Margot's Pizza Pop-up No. 4

On Saturday, August 19, 2014, we held our fourth pop-up at EMILY in Clinton Hill. It was perhaps our most streamlined yet. Here's the tale as told through the social mediaz…

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  1. This most recent pop-up (MAR-011) went off better on the back-end than any other before. That's because we now have 16 pans and we've been rolling the pizza out and placing it directly in the pan with little to no cutting. I've gotten fairly adept at rolling a near circle, and a little push and pull in the pan makes up for any oblongosity (yes, I'm coining that word).
  2. I start around 10:30am rolling and have all our pan stock filled by 11:15 or so. Then we sauce and cheese those doughs, and after that I start topping them according to the day's orders. (I have all the orders beforehand, as I take and confirm them the weekend before.) For this event, I had all 16 pizzas built right as we were putting the first round of four in the oven. At that point, I cleaned the make table and started rolling the next 16. 

    EDIT: I realize that I make it sound like I'm doing everything here, and the pictures immediately above and below tell that story, BUT, I have to give HUGE PROPS to EMILY owners Matt & Emily Hyland and their staff. On Margot's weeks, Matt and his staff add most of my ingredients (cheese, pepperoni, basil, etc…) to their normal prep routine. On Margot Saturdays, Matt comes in early and lends a hand — AND during the Margot's service, he does the pizza-cooking while I build and expedite pies. Emily herself works as the host, while Melissa and Annie alternate every other Margot's behind the bar and running pizzas to the tables — and Lamar on dishes, who loves green pepper pizza, lol. So it is a HUGE team effort. I want to acknowledge that before I move on, because in some of these recaps I feel I haven't — but since this recap ended going in kind of a navel-gazing/meta/taking-stock direction, this is a good place to acknowledge all the hard work that the EMILY crew puts into this. THANK YOU, GUYS.
  3. That is pretty much our process now for this, and it works well. We were 20 minutes ahead of schedule at one point and actually had to slow down. Which was good, because that gave me time to go and schmooze with customers. Speaking of which, let's look at some of the photos our wonderful customers posted… 
  4. Most excellent final pizza in NYC before moving to Taipei, thanks to @margotspizza and @akuban! #pizza #margotspizza
    Most excellent final pizza in NYC before moving to Taipei, thanks to @margotspizza and @akuban! #pizza #margotspizza
  5. Former Serious Eater Robyn Lee was in during the first round of pizzas, and she brought along Kathy YL Chan, the original dessert columnist for Serious Eats New York. Robyn's pic above, Kathy's below:
  6. I've never noticed this before, but it looks like EMILY co-owner Matt Hyland plates the two different salads in different ways. I like that one is in a round bowl and the other is on a rectangular plate. Visual contrast!

    And speaking of Serious Eats, former SE intern and spicy-food aficonada Emily Koh managed to get tickets and drop in. Nice seeing her back in the country after years in Japan…
  7. Some seriously excellent bar pies at @margotspizza pop-up today with @amikowonderland. Loved our Funghitown and Margot-rita! Great catching up with you, @akuban!
    Some seriously excellent bar pies at @margotspizza pop-up today with @amikowonderland. Loved our Funghitown and Margot-rita! Great catching up with you, @akuban!
  8. It was good seeing old friends, but here's to making new ones. So let's cut to a photo from someone I didn't know until Saturday:
  9. I kinda love how Edlynne captured this SGT. PEPPERONI one bite in. Playful!

    And, yes, the plain' ol "pepperoni pizza" was rechristened this week. And I started adding WALL-TO-FRIGGIN'-WALL PEPPERONI as commensurate with its new boss-ass name. And, dammit, I wish I could remember who named it that. I swear it was over Twitter, but now I can't find the tweet :(
  10. That picture above was shot by Damian Higgins, aka Dieselboy, who posted up this most meta of meta Instafood shots ever (note: though Dieselboy posted it, the photo was actually shot by Kate Krader): 
  11. pizzaception. had a fucking amazing "bar pie" at the pizza emily popup with @jordanarothman @danielkrieger and the lovely @kkrader. thank you to pizza wizard master @akuban for making a pizza from my feverish childhood dreams. #feeeeeeeelingit
    pizzaception. had a fucking amazing "bar pie" at the pizza emily popup with @jordanarothman @danielkrieger and the lovely @kkrader. thank you to pizza wizard master @akuban for making a pizza from my feverish childhood dreams. #feeeeeeeelingit
  12. OK, that's enough pepperoni. I try to keep the pacing alternating between meat pizzas and vegetarian pies. So let's find a nice Funghitown for you: 
  13. @margotspizza Funghitown #pizza: sauce, Romano, cheese, #mushroom mix (cremini, #shiitake, portobello), +#truffled sottocenere. Years ago, the first time I tried #sottocenere cheese at a restaurant I freaked and called everywhere looking for it- Murrays, Artisanal, Bedford Cheese. No luck. Finally I asked my neighborhood grocery store cheese monger if he could get it. He called around and got it from his "goomba" (said with affection) from @fairwaymarket, and BOOM - there it was in stock. I used to buy pieces for all my friends to take home, but the cheese monger said that the wheel was very expensive and he was having trouble moving it. I felt bad, but you have to understand its aged in an ash-like coated rind of cinnamon, nutmeg, coriander, cloves etc and is laced throughout with slivers of black #truffle. Eventually he could barely keep it in stock, as many people caught on to its deliciousness and bought it all up. Here @akuban pairs it with earthy mushrooms; the truffle hint complements them perfectly.  Bar style pizza, super thin and crispy, with killer toppings and cheese all the way to the edges. Mmmmm
    @margotspizza Funghitown #pizza: sauce, Romano, cheese, #mushroom mix (cremini, #shiitake, portobello), +#truffled sottocenere. Years ago, the first time I tried #sottocenere cheese at a restaurant I freaked and called everywhere looking for it- Murrays, Artisanal, Bedford Cheese. No luck. Finally I asked my neighborhood grocery store cheese monger if he could get it. He called around and got it from his "goomba" (said with affection) from @fairwaymarket, and BOOM - there it was in stock. I used to buy pieces for all my friends to take home, but the cheese monger said that the wheel was very expensive and he was having trouble moving it. I felt bad, but you have to understand its aged in an ash-like coated rind of cinnamon, nutmeg, coriander, cloves etc and is laced throughout with slivers of black #truffle. Eventually he could barely keep it in stock, as many people caught on to its deliciousness and bought it all up. Here @akuban pairs it with earthy mushrooms; the truffle hint complements them perfectly. Bar style pizza, super thin and crispy, with killer toppings and cheese all the way to the edges. Mmmmm
  14. I love that story above! It's nice when you can serve someone something they connect with in a very personal way. To me, so much of what I want to do with Margot's Pizza is connect people with cherished (taste) memories while also creating new ones. For me, I will always remember my first taste of sottocenere cheese coming while I sat at the chef's table at EMILY after the first day of test-firing bar pies in the oven there. I waited until the strands of this earthy cheese melted into the hot pizza before taking a bite and was instantly hooked. I knew I wanted to use this stuff on my own bar pies at some point. Here is another of Restaurant Groupie H*D's pics:
  15. Opening act @margotspizza - your highly coveted pizza ticket (sells out in 4 min) comes with a choice of salad. #Kale: dried cherries, shaved pecorino Romano, sherry-thyme vinaigrette.
#Arugula: citrus, pistachio oil, toasted nuts. Both delicious, I loved the use of purple kale with the sweet chewy dried cherries. Now on to the stars of the show
    Opening act @margotspizza - your highly coveted pizza ticket (sells out in 4 min) comes with a choice of salad. #Kale: dried cherries, shaved pecorino Romano, sherry-thyme vinaigrette. #Arugula: citrus, pistachio oil, toasted nuts. Both delicious, I loved the use of purple kale with the sweet chewy dried cherries. Now on to the stars of the show
  16. Here are some more veg-friendly items. These two salads are from the actual EMILY menu. I say that "the bar pies are all Margot's, but the salads are 100% EMILY." The kale salad is runaway popular on our "big sister's" menu. I really like it. I like what I've had of the arugula salad, too, but it has pistachio oil, which makes me break out in hives (adult-onset mild nut allergy, bummer).
  17. I will use this photo as an opportunity to talk about one of many things I have learned from Paulie Gee, and that is the value of meeting your guests. Paulie feels that it is important to check in on each and every table and, if possible, to connect with them in some way — if they seem to want to chat (not everyone does). I agree with this approach, but I don't always have the opportunity to do it, because for most of the Margot's shift I'm building pies. But when I do get to go chat … I GO AND BRICK IT. Here, I remember meeting Ethan and his dining companion, but then on Twitter, I'm all like: 
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