[soft upbeat music]<\/p>\n
[Max] Jules is a place where I could make pizza<\/p>\n
in a way that I like,<\/p>\n
and in a way that I felt didn’t exist a ton<\/p>\n
here in the Bay Area.<\/p>\n
I describe our pizza as if New York style pizza<\/p>\n
was slightly higher-hydration<\/p>\n
and charred a little bit more,<\/p>\n
like they would in New Haven.<\/p>\n
It just doesn’t have to be overly precious.<\/p>\n
I just want it to be approachable to people still,<\/p>\n
and not make them scratch their heads<\/p>\n
about what we’re doing.<\/p>\n
At the end of the day, it’s pizza.<\/p>\n
It should be fun.<\/p>\n
[soft upbeat music]<\/p>\n
Hey, I’m Max.<\/p>\n
I’m the Chef\/Owner of Jules in Lower Hate.<\/p>\n
Come on in.<\/p>\n
[door squeaking]<\/p>\n
[soft upbeat music]<\/p>\n
This is our dining room,<\/p>\n
we seat about 40 inside.<\/p>\n
[soft upbeat music]<\/p>\n
So we’re gonna make all six pies<\/p>\n
that are on the menu right now.<\/p>\n
I’m gonna stretch<\/p>\n
and top them,<\/p>\n
and I’ll explain them as we go,<\/p>\n
and then, Tony’s going to cook ’em for us.<\/p>\n
So we’re gonna do the Marone first,<\/p>\n
which is our classic cheese pizza.<\/p>\n
I go very little flour on top,<\/p>\n
the flour kinda keeps it from getting<\/p>\n
as much color in the oven.<\/p>\n
And then, I start by kinda pushing<\/p>\n
all of the gas to the crust as much as I can.<\/p>\n
I am trying to keep a pretty open crumb with our crust,<\/p>\n
and so I start on my fingertips,<\/p>\n
and then stretch by giving it<\/p>\n
like a little bit of a turn<\/p>\n
and a pull,<\/p>\n
flour the bottom again,<\/p>\n
just to help keep it from sticking.<\/p>\n
And then we’ll get the rest of the size.<\/p>\n
We’ve been really lucky to be successful<\/p>\n
pretty much from the beginning of opening here.<\/p>\n
We did two-years of pop-ups before we opened,<\/p>\n
so it was sort of like had built in<\/p>\n
a little bit of a following.<\/p>\n
We had our one-year anniversary last week,<\/p>\n
and there was a line around the block starting at 4:30<\/p>\n
for people to come into the party.<\/p>\n
It’s nice to know people like wanna be here.<\/p>\n
I’m starting with a scoop of sauce.<\/p>\n
So it’s sort of a cross<\/p>\n
between an East Coast cheese<\/p>\n
and a margarita.<\/p>\n
To me, a true margarita,<\/p>\n
like Neapolitan style is gonna be sauce,<\/p>\n
basil, and fresh mozzarella.<\/p>\n
In this case,<\/p>\n
I wanna get some garlic in there,<\/p>\n
and oregano,<\/p>\n
and some of those other flavors that we’d get<\/p>\n
from more of the like New York style.<\/p>\n
So, I’m gonna give it a pretty good pinch of Adjika,<\/p>\n
which is the chili flake mixture that we make.<\/p>\n
We use Japanese chilies,<\/p>\n
dry coriander, dry garlic,<\/p>\n
fenugreek, and dehydrated marigold flowers,<\/p>\n
and all gets blended up in there.<\/p>\n
Some basil.<\/p>\n
I also love fresh basil on the finish,<\/p>\n
but in this case,<\/p>\n
I’m getting it on to cook beforehand,<\/p>\n
just kinda helps make that a little more aromatic.<\/p>\n
And then, we’re gonna go with our cheese mix,<\/p>\n
I wanna be careful not to go too,<\/p>\n
too heavy, when it’s too cheesy,<\/p>\n
I think you cover up a lot of the tomato flavor.<\/p>\n
Also, it starts to get kinda soggy<\/p>\n
and we’re going for pretty crispy pizzas over here.<\/p>\n
The Caciocavallo is essentially<\/p>\n
a really funky sharp provolone in a sense.<\/p>\n
The Sicilian Pecorino is like salty,<\/p>\n
a little acidity, it’s got…<\/p>\n
It’s a creamy, good melter.<\/p>\n
And then, lastly with this one,<\/p>\n
we are gonna give it some fresh mozzarella<\/p>\n
to give a little bit of the creamy,<\/p>\n
melty mozzarella texture.<\/p>\n
Mozzarella is a great cheese,<\/p>\n
it melts really well,<\/p>\n
it’s kind of bland overall as a cheese.<\/p>\n
Give this a little bit of a stretch,<\/p>\n
and then we’re gonna go into the oven with that guy.<\/p>\n
You wanna think about firing<\/p>\n
sort of like throwing a dart.<\/p>\n
There’s like a sort of quick forward<\/p>\n
and back movement.<\/p>\n
I mean, the most important thing<\/p>\n
is that it doesn’t stick.<\/p>\n
To check, I usually like to hit it against my hip,<\/p>\n
I like to see that it turns.<\/p>\n
If you see a spot where it’s stuck,<\/p>\n
I know I need to either move it<\/p>\n
or re-flour it a little bit.<\/p>\n
So, we’re moving on here to a Spicy Ronny,<\/p>\n
which is our pepperoni pizza,<\/p>\n
it’s our best-seller<\/p>\n
’cause pepperoni is number one pizza ingredient in America.<\/p>\n
In New York,<\/p>\n
especially at the time I was there,<\/p>\n
everybody was doing some version<\/p>\n
of like a spicy pepperoni.<\/p>\n
I worked at Roberta’s,<\/p>\n
which is home of the bee sting,<\/p>\n
and theirs is with Sobrassada,<\/p>\n
honey, and chili flake,<\/p>\n
but we’re doing a spicy pepperoni.<\/p>\n
We have the option of adding<\/p>\n
our fermented garlic honey,<\/p>\n
but it doesn’t come automatically on the pizza.<\/p>\n
So, starting with tomato sauce<\/p>\n
and garlic again,<\/p>\n
Adjika as well,<\/p>\n
pretty good pinch<\/p>\n
since this one is the spicy pizza.<\/p>\n
Cheese mix,<\/p>\n
and I tend to go a little heavier<\/p>\n
than I do on the Marone,<\/p>\n
because here we need a little bit more of the fat<\/p>\n
to balance out the pretty hefty amount<\/p>\n
of salty Ezzo pepperoni.<\/p>\n
And that’s it before we go into the oven with this guy.<\/p>\n
I’m gonna do a Drunken Sailor.<\/p>\n
It’s basically gonna be our cooked tomato sauce,<\/p>\n
some oregano on there, capers.<\/p>\n
And then it gets anchovy,<\/p>\n
it’s literally like two filets<\/p>\n
that go on this pizza, broken up.<\/p>\n
It’s really more there to give you<\/p>\n
a little bit of that umami,<\/p>\n
like bites of it.<\/p>\n
And that’s it on this pizza<\/p>\n
before it goes into the oven.<\/p>\n
So we launch up in the front spots here<\/p>\n
and then we’re kind of looking for once it’s set<\/p>\n
and gets some oven spring,<\/p>\n
so you can see this,<\/p>\n
what was the backside has a little color on it,<\/p>\n
and then looking at the bottom,<\/p>\n
we’ve already got some colors.<\/p>\n
So I’m gonna spin it<\/p>\n
and move it to the screen on the back.<\/p>\n
Oven Spring is the initial<\/p>\n
powerful rise that you get<\/p>\n
when bread goes in the oven,<\/p>\n
it gets a burst of heat,<\/p>\n
and the yeast reacts to that heat<\/p>\n
by really quickly producing a ton of carbon dioxide,<\/p>\n
so that’s what makes it sort of explode in the oven,<\/p>\n
and you need enough strength<\/p>\n
and structure in the dough<\/p>\n
to be able to get that oven spring.<\/p>\n
When it’s too strong,<\/p>\n
the gas tries to expand,<\/p>\n
and the gluten is so strong<\/p>\n
that it can’t really open up.<\/p>\n
And so, that’s why getting that protein content<\/p>\n
around like 11\/11.5% is kind of a sweet spot<\/p>\n
for building a strong enough dough,<\/p>\n
that also is extensible enough<\/p>\n
that when it gets that oven spring,<\/p>\n
it can like open up really nicely,<\/p>\n
hold onto the gas,<\/p>\n
but stretch enough that you get an open,<\/p>\n
lighter crumb.<\/p>\n
So we’re gonna move into white pizzas.<\/p>\n
This is called the Fun Guy.<\/p>\n
Gonna get mushroom cream on there,<\/p>\n
a little garlic as well.<\/p>\n
Black pepper, some cheese mix.<\/p>\n
We’re gonna get our mushrooms on there,<\/p>\n
Maitaki, Ponchameggi,<\/p>\n
and then we’ve got some morels.<\/p>\n
We use this cheese called Hornkuhkase,<\/p>\n
a Swiss alpine cheese.<\/p>\n
The name literally translates to horn cheese<\/p>\n
because they use only dairy cows with horns.<\/p>\n
The finish on this<\/p>\n
is we put these little dots<\/p>\n
of a black garlic tamarind sauce that we make.<\/p>\n
It’s kind of fun,<\/p>\n
just ’cause a lot of people<\/p>\n
think it looks like chocolate chips.<\/p>\n
And then this last one we’re gonna do<\/p>\n
is Fiona’s Destiny.<\/p>\n
And because we never like<\/p>\n
to take things too seriously here,<\/p>\n
it gets finished with Funyuns.<\/p>\n
I think Funyuns are an incredible<\/p>\n
and underrated chip.<\/p>\n
We’re looking for like a pretty good amount<\/p>\n
of Maillard reaction,<\/p>\n
I like darker brown.<\/p>\n
I mean, if anything,<\/p>\n
this is like a really nice bake.<\/p>\n
I like to be able to hear the crack when you do that,<\/p>\n
and then when you pick it up,<\/p>\n
I want to have like enough structure<\/p>\n
that it doesn’t fold<\/p>\n
and collapse.<\/p>\n
The bottom, I like seeing<\/p>\n
a good amount of contrast,<\/p>\n
nice like dark brown color<\/p>\n
and not flopping everywhere.<\/p>\n
I want that like open crumb lighter texture<\/p>\n
with sort of a thin shattery crust.<\/p>\n
We gotta get pizza dough going<\/p>\n
and get those ingredients going,<\/p>\n
so we’re gonna start on that now.<\/p>\n
All right, we’re in the prep kitchen in our basement.<\/p>\n
160 doughs for today.<\/p>\n
I typically want the dough that we make today<\/p>\n
to get used tomorrow.<\/p>\n
The fermentation’s really different between same day,<\/p>\n
one-day, two-days,<\/p>\n
three-days in the fridge.<\/p>\n
The purpose of a sourdough starter<\/p>\n
is to leaven the dough,<\/p>\n
so it creates carbon dioxide,<\/p>\n
which helps to make the dough rise.<\/p>\n
On top of that,<\/p>\n
there’s a lot of lactic bacteria<\/p>\n
that live in a sourdough starter.<\/p>\n
The name of one in particular<\/p>\n
is called Lactobacillus Sanfranciscensis,<\/p>\n
it’s named for San Francisco,<\/p>\n
which is partly because San Francisco<\/p>\n
is very well known for its sourdough.<\/p>\n
That bacteria is what gives it a lot of flavor.<\/p>\n
This guy, this is the pouliche,<\/p>\n
also pre-ferment.<\/p>\n
The pouliche as a tool<\/p>\n
helps me manage the acidity<\/p>\n
and give the dough a sweeter flavor that I like.<\/p>\n
For me, one of the things you taste in the dough<\/p>\n
of a New York style pizza<\/p>\n
is often that sweeter,<\/p>\n
yeasty flavor,<\/p>\n
like traditional New York style pizza<\/p>\n
is not naturally leavened.<\/p>\n
And then, last thing we’re adding before the flours<\/p>\n
is a little bit of commercial yeast.<\/p>\n
I know this seems complicated<\/p>\n
to have all three different leaveners,<\/p>\n
but I find that a little bit of that fresh yeast<\/p>\n
is just what helps give it<\/p>\n
that little bit of extra pop in the oven.<\/p>\n
And that is part of what,<\/p>\n
to me, gives it that thinner,<\/p>\n
shattery crust.<\/p>\n
We have three different flours in our pizza dough.<\/p>\n
This one’s called Max’s Marvel.<\/p>\n
Partly chose I’ll admit because of the name,<\/p>\n
but I also really like this mill,<\/p>\n
it’s Cape Valley Mills.<\/p>\n
This is actually a blend<\/p>\n
of three different grains.<\/p>\n
Love this flour,<\/p>\n
they mill it fresh for us.<\/p>\n
Anyway, Glacier Peak here,<\/p>\n
this is from Karen Spring Mills,<\/p>\n
this one’s a much whiter flour.<\/p>\n
I love this flour, it’s great.<\/p>\n
It’s too strong for pizza in my opinion,<\/p>\n
if it were 100% Glacier Peak.<\/p>\n
Higher protein’s great,<\/p>\n
makes a strong dough,<\/p>\n
you can stretch it.<\/p>\n
Because it’s so strong,<\/p>\n
it’s like toothier<\/p>\n
and harder to chew.<\/p>\n
I don’t really want to see someone<\/p>\n
having to like rip it,<\/p>\n
and I think with a lot of New York style pizza,<\/p>\n
which is typically using really strong flours,<\/p>\n
that’s why your jaw is like tired<\/p>\n
by the time you’re done eating.<\/p>\n
So we’re kinda trying to avoid that.<\/p>\n
Last flour,<\/p>\n
Edison, this one is a single varietal.<\/p>\n
This one is about 10.5% protein,<\/p>\n
much softer overall.<\/p>\n
I like blending these three<\/p>\n
because effectively I’m kinda trying<\/p>\n
to get a protein content overall of about 11 to 11.5%.<\/p>\n
This one would be a little too weak on its own.<\/p>\n
This one would be too strong.<\/p>\n
This one has nice strength,<\/p>\n
but is all whole-wheat.<\/p>\n
But we blend ’em together<\/p>\n
and we get something really good out of the three.<\/p>\n
All right, these are all in here now,<\/p>\n
I’m gonna get this started.<\/p>\n
Gluten is two amino acids,<\/p>\n
and when you add water,<\/p>\n
and mix them together,<\/p>\n
they bond<\/p>\n
and create gluten.<\/p>\n
In theory, if you mix it together<\/p>\n
and let it sit for like 12-hours,<\/p>\n
you’d end up with a pretty strong dough,<\/p>\n
even without doing anything.<\/p>\n
I like getting it started,<\/p>\n
letting it rest,<\/p>\n
letting the gluten start to form on its own<\/p>\n
without having to over-mix.<\/p>\n
So this one’s just a couple minutes<\/p>\n
and it has no strength.<\/p>\n
It’s not like tugging back at me at all,<\/p>\n
it’s really shaggy,<\/p>\n
meaning like, that doesn’t look smooth at all either,<\/p>\n
but it is hydrated,<\/p>\n
and in the next half an hour,<\/p>\n
it will become a much smoother,<\/p>\n
stronger dough, even with no effort.<\/p>\n
All right, so we’re going back in.<\/p>\n
This has rested about 30-minutes.<\/p>\n
It’s still pretty shaggy,<\/p>\n
but in terms of strength,<\/p>\n
we’ve actually got development here.<\/p>\n
So we’re gonna do the final mix.<\/p>\n
[soft upbeat music]<\/p>\n
And now that I see it kinda coming together,<\/p>\n
I’m gonna add in the salt,<\/p>\n
and then olive oil.<\/p>\n
I like adding a little bit of fat,<\/p>\n
it helps keep the crumb a little bit more tender.<\/p>\n
All of our olive oil is from Truly,<\/p>\n
which is based here in California.<\/p>\n
You know, we could use Italian stuff,<\/p>\n
but I feel like we’re in California,<\/p>\n
we should use California stuff.<\/p>\n
And I love the flavor.<\/p>\n
At the end of the mix,<\/p>\n
this is looking really nice to me,<\/p>\n
so this is what’s gonna come out.<\/p>\n
Hold that.<\/p>\n
All right, dough for 160 pizzas is set.<\/p>\n
Now, I gotta get some sauces started.<\/p>\n
[soft upbeat music]<\/p>\n
I wanted to do vodka sauce,<\/p>\n
but I also wanted to make things a little easier<\/p>\n
since we already make four different sauces<\/p>\n
for six pizzas,<\/p>\n
which is a little crazy.<\/p>\n
So, we make our wine sauce for the Drunken Sailor,<\/p>\n
which has white wine in it.<\/p>\n
So we’re gonna use some of the wine sauce<\/p>\n
as the base basically,<\/p>\n
but we’re starting it with Calabrian chili oil.<\/p>\n
We use Calabrian chilies on top of the Spicy Ronny,<\/p>\n
and we strain off some of the oil,<\/p>\n
and then we have all this oil,<\/p>\n
tons of Calabrian chili oil.<\/p>\n
So, we’re always looking for things<\/p>\n
to use Calabrian chili oil for.<\/p>\n
While it’s still relatively cool,<\/p>\n
I’m gonna add in Gochujang,<\/p>\n
a fermented pepper paste common in Korean food,<\/p>\n
it’s gonna get really aromatic,<\/p>\n
and definitely imparts a little bit of heat.<\/p>\n
So we have like a nice fry-up here on our Gochujang,<\/p>\n
so I’m gonna deglaze this with the wine sauce.<\/p>\n
Our red pizza sauce for the Marone<\/p>\n
and the Spicy Ronny<\/p>\n
is a pretty classic raw tomato sauce.<\/p>\n
It’s tomatoes,<\/p>\n
salt, little olive oil<\/p>\n
and a little water,<\/p>\n
and we blend that together.<\/p>\n
Tomato is such an amazing flavor on its own,<\/p>\n
it’s got umami<\/p>\n
and acidity,<\/p>\n
and sweetness,<\/p>\n
it’s kinda got everything right there.<\/p>\n
But, the wine sauce,<\/p>\n
we sweat some onion<\/p>\n
and garlic, add in oregano<\/p>\n
and chili flake,<\/p>\n
deglaze with white wine,<\/p>\n
cook off the alcohol a little bit,<\/p>\n
and then, add our tomatoes,<\/p>\n
and bring that up.<\/p>\n
So, a little bit more of that rich,<\/p>\n
more caramelized tomato flavor in that.<\/p>\n
I kinda want everything to come together<\/p>\n
and as I stir,<\/p>\n
and the heat comes up,<\/p>\n
it’ll kind of all get emulsified in there.<\/p>\n
While this is happening,<\/p>\n
I’m also going to get mushrooms<\/p>\n
for our mushroom cream going.<\/p>\n
Basically we take all the scraps<\/p>\n
from when we break down the mushrooms,<\/p>\n
and we’re going to just season that with some oil,<\/p>\n
some salt<\/p>\n
and pepper, roast it right now.<\/p>\n
We’re gonna get a little rosemary in there<\/p>\n
before it’s done roasting.<\/p>\n
And then that’s all gonna get blended<\/p>\n
with some red onion<\/p>\n
and cream, and that’s gonna make the base<\/p>\n
of that mushroom cream.<\/p>\n
[soft upbeat music]<\/p>\n
Just throwing this in.<\/p>\n
Pretty simple.<\/p>\n
Nice thing about having a pizza oven<\/p>\n
is you can roast things really hot.<\/p>\n
We got a Moretti Forni,<\/p>\n
because I’d worked with them more in the past,<\/p>\n
which is an electric deck oven.<\/p>\n
This is a really old building from 1892,<\/p>\n
so we did not have enough electricity for that.<\/p>\n
So out of necessity we went with gas<\/p>\n
and I am very,<\/p>\n
very happy that we did actually,<\/p>\n
this oven’s awesome.<\/p>\n
A lot of the old school,<\/p>\n
like the Baker’s Prides’,<\/p>\n
it’s one really thick stone,<\/p>\n
so it takes a really long time to heat that up.<\/p>\n
And then, the first few pizzas,<\/p>\n
you usually just basically burn<\/p>\n
the [beep] out of the bottom,<\/p>\n
because it’s so hot.<\/p>\n
And then, once you’re in service<\/p>\n
and you’re firing a lot of pizzas in it,<\/p>\n
you’ve pulled a lot of the heat out of the stone,<\/p>\n
and it takes so long to reheat that entire stone,<\/p>\n
’cause it’s so thick,<\/p>\n
that it’s really hard to catch up<\/p>\n
if you’re really busy.<\/p>\n
But, the way Moretti designs their oven<\/p>\n
is that there’s the three stones on each deck<\/p>\n
that are what you’re landing your pizzas onto.<\/p>\n
Then there’s like an air gap beneath that,<\/p>\n
and then another set of three stones.<\/p>\n
It’s able to trap<\/p>\n
a bunch of really like super-heated air<\/p>\n
in between the two layers of stone,<\/p>\n
and so it’s sort of constantly replenishing.<\/p>\n
We put pizza screens like in the back of the oven,<\/p>\n
so we’ll fire onto the first row,<\/p>\n
and then once it sets,<\/p>\n
we move it to the back on two screens,<\/p>\n
and that allows the top to get enough color<\/p>\n
before the bottom is too burnt.<\/p>\n
Even with a really busy service,<\/p>\n
this oven keeps up really, really nicely.<\/p>\n
So this was just at like a pretty gentle boil,<\/p>\n
and I’m going to just get the cream in.<\/p>\n
The Satriale Special went on the menu,<\/p>\n
it was supposed to be one of our seasonals,<\/p>\n
just when the green garlic came in.<\/p>\n
And it’s quickly become<\/p>\n
one of our most popular pizzas.<\/p>\n
It beats Spicy Ronny in sales a lot of nights,<\/p>\n
which, it’s hard to beat a pepperoni pizza in sales,<\/p>\n
so it’s not gonna leave the menu anytime soon.<\/p>\n
Our sauces are all set for the moment,<\/p>\n
so I’m gonna run downstairs<\/p>\n
and we’re gonna start dividing<\/p>\n
and shaping dough.<\/p>\n
[soft upbeat music]<\/p>\n
This is from today.<\/p>\n
So this is the same one that I mixed.<\/p>\n
So it’s had about an hour<\/p>\n
and a half bulk fermentation right now.<\/p>\n
You wanna build a lot of structure,<\/p>\n
’cause pizza dough is gonna be sitting<\/p>\n
and proofing for a pretty long time.<\/p>\n
So, I’m gonna kinda like bring these rougher edges in,<\/p>\n
and I’m kinda like tucking,<\/p>\n
and springing back to where I can work with it.<\/p>\n
And then, giving it like a little bit<\/p>\n
of a quarter turn each time I push it,<\/p>\n
and then trying to seal that bottom.<\/p>\n
And then it goes in the dough box.<\/p>\n
If we were to bake this dough right now,<\/p>\n
it’s still pretty under-fermented.<\/p>\n
There is some activity,<\/p>\n
so it’d get a little oven spring,<\/p>\n
but it doesn’t have a ton of structure yet,<\/p>\n
it would definitely just bake like a blob.<\/p>\n
And honestly, the biggest thing<\/p>\n
is just from a flavor perspective,<\/p>\n
you get so much flavor from the fermentation time.<\/p>\n
I’m the fastest at this.<\/p>\n
[Max and employees laughing]<\/p>\n
Yeah, I mean I’ve shaped,<\/p>\n
at this point,<\/p>\n
tens of thousands is not an exaggeration,<\/p>\n
potentially 100,000 of these in my lifetime,<\/p>\n
so it’s just about practice,<\/p>\n
and it takes a little while,<\/p>\n
especially this is a stickier dough,<\/p>\n
so this isn’t like a beginner-level<\/p>\n
pizza dough to work with.<\/p>\n
We’re gonna be shaping here<\/p>\n
for the next 20-so-minutes.<\/p>\n
So we’ll be finishing this up,<\/p>\n
and then we can go get some pizza ready.<\/p>\n
It’s 4:30, just about time for pre-shift,<\/p>\n
we’re mostly set up on the line,<\/p>\n
so we’re gonna go meet with our front of house staff.<\/p>\n
Hey, everybody.<\/p>\n
Welcome in, I hope you had a good day.<\/p>\n
Welcome back, Eileen.<\/p>\n
We’re gonna go over our notes for the day.<\/p>\n
Food-wise, we don’t have any major changes,<\/p>\n
we talked about very,<\/p>\n
very minor change<\/p>\n
that the Fresno chilies are Serrano chilies now<\/p>\n
on The Crudo.<\/p>\n
So we’re gonna start with chicken this coming Tuesday<\/p>\n
as like a one-day,<\/p>\n
we’re just gonna do it on Tuesdays I think for now.<\/p>\n
Wanna also just say thank you.<\/p>\n
And that’s all we got.<\/p>\n
All right, guys.<\/p>\n
Great.<\/p>\n
[soft upbeat music]<\/p>\n
[Max] We’re set-up here on the line,<\/p>\n
I’ll be expediting here at the pass.<\/p>\n
I like to expedite,<\/p>\n
but we’ll also work the oven.<\/p>\n
Some days I’ll stretch<\/p>\n
and open doughs,<\/p>\n
kind of wherever is needed.<\/p>\n
It’s 4:55, we open in 5-minutes.<\/p>\n
Thank you for spending the day with us,<\/p>\n
but you gotta leave.<\/p>\n
[soft upbeat music]<\/p>\n","protected":false},"excerpt":{"rendered":"[soft upbeat music] [Max] Jules is a place where I could make pizza in a way that I…\n","protected":false},"author":2,"featured_media":392180,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[101,103,102,104,106,105],"class_list":["post-392179","post","type-post","status-publish","format-standard","has-post-thumbnail","category-san-francisco","tag-san-francisco","tag-san-francisco-headlines","tag-san-francisco-news","tag-sf","tag-sf-headlines","tag-sf-news"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/392179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/comments?post=392179"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/392179\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media\/392180"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media?parent=392179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/categories?post=392179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/tags?post=392179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}