I
had the pleasure of meeting Frank Giaquinto 8/26/2014. I had
posted about Frank at Reply
98 http://www.pizzamaking.com/forum/index.php?topic=14920.msg329381#msg329381 on
the Evolution of the NY Style Pizza thread. Frank told me that
Mick (of Mick's All American Pub) told Frank that I had called and
left a message that I would like to talk to him because of the letter
Frank wrote to the Editor of PMQ Magazine.
Frank told me he was looking forward to meeting me. Frank also told me that PMQ Magazine is soon going to do an article on Frank's family and how long they have been making pizzas. Frank told me so many things that I can not remember all he said. Frank said he has a written up paper he will give me the next time I see him about about what his family has done in the world of making pizza. Frank said he has regular business cards but did not bring any along today. There is a lot of history in Frank's family in all they did since 1899 when he grandfather starting making pizzas in the Harlem.
I did not start making pizzas when Frank arrived. I made the first pizza and Frank made the next two pizzas. Frank taught me how he opens dough two different ways. Frank know other ways to open dough balls too. Frank said he can bake pizzas in a wood-fired oven, a coal oven, or any other kind of oven.
My pizzas sure looked different when Frank made the two pizzas.
Frank asked me why I didn't come to Mick's Pub to meet him. I said the PMQ letter said he only worked Tuesday's and I am tired when I am done working, and I really didn't know if he wanted to meet me. Frank told me he makes pizzas at Mick's Pub on Saturday and Sunday nights too. I said I come over Saturday night to try the pizzas at Mick's Pub. Frank told me to ask form him when I arrive.
Frank really liked my dough, pizzas and sauce. Frank said I make a great NY style pizza. That sure made me happy to hear that.
Frank stayed over an hour today and said he will be back again to chat with me more, and would be glad to teach me anything I wanted to know. He is also going to teach me how to toss and twirl. Frank had to leave because his wife wanted him to do some other things before he went to make pizza later today. Frank told me that at Mick's Pub they also put the cheese down first and do a spiral pattern with the sauce.
I think Frank might be able to tell us a lot about the evolution of NY style pizza.
A short video of Frank tossing one of my doughs this morning.
Frank told me he was looking forward to meeting me. Frank also told me that PMQ Magazine is soon going to do an article on Frank's family and how long they have been making pizzas. Frank told me so many things that I can not remember all he said. Frank said he has a written up paper he will give me the next time I see him about about what his family has done in the world of making pizza. Frank said he has regular business cards but did not bring any along today. There is a lot of history in Frank's family in all they did since 1899 when he grandfather starting making pizzas in the Harlem.
I did not start making pizzas when Frank arrived. I made the first pizza and Frank made the next two pizzas. Frank taught me how he opens dough two different ways. Frank know other ways to open dough balls too. Frank said he can bake pizzas in a wood-fired oven, a coal oven, or any other kind of oven.
My pizzas sure looked different when Frank made the two pizzas.
Frank asked me why I didn't come to Mick's Pub to meet him. I said the PMQ letter said he only worked Tuesday's and I am tired when I am done working, and I really didn't know if he wanted to meet me. Frank told me he makes pizzas at Mick's Pub on Saturday and Sunday nights too. I said I come over Saturday night to try the pizzas at Mick's Pub. Frank told me to ask form him when I arrive.
Frank really liked my dough, pizzas and sauce. Frank said I make a great NY style pizza. That sure made me happy to hear that.
Frank stayed over an hour today and said he will be back again to chat with me more, and would be glad to teach me anything I wanted to know. He is also going to teach me how to toss and twirl. Frank had to leave because his wife wanted him to do some other things before he went to make pizza later today. Frank told me that at Mick's Pub they also put the cheese down first and do a spiral pattern with the sauce.
I think Frank might be able to tell us a lot about the evolution of NY style pizza.
A short video of Frank tossing one of my doughs this morning.
Norma
