Відео

Thank you so much, I love teaching :)

It's a combo of pizza, dinner side, and a full bar (bar isn't too much)

Thank you!!

You're not wrong, seeing pros and cons has definitely got me to where I need to be for that, and if I learned anything starting a popup business it's that you just need to get started and figure more out as you go. Thank you for the motivation!

What do you do? if you don't mind I ask

@@tonyp9179 I'm a retired ex floor trader. Floor trader = I worked on one of the trading floors in Chicago during the "golden era" of floor trading. That business, for the most part no longer exists. The screens eliminated 99% of floor traders. Luckily, I was retired before that happened. Make no mistake, I caught a lot of lucky breaks and was in the right place at the right time just because of my age. These days, that's no longer even a possibility since the entire business has changed so much.

Thank you so much :)

I'll definitely do an oven/garnish/expo POV video, the rest are counters and servers that do an amazing job between organization and customer service!

I see 973 is your store in Jersey I'd love to see it! $14k Friday nights is awesome man, and very rare nowadays you have to have good food to do those numbers! Usually the stretch guy does have the easiest job but I realized doing what a normal stretch guy would do would put as far too long a wait time. I'm trying my best so your words mean a lot!

@@LevitaNostra My store is in New Hampshire. Vintage Pizza. My screen name on UA-cam was auto generated

I'm doing better than ever and so happy to be back, missed you man hope you are well too!

A spray oil, pretty standard like PAM

Same even I am not an owner yet. Pie til I die!

100% flour (white) 10% rye/whole wheat addition 10% active starter 100% water :)

It is very good partially in thanks to the Rotoflex, I will admit being at capacity makes it tough to achieve longer ferments especially on Saturday and Sundays. Insider secret the best dough you will get at almost any pizzeria will be Tuesday-Thursday. Even with a walk-in full of dough we go through it all on a Friday. The first Friday they were open (I wasn't there) they ran out of dough and had to 86 pizza.

General Mills All Trumps flour and I will do a video explaining what I can help with in terms of consulting. You can reach me at evanfitzLN@gmail.com as well :)

General Mills All Trumps flour! Email me at EvanFitzLN@gmail.com !

Yours will be signed my friend!!

I miseed all of you too!

I do still have Park!!! There are two other dogs at my parents house that he loves so much! I missed you ❤️

Yessir I missed my UA-cam fam! Thank you ❤️

Thank you brother!!

Yes they are! Thank you!! It feels great!

Most doughs I let bulk no more than an hour for pizza then let the individual balls ferment up to 72 hours, bread I utilize bulk fermentation more often

@@LevitaNostra Thank you so much. Just made this recipe over the weekend and turned out to he the best pizzas I have ever made. Thank you

I changed it from 'Levita Nostra' to 'Pizza for Two'. Do you think a change from 'Pizza for Two' is a good idea?

@@LevitaNostra I don't know but I only saw it because I was looking for calzone recipes. Your videos are great and you seem to have a great onscreen personality. Good luck to ya😊👍🏾

To me a world of a difference, brings out the enjoyable flavors of the grain and adds a noticeable maltiness which is a game changer!

I'm coming back soon, I moved and have made some shifts in my life, will update soon!!

Thank you ❤️

Absolutely! The strombolis and calzones shown are simply what I've been taught over the years but between Italy and the Northeastern US you will plenty of different versions :)

This is a classic NY style dough, ~55-60% hydration, 2% salt, 2% sugar, 2% olive oil. 48-hour cold fermentation with hi-gluten flour :)

As you should be! It's a craft to be respected!

Every day I search for whatever I can do to shave another second off each pie without risking quality :)

I've only done 6-8h RT but you can also do 1h + 24-48h, check dough a few hours before you plan to make pizza and take out of the fridge if it isnt where you want it. Good signs are being able to easily notice air in the dough, it is too far gone once it deflates, but even then give it a go!

Around 7-9 minutes but I am conditioned into cooking until the color is what I want, I don't use timers very often.

Thank you!! I need to get the books by Forkish and Mark V, I also am in the process of writing one myself 🤫

@LevitaNostra well, if you need screeners that'll sign a NDA, let me know.

Thank you!!

Thank you sir!!

@@LevitaNostra I also appreciate how you quickly wipe the counter you assemble the pie on. I keep my station spotless, excluding a bit of flour on the counter for stretching, but even how you put the fallen mozzarella bits onto the pie; no waste, and doesn't create unnecessary charring of cheese in the oven. The bits of wisdom throughout are my favorite, like how instead of putting flour on the peel, you massage it into the dough. I have gotten fantastic consistency with this mentality. Really great content, please keep uploading! 🍕

There can be when produce quality isnt the best or poor transportation. After cutting, rinsing with water and drying (using a salad spinner is very useful) will add several days to the life of toppings like onions and peppers. Try not to overprep too much are things WILL go bad :)

Vevor spiral mixer, from the Vevor website, great cheap mixer!

@@TheHorrorcade I got rid of instagram for the most part, you can email me at evanfitzLN@gmail.com

@@Haamoga thank you so much for watching!!

I have! I usually do 2%. I'm 2% salt, 2% malt 2% oil until the oven, the feel of the dough, or the finished product makes me go otherwise :)

Commercially, I prefer almost anything gas with a stone, I.E. Baker's Pride, Marshall, etc... for about 8-9 minutes at 475-525 F but I never use a timer I go by eye. Home oven around the same :)

@@LevitaNostra I'm in Michigan and have a Bakers Pride I will have to try that thank you! What state is your restaurant in?

@@jpdavis6942 yes it is all scalable!!

@@garyeastwood3627 it is made by doughmate, let me get you a link! It is exactly half sized and GREAT for the home!

@@garyeastwood3627 www.amazon.com/DoughMate-Artisan-Dough-Tray-Kit/dp/B00449IEM4/ref=asc_df_B00449IEM4/?tag=hyprod-20&linkCode=df0&hvadid=693770001986&hvpos=&hvnetw=g&hvrand=18314828749646279001&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9011484&hvtargid=pla-438848527636&psc=1&mcid=0cd2253aa5c931a5a4ae169958d31640&gad_source=1

@@garyeastwood3627 sorry for the late response!!

Yup the Amish friendship starter 💗

@@LevitaNostra Wonderful. ❤🤍💙

Thank you very much, apple yeast is awesome!!

Thank you cuzzo

ua-cam.com/video/HnbyTmJl8bk/v-deo.htmlsi=AB_mrmrmiZZFkgt4 Most of the info is from this video and other research, no real credentials