Starting a pizza place, Part 1: Dough recipe

[clebbington]

Adam: retires
also Adam: starts a pizza restaurant

[donovandownes]

3:39 I was getting ready for "... like the tshirts they make at ____, sponsor of this video!"

[thomasr]

Adam, I don't know how much episodes you're planning about the pizza place, but please make a lot of them and you can make one of every detail. I love learning about things you found out while testing, what works an what didn't and why.

[nikkicoyotie]

I used to work with one of those convayer ovens. I was actually responsible for cleaning it once a week. got the assembly of the bottom rack wrong once. Whole thing broke down $17k machine at the time, I was mortified. Turns out I just blew a 5 dollar fuse. That got replaced, ran it in reverse, reset the rack, and we were back to making pizza after a 10 minuite heatup. Scared the HELL outta me for my lifelyhood though

[LonkinPork]

it's a subtle, small touch, but I really appreciate Adam being a conscientious enough parent to blur out the young'uns' faces if/when they wander into a shot.

[shethjrebbell]

I remember the Squarespace video where he talked about making a menu for his “if I ever opened a pizza place”

Wow how time has passed

[Gerbears]

Long-time fan and an even bigger ragusea podcast listener! This vid gave me major Deja-Vu to the "Why celebrities all have restaurants" podcast. I have no doubt that your heart is in the right place, but make sure to follow the logic you outlined in the pod. Wishing you all the best Adam, keep at it!!

[mitchellbanks]

Im excited about this series for two reasons:

1 - Behind-the-scenes look at starting a restaurant essentially from scratch is amazing content.

2 - I moved to Farragut at the start of the year, and I love donuts and pizza

[LonkinPork]

This really fascinates me as an engineer, the Methodology of fine-tuning the pizza dough recipe. Whittling it down from 100% doughnut dough - just to check the Extreme case - to 20% through trial and error just speaks to me

[MyUsernameIsAlsoBort]

Adam, please consider adding Sicilian pizza to the menu in future! The ratios you had with higher donut dough creating a puffy, spongier consistency is very similar to Sicilian. Not only is it my favorite type of pizza, but as a native New Yorker, I was shocked to discover how difficult it is to find outside of the NY/NJ area. I assume it's just as rare in Tennessee, so could be a surprise hit!

[minashawky]

As a UT student-turned-employee, I'm really excited to be able to walk over to a local donut shop on the regular. The funny part is that I'm pretty sure there used to be a mediocre Dunkin' Donuts in that spot at Vol Hall that closed down a year ago, so Status Dough is a welcome upgrade! I hope that location eventually sells pizza slices, I'd buy it for lunch everyday.

[edittarizzo]

This reminds me of his video from a couple of years ago when he helped run a restaurant. Congrats Adam!

[pcmart]

The elbow shift to cover your kid's face was a top-tier dad move.

[anonymousname]

Excited to see the progress on this!

One tip about the tavern style: It's supposed to be thin and crispy. The trick to the crisp is to roll out the dough and dock it the day before and let it air dry in the fridge over night. This ensures that the pizza dough bakes up really crispy.

Give it a shot!

[nolongeramused]

About 30 years ago in SF (business trip) I was listening to a morning DJ from New York/New Jersey go completely nuclear on the west coast adulterations of pizza. He started off with the classic "pineapple does not belong on a pizza" and went on from there for nearly an hour without interruption or taking phone calls. While he was mainly concerned with toppings, sauce and dough weren't spared his ire and damnation for straying too far from NYC perfection. It was one of the best uses of a bully pulpit I've ever listened to, even though I personally like pineapple on pizza at times.

I've noticed that since then pizza has gone in two very distinct directions: 1) militant return to the classic pizza (take no prisoners, except maybe pineapple), and 2) hearts of romaine on Nutella pizza with Ranch dressing.

[robonick]

I already love this series. Reminds me of The War Owl building his own map in CSGO — nothing like a classic multi-part project series with some real life implications.

[diegoparga]

I don’t know why, but it makes me really happy to see this guy be happy. It’s like I can also aspire to that happiness somehow. Love it

[LadyRenira]

As a Chicago native, that final pizza photo got me very excited, even though I don't live near Knoxville either, lol. Man, I miss Chicago tavern thin sausage pizza.

[KOSMOinfinite]

This is such a great idea. Both the resto and the content series. It reminds me of when I used to work at a Detroit Style pizza shop and the owner spent close to a year testing out pies before he opened up his shop. He claimed he ain't nothing but pizza for a year and just lived off eating his test pies. He also stresed how much time the dough took to get right with proofing and fermenting.

[BeefinOut]

My cooking journey started 5+ years ago when I wanted to learn how to make pizza for my friends, which is what brought me to your channel. Fast forward to today, and cooking is one of my favorite hobbies, and I've started developing my own recipes, including a Detroit pizza cooked in a smoker. All that is to say, I'm really enjoying this so far :)