"Dad, I'm almost there..."
April 29, 2016 10:25 AM Subscribe
The chef in you was crying about Costco pizza anyways.
posted by sparklemotion at 10:30 AM on April 29, 2016 [6 favorites]
posted by sparklemotion at 10:30 AM on April 29, 2016 [6 favorites]
Think about the possibilities for the dough smasher.
posted by AugustWest at 10:31 AM on April 29, 2016
posted by AugustWest at 10:31 AM on April 29, 2016
Aside, from the pizza saucing device, this is all pretty standard and not particularly automated (dough sheeters or presses are in pretty common use).
posted by ssg at 10:32 AM on April 29, 2016 [4 favorites]
posted by ssg at 10:32 AM on April 29, 2016 [4 favorites]
That's a disgusting amount of sauce. On the other hand, I like costco pizza, so maybe I'm wrong.
posted by If only I had a penguin... at 10:32 AM on April 29, 2016 [3 favorites]
posted by If only I had a penguin... at 10:32 AM on April 29, 2016 [3 favorites]
The chef in me is inside me because he took too long to make pizza and so I ate him
Costco saves lives
posted by beerperson at 10:34 AM on April 29, 2016 [23 favorites]
Costco saves lives
posted by beerperson at 10:34 AM on April 29, 2016 [23 favorites]
I cry a little about the unsauced hole in the middle. There's a little unsauced hole in my heart I never knew I had before.
posted by zachlipton at 10:41 AM on April 29, 2016 [14 favorites]
posted by zachlipton at 10:41 AM on April 29, 2016 [14 favorites]
this is all pretty standard
What's not standard is making the process visible to the customer. Costco food courts often do by putting the pizza prep area behind a big window rather than hidden in the back.
Costco also usually build the store's bakery, butchery, and food-prep areas to be customer-visible; it feels like a very deliberate choice.
posted by We had a deal, Kyle at 10:42 AM on April 29, 2016 [2 favorites]
What's not standard is making the process visible to the customer. Costco food courts often do by putting the pizza prep area behind a big window rather than hidden in the back.
Costco also usually build the store's bakery, butchery, and food-prep areas to be customer-visible; it feels like a very deliberate choice.
posted by We had a deal, Kyle at 10:42 AM on April 29, 2016 [2 favorites]
This dough could attack at any time, and we must deal with it.
posted by Rhomboid at 10:46 AM on April 29, 2016 [3 favorites]
posted by Rhomboid at 10:46 AM on April 29, 2016 [3 favorites]
I worked on the motor control software for one of these for Pizza Hut about a decade and a half ago, and yes, it definitely saw light of day, production, and deployment. This is not new ground, only new ground in Costco.
posted by Nanukthedog at 10:58 AM on April 29, 2016 [2 favorites]
posted by Nanukthedog at 10:58 AM on April 29, 2016 [2 favorites]
I have a lot of opinions about pizza.
First of all; yes too much sauce. But also, too thick of crust (by a lot). Also, too much cheese. Maybe when you start with shitty ingredients, people expect you to use more of them (see Olive Garden).
But I'd much rather eat the Costco pizza than the "Let's Pizza" insult to 1$ NYC pizza (which is not by any stretch of the imagination 'good')... First of all, it was mixing the dough and then baking immediately... ARE YOU KIDDING ME? I'm not sure exactly what that cheese embedded with ingredients slab of crap it was putting on afterwards, but it made me shiver a little bit, and not in the good way.
I can say this, the Costco pizza may be edible, but after watching it being made, with the portions it uses, I will never have one. But that's okay, because my uuni is in the mail.
posted by el io at 11:07 AM on April 29, 2016 [2 favorites]
First of all; yes too much sauce. But also, too thick of crust (by a lot). Also, too much cheese. Maybe when you start with shitty ingredients, people expect you to use more of them (see Olive Garden).
But I'd much rather eat the Costco pizza than the "Let's Pizza" insult to 1$ NYC pizza (which is not by any stretch of the imagination 'good')... First of all, it was mixing the dough and then baking immediately... ARE YOU KIDDING ME? I'm not sure exactly what that cheese embedded with ingredients slab of crap it was putting on afterwards, but it made me shiver a little bit, and not in the good way.
I can say this, the Costco pizza may be edible, but after watching it being made, with the portions it uses, I will never have one. But that's okay, because my uuni is in the mail.
posted by el io at 11:07 AM on April 29, 2016 [2 favorites]
Sure, you can watch it. But it sure is hard to eat it! ba dum bum
posted by cubby at 11:07 AM on April 29, 2016
posted by cubby at 11:07 AM on April 29, 2016
Surpisingly not that automated.
posted by snofoam at 11:10 AM on April 29, 2016 [5 favorites]
posted by snofoam at 11:10 AM on April 29, 2016 [5 favorites]
the "Let's Pizza" insult to 1$ NYC pizza
My first thought, watching that video, was "that machine is never going to be that clean inside again."
posted by We had a deal, Kyle at 11:15 AM on April 29, 2016 [1 favorite]
My first thought, watching that video, was "that machine is never going to be that clean inside again."
posted by We had a deal, Kyle at 11:15 AM on April 29, 2016 [1 favorite]
An old coworker of mine repairs these machines on contract.
He makes bank.
They break more than you would think.
posted by emptythought at 11:23 AM on April 29, 2016 [3 favorites]
He makes bank.
They break more than you would think.
posted by emptythought at 11:23 AM on April 29, 2016 [3 favorites]
The press I get, but how can the saucer possibly be saving time, money, or manpower over some kid with a ladle and a few minutes of practice? Especially when that same kid is standing in front of the machine waiting for it to finish?
posted by cmoj at 11:25 AM on April 29, 2016 [9 favorites]
posted by cmoj at 11:25 AM on April 29, 2016 [9 favorites]
I cry a little about the unsauced hole in the middle. There's a little unsauced hole in my heart I never knew I had before.
I was wondering about that. Is it a function of the design of the machine that it simply can't fill that hole? Or does it deliberately create a space of non-sauciness such that when the pizza is cut, the tips of the pieces don't get soggy or floppy?
posted by jacquilynne at 11:35 AM on April 29, 2016 [1 favorite]
I really like the Costco pizza - fresh made from the Food Court. The videos are of the 'Take and Bake' variety, that's available for purchase inside the store. Those are just okay, but not worth buying imho.
Interesting bits I learned from other customers recently about the Food Court: they will slice a single slice of pizza in half if you ask them (which I never thought about bothering them to ask), and if you order a combo and ask them to hold an ingredient (on the whole pizza, or half), they will do so. (But the latter, it really depends upon the Costco you're visiting.)
(I've also wondered if they'd fill a yogurt cup about half full if you asked them, as I find the full froyo cup a bit too much.)
posted by joseph conrad is fully awesome at 11:48 AM on April 29, 2016
Interesting bits I learned from other customers recently about the Food Court: they will slice a single slice of pizza in half if you ask them (which I never thought about bothering them to ask), and if you order a combo and ask them to hold an ingredient (on the whole pizza, or half), they will do so. (But the latter, it really depends upon the Costco you're visiting.)
(I've also wondered if they'd fill a yogurt cup about half full if you asked them, as I find the full froyo cup a bit too much.)
posted by joseph conrad is fully awesome at 11:48 AM on April 29, 2016
Finally: A Pizza Served Inside A Pizza Box Made Of Pizza.
posted by 1970s Antihero at 11:52 AM on April 29, 2016 [5 favorites]
posted by 1970s Antihero at 11:52 AM on April 29, 2016 [5 favorites]
The press I get, but how can the saucer possibly be saving time, money, or manpower over some kid with a ladle and a few minutes of practice? Especially when that same kid is standing in front of the machine waiting for it to finish?
Off the top of my head...
No ladles/pans/aprons to clean up?
No external contamination of the sauce supply?
No need to put the extra sauce away at the end of the day or forget to refrigerate it?
Exact metered portions for cost control?
Consistent layer of sauce on every pizza?
posted by JoeZydeco at 11:57 AM on April 29, 2016 [4 favorites]
Off the top of my head...
No ladles/pans/aprons to clean up?
No external contamination of the sauce supply?
No need to put the extra sauce away at the end of the day or forget to refrigerate it?
Exact metered portions for cost control?
Consistent layer of sauce on every pizza?
posted by JoeZydeco at 11:57 AM on April 29, 2016 [4 favorites]
The popular opinion around here is that Costco baked-to-order pizza is actually pretty decent compared to all of the other chain pizza places. And it's a good deal, less than $20 for a huge pizza that's bigger than the large of other places.
posted by numaner at 12:37 PM on April 29, 2016 [2 favorites]
posted by numaner at 12:37 PM on April 29, 2016 [2 favorites]
Yeah, Costco is not world class pizza, but if you live in an area dominated by chains and the anonymous "family" italian places that are just selling Sysco-sourced junk, Costco is fine pizza.
By the way, wood-fired brick oven pizza is fucking awesome. But that doesn't mean more doughy styled pizza isn't a legitimate style as well. Pizza is a rich tapestry.
posted by skewed at 12:51 PM on April 29, 2016 [5 favorites]
By the way, wood-fired brick oven pizza is fucking awesome. But that doesn't mean more doughy styled pizza isn't a legitimate style as well. Pizza is a rich tapestry.
posted by skewed at 12:51 PM on April 29, 2016 [5 favorites]
Here's a video for all those who only support free-trade artisanal automation. A coffee shop near me recently got one and it's really cool.
posted by otio at 1:07 PM on April 29, 2016 [1 favorite]
posted by otio at 1:07 PM on April 29, 2016 [1 favorite]
RISE OF THE ROBOTS.
(Horrified/frightened/disgusted former pizza guy here.)
posted by wenestvedt at 1:23 PM on April 29, 2016
(Horrified/frightened/disgusted former pizza guy here.)
posted by wenestvedt at 1:23 PM on April 29, 2016
I cry a little about the unsauced hole in the middle. There's a little unsauced hole in my heart I never knew I had before.
I reflected on this one more and realized it's fairly genius. Even an experiences person hand tossing pizza would spread from there and leave that spot thinly coated at best.
1. i bet the sauce spreads out as the toppings hit it and it cooks
2. the center is always the least crispy. Lots of sauce in the center leads to a super soggy center. This way, it probably crisps a lot more evenly and is also a lot less messy when slicing/grabbing.
You want less sauce in the center. And i say this as someone who used to make like 5-8 hand made pizzas a week(we literally broke a kitchenaid mixer) from scratch with my college roommate.
posted by emptythought at 1:25 PM on April 29, 2016 [6 favorites]
I reflected on this one more and realized it's fairly genius. Even an experiences person hand tossing pizza would spread from there and leave that spot thinly coated at best.
1. i bet the sauce spreads out as the toppings hit it and it cooks
2. the center is always the least crispy. Lots of sauce in the center leads to a super soggy center. This way, it probably crisps a lot more evenly and is also a lot less messy when slicing/grabbing.
You want less sauce in the center. And i say this as someone who used to make like 5-8 hand made pizzas a week(we literally broke a kitchenaid mixer) from scratch with my college roommate.
posted by emptythought at 1:25 PM on April 29, 2016 [6 favorites]
People getting picky about pizza is always odd to me. Like hot bread and cheese is some unique artefact of a particular culinary tradition rather than what every drunk person has been making since the appearance of agriculture in human civilisation.
posted by howfar at 1:36 PM on April 29, 2016 [5 favorites]
posted by howfar at 1:36 PM on April 29, 2016 [5 favorites]
I reflected on this one more and realized it's fairly genius. Even an experiences person hand tossing pizza would spread from there and leave that spot thinly coated at best.
This is exactly the thought I had when I saw that! I make pizza from scratch at least once a week, sometimes twice, and I could never figure out how to remedy the scourge of the soggy middle. Now, I like a pretty saucy pizza so I'm not sure the problem will ever be completely fixed, but I'm really glad I saw that video. Next pizza I make I'm going to leave the center dry and see what happens. Thanks Costco!
posted by lollymccatburglar at 2:33 PM on April 29, 2016 [3 favorites]
This is exactly the thought I had when I saw that! I make pizza from scratch at least once a week, sometimes twice, and I could never figure out how to remedy the scourge of the soggy middle. Now, I like a pretty saucy pizza so I'm not sure the problem will ever be completely fixed, but I'm really glad I saw that video. Next pizza I make I'm going to leave the center dry and see what happens. Thanks Costco!
posted by lollymccatburglar at 2:33 PM on April 29, 2016 [3 favorites]
For those who turn their noses up at Costco pizza, be aware that (outside of central Tokyo and other major cities) Costco has probably the best pizza in Japan. I mean, I like it, but it's not amazing. It is, however, amazingly better than Dominoes Japan, Pizza Hut Japan, or (shudder) Pizza-la, and usually half the price for twice the pizza.
posted by Ghidorah at 4:22 PM on April 29, 2016 [2 favorites]
posted by Ghidorah at 4:22 PM on April 29, 2016 [2 favorites]
1/2 oz extra sauce doesn't sound like much to you and me, but there are 496 Costcos (source) in the US, making it (believe it or not) one of the largest US Pizza chains (#14, ahead of California Pizza Kitchen - source). If every Costco over-pours by a half an ounce on every 5th pizza (that'd be ~6.5oz vs. ~6.0oz estimate for a 14" pizza)
Unfortunately, I only have Dominoes worldwide pizza per day facts 1.5M pizzas per day) from 11,600 worldwide locations. Roughly that means that an average location makes 130 pizzas a day. right or wrong, we'll run with that number for Costco. (Source)
Ok, so 130 pizzas per day, every 5th is over-sauced that means we use 13 ounces of sauce per store per day extra, at 496 costco locations, that is 6,448 over-poured ounces of sauce per day chain-wide, or 2,347,072 ounces per year, or 18,337 gallons a year. This could be a savings of about $80-120K per year chain-wide without considering the simplification of labor.
posted by Nanukthedog at 6:11 PM on April 29, 2016 [8 favorites]
Unfortunately, I only have Dominoes worldwide pizza per day facts 1.5M pizzas per day) from 11,600 worldwide locations. Roughly that means that an average location makes 130 pizzas a day. right or wrong, we'll run with that number for Costco. (Source)
Ok, so 130 pizzas per day, every 5th is over-sauced that means we use 13 ounces of sauce per store per day extra, at 496 costco locations, that is 6,448 over-poured ounces of sauce per day chain-wide, or 2,347,072 ounces per year, or 18,337 gallons a year. This could be a savings of about $80-120K per year chain-wide without considering the simplification of labor.
posted by Nanukthedog at 6:11 PM on April 29, 2016 [8 favorites]
For those who turn their noses up at Costco pizza, be aware that (outside of central Tokyo and other major cities) Costco has probably the best pizza in Japan. I mean, I like it, but it's not amazing. It is, however, amazingly better than Dominoes Japan, Pizza Hut Japan, or (shudder) Pizza-la, and usually half the price for twice the pizza.
Woah. Woah woah woah. I've eaten Pizza hut in several countries, north America and Europe, and I've been impressed by just how consistently they manage to nail the essence of what I expect from a Pizza Hut Pizza, every time. What the heck is going on at Pizza Hut Japan, and does the world headquarters know about this travesty?!?
posted by some loser at 6:23 PM on April 29, 2016
I'm not claiming that a standard, US style Pizza Hut pizza in Japan will be any different than an American Pizza Hut pizza. It will, however, cost at least $20-25 for a medium, and still be a Pizza Hut pizza. Costco will be twice the size, and cost about $15. And that's to say nothing of corn,mayonaise, tuna fish, or seaweed toppings.
posted by Ghidorah at 6:36 PM on April 29, 2016
posted by Ghidorah at 6:36 PM on April 29, 2016
Corn is actually an excellent pizza topping. Corn and bacon was one of the big pizza hut topping combos when I lived in Brazil, and it was seriously amazing. It's a bit sweet, but not super sweet like pineapple, with a nice crunch to it.
posted by jacquilynne at 7:01 PM on April 29, 2016 [1 favorite]
posted by jacquilynne at 7:01 PM on April 29, 2016 [1 favorite]
The child in me is fascinated by the pizza saucing device. The chef in me is crying.
Perhaps this will unify you
posted by feckless fecal fear mongering at 8:09 PM on April 29, 2016 [1 favorite]
Perhaps this will unify you
posted by feckless fecal fear mongering at 8:09 PM on April 29, 2016 [1 favorite]
Well a coupla months ago, Costco was selling an organic pizza setup with four crusts in an airtight container, four bags of sauce, for $7.50. Once you open it they supply you with a bag, big enough for the three extra pizza crusts, so you can put them in the freezer for later. The sauce just goes in the pantry. At the same time I bought a Costco rotisserie chicken. So with the chopped chicken and whatever other veggies I care to spice and saute to put on top, and a helping of Mozzarella on top, these pizzas are really good. They go into a 425 degree oven for a bit to make it pizza. I really like the idea of putting whatever I want on top, and whatever cheese inspires me. I haven't seen the product since, but I have two crusts and sauces left. The crusts warm up quickly for use.
posted by Oyéah at 8:54 PM on April 29, 2016
posted by Oyéah at 8:54 PM on April 29, 2016
Oyeah; bread makers make pretty reasonable pizza dough; you can buy them used for under 20$ (in good condition). Just break up the dough into 2-4 balls (the number will increase with you skill at pushing the pizza out) and put them in the fridge for 24-48 hours before use. Classico can make an acceptable sauce.
The rabbit hole can get deeper the further you go down, but each incremental pizza improvement will make you never to want to eat pizza outside of your home again.*
* This may not apply if you live in NYC, New Haven, or a tiny number of communities in the US that make great pizza. If you think your community can make great pizza, there is a reasonable chance that you are wrong, wrong I tell you, wrong.
posted by el io at 9:07 PM on April 29, 2016
The rabbit hole can get deeper the further you go down, but each incremental pizza improvement will make you never to want to eat pizza outside of your home again.*
* This may not apply if you live in NYC, New Haven, or a tiny number of communities in the US that make great pizza. If you think your community can make great pizza, there is a reasonable chance that you are wrong, wrong I tell you, wrong.
posted by el io at 9:07 PM on April 29, 2016
Presumably these are fresh pizzas? Their frozen pizzas in a box are BY FAR the worst thing I've ever bought at Costco and BY FAR the worst pizza I've ever eaten. If you can make it through two whole bites of rubbery flavourless meat (?) before dumping the rest in the garbage, you are stronger than I.
I've eaten Pizza hut in several countries, north America and Europe, and I've been impressed by just how consistently they manage to nail the essence of what I expect from a Pizza Hut Pizza, every time.
The secret ingredient is oil.
posted by Sys Rq at 5:31 AM on April 30, 2016
I've eaten Pizza hut in several countries, north America and Europe, and I've been impressed by just how consistently they manage to nail the essence of what I expect from a Pizza Hut Pizza, every time.
The secret ingredient is oil.
posted by Sys Rq at 5:31 AM on April 30, 2016
Pizza Hut Japan
I think it was around 2002 and everyone I knew was super excited that a Pizza Hut was opening in or near Tokushima (hard to remember, it's so long ago now). Dutifully, we went a few days after it opened and I forget what I ordered but it was some stank white-sauce monstrosity that I couldn't even bring myself to eat more than a slice of, even though I was poor and the thing had probably cost like the equivalent of $40. I refused to set foot in a Pizza Hut again until, I guess, 2014 or so when I was on Bagram and it was the only pizza joint available and anyway someone else was paying for it.
Fuck Pizza Hut. Pizza Royal Hat, which was just across the street in Tokushima or wherever it was, was totally where it was at, as long as you didn't let them put mayonnaise on the pizza.
posted by Hal Mumkin at 5:46 AM on April 30, 2016
I think it was around 2002 and everyone I knew was super excited that a Pizza Hut was opening in or near Tokushima (hard to remember, it's so long ago now). Dutifully, we went a few days after it opened and I forget what I ordered but it was some stank white-sauce monstrosity that I couldn't even bring myself to eat more than a slice of, even though I was poor and the thing had probably cost like the equivalent of $40. I refused to set foot in a Pizza Hut again until, I guess, 2014 or so when I was on Bagram and it was the only pizza joint available and anyway someone else was paying for it.
Fuck Pizza Hut. Pizza Royal Hat, which was just across the street in Tokushima or wherever it was, was totally where it was at, as long as you didn't let them put mayonnaise on the pizza.
posted by Hal Mumkin at 5:46 AM on April 30, 2016
each incremental pizza improvement will make you never to want to eat pizza outside of your home again.*
Too late.
Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes -- J. Kenji López-Alt
posted by mikelieman at 6:25 AM on April 30, 2016
Too late.
Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes -- J. Kenji López-Alt
posted by mikelieman at 6:25 AM on April 30, 2016
Another benefit of the auto-saucer, is that it'll take a bucket of sauce CONCENTRATE and add the water inline. Which saves on the labor benefit of having someone mix up sauce and clean up afterwards.
posted by mikelieman at 6:27 AM on April 30, 2016
posted by mikelieman at 6:27 AM on April 30, 2016
From: "Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes -- J. Kenji López-Alt": "Deeply flavored, sweet and nutty, and ridiculously crisp, this is better than a real pizza crust in my book."
Nope, that's just wrong. Maybe it's better than some bullshit shitty pizza crust, but a tortilla is not a pizza crust. That's a fine recipe for a pizza-style tostada, but don't confuse it with pizza.
Did I mention I have opinions about pizza?
posted by el io at 9:41 PM on May 1, 2016 [2 favorites]
Nope, that's just wrong. Maybe it's better than some bullshit shitty pizza crust, but a tortilla is not a pizza crust. That's a fine recipe for a pizza-style tostada, but don't confuse it with pizza.
Did I mention I have opinions about pizza?
posted by el io at 9:41 PM on May 1, 2016 [2 favorites]
My favorite part of Metafilter is definitely people telling me I am enjoying things wrong.
posted by Chrysostom at 8:15 AM on May 2, 2016 [2 favorites]
posted by Chrysostom at 8:15 AM on May 2, 2016 [2 favorites]
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