Boogie Woogie Pizza

[Kapohocat]

We make "Hapa Pizza". My husband likes thin crust so I use the big flour tortillas and then put pizza makings on it but you gotta go fairly lite on the sauce.

He calls tortillas "counterfeit bread".

[Carey]

Spunky - Coming from the Chicago area, we have a number of favorite places, but we did also make a number of different pizza crusts at home (yup, even in the pizza capital of the world!), and there are some good & quick ones. One of our favorites are the quick beer pizza dough recipes.

Do an online search for beer pizza dough. These are quick & some do not have yeast, but all are stir & go type recipes, & most are without chemical leavening (baking powder/soda)

[dmbwest]

Kapohocat,

Since you guys don't have to have crust in the traditional sense, have hubby pound down his favorite bread into thin minis ... Get da bread and beneficial on many other levels too : )

aloha,
pog

[cwoods61]

Anyone ever try pita bread as pizza crust?

[KeaauRich]

We used to also use the Boboli pizza crusts that you can get at most stores...not as good as a "made from scratch" dough, but better than frozen pizzas and some local pizzeria pizzas.

[Morningstar]

Boogie Woogie pizza has good days and bad days. We have had only one bad experience with them, took too long and it was made incorrectly. I guess they did not read their own menu! But if we stop by and get a slice pre-made it seems always yummy. I took a moment and watched them work could you imagine being in there all day with both those pizza ovens going plus it is 80 outside what do you think it is inside with those ovens. I couldn't do it so I can see where there is room for error.

Morningstar

[csgray]

Morningstar,
I worked my way through college as a baker and pizza maker, and as the old saying goes: "If you can't stand the heat, get out of the kitchen!"

When you are producing and selling food for people, the customers deserve a consistently edible product. I would worry about the food safety of a restaurant that cannot keep it together well enough to predict when a pie is going to be ready, and make the pie a customer ordered. Anyplace can have an occasional off night or blown meal, but the kind reports given here would put a place out of business anywhere the customers had other options.

Pizza is one of the easiest kinds of food to make and sell, but you do have to pay attention to your customer service, quality control and timing. If one of our customers had to wait an extra hour for a pizza, we would have comped it.

Carol

[maggo]

take out only
2 sizes, hungry and sumo(family)
$8 to $15
yummy cheesy profit
partners?


lurking in darkness, maggo's stump wags in anticipation

[Ed Smay]

quote:

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Originally posted by maggo

take out only
2 sizes, hungry and sumo(family)
$8 to $15
yummy cheesy profit
partners?


lurking in darkness, maggo's stump wags in anticipation

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So are you looking to start a pizza business?

"From knowledge comes understanding"

[LeeE]

I'd like to put in a good word for BW. I get their slices from time to time and a whole pie occasionally. Always has been good. Ok, not Rome but still good.

Will have to try Paolo's.

Love to see a world class pizza joint here.

Lee Eisenstein
http://members.cruzio.com/~lionel/event