My Latest Creation: Cheeseburger & Fries Pizza
 

The three mini burgers per slice come out medium rare - from freshly ground ribeye, brisket & short ribs. Baked on a layer of Mozzarella & Cheddar with waffle fries and then topped with shredded lettuce, thinly sliced tomatoes and some special sauce. Debuts on Monday as our September Pie of the Month.

Calories per slice? If ya gotta ask, ya shouldn't order it!

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i could quite plausibly ejaculate upon it ?

Throw on some sliced tomatoes and I'm all over it like a hobo on a ham sandwich.

What does a slice or whole pie sell for?

Looks delicious.

Shredded iceberg makes it look cheap. I would go with a better quality lettuce or ditch lettuce altogether and make it a great beef/potato style pizza. Would definitely love to try it though.

http://mikeyspizza.com.my

Looks great, NY style pizza is the best - that must have been expensive to start up especially getting a well known NY pizza chef to move to the other end of the world.

I'd be 400 pounds within a year if I owned that restaurant.

It's got sliced tomatoes under the lettuce - I'll be flipping that on future pies!

About $5 a slice/ $28 for an 8 slice, 18 inch pie. By comparison our plain slices are about $2.25. All in Malaysian Ringgit of course.

Actually, a head of iceberg goes for about $5 here! I wanted to go for a hamburger sandwich look - plus I like the balance of hot and cold. A beef/potato pie does sound good!

If you take-away or have it delivered, you can put any type of "sauce" you want upon it!

Jesus I haven't eaten a thing in almost 20 hours and this thread is killing me.

I want the 18" Tony Soprano pie, all the Waffle Fries variations and 2 meatball parm sangwiches!!!!

:mad:

I could taste this :)

It must have been hard to source all the food ingredients in Maylasia? Do you import some of them?

Even in Canada some Americans bitch that our beef tastes different. I've never found any difference either way.

I'm the chef. I took a partnership and bonus schedule based on store earnings and it's been a runaway success from day one. We're actively seeking a second location. Hardest part is staffing. And being away from family/friends.

I'm at 280 and that's with a personal trainer and Thai massage 3 days a week! I also make a mean Philly Cheese Steak!

Sourcing was tough in the beginning - most of the beef here is really subpar. You can't order ground beef (minced they call it here) and expect any type of quality. Almost everything is frozen, unless you pay a premium for "chilled" beef from Australia or New Zealand. They produce some nice beef and that's what I use, grinding everything on premises. I grilled some Wagyu Ribeye steaks from Australia a few weeks ago at my partner's birthday party and it was some of the best meat I've ever had - but it cost $75 a pound!

The rest of the stuff comes mostly from Europe, although I'm using Saputo mozzarella from Argentina - it all comes frozen.

Oh so you're the guy the owner lured to Maylasia? How many hours a week are you working?

Restaurant business is insane hard work but enjoyable if it's in your blood.

Oh sweet baby Jesus! :droooool:

Yep, that's me. Turned down the first two offers, but he got me with the third.

The first two months were insane. Now I'm at 6 days a week, 11 hours a day (11am - 10pm). Probably 4-5 hours administrative and the rest in the kitchen yelling at Bangladeshi guys.

Been here since February, opened April 15 and going great. Contract ends April 14 and we'll renegotiate on the Monday after Superbowl - so I'll have to decide whether I want to do this long-term here. Business is great, partner is awesome, getting laid at will - but it's really far from NY - haven't been back since I got here.

He'd be totally screwed if you left or he could find a replacement? The recipes are yours?

nice try...

I wouldn't leave the guy in a lurch - he's been too good to me. He paid for my knowledge so a lot of my time is producing SOPs for everything. I already have all the recipes in powerpoint slides showing step-by-steps with photos and measurements.

The hard part is finding someone who cares. Last Saturday night, I told one of the pizza guys that a pie was undercooked. He said it was only one pie out of the hundred we made that night. I told him that's the only pie that mattered to the customer who paid for it and ate it with his family. It's hard to get guys to become invested with passion.

But we're doing it. Just rented a house where we are housing key staff free-of-charge. We help them get visas to stay legally. Trying to create and buy loyalty. It's the only way, because the goal from the beginning was multiple units and you can't be in more than one place at a time, so you have to rely on people who just want a paycheck. Like most businesses, really. That's why it's hard to expand and maintain quality and vision - not everyone sees it like you.

Certainly has been a challenge so far. . .

Yeah it's a huge job - why people opt for franchises because they've already worked out a system.

I recently read a great article about California Pizza Kitchen's operation - incredible how detailed every facet is.

Good luck!

Arugula for the win.

i made pizza yesterday with party wings. i used ragu garlic and onion sauce put finely cooked ground beef in the sauce. OMG it was....

Had something similar in spain a few weeks ago.

Keep pushing em randy. You can do it!!!!!!!!!!

I would love to do what you do! Need help?
I'm only a few hours away in Tokyo!

Main reason I'm overworked as I'm an anal mofo so hard to find people at that level that give a shit. Good Luck :thumbsup

I'd try it! Good luck with it :thumbsup

Thanks for the nice wishes everyone. Just broke our all time sales record tonight and we still have 2 hours to go!

BTW - they don't have "Arugula" in Malaysia. It's called Rocket Salad! I believe that's a British affectation.

That's a beautiful slice of pizza. Congrats.

Do you deliver to Tokyo? I'll take three of the cheeseburger and fries pizzas. Start a franchise here. We could use a decent pizza place.

sounds supper expensive for malaysia..

So Malaysia is the most popular immigration country? Even in top countries you do not necessary have majority immigrant staff :)

Nice creation, looks great! :D

We've positioned ourselves as selling a premium product with the best ingredients. They take food very seriously in Malaysia and don't mind paying for it. Plus we're in Bangsar which is the most expensive part of KL.

We don't deliver that far, yet! I'm intrigued - I would of thought Tokyo had a decent NY style pizzeria or two. I'm going to have to look into it.

Almost no Malays work in the service industry, certainly not F&B. We have mostly Bangladeshi workers with some Filipinos, Indians and Pakistanis thrown in. Myanmar & Nepal also have a lot of workers in food service here.

Speaks volumes about their vanity? I mean people from much richer countries does not mind working in service industry and mickey d's. Yet these folk think they are royalty or something? :1orglaugh

WTF? They think they're too good to work in the service industry?

Well in US usually mexicans are gardeners :1orglaugh

Thats the most amazing pizza ive seen...... great idea!!!!

You live in Malaysia?
Hows the living out there?

That actually looks pretty good

Millions in the US work in the service industry - from teenagers to 75 year olds.

The "don't-give-a-fuck" attitude is because the service industry is notorious for over working and under paying. It's really hard to give a shit when you're not being compensated for the hard work you do.

Malaysia is a very politically INCORRECT country - they let you know how it is, and make no apologies for it.

There are basically 3 groups of people in Malaysia:

Malays (Muslims) 60%
Chinese-Malays (Christians/Buddists, Etc) 20%
Indian-Malays (Sikhs, etc) 10%

The Malays get all the government and public service jobs. Period. If you aren't a Malay Muslim, you are on the outside looking in. Why? Because you aren't Muslim. That's the way it is and they make no apologies for it.

The Chinese-Malays (Born in Malaysia of Chinese heritage) own the private businesses throughout Malaysia. They have the financial power in the country and help keep Malaysia a moderate Islamic State.

The Indian-Malays (Born in Malaysia of Indian heritage) get shit on by the Malays and Chinese Malays. Bottom of the totem-pole, but make a mean Tandoori Chicken.

Foreign Workers - these are the guys (and gals) who take the low paying jobs that the Malays won't do. They come here for a few years, make some money and then go back to wherever. These are the people I employ for 8rm an hour (US$2.50).

Another example is my Filipino housekeeper, who comes in on Mondays & Thursdays. I pay her 400rm a month (US$125)

Thanks!

I'm in Kuala Lumpur, the capital and after 6 months I have to give it a thumbs up. If you don't mind hot weather - it is very hot all year-round, it's a good place to live. Most people speak English as it was a British Colony. The cost of living is inexpensive. Medical care is very good. Awesome food. Good infrastructure. Great location as the hub for Air Asia. I've been to Bangkok twice (2 hours); Phnom Penh (90 minutes); Singapore (45 minutes) on very cheap flights. Australia is 6 hours away and Tokyo is 5).

Not porn friendly - some sites are blocked.

All in all, not a bad place to live!

What about white boys? :winkwink:

And 2.50/hour is pretty good for low paying "not respectable" immigrant job. There are some European union countries where minimum wage is +- around that and locals work there.

What is the 'special sauce'?

so they need to work 10 hours to buy your pizza ? hah, very interesting...actually it doesnt mean that you pay them that low (2,5 $/h for unskilled job in Malaysia is not that bad), it means that your pizza is very expensive !

Even if It's a burger pizza I'd want a nice spicy tomato-sauce as base in the bottom

Plenty of white boys around - business people and ex-pats. To their faces - they get treated with respect. Behind our backs, we are called white ghosts and white devils by the locals.

Forgot to mention - we also pay for medical. Anyone that has a medical issue, I walk them up the street to my personal physician and pay cash for whatever the issue is. In a country where by-pass surgery will run you $5,000, I can afford to be generous.

2 parts mayonnaise, 1 part Heinz Chili Sauce, 1 part Heinz Ketchup.

Our workers also get a staff meal of any two slices before the shift or during a break. They can also take home any left over slices at the end of the day.

We are expensive! We offer a premium product at a premium price. I have no problem with cheap pizza places - they know what their product is worth!

Thanks, can I ask what you use for the tomato sauce and what flour for the dough?

Sure - for the pizza sauce I use canned, whole-peeled tomatoes - any San Marzano type tomato is good and I use shocking quantities of butter, chopped onions and sugar (along with salt pepper, some garlic cloves & dried basil and then puree everything with a hand-blender until the sauce is smooth.

When I was in the States, I used General Mills All Trumps Hi Gluten Flour - which is the industry standard. Here I use a locally milled Hi Gluten flour which has been tested to show about 13% protein (or gluten). It's remarkably similar to the All Trumps I used in the States.

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[QUOTE=RandyRandy;20212879]Sure - for the pizza sauce I use canned, whole-peeled tomatoes - any San Marzano type tomato is good and I use shocking quantities of butter, chopped onions and sugar (along with salt pepper, some garlic cloves & dried basil and then puree everything with a hand-blender until the sauce is smooth.

When I was in the States, I used General Mills All Trumps Hi Gluten Flour - which is the industry standard. Here I use a locally milled Hi Gluten flour which has been tested to show about 13% protein (or gluten). It's remarkably similar to the All Trumps I used in the States.


Never heard of adding butter into the sauce but sounds interesting. Don't suppose you have the recipe of your sauce ;)

I've never had a problem with giving out recipes, because the key to success in the restaurant business (or any business for that matter) is hard work, not the recipe.

During the early part of my cooking career, I spent 2 years working in France. I worked in 2 Michelin 3 star restaurants, a creperie, a brasserie and a wine bistro. There was one common thread binding those 5 places: liberal use of butter in the recipes.

My pizza sauce recipe is my own creation, but it's derived from Marcella Hazan's Tomato Sauce with Onion and Butter - a classic that's been around for decades.

I'm sorry I don't have a scaled down version - this is what I'm making daily:

6 Large cans whole, peeled tomatoes (A10 cans - 2.5 kilos each can)
2.4 kilos chopped yellow onions
2 kilos butter
880 grams sugar
120 grams salt
50 grams black pepper
12 minced garlic cloves
100 grams dried basil

Hope that helps!

If my Italian grandmother was alive, she's be on a plane over there to hit you round the head with her wooden spoon for pizza abuse. :)