@@Smartpizzamarketing I definitely agree with you about Bacio cheese! It’s definitely a class above Grande! What do you prefer for flower and tomatoes? We prefer all trumps flower and San Marzano tomatoes.
@@carl_busch I had a family member get married recently and the venue she chose had a wood fired brick pizza oven in the backyard (kind of built into the side of the mountain the house was on) so they decided to do a pizza dinner for the rehearsal party. it was nice!
ressspectfull they use gloves of health and customers i cant imagine touching food they s saw bad experiences of touching and hand mixing fooderve maybe 40 years ago they didnt except subways and blimpees and resttaurants sometime saw hand mixing food in place a long time ago and making sandwiches and some o utube touched meat and everything
I’ve always thought it would be great to focus on simplicity and affordability for a pizza business. Offer a standard 16" pizza with a great, consistent dough for $10, then charge $1 for each topping. Stick to around a dozen of the most popular toppings-no desserts, salads, or other menu items like spaghetti. Just pizzas and drinks. This approach would make it easy to process orders, keep the operation simple, and appeal to people looking for great value. I think this concept could be a huge hit!
As someone who works at a pizza shop, propane baker's pride oven, I'm perplexed by the cutting of the pizza. Put onto a cooling rack for two seconds, then put onto an unclean pizza tray to cut (a random 12?) and then transferred to a box or serving tray. Am I missing something because my oven is different? Pizza out into a box, cut. Pizza out onto a tray, cut then serve. The guy seems nice, seems like a great shop, I just didn't understand that part of the set-up.
Having never made a pizza in my life, I rely on other people's expertise in turning out the most delicious pizza that everyone will rave about.....Just from the looks of that pizza, I would say it would rate a 7 point 9 or a 8 point 1........
Jeff looks like Tony Romo. Looks like a cool place I made Pizzas in College at Papa Gino’s there decline was too many gimmick Pizzas I never ate there again after I stopped working there over 18 years.
I just have to say this was painful to watch holy he couldn’t even talk he was mumbling so nervous!! And you didn’t even show case any of the pizza or salads wtf… lol 😂
Jeff, what a great guy. Wish him continued success. Great episode!
Thank you. He’s a great guy
@@Smartpizzamarketing
I definitely agree with you about Bacio cheese! It’s definitely a class above Grande!
What do you prefer for flower and tomatoes?
We prefer all trumps flower and San Marzano tomatoes.
Idk if it’s my screen but the video is very washed out. Can barely see the dough being prepped with all the light and whites in the shot.
Its the video
Its the video, his exposure is high in this video, really washes out the picture.
I've noticed in a few videos, and it definitely makes it hard to watch.
Jeff seems very humble. Keep up the great work.
Never heard of pizza at a wedding but that’s my type of wedding 😝🍕🤘
Usually late night snacks
@@carl_busch I had a family member get married recently and the venue she chose had a wood fired brick pizza oven in the backyard (kind of built into the side of the mountain the house was on) so they decided to do a pizza dinner for the rehearsal party. it was nice!
ressspectfull they use gloves of health and customers i cant imagine touching food they s saw bad experiences of touching and hand mixing fooderve maybe 40 years ago they didnt except subways and blimpees and resttaurants sometime saw hand mixing food in place a long time ago and making sandwiches and some o utube touched meat and everything
I delivered 800 dollars worth of pizza to a wedding and they didn't tip, hope they're divorced
@@Donald-o3o did u snatch a box at least?
What a nice and humble guy. His pies look great too. Hope he does well for years.
Jeffs such a nice guy.
I’ve always thought it would be great to focus on simplicity and affordability for a pizza business. Offer a standard 16" pizza with a great, consistent dough for $10, then charge $1 for each topping. Stick to around a dozen of the most popular toppings-no desserts, salads, or other menu items like spaghetti. Just pizzas and drinks. This approach would make it easy to process orders, keep the operation simple, and appeal to people looking for great value. I think this concept could be a huge hit!
As someone who works at a pizza shop, propane baker's pride oven, I'm perplexed by the cutting of the pizza. Put onto a cooling rack for two seconds, then put onto an unclean pizza tray to cut (a random 12?) and then transferred to a box or serving tray. Am I missing something because my oven is different? Pizza out into a box, cut. Pizza out onto a tray, cut then serve. The guy seems nice, seems like a great shop, I just didn't understand that part of the set-up.
Great episode!
Thank you :)
Awesome episode ❤
Thank you
My favorite pizza guy and he uses sourdough instead of commercial yeast. I’d buy his pizza 100%.
I’d go there. Seems like a wonderful guy
Jeff really is.
Awesome video
Thank you 😊
Holy hell!!!! Turn down the exposure on the video, camera guy!
bubble hockey, and pac man... that dude is awesome. wish this pizza shop was close by, i'd be asking him if i could put a gumball machine in
Big high five for having an OG Pac-Man cabinet!
This was really good. Are the pies 14 or 16 inches?
Best of luck to you, Jeff.
Thank you Bruce.
Thank you. Yes all are 14"
Having never made a pizza in my life, I rely on other people's expertise in turning out the most delicious pizza that everyone will rave about.....Just from the looks of that pizza, I would say it would rate a 7 point 9 or a 8 point 1........
7.9 or 8.1, but not 8.0?
Definitely an 8.1.
Nice to listen to such a unpretentious person . Refreshing to say the least .
Heff doing it big ya herd
Jeff looks like Tony Romo. Looks like a cool place I made Pizzas in College at Papa Gino’s there decline was too many gimmick Pizzas I never ate there again after I stopped working there over 18 years.
So these are sourdough pizza’s?
Yeah, it's my fav spot of all time. I live in Providence and have tried it all!
i love how he uses sourdough! much healthier
This guy deserves a Dave Portnoy 'One Bite' review! Best of luck Jeff.
Dave did one last year. Gave him a decent score!
@@andydionne7242 I must have missed that one. Thank you.
What was the size?
14:51 video with 3 seconds of showing the product
Very impressive,, my motto, If I won't serve it to family I sure won't serve it to the public, high standards always
Man, the white balance is way off on this video. Really blown out.
How many does he do per night?
He said about 200-250 on Fridays.
@@Smartpizzamarketing I love his basic website.
No pictures of pizza tho.
Dude just needs to relax and just make pizza bro! Enjoy!
video was exposed perfectly
Hey dont you insult East Providence like that by calling it Providence! 😆 Whole separate city across the water 😉
My bad
No, his setting ISO,
too much light
Cool video. Work on your white balance
Oh my god please expose for your highlights
Has Dave Portnoy visited this Gem yet??? If not then he seriously would be stupid not to. Please someone get hs attention on this place.
no thanks
if it's not a dry over cooked cracker with no sauce he won't get above an 8
He’s been. 8.1
Ahhhh ok....well hey ya gotta make sure. thanks!!!! @@Smartpizzamarketing
Respectable score!
I just have to say this was painful to watch holy he couldn’t even talk he was mumbling so nervous!! And you didn’t even show case any of the pizza or salads wtf… lol 😂
We can't all be pros like you.
@@Smartpizzamarketing well maybe that’s why you only have 4k subs oh well 🤦♀️
@@Smartpizzamarketinglearn how to take some criticism. You're a dime a dozen in this business. 🤡
Looks like his Pizza is great though!
🤔🙄But SPM, you do bill yourself as guru of pizza. Please get a real camera, too. This video was painful on the eyes.
Leprino makes Domino's cheese, Leprino makes Bacio.
Terrible video quality.
Sorry. We will get better at this as we do more
@@Smartpizzamarketing auto ISO function will help with the overexposed shots
@@TheTrifeone thank you. 🙏
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