u/OnSugarHill

I live pretty close to this place and was thinking about trying it. I decided to check the Yelp and see what was basically a warzone. Most reviews are positive, but the negative reviews have a lot of drama.

I've seen multiple people say that the owners are deleting negative reviews on Google claiming they are fake reviews. You'll see the business manager and owners replies in some of the screenshots up here. The tone is quite interesting. They definitely don't take the "Customer is always right" approach lol.

Lots of reviews talked about really bad service and how the staff was constantly socializing with each other while ignoring the guests. There are a lot of reviews accusing the staff of being rude, not just the owners.

Anyways, it seems interesting. I'm curious if anyone here has had a similar experience with this restaurant. I haven't been yet

My stone is fine , but the "lip" of the oven is very grimey! Any tips on how to get all that off?

18 inch NY style - used bread flour but also 20% whole wheat. About 550g

It was super round and even! Stretched perfectly. I knew it would be a banger pie. Went with pepperoni, jalapeno, and ricotta. Didn't take pics of the slices, but they were thin, crispy, 0 flop.

Baked in the Koda 2 Pro

Bread flour — 875g

Whole wheat flour — 117g

Rye flour — 63g

Water — 795g

Active sourdough starter — 211g

salt — 21g

This made me 2 loaves+ 1 pizza dough ball

Mixed all the ingredients together except salt and 20g water. Mixed in the water and salt after 30 mins and just mixed by hand until the dough formed

4 rounds of stretch and folds

Divided and shaped

Put in banneton overnight

To bake, I preheated my baking steel (have one for pizza) at 500f for an hour.

Had a cast iron in the oven too. I threw in a cup of ice and baked for 20 mins on the steel. Then I put a rack on the steel and placed the bread back on for 10 min without steam

It's cool for looks, but I do prefer less cornicione. It seems like it's more for influencers lol. The first pic I had a good one that wasn't too huge and well balanced. The 3rd and 4th pic you can see a bigger cornicione but I prefer a better pizza to crust ratio. Still delicious overall though

Second time trying reverse sear. I think I like it. Probably the most even cook I've done. I didn't do a super long sear, maybe like 60 seconds. I was aiming for a more gentle sear because last time I got a big grey band

I'm trying to attach the components to the DataVac. There's a white nub that looks like it keeps the attachments locked in place. However, I looked at people on YouTube and it looks like they're able to push the nub down to place the attachments on. I can't see any way I could push the nub down. I must be missing something, or just plain dumb. What do I do? Images here

https://imgur.com/a/8fdZ3B6

Best Neapolitan style I've made! The crust was so airy, and had so much flavor

It came out so good! This was the first time my dough felt like it had as much air as people I saw on YouTube. I used Julian Sisofo's recipe

I am making a few pizzas tonight and wanted to give one to a friend tomorrow. She gave me some sourdough starter to make the pizzas with, so I want to give her one. Here's a couple ideas:

1. If I cook the full pizza as normal (fresh mozz, sauce) and then give her some basil to top on the side, would she just reheat it in her oven? Ideally, I wouldn't want it to dry out, but I also know that it would be impossible for it to ever be as good as it is fresh. How long and what temp would she bake it in the oven to get it reheated? It'll be sitting in my refrigerator overnight

2. Would it be better to just make her the pizza without the cheese (just sauce) and then give her fresh mozz in a ziploc to top it with? I could just tell her to throw the cheese on top, bake it in her top rack for a few minutes, and then broil until the cheese is browned. She is a baker, so I have no doubt she would manage it well.

Let me know what you guys think would be the best course of action

I posted a dough that I wasnt sure if it was properly proofed. I ended up balling it and went to the fridge for a couple days. Came out delicious! I'm very happy

They give me hope. True bastion of liberalism here 😎 Also, this is in a pretty damn red part of San Diego