I'm looking for an investor/partner who wants to create a first-class one-of-a-kind pizza place unlike anything existing in Hawaii.
It's no secret that pizza in Hawaii is an underserved industry.
Sure, there are plenty of pizza places all over the Island's each making claims as to being the "best," or "Real NY Style" (as if NY pizza is the one and only style of pizza).
Sadly, what you find in Hawaii are pizza places that you can read about on Yelp where reviewers post pictures of their pizzas/food.
As a lifetime former high-end pizza owner with a mainland clientele of whos who in every level of society, I'm shocked to see what is being called pizzas in Hawaii.
What I see are uncooked pizzas being served, pizzas that are so unappetizing that some of the toppings/sauces look like.
.
.
let me just say stomach turning for lack of more precise words that will make you sick.
These places are raking in the money charging as much as $20 for a small sized 12 inch pizza.
If you thought also thought that these so-called "Artisan/Neapolitan" wood burning pizzas are the greatest things since sliced bread let me just give you a very brief health warning on eating those types of pizzas;
Using wood to cook pizzas causes the wood to emit carcinogens as it burns.
Do you know where those carcinogens go during those two minutes or so it takes to cook a Artisan/Neapolitan style pizza? It clings to the pizza dough and gets absorbed into it and then you eat it.
99.
99% of these operators most likely don't even know the harm to a person's health they are causing by burning wood to cook a pizza.
Wood smoke actually contains fine particulate matter, carbon monoxide, formaldehyde, sulfur dioxide and various irritant gases such as nitrogen oxides that can scar the lungs, cause cancer, damage DNA and activate genes in hazardous ways comparable to cigarette smoking or driving behind a truck's burning exhaust.
Even the burnt flour on the oven deck clings to the bottom of the pizza.
There are other nasties like Benzoapyrene and Benzoantracene that are found within the burned patches of flour at the base of the pizza, or they can come from the black smoke produced in a not so clean oven.
A constant consumption of these types of pizza could contribute to a person getting cancer.
Making Artisan/Neapolitan style pizza’s also requires you to use a "Caputo" type 00 flour for your dough.
Do you know what health risks that type of flour does to a person’s health? For people who are diabetic it raises their blood sugar levels into the danger zone because it's loaded with carbs that turns into a much higher sugar content than a regular high-gluten flour used in East Coast or American style pizza's, it also causes hypertension, and it puts you at a higher risk for pancreatitis, obesity, heart disease and links now have been found in the early stages of Alzheimers patients.
You may wonder how does that type of flour used for a quick cooking pizza dough cause all those health issues? It's simple, because using a refined flour such as the kind needed to make Artisan/Neapolitan type pizzas have had all of the healthful nutrients stripped away and all that is left is highly refined carbohydrates and sugar, much more so than the typical high-gluten flour used in East Coast/American style pizza.
If you have specific knowledge to contradict ANYTHING I said as factually incorrect, please correct me.
I’m always looking to “learn” from others more experienced than I am.
Anyone interested in making the best pizzas in all of Hawaii please respond with a little info about yourself.
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