Happy black friday, ya'll! It's been a while since my last post, so I thought I'd update you all on what's going on in the world of GoreMade Pizza. Above is an awesome photo by Brian Hockensmith documenting a delicious halloween of pizza.
Many new pieces of equipment are being collected. I've gotten some amazing deals from various places going out of business and awesome craigslist finds. I've bought practically everything used and it's making it possible to grow without any debt building up, which is the only way I'm willing to move forward. There are some really tragic stories attached to these used pieces of equipment, but I'm learning a lot. For instance, never sign a month to month least for a pizza shop unless you've got the money to deal with moving if your landlord sells his property to walmart. But hey, I got some badly needed dough trays for about $400 less than cost out of that one.
Now that I've finally invested in dough trays, the nightmare of what to do with 40 dough balls is gladly a thing of the past. With the ability to hold over 100 dough balls, I've been experimenting with room temperature fermentation vs the old refrigerated fermentation. It has taught me more about dough then every before. The equation of yeast amount, amount of ferment time and ambient temperature is slowly being unlocked. It's truly a game changer.
I found a woodworking guy on etsy who's in the process of making me several pizza peels. He's using spalted sycamore, purpleheart, birdseye maple and another wood I can't remember. They're looking beautiful, even if it's only a few planks of wood laid out together. I'm super pumped!
And lastly, I'm nearly there with the self-contained hot running water. I've got a plumber lined up to pipe the setup, and am using an innovative battery powered heating/pump system to get hot running water. I've learned so much in just setting this whole system up. I now know more about electricity and its storage than I ever cared to know in the past. My goal was to have it all working without the need of any fuel other than a battery that can be charged by the sun. It wasn't the cheapest or the easiest solution, but I'll soon have my very own post-apocalyptic pizza machine! When the pizza hits the fan, you'll know where you can still get the best pizza in town.
Nick Gore was a corporate peon by day who just made the leap to full time pizza geek. Follow his path to world class Pizzaiolo right here on the GoreMade Pizza blog. Also, check out the facebook page.