You Want Olives? I Got Olives.

I can’t resist a food experiment.

I just got back from Gordon Food Service. I picked up a bunch of pizza boxes, which I am going to foist on the church whether they ask for them or not. You can’t tell people to take pizza home in a bag. I’m sure commenters will make Steve Martin references. I also got some interesting ingredients.

First, I bought a jug of canola oil mixed with olive oil. I realize this goes against my visceral hatred of canola (properly known as “rape oil”), but hear me out. Extra-Virgin olive oil is too strong for street pizza. It’s fine on rolls, but it makes pizza taste bad. Right now, I’m using extra-light olive oil, but for some reason, it’s more expensive than extra-virgin.

I want to make the finest street pizza possible, but I don’t want the church to eat high ingredient costs. I use around a tablespoon of oil per pie, which means the oil costs more than the flour! It’s something like fifteen or twenty cents per Sicilian. If the cheap stuff works better, the cost goes down to something like four cents.

If this stuff doesn’t work, I can use it to freshen up the blacktop in the driveway.

My second purchase was a big jug of Kalamata olives. Pitted. They sold me about 70 ounces (dry weight) for nine bucks. Curiosity is killing me. GFS-brand black olives are more expensive than this. I have to see what they’re like. I may swipe about a third of them and give the rest to the church.

Provolone is an annoying issue. A loaf costs $2.80/pound. Sliced, it runs around $4 per pound. And we have no slicer. I can make excellent pizza without provolone, but if I really want customers to roll on the floor and hallucinate, provolone will help.

I bought two pizza trays. They’re more expensive than I thought. But I needed to replace the one I cut up for a pizza-serving tool, and I need to make a second tool for myself. Still a bargain compared to commercial peels, and they work much better. I got a quarter-sheet pan to replace the one I left at church. Those quarter-sheet pans are dynamite.

On the way home I picked up Cento cherry tomatoes and Cento “Italian” peeled tomatoes, which are supposed to be their best sauce tomatoes.

I have learned that some pizza ovens are better than others. It looks like the winner is a company called Veroforno. Their ovens, made in Italy, consume much less gas than ordinary ovens, and they don’t have hot spots, so the pies are easier to cook. I have been wondering what the big expenses of making pizza are, and it turns out gas is one of them. People who use Veroforno ovens claim one oven can save them $500 per month on gas. If that’s the savings, the whole bill must be pretty bad. So if you open a pizzeria and start making money, a Veroforno oven might be a fantastic upgrade. But a real man can make great pizza in a Kenner Easy-Bake, so it’s not like the perfect oven is a big priority.

I’m so glad I’m packing my head with such important facts.