Recent content by angel40204

thanks . looking for a 4 to 6 pizzas at the time for 12’’ size . deck oven , modular if it exists. since i am conservative. i stick to that . the great thing about deck, is if you grow , you can add a second or even third. but being consevative on employees as well. i would say that a 4 to 6...

thanks for your reply. i was aware of the reasons. i still think the usa market is more geared towards production than quality overall. i went to try what was said on magazines and on books in the usa, for the best pizzas in the country , and i was overall disapointed. why not gaz here in...

this was meant for tom lehman. that is why it is confusing

sorry. this was meant to add to my other question. no, i want only electric. no gaz. a 4 pizza deck will do the trick . with modular heat . is that all you guys have here in the usa. gaz is not my first choice. i ve seen blodgett, and others , and i was not impressed. thanks

thanks for your reply. i know i was a little vague in my question. by gourmet , i meant made like most of us here in france for example, small artisan , but delicious topping either cooked before mixed with great sauces and cheeses , etc… for prices, what do you call gourmet prices. i know there...

thanks for your reply. i know i was a little vague in my question. by gourmet , i meant made like most of us here in france for example, small artisan , but delicious topping either cooked before mixed with great sauces and cheeses , etc… for prices, what do you call gourmet prices. i know there...

i am still in europe . debating to whether or not to come back and open up in the us a small pizza artisan location. specifically az or nevada because of the climate and lung condition. my partner needs dry and sunny. anyway. i realize what is happening in the us with economy. and the spending...

i am still in europe . debating to wether or not to come back and open up in the us a small pizza artisan location. specifically az or nevada because ot the climate. my partner needs dry and sunny. anyway. i realize what is happening in the us with economy. and the spending cutting back. being...

this is very interesting . i think i used the wrong word for enriched. what i mean is fortified . most flours according to fda and other data in the usa and canada are talking about adding gluten to the flour that is too weak to fortify it. they did not specify which type. so according to you...

thanks for your reply. w is the way of measuring the strength of flour . its gluten not in percentage . as far as american flours, the reason behind all of that , is that most flours are enriched in gluten and very different than italian flours or any other flour that has is own gluten , not one...

where can i find an american or canadian flour like manitoban with its own gluten , not enriched , closed to a 00, and with a w strength of 300 to 400. let me know if you can help as i won’t settle for less quality . thanks caputo or others italians way expensive location nevada and arizona.

i am back from europe and planing on opening a pizza shop. but i am used to flour like pasini, manitoba , caputo. they seem very pricey here in the usa. i am looking to find a list of the best flout for pizza similar to the one in italy, with a 00 and a high w of 300 -350 really need to know ...

i am coming back to the usa from europe . having worked with the best , i was used to use italian flours. now coming back to the usa to open a retail pizza store and seeing expensive price for caputo, pasini etc… i wanted to know if you could suggest, whether it is from canada or here in the...