Anyone here ever thought about opening up a pizza shop? Every one near me is pretty ass. I feel like given the proper amount of time and effort put into developing the pizza and the business model I could surpass everything in my area.
If I were to open I'd do something like a hybrid between detroit style and prince street NYC, square with the cupped pepperonis. Pic related, you get the cupped pepperoni and fresh mozz of the prince, and the crispy edges of the detroit.
What do you all think?
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detroitstylepizza.com
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if you dont have a good slice, you won't have good business. people dont want to walk around with a big square shitting pepperonis all over themselves as they move
I would start with perfecting the square and once I get that process absolutely hammered down perfect then I could sell slices as well. But it's not true that people don't like squares. People line up outside prince street NYC to get that pic on the left.
Good slice like what was mentioned and sell them by the slice. Went to a joint today that didn't have any in the warmer. Walked right out
No one gives a fuck about cupped pepperoni.
Can you make good tasting pizza for cheap? Can normies come sit down in a pleasant atmosphere and eat a giant pizza together? Will you be open at 2am when they are done getting shitfaced and want some late night pizza? (price doesnt matter at this point) Is there an outside area where they can vape that shit zoomers smoke instead of weed?
I'm a Detroit style whore so you got me sold. I'd suggest taking a visit to some of the top pizzerias that are already making something similar to what you want. Take notes of their process, things you think works/doesn't work at their venue, why the location works and so on. I suggest buddy's pizza in Detroit, but there are plenty of good pizzarias in Detroit doing the same thing.
t. White guy who lives in Detroit (please god save me)
I don't want to mass produce shitty $1 slices of pizza. I want to make a fucking PREMIUM cupped pepperoni pizza goddamnit. No reason I can't sell regular pies as well. Even prince street sells regular pies.
>no one gives a fuck about cupped pepperoni
Stopped in this thread from page 1 of Jow Forums just to call you a faggot
Pizza is competitive asf
Would have better luck starting literally anything else
Bitch, people want to be able to drunkenly purchase single slices for $3-5. Pretend Im drunk and/or high like over 50% of your customer base will be and Iḿ at your establishment to get fed with my other friends/dumb bitch im trying to fuck/mommy and daddy....now sell me on your pizza.
protip: no fucks given if pepperoni is cupped or not
>Bitch, people want to be able to drunkenly purchase single slices for $3-5
okay, "we have slices right here, and squares right here, hot and freshly made, we take cards and even that zoomer shit like samsung and apple pay"
no reason you cant buy a single square or a single slice or any combination of these. why do you assume I'm only selling whole pizzas
cant give you a price since it's too early to do a cost analysis but squares would probably be $4 due to them being made from premium ingredients and slices around $2.50
however your pepps will be cupped and you will like it
pizza is a kind of toast and it should be served with coffee and other breakfast food
Bro if you're committed to faggoty cups go all in and make tapa size pies and get your local free paper to feature that shit.
love the detroit style. If you can cut back on the grease from the pepperoni and use fresh quality ingredients, you'll have a winner.
Pizza is pizza for the most part. You will eat it regardless. Yes there’s some delicious slices that stand out but the market is fucking competitive. Would also depend on your location. If you don’t have a cool hole in the wall then expecting to be just an average pizza shop competing with round table. It’s possible but would require a precise location in a busy city. You’d only need a few 100 sq feet. But if you here popular you better be ready to scale.
So no normal, round pizzas? What premium ingredients? Like mozzarella? CBD?
What the fuck is so important about cupped pepperoni? These two pies look like shit, by the way. May I suggest drug testing your future employees?
having a business that opens between 00:00 - 08:00 hours is high risk if you live in a shit neighborhood. If you are in an ok place, then yeah, you will get a shitload of money from drunk white people.
amerifat pizza looks disgustingly degenerate. get thicc and kys
There's a place in my town literally right next to a bar that sells slices for $3.50, and the guy makes fucking crazy money when the college kids are out getting wasted. It's in a narrow location, but goes in pretty deep and half the time the line is to the door. He sells weird shit like pesto-roni and Hawaiian with jalapeno, pretty damn good actually!
Oh man, were you down wind of Chernobyl when it popped off or something? What the fuck am I reading, did you even mean to respond to me?
obsessed
Literally every Italian American wants to open their own pizzeria one day. They’re a dime a dozen. No different than niggers and rapping.
I think that if you ever say the word "za" or "mozz" in your restaurant, you'll drive out meat eating, well-paid, fat-asses like myself. I stopped going to a faggot, language-killing place that kept yelling "sando" every time a fucking sandwich got ordered.
If you're serious, though, I think things are going to end up looking too crispy and you'll turn off people who don't like char. Either the edges or the pepperoni, but not both.
>If you're serious, though, I think things are going to end up looking too crispy and you'll turn off people who don't like char. Either the edges or the pepperoni, but not both
Thanks for the feedback. And no if I did open I wouldn't butcher the English language I only do that because I'm on 4channel
yeah, if you are in a good place, those places who open that late can be a little gold mine. It's a lot of work, thought.
>don't know Pizzagates may slam down the biz anytime
Based.
These pizzas are delicious but the New York slice is almost a fashion accessory you eat.
Depends on location. We had shite pizza in my city (except one place that didn’t deliver and had weird hours...but it was amazing) and only recently have premium spots started opening.
There are plenty of places that are ripe for takeover because they’ve only known the two shitty places in town for generations.
So this is a sit down restaurant? You gotta keep in mind the demographics of your community as you're the one trying to persuade them for their money. For Pizza, people don't expect to wait long, they want to stroll in, and walk out with a slice in 2 minutes. You need to create an atmosphere to attract the people who want to stay for longer.
Now you are asking the tough questions. I think for now I'm going to just try and get the recipe perfect at home and when it's up to my own standards, I'll go sell some of my pies at the local grocer/baker and see if they sell or not. I'm related to the guy so he won't care desu. Gotta see if people actually like the product first but thinking about retail locations right now is a too premature
I'd rather open a fancy drinking place, where by chance you can order some strange square toasts that distantly resemble pizza.
This is the best way to fulfill your excentric fantasy of feeding people pizza perfect beyond their comprehension.
OP, answer my question you fucking eggplant!
cupped pepperoni is god tier and if you don't like it you're a poofter plain and simple
you either like it and are a patrician or you're a no taste plebian like yourself
We don't really have good pizza in California! Actually nothing is good here unless you get into the woods away from people.
So what is it, that the pepperoni gets fully crispy when it curls? I had to look it up, you dick! Or are you going for little cups of scalding grease on the top of every bite? If this is how you are going to treat your customers then I'm sure you'll do just fine on the east coast.
Oh I thought you were just being a dick but since you aren't I will respond, some of the factors are
>it has a different texture, it's like pepperoni in "3d"
>the edges get crispy which gives each pepperoni a nice char flavor
>pepperoni that can even curl in the first place is high quality because the only pepperoni that curls is the stuff made the old fashioned way
>depending on your opinions you can enjoy the little cups of grease as well
Basically, the texture is much better. If you like charred edges, or you like the corner piece from a pan of brownies, you'll like cupped pepperoni.
Hell yeah I like the corner pieces! As far as getting that Detroit charred crust, couldn't you find some specialty pans with multiple cavities to cook like 4 (or 6, or 8) individual pieces of pizza and maximize the perimeter on each piece? Just did some more research on wikipedia and that disaster in the second photo actually sounds pretty good now. Also, you would have to deal with the longer baking time of the thicker pizza by maybe adding the pepperoni after some initial baking?
>couldn't you find some specialty pans
Yeah for the detroit pizzas they use these specialty pans
detroitstylepizza.com
The one on the left uses a much shallower pan. I'm gonna get both pan types and see which one works better for my hybrid pizza needs
> Also, you would have to deal with the longer baking time of the thicker pizza by maybe adding the pepperoni after some initial baking?
most likely
as for the individual piece thing I've looked into it it doesn't really exist and plus I'm not going for maximum charred edges just normal charred edges
pretty sure any roni will curl in the deep fryer
t. i make pizzas and pizza accessories 80 hours per week for 3 years now
user the single handed most important thing to making a good pizza is the dough. If you perfect the dough than everything else is ez pz.
ITT: Non-Italians and people in flyover country (Detroit pizza? Wtf?) talking about pizza.
I'm going to bed but if it's still up I will school you all tomorrow.
Drizzling olive oil over a piece of naan with smashed tomato and 3 medallions of mozzarella is gay. Not everyone is a hipster, Instagram douche getting off on minimalist bullshit.
pizza is too healthy and the market is pretty saturated. Try panzerottis (deep fried calzones). tastiest shit you'll get and all the degenerate fat fucks would go crazy
Jew York pizza is basically a burrito posing as a pizza.
Good. I don't want people like you around when I'm eating my za.
Probably too much hassle to make 2 types of pizza, imagine double the old heat lamped pizza to rotate into the trash or disappoint customers. Your tard staff having to learn both recipes. just do one type well. I think you'll get rekt if you go square tho, it's not aesthetic.
Ok, so hear me out: those pans were repurposed parts trays right? That kinda shit gives people with any interest in history the kind of boner that will pry their wallet right open. So I present to you the following: m.northerntool.com
I know it's a bit "robust" but imagine the look on their faces when you roll that puppy out of your walk in oven with 100 pounds of pizza sloshing around in it. Don't say I never gave you nothing!
I think it's one of the safer styles of restaurant to start independently. Suggest not to bother with any kind of sit down type thing that needs table service. The most successful indie pizza places in my city, not a city known for good pizza, all have two things in common:
1. They are near a highschool, college or office district that pulls in lunch crowds.
2. Small menu, quick order process, on to the next customer pronto. All have regular discounts on carry-out orders, especially on slow days like Monday through Wednesday
If you can put together an online ordering system you'll beat a lot of the other indie pizza shops. Many don't bother with that. I think it's worthwhile.
I think I came a little
dumb faggot, it isnt that hard. people are always complaining about either its being expensive or shit taste, maybe sometimes delivery time. start small, make it taste nice, use non healthy but tasteful recipes for a bit, but dont overdo. start with a smart loan, make your place clean as possible, employ effective but humble people, make them loyal to you as much as possible. make your profit a little less than the other chains around your town, let customers come to you with low prices and demand will do more than justifying your little loss of profit. give fags what they want and get your easy shekel out of it. also never forget the rule, let people fear you instead of love you, treat your employees with that, dont be a motherfucker to them but also dont be a softie uugh i understand you tyrone, sure you can take 2 weeks off either.
Mama’s Too on Broadway between 105th and 106th is already making this exact pizza.
detroit is easily one of the best styles of pizza; i remember my first time trying it...nothing can beat that caramelized, rich/indulgent crust. cupped pepperonis are great too.
Look into two bros pizza, there's a video on YouTube. Also look into slow rise pizza on Instagram. High hydration high speed mixes, long bulk fermentation are your friends. Have some OLD dough, trust me user. Age is flavor, and digestibility
>CBD pizza
I'm crying
>pizza is pizza
Nigger: Confirmed