Last edited by ExpressLane; 06-26-2021 at 09:02 AM.
Oh yes, been going to Campisi's since the 60's! It used to be one of my favorite places to take my High School dates.
NO! The city of Dallas passed a law that required someone on her staff to have a commercial Food Handler's license that can be obtained through the County Colleges and passing a test with the state! So she sold her business to someone else and she went back into the Nightclub business!
But, My Dad and I would help her out part-time by delivering her pizzas that her and her husband made up at their business location- it was like an old Donut shop with plenty of refrigeration and stainless tables etc. IT WAS A LOT OF FUN.
IT WAS A GREAT BUSINESS PLAN that I would highly recommend to anyone as it is a business that sells. It basically turns any bar into an instant pizza SPA!
Nothing like knocking down a pitcher of BEER and a hot pizza while you watch the band play- or the game of the week!
My aunt was a good looking lady and had a stand up cutout made of her serving one of her pizzas in a sexy dress- that read "Katy's pizzas sold here"! Or she had a little sign that would go in a window etc.
TABC now requires bars to actually have something to eat available such as Nuts, Chips, or whatever- and PIZZA is nice!
Last edited by Geeko Sportivo; 06-26-2021 at 09:16 AM.
Pizza Rules
Pizza is supposed to be inexpensive and fun so
no $2000 oven
no $3 a pound flour
no imported tomatoes
no store bought dough
Learn to make dough from scratch and get your grandkids involved to pass on the tradition.
Less is more, no meat pies to cover up the taste of the bread and sauce you took hours making.
Pizza is working class food that can feed an entire family for 10 bucks.
She sounds like she was a good business woman. i like Campisi's I worked with Trina Campisi who was old man Campisi's niece. Did you ever eat pizza at the Taboo room on Lemon and Loma Alto?
goat (06-26-2021)
goat (06-26-2021)
A sourdough starter doesn't really need a poolish or biga. I autolyse my whole grains for a few hours then add unbleached bread flour right before kneading. Like you, I also use half the recommended salt. A good pizza requires a really good bread. I make a thin focaccia without all the oil, then add sauce and top with a little cheese and tell everyone it's pizza.
All of my doughs add up to a 72% hydration: sourdough starter 100% hydration, whole grain autolyse 100% hydration for 3 hours, and enough water for the bread flour to bring it down to 72% hydration. I'm not good enough to work with dough wetter than that. I don't like the taste of fried bread so I use parchment paper instead of oil for my focaccia pizza crust.
I lied about expense in my pizza rules because I prefer a high quality salami instead of cheap, greasy pepperoni, it doesn't add that much to the overall cost. The less oil, grease, and salt on a pizza the better. Where I come from a pizza should be able to sit on the counter at room temperature for everyone to grab a snack as they get home. Another reasons to pass down the tradition.
Ooo! I gotta put together a taco pizza from Hungry shitheads.
Will review in a bit, maybe.
Taco Pizza from Hungry Howie's is A-OK!
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