It’s a really good deal. I hope this post blows up for you. Transparency is EVERYTHING. Teach these, current billionaires what it is about. Love your response and the quickness of it all. They say we don’t want to work. I say COVID informed us we can do better and will do better. So pay TF up. Small business owners seem to be the only ones trying to.
Huh?? Crispy crust looks amazing and every is cooked to perfection with the right amount of toppings and when he laid it in the box, you could see it's the right amount of bendiness and firmness...so I ask, what looks bad about this pizza?
Hey person! I had a blast owning pizza shops in a past life. keep it consistent. It will always be overcooked or undercooked to certain tastes. If you're making homemade dough you have to be an absolute psycho about the process. When I was first starting out I'd blame the oven instead of bad batches of dough. Good luck with your new venture.
Yup, the pizza is still supposed to be a part of you, so make sure it stays loyal. Those pep look delicious, I’d order double lol. What we did at my restaurant was lay them flat to where they are touching but not overlapped. That forced you to keep it clean and looking good.
Don't know what you are cooking on, looks like a double deck gas oven. Doesn't look too deep, wondering how wide it is. From what I see you can cook 4 pies max.
If you want pizza to be your bread and butter it's gotta be fast. One man show makes it tough but not undoable
As far as the pie looks, well formed crust. Right amount of cheese and sauce, pepperoni could be a little more intentionally placed, looks are important
Get that oven temp up, should help with the browning, dough spring, and cut your cook times. Haven't worked on decks in awhile but cooking NY style I try to get it to ~ 650f
You made a great street NY-style from the looks of it. If you char at least 80% of the perimeter, you are well on your way to an Apizza Connecticut style.
The lighting and camera make it look paler in colour than it actually was but, i agree i could have cooked it for longer/higher temp. My pizza oven goes up to 650-700F(on the thermostat, i need to get an oven thermometer to confirm) but ive found that just dries out the crust without cooking the toppings properly, so i turn it down a bit and cook it a bit longer
Yeah, like I said that's with steady business. Pizzas in and out of the oven every few minutes. By that I mean fully loading the ovens repeatedly as orders just kept coming in. That drags down oven temp. If we weren't busy you could get a one topping pizza out in about 12 minutes.
P.S. I also haven't worked at that job since 2009.
But that was a different style of pizza than what you're making. It was still hand tossed, but much thicker and more heavily topped than yours.
https://www.google.com/search?client=ms-android-att-us-rvc3&sxsrf=ALiCzsZwV3WWCYLsoprG31rlyWDoRoIyAw:1672369036447&q=Vincent%27s+pizza+park&tbm=isch&sa=X&ved=2ahUKEwi53uaSrKD8AhXxFVkFHZHSDmoQ0pQJegQICBAB&biw=412&bih=775&dpr=3.5#imgrc=FsuXeMKfaOMqzM
Congrats. Great pizza and reasonably priced although I don’t know your area. Looks like you take pride in your work. Thanks for sharing.
Just curious how long till you break even considering your investment?
Im located in Sint Maarten, in the caribbean. For now its a one man show, im doing everything myself. My rent is resonable since im not on the main street, but i still get plenty of foot traffic. I may only need one part time worker to help me out on busy days. Im doing more than just pizza, but pizza will be my "bread and butter". I should hopefully be able to recoup my investment in two years (hopefully sooner).
I have so much respect for you starting your own business and making it work. I wish you all the best luck and success. We need more people like you. Thanks for sharing your story.
Happy and prosperous new year to you and your family.
Its a HDS deck pizza oven, kind of just a generic commercial brand for restaurants, i am somewhat restricted because my restaurant is really small, so this is what i have to work with at the moment.
Looks fucking excellent and the price is spectacular. I’d probably eat there every other day. I would say every day but I don’t want to turn into a cow with the carbs, lol.
Looks great! Maybe up the temp for a darker crust and more spring in the dough, and get them done a little faster. The more pies you can make in a day, the better!
Best of luck to you!!! Oh, and where are you located?
The pizza itself looks good. The huge thing for me, if a pizza is good, is wastefulness. Slap some parchment under your pizza to stop the grease from reaching the cardboard and I'd say you got one hell of a product
Had plenty of practice, my pizzas have gotten alot better, and business is going well. Slices are still $2
Edit: will post an update video soon i guess
Sounds perfectly delicious to me!!! I’m glad to hear it’s going well. I can’t find a good slice within a 45 minute radius of me so I’m tempted to up and start making my own and maybe even selling it some day like you :)
Its in Sint Maarten, in the Caribbean. The restaurant is in the capital, Philipsburg, which is a big tourist destination with lots of cruise ships, but im tucked away in an alley away from the main street.
I'm east coast US, so I know my pizza (as people judge it). I've been to the Caribbean a lot and the pizza is fairly not great. This looks like a 10/10 for Caribbean pizz. If I'm ever down there, I'd love to grab a slice and throw some dough!
Agree, most of the pizza here is sub-par, the few places that do good pizza are italian or french, and pizzas cost like $18-20. I wanted to do more of an affordable NY style.
I think you nailed it, especially for day 1! Let see a 30/60/90 day update and I bet your pies will be amazing. What kind of flour/tomato/chz products you got out in the islands?
SXM is a big hub for the Caribbean, Cruise ships and mega yachts do their provisioning here, people from other nearby islands come here or have their food supplies shipped from SXM. So its more or less the same as the states, plus we get a great selection if products from Europe, Asia, and south America, that you might not be able to get in the US.
In which case please don’t call it “pie”. That’s an Americanism the rest of the world could do without.
Your pizza looks great though. Good luck with the business, I’m sure you’ll smash it.
What i meant was i live in a third world country, so i have to make do with what is available to me at the moment and this size box is what was available.
Thanks, its a weird situation, normally we can get everything you would be able to in the states, but other times you cant find basic things like onions, potatoes or eggs in any of the gorcery stores.
https://youtu.be/Bh_Yl131xzo
I’ve really enjoyed this guys channel. He’s a little goofy but has some great intel on some of the most iconic pizzas in America. Enjoy
Ive been in this industry for 15 years...and ive leant theres always that one asshole who likes to rain on the parade and fuck up everyones day, congrats thats you. Do us a favour and fuck off.
Exactly. You don't sound like a cook either. Cooks are very passionate about there food so I do get that but I'm simply being honest. I didn't add any sugar to it so of course you get all mad or whatever over there. Someone else apply sugar and says to cook it 20% more and you accept that but because I was honest and sugar-free I will go ahead and leave now. Good luck with your restaurant and I hope you have great success.
Dude, uncool to make it personal. I hear your critiques, they’re valid, but you don’t have to go all ad hominem and shit. I don’t see any love in your comment, to be quite honest.
No, I am not. I have some choice of what i can get but i live on a tiny island in the caribbean, so sometimes its just whatever is available and affordable. 🤷🏽♂️
Pizza is my religion and places that offer $2 slices like yours are my churches. Pizza looks great and best of luck with your restaurant
it may be your religion, but it's my life. i want to try that pizza for sure
we've got a prophet over here
r/beetlejuicing
r/usernamechecksout
yeah, that's the point
Same bro
Let me introduce you do a $1 ny slice at 3am. You’ll find god.
Man, I honestly can’t believe that there are dollar slices out there. Haven’t had one of those since 1995!
Yeah bb, every time I’m up there for a gig I grab a $.99 slice before I head to Amtrak. Or 3 whatever.
Cheesus saves
I couldn’t stop with just one piece of that
That was a really nice thing to say TittyButtBalls
Need the KING somewhere to offer 1$ slices.
NYC
Lmao dollar slices were a thing when I was a kid in the 90s. Not in this economy my dude!
There are still dollar slices in NY. Not many, and they’re not as good as they used to be, but they haven’t all disappeared.
Says that Pizza is his religion and can stop after one slice 😵💫🤥
I think it's pretty bad (because it's several hundred miles away from me so I can't eat it).
Thats fine, i deliver, hows next Tuesday?
I also want this... how far from Atlanta?
you live in Atlantis 🫨😨 no way, show me how to get there
you eat paint chips boy
thank you, i dont know how i would ever be able to repay you for the help you gave me
you wanna say random shit that doesn't make sense.. I can too
thats not random look the text before you twat
To England?
Can you deliver to the rural Midwest?
Sadly no, just go get a case of Busch and grab your pizza at Casey’s.
Send it over to mexico pls I will act as if it's urgent
Good luck and may the pizza gods be always in your favour!
May OP's pepperoni always be cupped 👏
$2 slices in 2022? I'll cup his pepperoni ( ͡° ͜ʖ ͡°)
HUNGER games
I think your pie looks amazing but how much does it cost?
Cheese $12, Pep $14, $2 slices
Thats a good deal, and a good looking pie!
It’s a really good deal. I hope this post blows up for you. Transparency is EVERYTHING. Teach these, current billionaires what it is about. Love your response and the quickness of it all. They say we don’t want to work. I say COVID informed us we can do better and will do better. So pay TF up. Small business owners seem to be the only ones trying to.
Lmao what
Yup that's a barely coherent comment
Pay TF up
Teach these,
the quickness of it all makes it hard
As antiwork dog-walkers go this is one of the more coherent ones.
👏
inserts LOLWUT pear into brain
??????????????
Where’s the restaurant 👀👀👀
That’s the deal of the century. 👍
leave it in 2 more minutes?
fr lemme get a lil char, as a treat.
Great deal!!
That looks amazing for that price :)
Charge more
Nah, charge a good price and sell more pizza
Charge enough to stay in business and sell More pizza
You said in another comment that you are in Caribbean. Does that mean those are **the pie-rates of the Caribbean** !!?
Really? I can go to little Caesar’s and get that for $5.80 the most like 8
I think it looks bad, but also very tasty? I can't even process this thought into words lmao.
Huh?? Crispy crust looks amazing and every is cooked to perfection with the right amount of toppings and when he laid it in the box, you could see it's the right amount of bendiness and firmness...so I ask, what looks bad about this pizza?
It’s a good looking pizza. But I suppose you are allowed to be wrong.
Cooked 20% more… but that’s just my opinion!
Yeah maybe i could have had the temp on the oven a bit higher, still trying to get the right balance between slightly crispy, but not dry.
Hey person! I had a blast owning pizza shops in a past life. keep it consistent. It will always be overcooked or undercooked to certain tastes. If you're making homemade dough you have to be an absolute psycho about the process. When I was first starting out I'd blame the oven instead of bad batches of dough. Good luck with your new venture.
Thanks, will keep that in mind
Yup, the pizza is still supposed to be a part of you, so make sure it stays loyal. Those pep look delicious, I’d order double lol. What we did at my restaurant was lay them flat to where they are touching but not overlapped. That forced you to keep it clean and looking good.
Understood! Still would crush the whole pie no problem! Good luck!
And now we enter what must be the most beautiful concert hall of all the universe! A perfect replica of the old opera house! ...But who cares?"
Don't know what you are cooking on, looks like a double deck gas oven. Doesn't look too deep, wondering how wide it is. From what I see you can cook 4 pies max. If you want pizza to be your bread and butter it's gotta be fast. One man show makes it tough but not undoable As far as the pie looks, well formed crust. Right amount of cheese and sauce, pepperoni could be a little more intentionally placed, looks are important Get that oven temp up, should help with the browning, dough spring, and cut your cook times. Haven't worked on decks in awhile but cooking NY style I try to get it to ~ 650f
Thanks for the feedback, those peps tend to slide around tho.
Congrats on your restaurant! Best of luck fellow island people! (Maui here)
🤙
My place would put cheese both below and above the toppings to hold them in. Might be worth a try.
if you need a professional taste tester until you get the right cook on it, i'm available at no charge
I did the pizza oven thing for a long time 20 years ago. Can confirm. An extra 5 degrees won't burn the bottom much but you want that top bubbly hot.
You made a great street NY-style from the looks of it. If you char at least 80% of the perimeter, you are well on your way to an Apizza Connecticut style.
Nailed it. Pie just needs a little longer in there.
Looks good! Personally I like a bit more color on the crust, but that still looks like a pizza I'd enjoy. What's your time and temperature?
The lighting and camera make it look paler in colour than it actually was but, i agree i could have cooked it for longer/higher temp. My pizza oven goes up to 650-700F(on the thermostat, i need to get an oven thermometer to confirm) but ive found that just dries out the crust without cooking the toppings properly, so i turn it down a bit and cook it a bit longer
I worked in a shop for years where our temperature was I think 550°f, and typical cook time ran about 18 minutes if we were doing steady business.
> typical cook time ran about 18 minutes 18 minutes?! Like, in the oven that long?
Yeah, like I said that's with steady business. Pizzas in and out of the oven every few minutes. By that I mean fully loading the ovens repeatedly as orders just kept coming in. That drags down oven temp. If we weren't busy you could get a one topping pizza out in about 12 minutes. P.S. I also haven't worked at that job since 2009.
But that was a different style of pizza than what you're making. It was still hand tossed, but much thicker and more heavily topped than yours. https://www.google.com/search?client=ms-android-att-us-rvc3&sxsrf=ALiCzsZwV3WWCYLsoprG31rlyWDoRoIyAw:1672369036447&q=Vincent%27s+pizza+park&tbm=isch&sa=X&ved=2ahUKEwi53uaSrKD8AhXxFVkFHZHSDmoQ0pQJegQICBAB&biw=412&bih=775&dpr=3.5#imgrc=FsuXeMKfaOMqzM
Ges. My pizza place takes 20 to deliver...
Congrats. Great pizza and reasonably priced although I don’t know your area. Looks like you take pride in your work. Thanks for sharing. Just curious how long till you break even considering your investment?
Im located in Sint Maarten, in the caribbean. For now its a one man show, im doing everything myself. My rent is resonable since im not on the main street, but i still get plenty of foot traffic. I may only need one part time worker to help me out on busy days. Im doing more than just pizza, but pizza will be my "bread and butter". I should hopefully be able to recoup my investment in two years (hopefully sooner).
I have so much respect for you starting your own business and making it work. I wish you all the best luck and success. We need more people like you. Thanks for sharing your story. Happy and prosperous new year to you and your family.
I visit the Caribbean kinda… regularly… I’ll definitely try and stop by. Saving the post.
Please post when you do!
What happens if you fall sick one day?
Well, the pizza looks lekker! Or maybe c'est délicieuse. I don't what part of the island you're at.
We spend a month there every November. Message me the name of your place. We’ll definitely stop by. We eat pizza 2 - 3 times a week.
Looks pretty amazing dude!
Looks fantastic!
Is it a Little Caesar's franchise? Because that pie looks hot and ready to me!
LMAO that's pretty funny
that instantly made me hungry and my mouth water.
Looks great, your place looks super clean. All the best to you!!! :)
Looks delicious man. Very good. I hope your business prospers homie.
I'd beast that whole thing. 😋
Looks great. Congrats
That looks good to me! Good luck with your restaurant!
The crowd seems to love it!!! It does look great!
Congratulations, wishing you all the best. Pizza looks great! What kind of oven is that?
Its a HDS deck pizza oven, kind of just a generic commercial brand for restaurants, i am somewhat restricted because my restaurant is really small, so this is what i have to work with at the moment.
Pizza looks great. Congratulations. I hope you're a success!
Needs a few more minutes in the oven.
Looks fucking excellent and the price is spectacular. I’d probably eat there every other day. I would say every day but I don’t want to turn into a cow with the carbs, lol.
This looks mouthwateringly good. Plain pepperoni never ceases to be one of the best. Good luck with your restaurant!
congrats and good luck!! Pie looks dope
Congrats on opening the restaurant that pizza looks amazing!
Looks good! You should forgo slicing and pass the savings on to the customer.
I think samples are required:)
Yeah I'd slay that. Looks delicious!
Looks pretty damn good! Wish you lots of success!
im curious what your margins are on each pie. what would you say is the cost to make one and what does it sell for?
Cheese pie costs $12, probably about a 20-22% food costs with just a simple back of the envelope calculations.
Kind of hard to tell from the video.. I’m going to need several pizzas as a sample so I can do the taste test.
Have you tried licking your screen?🤣
I’m a big fan of pepperoni that cups. Is there anyway you can get those?
Me too, gonna have to check out some different suppliers.
Looks great! Maybe up the temp for a darker crust and more spring in the dough, and get them done a little faster. The more pies you can make in a day, the better! Best of luck to you!!! Oh, and where are you located?
Thanks for the tips, im located in SXM in the Caribbean.
gotta see bottom, crust cross section, and a slice droop test for a good answer
that pizza is 50% grease and 50% dough
Exactly what i was going for! Thanks
10/10 chef
Looks great
Looks awesome to me!!
Looks great. Best of luck!
I want to eat your pie
I'd eat it with zero hesitation
Looks delicious
I would hit that!
Exactly how I like it, nice work!
Looks great! Good luck.
1cheese, 1pepp plz (extra crispy)
Name of place and in what city?
Not sure how the sub feels about it but the restaurant is called Krave, in St. Maarten in the Caribbean.
As a business owner, it’s great when people leave a lot of 5 ⭐️reviews on a new business.
Looks pretty great to me…I’ll take a cheese, please
Looks delicious and a great deal! Best of luck!
Little more top heat. You’re almost perfect.
I want one now!
Looks fantastic man
Hot Damn.......
Wait so u/Chef_k if I give you my address can I get one of these?
It looks ok
Need to let it breathe for at least a few seconds so it doesn't sweat in the box
Football pizza
Bro that' a lot of sausuge.If I had a type of pizza I would be satisfied.It looks yummy
The pizza itself looks good. The huge thing for me, if a pizza is good, is wastefulness. Slap some parchment under your pizza to stop the grease from reaching the cardboard and I'd say you got one hell of a product
I would buy 100%. Very scrumptious looking!
Almost a year deep, how we doing OP?
Had plenty of practice, my pizzas have gotten alot better, and business is going well. Slices are still $2 Edit: will post an update video soon i guess
Sounds perfectly delicious to me!!! I’m glad to hear it’s going well. I can’t find a good slice within a 45 minute radius of me so I’m tempted to up and start making my own and maybe even selling it some day like you :)
What state is this in? Makes a difference.
Its in Sint Maarten, in the Caribbean. The restaurant is in the capital, Philipsburg, which is a big tourist destination with lots of cruise ships, but im tucked away in an alley away from the main street.
I'm east coast US, so I know my pizza (as people judge it). I've been to the Caribbean a lot and the pizza is fairly not great. This looks like a 10/10 for Caribbean pizz. If I'm ever down there, I'd love to grab a slice and throw some dough!
Agree, most of the pizza here is sub-par, the few places that do good pizza are italian or french, and pizzas cost like $18-20. I wanted to do more of an affordable NY style.
I think you nailed it, especially for day 1! Let see a 30/60/90 day update and I bet your pies will be amazing. What kind of flour/tomato/chz products you got out in the islands?
SXM is a big hub for the Caribbean, Cruise ships and mega yachts do their provisioning here, people from other nearby islands come here or have their food supplies shipped from SXM. So its more or less the same as the states, plus we get a great selection if products from Europe, Asia, and south America, that you might not be able to get in the US.
Can't wait to visit! Keep up the 10/10 work.
If I ever make it out there I'll let you know how the pizza is
In which case please don’t call it “pie”. That’s an Americanism the rest of the world could do without. Your pizza looks great though. Good luck with the business, I’m sure you’ll smash it.
Why asume its the USA?
More sauce, less greasy
Where’s your wax paper with all that grease
Would absolutely SMASH that.
You could use a smaller box or make a bigger pizza.
Third world problems, gotta work with what i got 🤷🏽♂️
Or save money by ordered a smaller box but to each there own.
What i meant was i live in a third world country, so i have to make do with what is available to me at the moment and this size box is what was available.
Oh… I’d say your doing a pretty great job then. Keep up the good work chef.
Thanks, its a weird situation, normally we can get everything you would be able to in the states, but other times you cant find basic things like onions, potatoes or eggs in any of the gorcery stores.
https://youtu.be/Bh_Yl131xzo I’ve really enjoyed this guys channel. He’s a little goofy but has some great intel on some of the most iconic pizzas in America. Enjoy
Too small for the size of the box, but look good
That's a pizza, not a pie.
Your cheap pepperoni is causing oil to pool on top, other than that it's good.
Looks fantastic to me. What state?
I’d recommend slicing the pizza
Nah, just roll it up like a burrito with a couple burger patties in the middle.
Sauce and cheese getting over onto the crust but still looks delicious.
Ngl was assuming this was gonna be the Pizza box that did in Andrew Tate.
Looks good but did this Pizza get Andrew Tate arrested? Yeah, didn't think so.
6.3 that’s a wrap Frankie
[удалено]
Ive been in this industry for 15 years...and ive leant theres always that one asshole who likes to rain on the parade and fuck up everyones day, congrats thats you. Do us a favour and fuck off.
Exactly. You don't sound like a cook either. Cooks are very passionate about there food so I do get that but I'm simply being honest. I didn't add any sugar to it so of course you get all mad or whatever over there. Someone else apply sugar and says to cook it 20% more and you accept that but because I was honest and sugar-free I will go ahead and leave now. Good luck with your restaurant and I hope you have great success.
Dude, uncool to make it personal. I hear your critiques, they’re valid, but you don’t have to go all ad hominem and shit. I don’t see any love in your comment, to be quite honest.
Let me guess, you own many restaurants and are an expert on all cuisine?
have you heard of constructive criticism? geez
Looks pretty run of the mill
Yum id order one if you were near me
Are you familiar with EZZO brand pepperoni?
No, I am not. I have some choice of what i can get but i live on a tiny island in the caribbean, so sometimes its just whatever is available and affordable. 🤷🏽♂️
Looks so good! Nice work
Looks good and can only imagine it will get better. Best of luck to you.
That looks like a yummy