Stopped into a tiny pizza joint in Cleveland and noticed their flat top setup

Honestly, I was at Angelo's Pizza on the west side last weekend grabbing a slice, and their flat top grill caught my eye. They had it running at 375°F steady, no hot spots, and the cook was using it to toast sub rolls and sear off mushrooms at the same time. Made me realize I've been underutilizing my own flat top at work for prep. Has anyone else picked up a simple kitchen trick just by watching another place work?

3 comments

3 Comments

andrew_miller903d ago

Definitely agree with you on that. Watching another place use their flat top different changed how I work too. I started doing the same thing with my flat top at the shop, using it to toast buns and sear off veggies at the same time. It saves so much time and cleanup is way easier than having a separate pan for everything. The trick is getting the temp right so nothing burns, but once you dial it in it's a game changer. I bet that Cleveland joint has a ton of little tricks like that.

andrew_miller902d ago

Gotta push back on that a little, ericb66. I've seen a few spots try the full prep list on a flattop and the cleanup ended up a nightmare with all the burnt residue mixing together. Plus you risk getting sugar from the bun crust into your veggies. But hey, your mileage may vary.

ericb663d ago

Wait, you actually saw that? I thought that was just some rumor some old timer made up. No way someone's running a whole prep list on a flattop like that.