Pizza

[cofi]

You Rollering that out or doing stretching it THE RIGHT WAY? ? I have no issue running 450-475 (gas range) using a round perforated tray. Next time place the dough in for 5 minutes prior to adding the sauce and toppings.

all hand stretched! i wont par bake jim(no shortcuts) i am playing around with fermentation times and yeast levels to get the brown i need currently im at a full 24 hours room temp bulk rise with a 2 day cold fermentation i need to add juuuuusssst a bit more yeast to get the cornicone to get those nice big bubbles

That looks really good. I can see you getting some stone blocks or bricks and making a pizza oven in the back yard. Too bad there's already some pizza joints out by you, that'd make a great business opportunity.

Oh, off topic, but King Soopers now has pork roll for sale...

the dream is to buy one of these



to do fairs, concerts, and events plus we have that new food truck park in the springs like a block away from borrello bros

but i have to save up about 15k to make that a reality so maybe find a 3rd job????lol

thanks for the tip on the pork roll! the wife gets back from visiting fam today and i have eaten just about everything in the house so i think we will be heading over to soopers tomorrow!

[Jim B]

Here in Colorado Springs:

-Borriello Brothers

-Louie's
-Joey's off North Academy on Briargate Blvd. He has Sicilian.

[cofi]

borriello bros sucks not even what i would call decent pizza they are using the cheapest ingredients they can find and all there dough is par baked in the morning and just sit around all day

[Aloha_Shooter]

borriello bros sucks not even what i would call decent pizza they are using the cheapest ingredients they can find and all there dough is par baked in the morning and just sit around all day

Where are you getting the idea they par bake their dough? The only times I don't get to watch them pull the dough balls and stretch and shape it are the times I grab a slice to go because I'm in a rush. Of course, I've only been to 3 or 4 of their locations so maybe I'm missing something at one of them.

I like Borriello Brothers, much better than Louie's or Joey's or Pizza Hut. Bonnie Brae in Denver is also quite tasty. Then again, we often had to settle for Tombstone or Red Baron when I was growing up (although we WOULD add extra ingredients and fresh cheese to jazz it up a bit).

[cofi]

Where are you getting the idea they par bake their dough? The only times I don't get to watch them pull the dough balls and stretch and shape it are the times I grab a slice to go because I'm in a rush. Of course, I've only been to 3 or 4 of their locations so maybe I'm missing something at one of them.

I like Borriello Brothers, much better than Louie's or Joey's or Pizza Hut. Bonnie Brae in Denver is also quite tasty. Then again, we often had to settle for Tombstone or Red Baron when I was growing up (although we WOULD add extra ingredients and fresh cheese to jazz it up a bit).

last time i was in there they had a stack sitting on the counter, maybe they were teaching a new guy to stretch? i dunno

either way there cheese tastes like spoiled milk and there sauce is bland you can tell its a bottom dollar pizza place back east that place would last a week there successful here because there surrounded by other crappy pizzerias not because they have a top shelf pizza

[Great-Kazoo]

last time i was in there they had a stack sitting on the counter, maybe they were teaching a new guy to stretch? i dunno

either way there cheese tastes like spoiled milk and there sauce is bland you can tell its a bottom dollar pizza place back east that place would have been struck by jewish lightening.

fify

[sellersm]

LOL!

[sellersm]

Not a fan of Boriello Brothers either.