I grew up loving Tommy's pizza; we had it most every Friday night in UA. I was a very picky eater as a kid (I've been told) and I actually recall the first pizza I ever ate and it was Tommy's. Since I moved to Florida decades ago, I really missed it. The pizza here sucks IMO. Every time I would return to CBus for a game, I literally ate at Tommy's lunch and dinner the entire trip. I would even buy two large pepperoni pizzas the night before I left and froze the pizzas and stuck them in my luggage so I could have some Tommy's at my leisure here in Florida.
I started doing BBQ and had some success replicating some good stuff, ribs, pulled pork, brisket, chicken, fish, and much more. I did a random search for a Tommy's recipe I could emulate and ran across this: https://www.pizzamaking.com/forum/index.php?topic=12446.0
Some guy in that thread (Aimless Ryan) pretty much reverse engineered Tommy's over a three year or so period. His end result was pretty damn close to the real thing. I started a thread there as well documenting my attempts: https://www.pizzamaking.com/forum/index.php?topic=44008.0
There is some funny stuff in my thread. I went dumpster diving to find out what products they use. I even bribed a cook at the campus to take a pic of the flour they use. I know they use Ezzo pepperoni (ezzo.com) from CBus. The pepperoni can be bought at Penn Mac in Pittsburgh and online too. I buy 10 lbs of pepperoni at a time because shipping isn't cheap.
Longer story short, I can get TOD (Tommy's On Demand). I bought a convection oven with making pizza in mind. I also make pan pizza in my 12" cast iron skillet and a few other types. I make my sauce from scratch and shred the cheese I buy from Restaurant Depot. Still looking for a smoked provolone there, no luck yet.
Some pics:
Let me know if there are any other pizza makers around!
I started doing BBQ and had some success replicating some good stuff, ribs, pulled pork, brisket, chicken, fish, and much more. I did a random search for a Tommy's recipe I could emulate and ran across this: https://www.pizzamaking.com/forum/index.php?topic=12446.0
Some guy in that thread (Aimless Ryan) pretty much reverse engineered Tommy's over a three year or so period. His end result was pretty damn close to the real thing. I started a thread there as well documenting my attempts: https://www.pizzamaking.com/forum/index.php?topic=44008.0
There is some funny stuff in my thread. I went dumpster diving to find out what products they use. I even bribed a cook at the campus to take a pic of the flour they use. I know they use Ezzo pepperoni (ezzo.com) from CBus. The pepperoni can be bought at Penn Mac in Pittsburgh and online too. I buy 10 lbs of pepperoni at a time because shipping isn't cheap.
Longer story short, I can get TOD (Tommy's On Demand). I bought a convection oven with making pizza in mind. I also make pan pizza in my 12" cast iron skillet and a few other types. I make my sauce from scratch and shred the cheese I buy from Restaurant Depot. Still looking for a smoked provolone there, no luck yet.
Some pics:
Let me know if there are any other pizza makers around!
