in your sweets, but it is still added because it enhances the flavors already their.
He said he liked the texture of the dough without salt, so I'm wondering if salt is really a detriment in that way. Sorry, I should have been clear on that. 6:50
With the thickness part regarding portions, if your thick pizza was twice as thick as the thinner pizza then the same methodology you used with the size would work again. You could portion the dough such that a thin small would be 1 portion, thick small 2 portions, thin large 2 portions, and thick large 4 portions. Though it's also worth noting that this is at launch, there's always the ability to add more options down the line if the demand for such things becomes large enough.
You don't need to use pi for that calculation as it cancels out. You just apply a root to both sides of your equation and immediatly find that the ratio between the two diameters (or thew two radii, does not matter) should be square root 2, so roughly 1.41. 11 * 1.41 = 15.51 round up, done. 10, 14 and 12, 17 would fit even better.
Mathematicians are rolling in their sleep listening to normal people talk about equation manipulation lmao, I'd like to think I'm decent but it's a whole field and many levels higher than us
This is looking good so far. When I was working in a pizza place, had two sizes. They would pre strech and suace pizza dough in the pan and leave them in the walk in. The pans were solid bottoms with a small lip this is important later. they would use the sheeter to flatten the dough and strech it by hand in the pan, add sauce then stack the pans in the cooler with a thin wood board over the top of the pan. They would make about 100 to 150 for the next days service before close or early in the morning before opening. The small layer of grease from the cheese is good, that proves you are using the best quality of cheese. Now some of the grease from the cheese make it into the pan and provides the non stick part. At the end of the oven was my main work station. Cutting pies is an art they will make or kill a pizza chain. I had 3 tools for this, pizza pan pliers that grasp the rim of the pan, a short handle peel and a long knife, like a machete. New pans always sucked to get the pizza out of, they needed to be seasoned. In a good pan and I could lift the pie out of the pan with the knife turned sideways and get it on the peel. That is correct never cut in the box always cut on the peel and then slide into the box. This took some skill but I could get a pie out of the oven with the knife onto the peel and cut and boxed in under 30 seconds. Now remember that pan I said was important it did not have holes, they treated them like they were a good cast iron pan, they got wiped down to knock of any cheese or topping but never washed. The seasoning of the pan was key, it cut down on the oil need for the dough and help to remove the pie from the pan at the end. This also kinda fried the bottom of the crust giving it a crisper crust.
My red sauce: 22g of a marinara or similar, 22g tomato pesto (reduce oil), 2g anchovy paste, 2g Italian spicy pepper paste, 2g basil pesto. This is for an 8" pizza.
I love the reverb analogy. If the pizza base is the drums on which everything is based, the sauce is the guitars to bring a primary flavour, the cheese is the bass to glue it all together and the toppings are the vocals to give it character, then salt is compression to balance it all and spice, as you said, can be the reverb.
I agree that Adam is being helpful here, but this restaurant has been open awhile with multiple locations, restaurants like that obviously do make money
@@mcgarryallen9581 having multiple locations is definitely no way to assure the owner 'makes money.' Local chains go under all the time and this fella has already had one in the chain fail. Further, 'making' income on his own labour should be separated from making profit. If he has to work on this business works long hours and sees total income of only 100k, then no this is NOT a profitable business. It is merely a job he works at that pays him for his labour with no real return on investment. In such a scenerio, that is definitely not 'making money' but does expose him to great risk, debt, capital risked which depreciates extremely quickly (rental unit buildout, equipment purchases, startup costs, new store marketing costs etc). Fairly typical for small biz owner to work 80 hour weeks, make 100k which is only $25 per hour, as much as some fast food workers are paid and much less than other workers like public sector workers - no profit! If the business then later on makes substantially more money and he can scale back his own input labour .. then it becomes an actually money-making business, a profitable business with goodwill value to it. Far from a sure thing even with 5 outlets.
I'm really enjoying this series and I hope you make a lot of dough! I was the only doughboy in the only pizza place (Domino's only delivered) in Rapid City, S.D. So it was high production/output, and it was the 70's so take this as you will. I was wrestling dough that weighed more than I did 12 hours a day. After throwing it through the roller and folding it multiple times to layer our dough; We would "relax the dough" so it would change shape when cooked and using templates we would cut the size we needed for the pans and stacked them. Probably not the product you're looking for, I'm just waxing nostalgic in print
I am liking the recipe development compared to the previous videos, which I liked. I think learning to create recipes and perfect them is where the artistry is. I will only ever be a cook, but I enjoy chefs creating something unique. Hopefully I can be there for the grand opening!
After you finish making all of these videos, I would really love to see or even hear about all the variations that you had made. It seems like a very fun exploration
Hey Adam. Just wanted to say that I've been watching your videos since I was in high school, and I think every single thing I have ever cooked with any competency that was ultimately received well, I totally owe to you, so I felt like giving my thanks. I have been a broke young-adult for years, and your content is what makes me able to eat fairly happily on a limited budget. Also, like, I'm going to Georgia for that pie. Got dang.
This channel is the reason I briefly became obsessed with whole milk low moisture mozzarella. Also, I don't know who told you I keep slow walking personal art projects because I want to get things perfect, but I felt so called out at 11:49. That was a definite "killing me softly" moment.
2:25 🤓☝️ actually a engine is a device that converts fuel into mechanical energy through combustion. Motors are what are in mixers they converts electrical energy into mechanical energy. PS this is meant to sound like a joke but it's also factually correct haha.
I used to work at a pizza place in Wisconsin and I remember when we switched to grande cheese and it was a noticeable better pizza, it melted better and also just tasted better, you made the right choice.
Jobs are costs to the extent that you wouldn't do them for free. "Making jobs" should never be the goal for society or for an individual business. Making delicious food for customers in the area is the real benefit of restaurants, with maybe a tiny profit for the business if they are doing well also being a part of it.
I think you might really like a local pizza from a place near where I live, (Gdynianka in Gdynia) which to me is honestly what a real polish pizza is like. A thick, like 2cm somewhat rectangular piece of dough, crisp on the outside and pillowy soft on the inside. It's baked with the cheese and toppings, and only then topped with the sauce once its out of the oven. The sauce is outrageous, there's nothing like it anywhere else.
It seems like I used my phone to tuned into your channel while rolling through other channels till I landed here, all good. Limited to 2 sizes is business brilliant, almost a forced upsell. That cheese sold me
